Made in Japan
Vegetables & Produce
Japanese cuisine treats vegetable preparation as a craft, and it has developed specialized knives for it. This collection gathers the best tools for produce. The double-edged nakiri makes quick, clean push cuts. The single-bevel usuba is used for katsuramuki and fine professional work. Paring and petty knives handle peeling and in-hand work.
Flat-edged Japanese vegetable knives cut cleanly without crushing, so herbs stay green and onions release less juice. Pair them with a cutting board that is gentle on edges, such as our hinoki boards.
- Handcrafted in Japan
- 100+ years of mastery
- Advice from our knife specialists