EBM E-Pro Molybdenum 165mm Nakiri

EBM's E-Pro Molybdenum line is built with one goal in mind: practical performance for busy commercial kitchens. If a Dexter Sani-Safe or NFS colored-handle chef's knife had a baby with a Misono MV, you'd end up with something very much like the E-Pro: durable, easy to maintain, and noticeably more refined in its cutting performance than its no-nonsense appearance suggests.

The molybdenum stainless steel offers excellent corrosion resistance, easy maintenance, and straightforward sharpening, making it an ideal choice for cooks who want dependable everyday performance without the upkeep of carbon steel. The E-Pro line is available in a range of profiles to suit different prep tasks, all sharing the same practical design and thin, easy-cutting geometry.

One of the biggest surprises is the grind. Despite its approachable price, the E-Pro is ground noticeably thinner behind the edge than most commercial Western-style chef's knives, giving it a lighter, more effortless cutting feel while remaining sturdy enough for daily professional use.

Steel: Molybdenum stainless steel

Construction: Monosteel stainless

Blade length: 165 mm

Grind: Symmetrical double bevel

Handle: Black resin handle

Weight: 191 g

Origin: Japan

In Use: A good nakiri is all about making vegetable prep feel effortless, and this one does exactly that. The tall blade gives you plenty of knuckle clearance and makes scooping chopped vegetables off the board easy, while the thin grind glides through onions, cabbage, peppers, and herbs with very little resistance. At 165 mm, it's compact enough to feel quick on the line but still has plenty of edge for larger prep jobs. Like the rest of the E-Pro line, it isn't flashy—just a practical knife that cuts better than its price tag suggests.