It's no secret that knives are dangerous and that they must be used correctly to achieve the desired result. The best way to work with these two factors is to opt for a Nakiri knife with an ergonomic full tang handle. When the handle is natural and comfortable in the hand, it is easier to grip, clamp, and use efficiently. Full tang means the the blade is connected to steel that runs all the way back through the handle making the knife more robust overall.
Cutting vegetables often causes vegetables to stick to knives. Most Nakiri knives have solved this problem by using a hammered surface. This blade finish creates tiny pockets of air between the blade and the food, which makes it easier for the food to slide off. Not only this we think the hammered finish looks cool.
The hardness of the steel is documented on the Rockwell scale. For those with a sharper finish, we recommend looking for those with a minimum rating of 60 on the scale. You work optimally and without problems but unless you are skilled with a Whetstone you may need to send out your Nakiri knife for professional sharpening every so often.