Nakiri knives are distinguished by their blade geometry, which often employs a double-beveled edge symmetrical on both sides, ideal for straight slicing motions. The blade’s flat profile prevents food from being pushed down during cuts, preserving the integrity of delicate ingredients like leafy greens or thinly sliced root vegetables. Typically made from high-carbon stainless steel, Nakiri blades combine sharpness with corrosion resistance, important for maintaining cutting performance over time. The handle design usually emphasizes balance and comfort, often crafted from wood or composite materials. In the global kitchenware market, Nakiri knives enjoy growing popularity alongside rising interest in plant-based diets and culinary precision, especially among consumers who appreciate minimalist aesthetics and functionality.