Nakiri and Usuba knives are used for vegetables mainly.
Kanetsune Seki Nashiji Hammered AOGAMI #2 Clad Stainless Nakiri Knife 165mm KC-923
Sakai Takayuki Hammered 33Layers Damascus VG10 Nakiri Knife 160mm
Sakai Takayuki Hammered 45 Layers Damascus Wa-Nakiri Knife 160mm
KANETSUNE SHIRO #2 Usuba Nakiri Knife 165mm
Kanetsune Seki DP VG10 Clad Stainless Usuba Knife 165mm KC-143
Yuta Katayama Super Gold 2 Damascus Suminagashi Nakiri Knife 160mm Ironwood Reimei
Kanetsune Seki Takefu Shiro 2 Clad Stainless Usuba Nakiri Knife 165mm
Japanese Yoshimi Kato AOGAMI Super Nashiji Nakiri Knife 160mm
Isshin Hammered 17 Layers Damascus VG10 Nakiri Knife 160mm
Isshin Hammered 45 Layers Damascus AUS10 Wa Nakiri Knife 160mm
Japanese Kato VG10 63Layers Damascus Black Finish Nakiri Knife
Yoshimi Kato SG2 Hammered Nakiri Kitchen Knife 165mm Red Handle
Kanetsune Seki Hammered Finish DSR-1K6 Usuba Nakiri Knife 165mm KC-953
Yoshimi Kato Super Gold 2 SG2 V-shape Black Damascus Nakiri Knife Honduras Rosewood
Yoshimi Kato Super Gold 2 SG2 V-shape Black Damascus Nakiri Knife Water Buffalo
Kato VG10 Hammered Damascus Nakiri Knife Honduras Rosewood
Motokyuichi Shirogami White Steel Kurouchi Nakiri Knife
Yoshimi Kato Hammered Aogami Blue Super Nakiri Knife Bolster
Saya Sheath (Thickness 3mm) for Japanese Style Nakiri Knife 180mm
Saya Sheath (Thickness 4.5mm) for Japanese Style Nakiri Knife 180mm
Katayama VG10 Damascus Nakiri Knife 160mm Zelkova
Yoshihiro Jyosaku Shirogami White Steel #2 Usuba Knife 180mm
Yoshihiro Jyosaku Shirogami White Steel #2 Usuba Knife 210mm
Masutani VG10 Hammered Damascus Nakiri Knife Blue Kokuryu
