Indispensable for the vegetable-savvy cook, this gorgeous knife—nakiri is Japanese for "vegetable knife"—features a flat, razor-sharp blade that is pushed down rather than rocked like a chef's knife. Ideal for mincing onions, slicing wafer-thin slices of melon or chopping carrots, the knife has hollow-ground indentations that allow sliced foods to slide right off. Made of VG10 steel, known for its incredible edge retention, the blade is clad with Damascus stainless steel, then ground and bead-blasted to reveal the flowing pattern of the layered steel. Equipped with a D-shaped ebony PakkaWood handle, the knife is a joy to use, and behold.