When it's time to mince onions, slice zucchini for stir fries or shred cabbage for a slaw, this handcrafted nakiri 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. The blade is supported by 68 layers of stainless Damascus cladding, with a hammered tsuchime finish that reduces drag and helps release vegetables smoothly as they are sliced. The grained, walnut-hued PakkaWood handle contrasts beautifully with the shimmering blade while providing a comfortable grip.