Japanese vegetable knives excel at precise cutting tasks for produce preparation. The nakiri features a rectangular blade perfect for chopping vegetables straight down. Usuba knives offer single-bevel edges for professional vegetable work. Blade lengths typically range from 165mm to 180mm for optimal control. These knives slice through tomatoes, onions, and leafy greens without crushing cell walls. Damascus steel versions display distinctive wave patterns across 67+ layers. Weight balance centres near the handle for reduced fatigue during extended prep sessions.
