The Nakiri’s rectangular, flat-edged blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.

The 45 layer has been one of the most popular knives in the Sakai Takayuki range, it has a very classic Japanese look and is very light in the hand due to the Wa handle it has a AUS - 10 steel core with 45 layers of hammered damascus steel layered over the top on both sides. Like all Sakai Takayuki knives this is absolute value for money and would be a work horse in any chef’s knife case.