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Real head chefs across the UK put Shimeru blades to work on the pass, service after service.
Head Chef at Kiyoto Sushi
London
Head Chef at The Grazing Cow
Telford
Head Chef at Duke of Wellington
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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
AUS10 SteelCompare →
Handle
Mkuruti Wood
Knife Type
NakiriCompare →
Best For
Vegetables, Herbs, Root Vegetables
Precision.
Balance.
Craft.
Kiso 7" Nakiri Knife 菜切り包丁
The Kiso 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 Kiso 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 Kiso 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 Kiso 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.
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SaleStep 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.
Got this nakiri for me mums birthday, she absolutely loves it. She's been chopping veg with some ancient blunt thing for years so this is a proper upgrade. The blade is stupid sharp out the box, glides through carrots and spuds like they're butter. She keeps going on about how the flat profile makes it easier for her, no rocking needed just straight down. Feels nice in the hand too, not too heavy. Bit of a faff to dry it straight away after washing but that's carbon-ish steel innit, no big deal.
Its a decent knife don't get me wrong, cuts well and all that. But for sixty quid I thought itd feel a bit more special? The steel is meant to be this AUS10 stuff which holds an edge, and it does stay sharp enough, but I dunno, my old cheapo santoku does much the same job on most veg. The blade shape is nice and tall for scooping, but I keep reaching for my other knife tbh. Maybe I just haven't got used to a nakiri yet. Handle looks nice but feels a bit plasticy close up. Perfectly fine but no fireworks.
bought this for my wife’s birthday, she’s been after a decent nakiri for ages. she’s over the moon with it. we’ve been using it for a week now, doing loads of stir fries and salads. the blade is super sharp, makes cutting veg a joy. it’s a lot lighter than our old santoku which she prefers. handle looks really nice, dark wood effect. only thing is she wishes it was a touch bigger, but that’s just personal preference. still 5 stars from us.
got this nakiri for veg prep and its brilliant. lovely thin blade, slides through carrots like butter. the handle feels nice in the hand too. proper sharp out the box.
Really pleased with this nakiri, makes prepping veg so much quicker. Nice weight to it and feels well made. Only thing is I wish it was a touch longer maybe an 8 inch version, the 7 inch feels just a bit small for some bigger veg like a large cabbage but it still does the job fine. Would defo recommend for the price.
Honestly this knife is just brilliant. I've been using a cheap set from asda for years and thought I'd treat myself. First chop through an onion and I proper laughed out loud it was that smooth. Handles root veg like butternut squash with no effort at all which were always a nightmare before. The blade feels nice and rigid and the edge is still proper sharp after a couple weeks of daily use. Came in a nice box too so that was a bonus.
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.