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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
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
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.
Been using this nakiri for about a month now and honestly its brilliant. I was using a cheap santoku before and the difference is night and day. The flat profile makes chopping onions and peppers so much quicker, no more accordion cuts. AUS10 steel holds an edge really well, still as sharp as the day I got it. Handle is comfy and it looks proper smart on the magnetic strip. Only thing is I wish I'd bought one sooner.
Got this for my wife's birthday and she's absolutely made up with it. The blade is ridiculously sharp, went through a butternut squash like it was butter. Handle feels lovely too, proper quality for the price.
Got this for my own birthday treat (sad I know). Really happy with it, the flat blade makes chopping onions and cabbage a doddle. Only small thing is I'd have preferred an 8 inch for when I'm doing big batches but this is still proper sharp out the box. Handle feels nice in the hand though, took a day to get used to the shape.
So i got this for myself after umming and aahing for ages. Cant believe how sharp it is out of the box. The AUS10 steel is no joke – already done a massive veg prep session and the edge hasnt dulled at all. The broad blade makes chopping so much quicker than my old chefs knife. Handle is a bit different (feels like resin? quite smooth) but its really comfortable once you get used to it. Honestly my new favourite kitchen tool.
bought this for my husband's birthday and hes been using it nonstop. says its the best nakiri hes ever had. came really well packaged in a nice box, makes a great present. the blade is so thin and sharp, perfect for slicing veg delicate. highly reccomend.
Really lovely knife for the money. AUS10 steel holds an edge well and its cracking for chopping onions and herbs. Only thing is the handle took a bit of getting used to, it's a touch more rounded than I'm used to. After a week it feels fine but would've preferred a flatter profile on the handle, thats just me though. Still recommend.
Got this nakiri for me veg prep and honestly it's brilliant. The edge is insane, just glides through carrots and spuds like butter. Handle's proper nice too, feels posh. Came in a lovely box, well chuffed. Been using it for a fortnight and still razor sharp. Proper upgrade from me old supermarket knives. If you're on the fence just get it.
Its alright. Sharp enough out the box but nothing special. I was expecting it to be lighter, feels a bit chunky for a nakiri and the balance isnt quite what I like. Done a few soups worth of veg and it cuts fine just not that effortless glide everyone goes on about. For sixty quid I probably expected a bit more, might stick to my santoku for daily stuff.
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.
