Made In 6" Nakiri Knife – French-Forged X50CrMoV15 Stainless Steel, Full Tang, Olive Wood Handle

The nakiri shape is a revelation for someone who mostly cooks vegetables. The flat blade gives full contact cuts, so no more half-sliced carrots rolling around. The olive wood handle is gorgeous and comfortable in my medium hands. It came scary sharp out of the box and has held its edge through three weeks of daily use. The full tang feels solid with zero flex.

Cuts through butternut squash like it's butter.

This is now my go-to for everything green. It dices an onion in about thirty seconds and the thin blade slices tomatoes without crushing them. The nakiri technique takes a few days to get used to if you're coming from a curved chef's knife, but once it clicks it's wonderfully efficient. Only note: the olive wood handle needs hand washing, which I already do for good knives.

Okay, not just the handle — but seriously, the olive wood is stunning and each one looks a little different. Beyond looks, this is a serious tool. The forged blade has a satisfying heft, the edge is precise, and it handles dense vegetables like sweet potatoes without wedging. I cook plant-based meals daily and this knife has genuinely improved my knife work. Highly recommend.

Well made and sharp, but the nakiri profile is specialized. If you mostly need a do-everything knife, a chef's knife is more versatile. For pure vegetable slicing it's great, but I find myself still reaching for my gyuto for proteins. No flaws in the product itself.

I keep adding to my collection because the quality is consistent. This nakiri is no exception. The steel takes a keen edge and the French forging shows in the fit and finish. Olive wood handle has developed a lovely patina already. Fast shipping too.

Bought for my wife, she loves it. Sharp, balanced, gorgeous.

I have smaller hands and this knife feels perfect — light enough for long prep sessions but substantial enough for butternut squash. The nitrogen-treated steel hasn't shown any discoloration after two months. It's not my favorite for rocking cuts, obviously, but push-cutting herbs is a dream.

Fifty years of cooking and this is my first nakiri. Where has it been all my life? The straight edge and flat profile make uniform vegetable cuts almost automatic. My arthritic wrists appreciate the chopping motion requires less effort than a rolling cut. The olive wood is warm and comfortable even during an hour of Sunday prep.