The Nakiri knife is a traditional Japanese vegetable knife, characterized by its straight blade edge and squared-off tip, ideal for chopping, slicing, and mincing vegetables. The Nakiri knife is known for its ease of use and precision, making it a popular choice in both home and professional kitchens for preparing plant-based ingredients.
What Is a Nakiri Knife?
- Nakiri knives are the double-edged Western style equivalent of a single edged Japanese usuba or vegetable knife. They feature a straight square blade, like a small cleaver and are ideal for vegetable centric cuts such as julienne, brunoise and allumette. Nakiri are ideal for precision vegetable cuts and is a great option for cutting into dense, hard skinned veggies like pumpkins, squash and root vegetables.
What to Look for In a Nakiri Knife
- Blade angle: There is a lot of confusion about Japanese knives being either “right-handed or left-handed” based on the angle at which the blade is sharpened. Almost all nakiris are 50/50 balanced, meaning they are perfect for left or right handed use. Nakiris have a sharp blade and are generally more thick in the spine compared to the thin blade of a gyutou.
- Blade Length: There is not a lot of variation in nakiris. Most narkiris are in the 6-8” range.
- Weight: Overall, most people find Japanese knives considerably lighter than the German- or French-made knives they have used before. A nakiri vegetable knife is generally a little heftier than a gyutou. This added weight helps with ease of chopping vegetables, especially tough, hard to breakdown produce.
- Steel Types + Hardness: There are pros and cons to every type of steel, but the first consideration is choosing between a stain-resistant or a high carbon and high carbon stainless steel option. Carbon steel knives are popular with professional chefs, thanks to their ability to get super sharp and hold an edge through heavy use, but they need to be kept very clean and dry to avoid corrosion, especially when cutting acidic ingredients. Among the options for stainless blades, most every Japanese option for cutlery will stay sharp longer than average. The options then come down to balancing different pros and cons like blade strength versus blade brittleness. Generally speaking, a harder steel will hold an edge longer but can be more challenging to sharpen. Hardness (HRC) is judged on the Rockwell scale, with a higher rating corresponding to greater hardness. You can find the rating for each product under specifications, with most of our knives falling in the 59-66 range. We recommend people new to Japanese knives and sharpening to start with knives on the lower end of that range. For more information check out our complete guide to choosing a steel type.
- Handle: You may notice two major options for handles on Japanese knives. First, the ergonomic handle, western-style handle, with a full tang blade attached with rivets like you would expect with any high-quality knife. Second is a Japanese-style wood handle, either round, D-shaped, or octagonal and attached with a ferrule usually crafted from horn. Magnolia is the traditional wood used, but higher end woods such as ebony, rosewood and walnut are widely available. This is mostly a matter of personal preference, but many find the natural wood of the handle creates a comfortable grip, which is versatile for various tasks and angles.
- Price: Lastly, price is usually a key factor in choosing a Japanese knife. We have a wide range of nakiri knives for all budgets. At the introductory level, lines like Tojiro Fujitora DP are a great value for a knife that is made with a lot of attention to detail and care. High-technology steels and more valuable handle materials lead to higher prices like you’ll find in our Kazan SRS-13 line. Lastly, hand-forged knives from master blacksmiths and those made by knifemakers entirely by hand will be priced according to the materials, skill, and amount of time that it takes to produce. Knives from makers like Itsuo Doi are made in small quantities by true master craftsmen and are meant to last a lifetime, naturally the prices reflect that.
The Best Nakiri Knives of 2024
- Best Overall Nakiri Knife Kazan Ginsan Nashiji Nakiri 165mm (6.4”)
- Best Budget Nakiri Knife: Akira-Saku Blue #2 Nakiri 165mm (6.4")
- Best Nakiri For Beginners: Tojiro Fujitora DP Nakiri 165mm (6.5")
- Best Balance in Nakiri: Sakai Takayuki 33 Layer Damascus Nakiri 165mm (6.5")
- Best for Nakiri for Small Hands: Sakai Takayuki 45 Layer Damascus Wa Nakiri 160mm (6.3")
- Best High End Nakiri: Sakai Takayuki Homura Guren Wa-Nakiri 180mm (7.1")
The Top Nakiri Knives We Reviewed
Forged in Tosa, Japan exclusively for Chubo, these blades are finished in the nashiji style and hand sharpened. These beautiful knives perform like a $300 knife but at a much friendlier price.
Blade: forged from Ginsan (Silver 3) a stainless steel known for being tough while having excellent edge retention and easy to maintain.
Handle: traditional octagonal oak
Weight: light to medium weight
Care: Hand wash and dry immediately after use. Sharpen periodically on water stones.
Blade length: 165 mm (6.4")
Thickness at spine: 2.3 mm
Thickness at tip: 1.8 mm
Hardness (Rockwell scale): 61
Edge / Bevel: Double (50/50)
Blade height heel to spine: 45mm
Made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu, these knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives with razor sharp edges.
Blade: Hand-forged from Blue Steel #2
Handle: traditional octagonal oak
Weight: light to medium weight
Care: Hand wash and dry immediately after use. Sharpen periodically on water stones.
Blade length: 165 mm (6.5")
Thickness at spine: 3 mm
Thickness at tip: 1 mm
Hardness (Rockwell scale): 59
Edge / Bevel: Double (50/50)
The Tojiro Fujitora DP line offers exceptional value for the price. These knives get razor sharp and have excellent durability.
