Nakiri knives are one of the oldest Japanese knife styles, adapted from the taller Chinese style cleaver knives. They are thin, double bevel rectangular shaped blades (not to be confused with the usuba knives, which are single bevel) designed primarily for cutting vegetables. They allow for a lot of contact on the cutting board at once, and excel at thin slicing cabbages, onions and most other vegetables. It should be noted that some nakiri knives have flatter on the edge than others, so folks that like a bit of rock to their knives might look for one with more curve at the tip. Also, nakiri are not to be confused as a meat cleaver, we have seen many of them damaged by ignorant in-laws confusing them with a knife that can chop bones.