7" Nakiri Knife - Pin Series (X020)

This is the vegetable knife you reach for when you want full board contact on every stroke. The 7-inch Nakiri's flat, rectangular blade doesn't curve up at the tip, so the whole edge lands flush on the cutting board at once. Cabbage into ribbons, carrots julienned in three passes, a whole head of broccoli broken down without the florets flying off.

The Vegetable Specialist

The Nakiri's geometry gives you something a chef knife can't: zero tip-gap. When the heel goes down, the tip goes down. That means each slice is a clean cut across the full width of the vegetable, not a partial cut that you finish with a forward push. The 10Cr15CoMoV core stays sharp through a long session of hard vegetable work, and three layers of cladding keep the blade rigid on dense produce like raw parsnip or celeriac.

Olive Wood Handle, Balanced for Board Work

Natural olive wood handles the moisture of a busy prep station without swelling or splitting. The riveted full-tang construction sits the weight forward slightly, which is where you want it on a knife designed for straight-down vertical cuts. It's heavier than the utility knife, lighter than a German cleaver - exactly right for the kind of repetitive chopping this blade is built for.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Nakiri vegetable cleaver
• Handle: Natural olive wood, full-tang, riveted
• Use: Full-contact vegetable cutting, cabbage ribbons, julienning carrots, dicing dense produce cleanly.
• Series: Pin Series (X02O)
• Model: X02O-XC

Complete Your Set

Pair it with the Pin Series 7" Santoku for push-cut slicing, and the 8" Chef Knife for proteins and tasks that need the curved profile.