Full, controlled board contact
The flatter profile makes it easier to move straight down and forward through vegetables without depending on a pronounced rocking stroke.
7-inch VG-10 Damascus Nakiri for clean, precise vegetable prep.
Damascus Nakiri Knife – 7-Inch Japanese Vegetable Knife.
Make clean, controlled cuts through vegetables, herbs, and fruit with a balanced full-tang Nakiri built for precise up-and-down chopping.
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3-Month Warranty
Ships in 1–2 Business Days
Specifications
Shipping & Delivery
Orders are processed and shipped within 1–2 business days. Estimated delivery after dispatch:
- United States: 4–7 business days — free standard shipping
- Canada: 5–10 business days
- United Kingdom & Australia: 7–12 business days
Tracking details are emailed as soon as your order ships. International shipping charges are shown at checkout. Carrier delays may occasionally occur outside our control.
Returns & 3-Month Warranty
Try your knife at home with our 15-day satisfaction guarantee. If you’re not completely satisfied, contact us within 15 days of ordering to arrange a return and full refund.
Your knife is also covered by a 3-month warranty. If you experience a workmanship or quality issue, contact us with your order number and photos so we can help.
View our full Return Policy.
Damascus Nakiri Knife – 7-Inch Japanese Vegetable Knife.
Sale price$ 102.00
Regular price$ 170.00
Built for vegetable-first prep
A 7-Inch Nakiri for Clean, Controlled Vegetable Prep
The Yakushi™ Damascus Nakiri Knife combines a straight 7-inch double-bevel edge with a tall rectangular blade, VG-10 core, 67-layer Japanese Damascus construction, HRC 60+ hardness, and full-tang build in a knife weighing 240 g. Designed primarily for vegetables, herbs, and fruit, it can also handle controlled preparation of boneless meat and fish.
Shape determines technique
Why the Nakiri Feels Different on the Board
Its tall rectangular blade, straight cutting edge, and double-bevel grind favor vertical chopping and controlled push cuts rather than large rocking motions.
Useful knuckle clearance
The rectangular profile gives your guiding hand comfortable space above the board and provides a broad visual reference for uniform vegetable cuts.
Suitable for either hand
The symmetrical edge geometry suits both right- and left-handed cooks and is easier for many home cooks to maintain than a traditional single-bevel vegetable knife.
Vegetable specialist, not a cleaver
Best Uses—and What to Keep Away from the Edge
Vegetable-first preparation
- Onions, carrots, cucumbers, peppers, and potatoes
- Cabbage, leafy greens, herbs, and aromatics
- Fruit and other suitable produce
- Chopping, slicing, dicing, mincing, and push cuts
- Controlled cuts of boneless meat or fish
Tasks That Can Damage the Blade
- Bones and frozen food
- Hard squash stems and other rigid objects
- Heavy cleaver-style chopping
- Twisting or prying in a cut
- Glass, stone, ceramic, or metal cutting surfaces
- Putting the knife in a dishwasher
A simple Nakiri rhythm
Use Controlled Chops & Push Cuts
Stabilize the board
Use a wooden or suitable synthetic cutting board on a stable counter, and position the ingredient securely before beginning.
Move down and slightly forward
Let the straight edge travel through the ingredient with a deliberate vertical chop or push cut rather than forcing a large rocking motion.
Lift—do not scrape the edge
When transferring chopped ingredients, use the spine of the knife or a bench scraper instead of dragging the sharpened edge sideways across the board.
Choose by the work you actually do
Nakiri vs. Santoku vs. Chef Knife
Nakiri
Choose the Nakiri when produce-heavy board work, a tall rectangular blade, and controlled push cutting are the priority.
Explore Nakiri knivesSantoku
Choose a Santoku when you want a more compact multipurpose knife for vegetables, fruit, herbs, and suitable boneless proteins.
Read the Santoku guideChef knife
Choose a chef knife when you want a pointed tip, more curve, and broader flexibility across mixed everyday preparation.
Explore chef knivesSame Nakiri, different quantity
Choose One, Two, or Three Identical Knives
Choose one, two, or three of the same 7-inch Nakiri. The multi-knife options are quantity bundles rather than mixed knife sets.
One kitchen essential
A straightforward choice when you want one dedicated vegetable knife for your kitchen.
Gift or second workstation
Useful when buying one to keep and one to gift, or when two cooks need the same profile.
Three matching Nakiris
A practical option for gifting, multiple kitchens, or workstations that need the same 7-inch vegetable knife.
Protect the straight edge
Simple Nakiri Care & Sharpening
Hand-wash with mild dish soap and dry the knife immediately. Use a wooden or suitable synthetic cutting board, store the edge so it cannot strike other utensils, and preserve its existing double-bevel geometry when sharpening.
Build the Complete Vegetable-Prep Setup
Explore coordinating cutting boards, storage, sharpening tools, and expert guides for your Yakushi vegetable-prep setup.
Steel and food-safety references
Learn More About VG-10 & Produce Safety
Quick answers
Yakushi™ Damascus Nakiri Knife FAQs
What is this Nakiri designed for?
It is designed primarily for chopping, slicing, dicing, and mincing vegetables, herbs, and fruit. It can also handle controlled cuts of boneless meat or fish, but vegetable prep is its main role.
What steel does the Yakushi Nakiri use?
The knife features a VG-10 core with 67-layer Japanese Damascus steel construction and a hardness rating of HRC 60+.
Is the Nakiri single bevel or double bevel?
This model has a straight double-bevel edge, making it suitable for right- and left-handed cooks.
How long is the blade?
The blade is 7 inches / 17.6 cm long, with a tall rectangular profile designed for controlled board work.
Can I use the Nakiri to cut bones or frozen food?
No. Avoid bones, frozen food, hard squash stems, twisting, prying, and heavy cleaver-style chopping.
Is a Nakiri better than a Santoku?
Neither is universally better. Choose a Nakiri for vegetable-first board work and a tall, flatter profile; choose a Santoku when you want a more compact multipurpose knife for mixed ingredients.
How should I sharpen the Nakiri?
Use a suitable sharpening method that preserves the straight double-bevel profile and follows the knife's existing edge geometry.
How should I clean and store it?
Hand-wash with mild dish soap, dry immediately, and store the knife so its edge cannot contact other utensils. Use a wooden or suitable synthetic cutting board during prep.
Choose the Yakushi™ Damascus Nakiri Knife for Vegetable-First Prep
This 7-inch double-bevel Nakiri gives vegetable-focused cooks a tall, straight-edged blade with a VG-10 core, 67-layer Damascus construction, full-tang build, and substantial 240 g feel.
BUILT FOR THE CUTTING BOARD
Vegetable Prep with Less Effort
The 7-inch straight-edged Nakiri makes full contact with the board for clean, uniform cuts. Its tall profile adds comfortable knuckle clearance, while the full-tang construction and balanced 240g weight keep chopping controlled through onions, cabbage, potatoes, herbs, and more.
