The Nakiri is an awesome Japanese-style general-purpose kitchen knife similar to a Santoku knife. However, in comparison, The blade of the Nakiri is heavier and thicker than the Santoku, resulting in a standard chopping motion versus a rocking motion. It also performs well at slicing, dicing, and mincing. Additionally, the blade tip is not sharp, making it safer to use than many other kitchen knife styles.
Made from Lamson’s proprietary Hi-Carbon American Steel, our full-tang Vintage blades are cut, ground, polished and sharpened in our Massachusetts facilities. Handles of exotic imported hardwoods are assembled to the blades with brass rivets and then the knives are meticulously finished and sharpened.
With brass rivets complementing rich walnut handles, our updated Vintage Series pairs a timeless look and feel with a new ergonomic design. The sleek, tapered handles facilitate both traditional and pinch grips.
A Kullenschliff (K) edge, also known as a Granton or Hollow-Edge, is designed to create an air pocket between the food and the blade, helping to prevent sticking. This dynamic design is featured on both the Lamson Nakiri and our Santoku.
Signature craftsmanship. Meticulously formed in our Massachusetts facilities, each of our knives is finished to perfection using state of the art technology coupled with hand finishing as well as proprietary polishing and sharpening processes.
Unmatched quality. Blades are formed from proprietary high-carbon USA Made stainless steel (Grade 420HC-LAM). Knives come with sleek and sturdy handles of Infused Walnut.
Durable design. Our blades are precision laser cut and tempered to a hardness of 58 on the Rockwell scale. This results in a hard, wickedly sharp blade that retains an edge for longer and is both highly corrosion resistant and elastic.
Superior cutting performance. Full tang blades with double brass riveted handles ensure ideal balance and weight. Our combination machine and hand-sharpening processes ensures a consistently sharp and durable edge.
Superior ergonomic handling. A curved and recessed integrated bolster provides a seamless transition from handle to blade, resulting in comfortable thumb and finger support for better control and safety. If you use a traditional or advanced “pinch-grip”, you will love the feel and function of these knives.
Lifetime Warranty. Every Lamson product comes with a Lifetime Warranty against manufacturing defects
Guaranteed reliability. Our Sharp for Life™ program supplies a lifetime of complimentary professional sharpening on every knife we make.
Origin of the Nakiri Knife
A Nakiri knife, when translated, literally means "vegetable chopper." "Na" means "vegetable" and "Kiri" means chopper.
The Nakiri knife is also very close to an Usuba knife which is also used as a vegetable slicer. However, unlike the Usuba, the Nakiri is double beveled. The Nakiri is, therefore, more popular for vegetable consumers, especially in Europe and the Americas
Both the Nakiri and Usuba knives originated in centuries-old Japan when the predominant diet consisted of seafood, rice, and vegetables. Japanese people continue to eat more fish than Europeans or Americans, so the Nakiri knife remains one of the most popular knives in Japan.
Use of a Nakiri Knife
The Nakiri knife has a deep belly on the knife with a predominantly straight edge crafted for chopping rather than rocking. The side on the knife looks a bit like a meat cleaver however the Nakiri is lighter and has a slimmer blade, allowing it to cut through onions, tomatoes, carrots, and other vegetables quicker and safer.
The length of the blade on Lamson's Nakiri is 7"
The main difference when using a Nakiri knife as opposed to a Chef's knife or even a Santoku is that the Nakiri is built for chopping with an up and down motion.