Blade: Stain-resistant steel cladding with a VG10 cutting core
Handle: Eco Wood
Weight: Light
Care: Hand wash and dry immediately after use. Sharpen periodically on a whetstone.
Blade length: 165 mm (6.5")
Thickness at spine: 1.8 mm
Thickness at tip: 1.8 mm
Hardness (Rockwell scale): 60
One of our top selling lines from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core and a tsuchime hammered finish .
Blade: Stain resistant vg-10 steel, hand-hammered for added blade strength and quick food release.
Handle: Western style, Mahogany Wood
Weight: medium
Care: Hand wash and dry immediately after use. Sharpen periodically on a whetstone.
Blade length: 165 mm (6.5")
Thickness at spine: 1.7 mm
Thickness at tip: 1.5 mm
Hardness (Rockwell scale): 60
Bevel / Edge: Double (50/50)
Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchime finish for added strength and quick food release from a razor sharp knife.
Blade: Stain resistant AUS10 steel cutting core with, hand-hammered for added blade strength and quick food release.
Handle: Traditional octagonal wa-handle, crafted from walnut wood.
Weight: medium
Care: Hand wash and dry immediately after use. Sharpen periodically on a whetstone.
Blade length: 160 mm (6.3")
Thickness at spine: 1.8 mm
Thickness at tip: 1.8 mm
Hardness (Rockwell scale): 60
Bevel / Edge: Double (50/50)
Guren is a beautiful collection of Homura Blue #2 Steel, double-beveled knives, forged by Master Blacksmith Itsuo Doi for Sakai Takayuki. This is truly a premier nakiri option.
Blade: Homura Blue #2 carbon steel
Handle: Traditional wa-handle in burnt oak
Weight: medium
Care: Hand wash and dry immediately after use. Sharpen periodically on a whetstone.
Blade length: 180 mm (7.1")
Thickness at spine: 3 mm
Thickness at tip: 0.9 mm
Hardness (Rockwell scale): 62
Bevel / Edge: Double (50/50)
A Buyer's Guide to Nakiri Knives
Why should you own a Nakiri knife? A nakiri is the perfect knife for anyone that likes to cook with vegetables and cares about precision and making exacting cuts. Nakiris make great gifts because they are less common than both gyutou (chef's knives) and petties (utility knives).
Types of Nakiri knives - Nakiri are typically double-bevel, which is what sets them apart from other vegetable knives like usubas. The square front edge is different from the pointed edge of a bunka. This style knife is different from a santoku knife in shape even though it can accomplish many of the same functions.
Types of metal - The first question when buying a Japanese knife like a nakiri is whether to choose stainless steel or carbon steel. Once you make that decision there are various pros and cons to each steel option.
Types of handles - We offer nakiris with either straight wa handles or ergonomic western handles.
Balance / Weight / Tang - Japanese knives are made with great attention to balance. The weight will generally be less than a western made knife. You’ll find full tangs on versions that feature a western handle. For wa-handed knives the tang ends at a crucial balance point.
Comfort - A knife should feel good in your hand from the moment you pick it up. The right weight and thoughtful construction will ensure the knife is comfortable to work with even after hours of use.
Durability - Japanese knives are known to hold an edge for a very long time. All of our knives are made for professional use and come with a lifetime warranty on any product defects
What double edge nakiri should you buy based on your experience - We recommend starting with something right for your price range, that you want to learn to use and take care of. As always, contact us for recommendations. A top seller in all of our lines is Sakai Takayuki 33 Layer Damascus. They are beautiful knives with great performance and one we always recommend for knives for gifts. Otherwise we have plenty of smaller craftsmen lines to choose from if you want something a little more special and unique.
How to use a nakiri? You should think of a nakiri as a small vegetable cleaver. You can apply firm pressure to glide through hard produce like pumpkins or butternut squash. A small tap will send it gliding through large watermelons. And using rigid angles you can accomplish a perfect dice for onions and potatoes. You can also use it to crush garlic before mincing.
What’s a good size for a nakiri? There is not a lot of variation in nakiris length, most fit in the 6-8 inch nakiri knife range.
Frequently Asked Questions About Nakiri Knives
- Are nakiri knives worth it? If you are a person who cooks vegetables on a regular basis, there is no better knife to reach for. The long straight blade is made for precision cuts like small matchsticks and precision dicing.
- What is a nakiri knife best used for? A nakiri is essentially a vegetable cleaver and works extremely well on all vegetables.
- What is the best size nakiri knife? Nakiri size is a matter of personal preference, but our bestselling nakiris are in the 6-7” range.
- What is nakiri in Japanese? Nakiri translates to ‘vegetable cutter’ in Japanese.
- Can you use a nakiri knife for everything? In theory, a nakiri can cut everything, but some cooks might feel limited without a pointed tip to score vegetables and proteins and maneuver around certain ingredients.
- Can Nakiri knives cut meat? It’s possible to use a nakiri to cut boneless proteins, but for long slicing cuts, or to cut around bones and joints it’s better to reach for a petty, gyutou, sujihiki or honesuki..
- How do you chop with a Nakiri knife? A nakiri is perfect for vertical chopping with deliberate up and down motions.
- where can I find nakiri knife reviews? We invite all of our customers to rate and review products after purchase. Items that have been reviewed are shown on the product pages.