Nakkiri is originally born as a professional vegetable knife. Now, people use it as an all purpose knife. It is good for paring and cutting. The straight blade edge of unique rectangular shaped blade suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner than other knives. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables. The cutting edge is angled from both sides, called ryoba in Japanese. This makes it easier to cut straight slices.

This one is 180mm blade length. I recommend this to the guy taller than 170cm or professional chef cutting vegetables all days. Try one of Nakkiri knife! If you like vegetable. I promise the knife will be your good partner in your kitchen.