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Japanese Knife - Nakiri Hocho - Vegetable knife


Nakiri bocho  - Nakiri bōchō is a Japanese-style vegetable knife. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner, perfect for cutting vegetables and doesn't have the heft of the deba bōchō - a heavy blade for easy cutting through thin bones and not suitable for chopping vegetables as its thicker blade can break the vegetable slice.


About our knives. Knives made of steel. This beautiful knife adds style and sharpness to the kitchen. It cuts things beautifully, and provides the satisfaction and sensation of using a well-made tool appropriate to the task, heightening your enjoyment of each ingredient. Using it may sharpen your appetite as well!

Japanese knives are designed for specific tasks, so you may want to use them individually for the different ingredients you’re working with. 
The Deba bocho is used to cut and fillet fish.
The Nakiri bocho is for cutting vegetables.
The Sashimi bocho is for thinly slicing fish for sashimi! Enjoy cooking!

We carry Japanese whetstone for sharpening too. Keep your blades sharp all the time!

See our knife guide for knife maintenance and care. These knives have a relatively high carbon content and as a result need to dried thoroughly after every use to prevent surface rust. This enables the blade to achieve and maintain a very sharp edge.

Picture from Left: Sashimi bocho(right hander), Deba bocho(right hander), Nakiri bocho

Sizes: Sashimi 240mm, Deba 165mm, Vegetable 165mm