MJU-65 Nakiri — Refined Precision Dedicated to Vegetables

The MJU-65 from the renowned PROFESSIONAL series embodies Japanese precision in a form designed for flawless vegetable preparation. Inspired by the traditional Nakiri-bōchō while refined in a Western style with a double-bevel MAC edge, it represents a harmonious fusion of classic craftsmanship and modern functionality. This is a tool created for professionals and discerning culinary enthusiasts who expect superior performance, elegant finishing and uncompromising efficiency.

Although its silhouette resembles a cleaver, it is distinguished by an exceptionally thin, finely profiled blade that delivers a level of smoothness and lightness in cutting unattainable with standard knives of this shape. As a result, the MJU-65 excels across a wide range of cutting techniques — from precise julienne, fine matchsticks and uniform cubes to perfectly even slices. Every movement of the blade is clean, controlled and swift, enhancing both workflow efficiency and the visual quality of prepared ingredients.

The wide blade is engineered for maximum ergonomics and operational efficiency. It allows for rapid, fine herb chopping and makes it easy to transfer larger quantities of chopped vegetables directly into cookware, significantly improving organization and speed in a professional kitchen environment. This practical functionality is especially valued by chefs who prioritize precision, tempo and order at their workstation.

Crafted from MAC Steel (AUS8) in a solid construction with a hardness of 59 HRC, the blade ensures long-lasting sharpness, corrosion resistance and structural stability during intensive use. The carefully refined finish reflects the premium character of the Professional series while guaranteeing consistent cutting performance and reliability over years of demanding work. It is a knife that maintains its effectiveness even when processing large volumes of firm vegetables.

The MJU-65 also performs exceptionally well in specialized techniques such as Katsuramuki (rotary peeling), where absolute control and refined blade precision are essential. In the hands of an experienced chef, it becomes a true culinary instrument that elevates ingredient preparation and introduces a more sophisticated, professional standard of work.

For those who appreciate traditional Japanese profiles, models such as HO-KM-210 and TO-KM-210 are also worth exploring, as well as the SD-65 cleaver-style knife — all crafted within the same philosophy of meticulous workmanship and attention to detail.

To preserve optimal sharpness, durability and the blade’s refined appearance, regular maintenance and proper sharpening in accordance with recommended knife care practices are essential.