The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones). The very sharp and finely ground blade is more designed to prep vegetables, herbs and fruit very quickly and finely. The dimpled edge of the knife (slight depressions in the blade that allow small pockets of air to form) prevents ingredients from sticking.

Quality and durability are firmly anchored in every WSTHOF Classic knife. When Eduard Wsthof designed The Original in 1886, his intention was for each knife to last a lifetime. They did, and countless Classics are passed on to the next generation then, now, and into the future.

• Blades precision forged from a single piece of WSTHOF steel hardened to 58 Rockwell

• Laser-controlled precision sharpening for knives that are exceptionally sharp and stay sharp for longer
• Stainless steel rivets provide increased durability
• Made in Solingen, Germany
• Lifetime Warranty