Shigemitsu Hamono Nakiri-bocho 155mm Shirogami #2

Yup, Japanese knives are great (Japanese blacksmiths are great). Nakiri knives are great, partly because vegetables are so great and we like to use a nakiri on vegetables. 

What's so great about this mid-length nakiri? Sharpenability for one - shiro#2 gets sharp relatively quickly. Length, because we're not always halving a great big cabbage. A great price, because that's important. And there's one other thing that we think makes this nakiri pretty great.

Most nakiris have a rounded edge-end, if that's what you call it. Inoue san's nakiri blades are bookended by pointy corners and this gives his nakiri more versatility when used on non-vegetables. Think chicken skins one end, potato eyes and broccoli florets the other. Great.