TUO Cutlery Professional Nakiri Knife, 7-Inch

Last updated date: December 5, 2022

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TUO Cutlery Professional Nakiri Knife, 7-Inch

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We looked at the top Nakiri Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Nakiri Knife you should buy.

Update as December 2, 2022:
Checkout The Best Nakiri Knife for a detailed review of all the top nakiri knives.

Overall Take

The TUO Cutlery Vegetable Meat Cleaver Knife has a high-carbon German steel blade and a gorgeous pakkawood handle. The full tang provides added stability, strength and sturdiness. Keep in mind that it does not come with a sheath.

In our analysis of 32 expert reviews, the TUO Cutlery Professional Nakiri Knife, 7-Inch placed 6th when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

banner FIERY PHOENIX LINE all w Since TUO cutlery Founder started 20 years ago, we’ve lived by our “TUO” spirit! The belief that through constant exploration in production techniques and raw materials we have established standards above and beyond! The Fiery Phoenix Line seamless blend the form and function together to create a knife both beautiful and practical. It is ergonomic design, trusted material, and experienced craftsmanship are the most important features that matter for Fiery Phoenix Line. TUO kitchen Knives eaturing a narrow blade which provides for nimble movement, is designed to be elegantly modern and purposefully functional. Adopting special-forged high-carbon stainless steel with a high-tech vacuum heat-treatment and nitrogen cryogenic tempering, it ensures you the extreme strength, flexibility, durability, and maximum performance. Expertly fabricated from a tapered high carbon X50Cr15MoV German stainless steel edge with HRC56±2 on the Rockwell Hardness Scale that cuts with ease and efficiency. Fiery Phoenix Line is suitable for a wide variety of culinary tasks both big and small, and become essentials for every kitchen. haibao WHY WE DEVELOPED FIERY SERIES KITCHEN KNIVES After many market investigations , we found that people have been tired of seeing stereotyped of black color handle kitchen knives in the market. People wanna something different! People wanna something more colorful in their kitchen! People wanna a sharp and yet beautiful kitchen knife! So, after hundreds of day and night designing and trials by our TUO Cutlery kitchen knife team, we devoleped this Firey Series Kitchen Knives. Full Tang structure offsets superior durability for the knife itself. The Pakkawood handle is ergonomically designed to fit perfectly in your hands and ensure an effortless, relaxing cutting experience. The Innovational Yellow&Black pakkawood handle makes this knife series stands out loudly among all other brands` “kitchen knives”. Furthermore, it had also been selected as one of world best kitchen knives by wiki.ezvid in 2016. dmas Premium Dragon-Keel Pattern These hand sharpened blades feature unique Damascus Patterns across the face of Japanese AUS-10 steel core , forged over and over with 67-alternating layers of SUS410 , which makes the upgraded version more prominent with superior durability. NEW SERIES 1111 TUO Fiery Series knife TUO Fiery Series knife handles are ergonomically designed to fit comfortably in hand like no other. Each piece is crafted for better slicing, dicing and chopping a variety of ingredients, including fruits, vegetables, small cuts of meat. In other words, Fiery Phoenix Series knives give us a relaxed, comfort experience in the process of cooking. The high density of the beautiful Pakkawood handle inlay is oilproof and anti-corrosion. It ensures you a hygienic kitchen life TUO Fiery Series 8 pcs Kitchen Block Knife Set INCLUDES (1) Chopping Knife 6″ (2) Cleaver Knife 7″ (3) Santoku Knife 7″ (4) Utility Knife 5″ (5) Paring Knife 4″ (6) Firey Series Honing Steel 9″ (7 H chef8 HS chef 8 ring 3.5 LG8.25 LG10.5 Chef knife, Kitchen Knife 8 inch Chef knife, ‘WaterFlow’ pattern Paring Knife Sushi Knife, Sashimi Knife Sushi Knife, Sashimi Knife Size 8 inch 8 inch 3.5 inch 8.25 inch 10.5 inch Item Weight 17.6 onuces 19.6 onuces 9 onuces 16.2 ounces 18.6 ounces Blade Material Type German 1.4116 high carbon Stainless steel High Carbon Stainless Steel Japanese AUS-10 High Carbon Stainless Steel High Carbon Stainless Steel Handle Material Type Pakkawood G10 G10 premium POM premium POM

Expert Reviews

Expert Summarized Score

8 expert reviews

User Summarized Score

727 user reviews

What experts liked

It feels solid, comfortable and high quality
- JosephineDC
Should impress you upon arrival not only for its packaging, but also its aesthetics right out of the box. While its made for chopping vegetables, it does so with efficiency from potatoes to parsley. Loved by novice and professional chefs alike.
- BestReviews
These cleavers are incredibly versatile as you can use the blade to cut and tenderize meat with the blunt side. You can even utilize both sides of the cleaver to smash garlic or ginger
- That's a Knife
September 26, 2017 | Full review
Full tang: This design gives it added stability, strength and sturdiness.
- Top Best 10 Reviews
Is made with high-carbon german stainless steel
- Warm Chef
Made of high-carbon German steel, you are assured of its durability and quality.
- My Cookware Hub
The cleaver’s thickness and hardness are the best characteristics to maintain the handle both straight and not prone to crack.
- Richard's Pantry
The blade is incredibly razor sharp, full-tang, and made from imported high-carbon German steel with a hand polished edge at 18 degrees per side.
- NomList
August 19, 2019 | Full review

