Target has
7" Cuisinart Classic Stainless Steel Nakiri/Vegetable Cleaver on sale for
$7.99. Select free store pickup where available, otherwise
shipping is free w/ Target
Circle Card, Target Circle 360 Membership, or on $35+ orders.
- Note: Availability for free store pick up may vary by location.
Thanks to community member
mrsunny for finding this deal.
Features:- High quality stainless steel blades with taper-round edges deliver sharp, reliable performance with every cut.
- Ergonomic stainless steel handle for comfortable grip
- Engineered for perfect vegetable prep-slice, dice, and chop with complete control
- Matching blade guards preserve blade sharpness and ensure safe, organized storage
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Top Comments
Con: If a company won't specify what kind of steel/alloy it's made with, it's nothing to write home about.
Neutral: Stainless Steel is stain-less, it can still rust if left in water.
Pro: Stainless Steel handles are generally more anti-microbial/less hospitable to bacteria than wood.
Pro/Con: unlabeled stainless steel blades typically dull quickly, but are easy to sharpen. The edge may roll before actually going dull, but that's what the traditional kitchen knife honing rods are for (make you feel like Chef Ramsay, lol).
Pro: taper-round edges are sharpest right out of the box, the keenest sharpness will be lost quickly but overall the edge should stay work-sharp for longer, and be slightly less likely to chip or get notches.
Neutral: regular price is $13, even if this is 38% off it's still a cheap knife either way.
Neutral: at half a pound, the weight is not so great for cleaving gourds or tough-skinned squash, but it makes light work of everyday vegetables.
Anecdote/opinion: we got used Cuisinart kitchen knives as a home warming present when my girlfriend moved in with me, I bought a similarly cheap steel knife in a wharncliff style, a Victorinox chef's knife, and a $100 Japanese chef's knife with VG-10 steel. The Cuisinart knives were really beat up and had some rust spots, I don't know if this will have the same steel but when I tried to sharpen mine it was easy to remove steel but I couldn't get a uniform edge onto it, it was as if the rust stains had pitted the steel. The cheap all-stainless wharncliff knife is probably more similar to what is sold here: it's fine, it works, it sharpens easily, but it looses its sharpness quickly and starts bruising vegetables after just a few meals. The height of the blade isn't particularly compelling as a food-scooper vs normal chef's knives. I picked up the VG-10 knife most recently, it's supposed to be pretty nice, but the simple round shape of the micarta handle wasn't sharp but also not particularly good at preventing hot spots in my palms when prepping lots of food. In the end, I still to this day reach for the Victorinox I bought 11 years ago when I got frustrated with the Cuisinarts: the handle was more ergonomic and easy to keep my edge alignment, no grip hot spots, the steel is light and soft but it seems to hold an edge just as long as my VG-10 knife, and I consider the price (like $40) to still be a good value considering how long I've had it (and really got into home cooking almost everyday in 2020).
I do like that one in particular, but my takeaway from the experience is you eventually get used to a knife and then you'll keep gravitating towards that knife. I got my mom a Victorinox Santoku knife that was even lighter, shorter, and had a smaller handle, and I still prefer my standard Chef's knife but she likes the Santoku (and keeps going back to the little old pairing knives that SHE is used to, haha!).
So whether you get a Victorinox, Mercer, or something you discover from an influencer, you'll probably stick with it for a long time unless it's complete crap
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Our community has rated this post as helpful. If you agree, why not thank EverettM1119
Con: If a company won't specify what kind of steel/alloy it's made with, it's nothing to write home about.
Neutral: Stainless Steel is stain-less, it can still rust if left in water.
Pro: Stainless Steel handles are generally more anti-microbial/less hospitable to bacteria than wood.
Pro/Con: unlabeled stainless steel blades typically dull quickly, but are easy to sharpen. The edge may roll before actually going dull, but that's what the traditional kitchen knife honing rods are for (make you feel like Chef Ramsay, lol).
Pro: taper-round edges are sharpest right out of the box, the keenest sharpness will be lost quickly but overall the edge should stay work-sharp for longer, and be slightly less likely to chip or get notches.
Neutral: regular price is $13, even if this is 38% off it's still a cheap knife either way.
Neutral: at half a pound, the weight is not so great for cleaving gourds or tough-skinned squash, but it makes light work of everyday vegetables.
Anecdote/opinion: we got used Cuisinart kitchen knives as a home warming present when my girlfriend moved in with me, I bought a similarly cheap steel knife in a wharncliff style, a Victorinox chef's knife, and a $100 Japanese chef's knife with VG-10 steel. The Cuisinart knives were really beat up and had some rust spots, I don't know if this will have the same steel but when I tried to sharpen mine it was easy to remove steel but I couldn't get a uniform edge onto it, it was as if the rust stains had pitted the steel. The cheap all-stainless wharncliff knife is probably more similar to what is sold here: it's fine, it works, it sharpens easily, but it looses its sharpness quickly and starts bruising vegetables after just a few meals. The height of the blade isn't particularly compelling as a food-scooper vs normal chef's knives. I picked up the VG-10 knife most recently, it's supposed to be pretty nice, but the simple round shape of the micarta handle wasn't sharp but also not particularly good at preventing hot spots in my palms when prepping lots of food. In the end, I still to this day reach for the Victorinox I bought 11 years ago when I got frustrated with the Cuisinarts: the handle was more ergonomic and easy to keep my edge alignment, no grip hot spots, the steel is light and soft but it seems to hold an edge just as long as my VG-10 knife, and I consider the price (like $40) to still be a good value considering how long I've had it (and really got into home cooking almost everyday in 2020).
I do like that one in particular, but my takeaway from the experience is you eventually get used to a knife and then you'll keep gravitating towards that knife. I got my mom a Victorinox Santoku knife that was even lighter, shorter, and had a smaller handle, and I still prefer my standard Chef's knife but she likes the Santoku (and keeps going back to the little old pairing knives that SHE is used to, haha!).
So whether you get a Victorinox, Mercer, or something you discover from an influencer, you'll probably stick with it for a long time unless it's complete crap
Our community has rated this post as helpful. If you agree, why not thank mrsunny
I religiously follow the below steps:
1. Use the right cutting surface: Stick to wood or plastic cutting boards. Harder surfaces like glass, stone, or metal will dull the blade quickly.
2. Hand‑wash only: Clean with warm, soapy water and dry immediately with a soft cloth. Make sure the knife is completely dry before storing it.
3. Avoid scraping with the sharp edge: If you need to move chopped ingredients, flip the knife over and use the back of the blade or a scraper.
4. Store properly: Always use the included sheath. Storing knives loose in a drawer can damage the edge and create a safety hazard.
If you follow these simple steps, these knives will stay sharp and serve you well for a long time.
Our community has rated this post as helpful. If you agree, why not thank vp879
For reference: a good nakiri, to be most effective, the balance should tilt towards the front - [tip (not as much as a meat cleaver)].
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