Chef Ambassadors
Real head chefs across the UK put Shimeru blades to work on the pass, service after service.
Head Chef at The Grazing Cow
Telford
Head Chef at Duke of Wellington
London
Head Chef at Niwa Yakitori
Manchester
Head Chef at The Royal Oak
Ashbourne
Head Chef at Hintlesham Hall
Ipswich
Head Chef at 1260 Hoylake
Wirral
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Blade Length
7"
Steel Type
High-carbon stainless steelCompare →
Handle
Mkuruti wood
Knife Type
NakiriCompare →
Best For
Vegetables, herbs, root vegetables
Ginsui 7" Nakiri Knife 菜切り包丁
The Ginsui 7" Nakiri Knife is designed for those who appreciate the art of precise vegetable preparation and the elegance of traditional Japanese-style cutlery. Crafted with meticulous attention to detail, it brings professional performance and timeless beauty to your kitchen.
Masterful Stainless Steel Construction
Forged from professional-grade high-carbon stainless steel, the Ginsui Nakiri delivers exceptional durability and a long-lasting razor-sharp edge. Each blade is carefully heat-treated and sharpened to perfection, achieving a 15° edge that provides superior cutting performance compared to typical Western knives. From delicate herbs to dense root vegetables, you will feel the difference from the very first cut.
Mkuruti Wood Handle
The handle is crafted from beautifully grained Mkuruti wood, valued for its natural strength and warm, rich tones. Chemically stabilized to resist warping or cracking, it offers a comfortable, secure grip that remains reliable even during extended use. Its octagonal shape ensures perfect balance and control for both professional chefs and passionate home cooks.
Precision and Lasting Performance
Expertly balanced and thoughtfully designed, the Ginsui Nakiri glides through vegetables with clean, effortless cuts. The wide blade makes it easy to scoop and transfer ingredients, turning everyday cooking into a professional, seamless experience.
A Statement of Culinary Craftsmanship
The Ginsui 7" Nakiri Knife is more than a kitchen tool. It is a refined piece of functional art that elevates your cooking experience, combining modern stainless steel performance with the natural elegance of Mkuruti wood.
Crafted from professional-grade, heat-treated high-carbon steel, Shimeru Knives deliver exceptional sharpness, durability, and edge retention. From the first slice, you’ll experience the precision that sets us apart.
Our knives are guaranteed to be the sharpest you’ve ever owned. No exceptions, no compromises—just razor-sharp blades that elevate your culinary experience.
Shimeru Knives feature uniquely designed handles that not only add a sophisticated touch to your kitchen but also provide a comfortable, secure grip for effortless chopping and slicing.
With a double-bevel edge sharpened to 15°—compared to the standard 20-25° of most Western knives—our blades allow for smoother, faster cuts, enhancing your cooking efficiency by 2 to 3 times.
Not sure which knife?
Answer a few quick questions about how you cook, and we'll match you with the perfect blade.
Step 1 — Rinse
Warm water and mild soap after each use. Never put your knife in the dishwasher — the harsh detergents and jostling will damage the edge and handle.
Step 2 — Dry
Towel dry immediately. Don't leave it wet or in the sink — even stainless steel can develop spots if left damp.
Step 3 — Store
Use a knife block, magnetic strip, or blade guard. Never toss it loose in a drawer — it dulls the edge and is a safety hazard.
That's it — no special maintenance, no fussy rituals. Your Shimeru knife is designed for daily use. With these three steps it'll stay razor-sharp for years.
Love this nakiri for veg, it's absolutely ace at julienning carrots and onions. I'm giving it 4 stars because it's a bit heavier than I expected. Takes nothing away from the performance but I'm used to a lighter blade. Still recommend though.
Belting knife. Been using it for about 3 weeks, prep time for my dinner is half what it used to be. The thin blade and flat profile are a match made in heaven for slicing mushrooms and aubergine. Well worth the money.
Really nice knife this. I've been after a nakiri for a while and wasn't sure about spending crazy money. This one does the job perfectly. The flat profile makes chopping herbs and spring onions so much easier, no rocking about. Properly chuffed.
Arrived fast and in perfect nick. The knife itself is a beaut - classic Japanese styling. Used it for a big batch of coleslaw and it shredded cabbage like a machine. Very happy with the purchase.
Very decent for the money. The steel takes a keen edge and it's held up well to daily use. The only reason not 5 stars is the factory edge angle felt a bit too acute, I ended up micro-bevelling it to stop micro-chipping (which is more my heavy-handed chopping). Just a personal thing. Still a great knife.
Good nakiri, does the job and then some. The flat edge is perfect for tap-chopping herbs. I'm knocking off a star because the handle feels a tiny bit cheap compared to the blade. It's all plastic-y, but functionally fine. You get what you pay for and the blade makes up for it.
This is my second Ginsui nakiri, bought one for my partner after I loved mine so much. The quality is consistent, both arrived scary sharp. Perfect for precise veg work. If you're on the fence, just get it.
My mrs got me this for my birthday. At first I thought a nakiri was a bit niche but now I use it for 80% of my prep. Its light but has enough weight to go through hard veg like swede. The edge is still factory sharp after a couple of weeks. Lovely.
I've had this knife a few months now and it's still as good as day one. I only hand wash and dry it, obviously. The blade has developed a slight patina but that doesn't affect performance. Great little workhorse.
Great little number for the money. Very sharp, easy to control. My one niggle is that the spine could be slightly rounded - it's a bit crisp and I find myself using a pinch grip that rubs a bit. Again, not a dealbreaker and I'd still recommend it to anyone.
