No. 7 Nakiri Knife

Chopping through a whole cabbage and a bag of carrots this afternoon, and the flat blade glided through everything without a single bruised edge — that straight profile really does make a difference. Even the handle feels right, not slippery even with damp hands.

I’ve put mine through a weekend of meal prep—cabbage, root veggies, the works—and the flat profile makes chopping feel almost effortless. It’s heavier than my usual chef’s knife but that weight helps it power through dense squash without any wobble.

The blade glides through onions and carrots with barely any push, which is exactly what I needed for all the slicing I do on weekends. It’s heavier than my old chef knife, but that weight makes it feel steady and in control during long prep sessions.