Nakiri, bunka and santoku – three Japanese knife types that all thrive with vegetables, each in their own way.

The nakiri is the classic vegetable knife: rectangular, flat and made to cut cleanly through without crushing. The bunka is the more versatile variant with its characteristic triangular blade – good for everything from finely chopped onion to large root vegetables. The santoku is the Japanese answer to the all-round knife, and works excellently for vegetables.

Here you'll find our favourites in all three types, from DKK 439 to DKK 3,199.