MAD SHARK 7 Inch Nakiri Knife, Ultra Sharp German Stainless Steel Vegetable Knife, Ergonomic Handle, Multipurpose Kitchen Knife for Chopping, Slicing, and Dicing

Name: MAD SHARK 7 Inch Nakiri Knife, Ultra Sharp German Stainless Steel Vegetable Knife, Ergonomic Handle, Multipurpose Kitchen Knife for Chopping, Slicing, and Dicing
Brand: MAD SHARK
Price: 19.99 USD
Availability: InStock
Rating: 4.6 (169 reviews)

★★★★★4.6 · 169 ratings

$19.99

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A nakiri has no curve and no point, and that is the whole idea. The straight 7-inch edge meets the board along its full length, so one push down finishes the cut instead of leaving the hinge of skin a curved blade leaves behind. We grind ours from German molybdenum-vanadium stainless and square off the tip, which keeps the knife honest: it is for vegetables, and it does that better than anything else on the block.

Spec plate

Pattern: 7-inch nakiri
Steel: German molybdenum-vanadium stainless
Profile: Straight edge, squared-off tip
Handle: Ergonomic, secure grip
Care: Rinse and wipe; rust and stain resistant

Anatomy of the tool

Blade

A straight line, end to end

No belly means no rocking. You lift and push straight down, and the edge contacts the board from heel to tip at once, which is why julienned peppers come out the same width across a whole batch.

Edge

Ground for onions, not bones

German molybdenum-vanadium takes a thin bevel and holds it against soft, wet work: onion layers, scallion, herb stems. Keep it off bone and frozen food and the edge stays where our sharpeners set it.

Handle

Comfort measured in batches

The ergonomic shape matters on the twentieth carrot, not the first. The grip is contoured and secure enough that a long mise en place session ends without the ache across the base of the thumb.

In Use

Mincing without a rocking stroke

Herbs go under the flat and get chopped in short vertical strokes; garlic gets crushed with the side, then minced. The squared tip doubles as a scraper for sweeping the pile off the board.

From the sharpening bench

Rinse and wipe it dry as soon as the vegetables are in the pan. Onion and tomato acid left sitting on stainless is what starts the dull gray spotting.