The thinness of the blade is the key to quick and easy chopping. Although many Japanese knives are single-edged, nakiri knives are usually double-edged, which makes it easier to cut straight slices. The lightness of the knife itself also helps me to chop quickly. I know some cooks like a heavier chef's knife with a rounded end that lets them rock the knife up and down as they chop, but I much prefer the lighter weight of the nakiri-bocho. It feels like a super-sharp extension of my own hand.
Although it takes a little more care to keep the edge of my blade sharp and free of rust, this knife always feels worth the extra effort to me.
• Find a similar knife: Shun Wasabi Black Nakiri Knife, $34.95 at Amazon
Have you ever used this style of knife?
(Image: Anjali Prasertong)