The Nakiri is a traditional Japanese vegetable knife for home cooking. It is short and easy to handle. The width of the blade allows you to scoop diced food from the chopping board and transfer it into the pan. Less known in western countries, the Nakiri is as terrific performer and a pleasure to use, not to mention safer than most with a straight square tip. Please note: Like all Japanese knives, the Nakiri is thin and should never be used as a meat cleaver to cut through bone.

Although a bit exotic for a newcomer to Japanese knives, the nakiri shape is easy to use and it's absence of pointy tip makes it a safe choice in the kitchen.

High tech from tip to handle, Global knives from Japan created a sensation when they burst onto the world's culinary stage as an alternative to traditional European-style cutlery. Blades are made of hard molybdenum/vanadium stainless steel and the handle of non-slip full stainless steel.

Global knives made a great introduction to the world of Japanese knives and are a staple of the professional chef tool kit. They are easy to take care of, are on the cheaper price end as far as Japanese knives go and can be brought to a pretty sharp edge. Their one-piece design is also highly sanitary, as no food stuff will stay stuck between a knife's parts.

The steel used is CroMoVa, a high level chrome, molybdenum and vanadium alloy that resists really well to corrosion and is able to keep it's edge for quite a while.

Global Knives are manufactured by Yoshikin, in Niigata, Japan. In 1983, Komin Yamada's ideas for knives with a beautiful design combined with an excellent shape took form, when he united his force with Yoshida Metal Industry CO., who was at the time already established for making western ''all stainless steel one-piece structure kitchen knives''. The Global knives are since then appreciated by professionals and home cooks alike.