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
Collection
The Nakiri is built for one thing and built for it perfectly — vegetables. The flat, rectangular blade lets the full edge meet the board on every stroke, so onions fall apart, herbs don't bruise, and squash gives in. If you cook plant-forward food, the Nakiri changes how prep feels. Where a chef's knife rocks against the board (and inevitably leaves the last sliver of onion attached), the Nakiri's flat edge cuts cleanly to the board on every push-down stroke — no rocking, no half-cuts.
The tall blade gives you knuckle clearance and doubles as a scoop for moving prep into the pan. Ours are forged from Damascus-clad VG10 at 60+ HRC, ground thin behind the edge for the kind of effortless slicing that makes vegetable prep a pleasure rather than a chore. Pair with a Gyuto or Santoku for proteins, and you've got the two-knife setup most professional Japanese kitchens actually use. Free UK delivery, lifetime sharpening included.
Not sure which knife?
Answer a few quick questions about how you cook, and we'll match you with the perfect blade.
Common questions
A Nakiri is a dedicated vegetable knife. The flat blade makes clean push-cuts through onions, cabbage, herbs, and root vegetables in a single motion. It's not for meat or bone.
A Santoku is a multi-purpose blade (meat, fish, vegetables); a Nakiri is vegetable-only. If you cook lots of plants and already own a chef's knife or Gyuto, get the Nakiri. If you want one knife to do everything, get the Santoku.
It will cut boneless meat, but it's not optimal — the flat edge and lack of tip make tasks like boning chicken thighs awkward. Stick to vegetables and use a Gyuto or Santoku for proteins.
Two reasons: knuckle clearance (your fingers stay well above the board) and a built-in bench scraper — the broad face is perfect for sweeping prepped vegetables into a pan or bowl.
