The Milk Street Nakiri is a vegetable knife built like a small, thin cleaver: a 6.75-inch blade about 2 inches deep with a squared-off tip, weighing 6.2 ounces. The blade is 1.4116 German steel, just 1.6 mm at the spine and tapering thinner toward the edge, with an embossed nonstick file pattern so cut pieces slide off. The broad blade guards your knuckles and doubles as a bench scraper, and the black polymer handle is shaped for a non-slip grip. It suits cooks who prep a lot of vegetables and want something lighter and more precise than a thick European chef's knife; it is not a bone-chopping or heavy-duty knife.
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With 1,831 ratings averaging 4.8 out of 5, owners largely praise how light and sharp the knife feels and how easily vegetables release from the blade. The main complaints concern care and durability of the edge over time.
The Milk Street Nakiri is a Japanese-style vegetable knife that resembles a mini cleaver. It has a squared-off tip and a broad blade 2 inches deep. The broad blade shields your fingers while you chop. It can also be used like a bench scraper to move chopped vegetables to the pot.
The blade is very thin, just 1.6 millimeters at the top, and tapers thinner toward the end. This lets it slice through tough ingredients without bending. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or nashiji (pear skin) finish of traditional nakiris, so sliced ingredients fall off.
It was designed with industrial designer David Lewin. A gentle curve in the blade accommodates your fingers when you choke up for control. The handle is designed for a non-slip grip.
