When it's time to mince onions, slice zucchini for stir fries or shred cabbage for a slaw, this handcrafted vegetable knife is the proper tool for the job. The flat knife—nakiri bocho is Japanese for "knife for cutting greens"—cuts vegetables of all kinds with a simple downward push, much like a cleaver cuts meat. Hollow-ground indentations allow sliced foods to slide off smoothly. Created by talented artisans, the nakiri knife joins a high-carbon vanadium stainless steel blade with a handle made of durable tagayasan—known in Japan as "iron sword wood." The dramatic graining of the wenge wood pairs intriguingly with the blade's subtly textured finish.