For vegetables
Vegetables make special demands on a knife. They need to be cut into thin, even slices, chopped finely and cut precisely without squeezing out juice or tearing them. Certain knife types are clearly superior for this work.
The nakiri is the obvious favourite: the rectangular blade gives a complete cut all the way down to the cutting board, and the broad blade makes it easy to scoop up what you have cut. The bunka is a popular alternative, with a triangular tip that allows detailed work.
If you need one knife for everything, a good gyuto or santoku does surprisingly well with vegetables, and for many cooks that is the solution they choose. A thinly ground Japanese chef's knife will glide through carrots and onions with minimal resistance.
In this collection we have gathered the knives we consider particularly well suited to vegetable work. If you are unsure which type suits you best, you are always welcome to visit our shop or contact us.
