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
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Blade Length
7"
Steel Type
AUS10 SteelCompare →
Handle
Mkuruti Wood
Knife Type
NakiriCompare →
Best For
Vegetables, Herbs, Root Vegetables
Kitakami 7" Nakiri Knife 菜切り包丁
The Kitakami 7" Nakiri Knife is a refined blend of Japanese-inspired design and modern steel technology, crafted to deliver effortless precision in vegetable preparation. With its broad blade, razor edge, and elegant handle, it transforms chopping into a smooth, balanced, and graceful experience.
AUS10 Steel Core
Forged from premium AUS10 steel, the Kitakami Nakiri offers a perfect balance of hardness, toughness, and edge retention. Its scalpel-like sharpness is honed to a precise cutting angle, making quick work of everything from delicate herbs to dense root vegetables. The blade’s hammered finish reduces drag and prevents food from sticking, ensuring each cut flows with ease.
Mkuruti Wood Handle
The handle is crafted from richly grained Mkuruti wood, prized for its strength, durability, and natural beauty. Warm in tone and smooth to the touch, it provides an ergonomic grip that feels secure and balanced, even during long prep sessions. Its octagonal design ensures control and comfort for both professional chefs and home cooks.
Effortless Cutting Performance
Perfectly weighted and thoughtfully balanced, the Kitakami Nakiri glides through vegetables with clean, precise cuts. Its wide blade makes scooping and transferring ingredients effortless, while the razor-sharp edge ensures maximum efficiency in every preparation.
A Statement of Culinary Craftsmanship
The Kitakami 7" Nakiri Knife is more than a tool, it is a celebration of culinary artistry. Combining modern AUS10 performance with the timeless elegance of Mkuruti wood, it brings both luxury and confidence into your kitchen.
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.
I honestly didn t think a knife could make this much difference. Prepping a veg curry used to take ages, now I fly through it. The edge holds up even after a couple of weeks on my wooden board.
Good blade, holds an edge nicely. Wish it came in an 8 inch version though, I sometimes feel like I want a bit more length when chopping cabbage.
I do like it a lot, especially for finer veg like spring onions. Not as versatile as my chefs knife obviously, but for what it is, its great. I d give it 4.5 if I could.
Really pleased overall. I was worried it might be fragile but it handles carrots and parsnips like nothing. Only thing is the edge needed a little stropping after a week of heavy use, which wasnt a big deal.
mostly use this for veg prep at home. Its very sharp and stays sharp. The only negative is that it feels a little bit handle-heavy when you pinch grip, but I still reach for it every day.
Lovely knife. The handle is nice and grippy and the thin blade slices through celeriac and swede with no effort. Massive upgrade from my old supermarket knives.
So I got this nakiri after watching some Japanese chef videos and honestly, its exactly what I hoped for. The flat profile is perfect for up and down chopping, no rocking needed. Great for courgettes and peppers.
Really impressed. The weight feels good in hand and the blade holds its edge. Ive been using it daily for meal prep and its just spot on.
Ok so I know its meant for veg but I gave it a go on some deboned chicken thighs and it was grand. The height of the blade is great for scooping bits off the board. 10/10 would buy again.
Gets the job done. The steel feels premium and it arrived razor sharp. My only minor grumble is its a bit heavier than what I'm used to, but I got accustomed to it after a week.
