Mercer Culinary M22907 Millennia 7-Inch Nakiri Knife Review

Eileen Martin
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Today we'll be reviewing the Mercer Culinary M22907 Millennia 7-Inch Nakiri Knife.

Read our full review below to learn if this is just the right thing for you.

Our rating: 9 / 10

Cost: $

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  • Hypo-allergenic handle
  • Beautiful blade


  • Blade is too thin to slice well
  • Not ideal for meats

Inspired by the Japanese blade-form, this knife features a short, straight blade with a blunt tip, ideal for slicing through vegetables.

The balanced weight, comfortable handle and sharpened edge are all guaranteed by a company known for its quality cutlery.

The M22907 knife features a Kitchen & Professional blade, manufactured with high-quality, Japanese steel. The blade length is 7 inches, and it''s the perfect size and weight for delicate chopping.

Designed with a comfortable Santoprene-Polypropylene handle, the cutting edge provides slip-resistant, grip, and safety. The blade also comes with a finger guard for additional safety. A soft-touch, non-slip handle makes this knife easy to hold for any use.

All Mercer knives are dishwasher safe. This blade-form is Japanese, a blade that is favored and best used for mincing and chopping. It is considered to be one of the most versatile and multi-purpose knives. Japanese knives have an edge that is easier to sharpen than many other knife styles. They are also renowned for their ability to hold an edge better than many other knife styles.

When the blade reaches the end of its sharpening, it is important to pay attention to the knife''s balance point. It''s at the balance point where the blade is at its most susceptible to being easily bent. You should always do a quick test by bending the edge and feeling for any noticeable give, if the knife feels like it may bend, stop sharpening the knife, and keep it handy.

The Japanese knife blade is made of a stain-resistant, high-carbon, steel. In order to take care of the Japanese blade, it''s best to hand-wash the knife after use. It is important to wash the knife after using the knife to prevent the food from contaminating the surface of the knife. In addition to washing the knife, it''s important to use a soft-scrub sponge, and a mild dish soap and water solution.

Due to the rigidity of the blade, there are many times when a Japanese knife won''t cut the food quite as clean as more flexible knives. Because of this, it’s recommended that you should use a vegetable peeler with the Japanese knife to make peeling vegetables easy.

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