Nojiyama Marunaka Stainless Togari Nakiri 180mm

A nakiri? Really? Well yes. A togari nakiri. A pointy nakiri. We call it a nakiri because it's named for purpose, not for appearance.

Nakiri knives are marked first and foremost by their thin blade, ideal for splitty root vegetables, onions and rhizomes. Wonderful for leafy vegetables, naturally. We usually expect a nakiri to be 16-18cm in length with a squared end, at 18cm and pointy we could have called this knife a bunka. Or a santoku. A gyuto, at a stretch. But here it is, a togari nakiri. With the cutting feel of a traditional nakiri and an arguably more useful front end.

It follows western form in being fitted to a durable walnut half-tang handle fitted for the life of the knife. It feels great! Well-finished with tight fit and seamless feel. You'll see the little dings and knocks imparted during attachment and that's part of its hand made charm.

At 128 grams / 4½ ounces this knife is light compared with most Japanese-style all-rounders at the same length. It has excellent knuckle room, a nice flat profile and in its 7.1" length is a very good choice for preparing no-fuss daily family meals that feature lots of vegetables, including larger cabbage and big bunches the giant chard, spinach and silver beet. Stainless-clad convenience with delicious cutting feel.