What experts didn't like

Does not come with a sheath
- JosephineDC
We eould love this knife even more if the handle was made with a better grip
- BestReviews
Somehow heavy
- Top Best 10 Reviews
The handle requires a lot of effort to maintain
- Warm Chef
This is not dishwasher safe. It also requires proper storage especially that its handle is made of wood which may be prone to chipping, rotting as well as getting dents or scratches.
- My Cookware Hub
They’re not sharp enough to cut tomatoes finely. Its curvy shape, in the end, makes it hard to slice veggies.
- Richard's Pantry

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

An Overview On Nakiri Knives

You don’t have to be a chef to benefit from using a professional-quality knife. In fact, even occasional home cooks can take their dishes to the next level by collecting an assortment of top-notch kitchen knives, such as a good nakiri knife.

A nakiri knife, also known as a nakiri bōchō or usuba bōchō, is a Japanese-style knife created for chopping vegetables. The thin blades are especially useful when precision is important. For instance, if you hope to slice even harder fruits or vegetables in a uniform thickness, a nakiri knife is the ideal kitchen tool. It is an effective knife for mincing, slicing, dicing or chopping most varieties of produce efficiently and consistently. 

An added benefit of owning a dedicated vegetable knife such as a nakiri is that you eliminate the possibility of cross-contamination that could occur when a knife is used to slice raw meat and then accidentally utilized for chopping vegetables without a thorough cleaning first.

It is similar in appearance to a meat cleaver, with a straight blade and squared-off tip. This design allows the knife to easily cut straight down through vegetables to the cutting board or surface without the need to push, pull or “saw” horizontally through the ingredient. 

A nakiri knife might have a traditional Japanese handle or a European handle. Japanese knife handles are often made of wood, which requires a bit more maintenance than a metal handle. For instance, like other wooden kitchen utensils, a wood-handled knife will need occasional oiling and special cleaning.

In addition, European knives usually have what is called a full tang, while Japanese-style knives have a hidden or partial tang, which pertains to the steel of the blade in the handle. A full tang blade runs throughout the handle and is made in the same shape as the handle. You can see the steel of the blade from any angle of the handle. A hidden tang is smaller than the handle material. The handle wraps around the tang so the metal of the blade is not visible. Some people find hidden or partially hidden tang handles easier to grip and manipulate.

The blade on a nakiri knife is quite thin and typically ranges between 165-180mm and the blades are almost always beveled on both sides.

Because of its tall, symmetrically sharpened, razor-thin blade, the knives slice through vegetables with such ease. You do not need to rock the blade or worry about smashing delicate produce, as the blade glides through smoothly and evenly.

“Given its straight edge, the Nakiri is not meant to replace the rocking motion of the Western Chef’s knife,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine, and our in-house kitchen tool expert. “You can chop fluidly with the Nakiri without rocking. It’s known for making clean cuts, and won’t damage or smoosh the veggies.”

A nakiri can be more gentle on the user than other knives, as well. Not only will you easily avoid rapping your knuckles on the cutting board using a nakiri knife to chop veggies, but you will also find yourself slicing and dicing like a pro because these knives are so easy to use.

The Nakiri Knife Buying Guide

  • When using a nakiri knife, only cut in an up and down motion. Avoid trying to slice vegetables horizontally with the knife. Keeping your fingers bent like claws and touching your knuckles lightly to the blade, glide the knife up and down in a straight and even cut. The knife will chop through the vegetables onto the cutting board without extra force.
  • As with any kitchen knife, clean a nakiri knife promptly after using it. If you will be cutting more vegetables later, wipe the knife with a clean kitchen towel before setting it aside.
  • Only cut fresh produce with your nakiri knife. Avoid trying to cut frozen vegetables, as this could damage or dull the blade.
  • Although the design of a nakiri knife greatly reduces the chance of injuries, it is still important to use it properly and take care when slicing with it. Along with keeping your fingers curled under and using your knuckles as a guide, make sure your grip is comfortable but firm. Check the sharpness of the blade often, as a dull blade requires more pressure to use, which can lead to accidents.
  • Choose a good quality chopping board and always cut with the board on a flat surface.
  • Hold the knife in your dominant hand with your thumb on one side, your index finger on the top of the blade and your remaining three fingers on the handle for a firm grip and precise control will give a firm gripping as well as precise control.
  • Like with other sharp knives, you want to make sure that you are comfortable with the grip so that you can maintain control, says Chernoff. “Look for ergonomically designed handles that fit nicely in your hand.”
  • One of the factors to consider when shopping for a nakiri knife is the material.  For instance, high-carbon steel knives stay sharper longer than stainless steel knives do. While they still require sharpening at least once a year, they easily retain a desirable razor-sharp slicing ability. It is also important to note that carbon steel knives are more brittle and prone to rusting than their stainless counterparts are. However, you can avoid breaking, rusting and staining by washing your knife by hand (knives really don’t belong in the dishwasher), drying it promptly and treating it with care.
  • Rubbing a light coat of mineral oil on your nakiri knife is one more step you can take when you are done using it. This provides a protective layer to prevent it from rusting.