Nakiri knives are specialized Japanese kitchen knives designed specifically for chopping, slicing and dicing vegetables with their straight, thin blades. Nakiri knives offer a clean cut that doesn't damage or bruise delicate vegetables, making them a favorite in both professional kitchens and home cooking. In this article, we will discuss the nakiri knife and the proper way to use this popular vegetable knife.
What is a Nakiri Knife?
The nakiri is one of the most practical and accessible Japanese knives available, and for vegetable-focused cooking, it's hard to beat. Designed as a double-beveled knife, it is often compared to the single-bevel Japanese usuba (vegetable knife), but is easier to sharpen and suitable for both right- and left-handed cooks. Nakiri knives feature a straight, square blade, like a small cleaver, and are ideal for vegetable cuts such as julienne, brunoise, and allumette. They excel at precision work and handle a wide range of vegetables, from soft leafy greens to firm produce like potatoes, carrots, and squash.
Can you cut meat with a nakiri?
It's possible to cut through boneless pieces of meat with a high-quality nakiri knife, but it's not ideal. Sooner or later, a user will find the need for the pointed tip of a gyuto (chef's knife) or santoku when preparing meat.
What does nakiri translate to?
Literally, na-kiri means leaf or vegetable cutter. This is the knife most commonly reached for in Japanese home kitchens when dealing with any number of vegetables, whether hard-skinned items like squash, potatoes and root vegetables or leafy greens like spinach. A nakiri produces clean cuts as you would expect with a high-quality Japanese knife.
The Design of the Nakiri
The nakiri's most defining feature is its shape. The blade is small and rectangular, resembling a miniature cleaver, and typically measures around 7" in length. This flat profile is what makes it so effective for precision vegetable work — there's no curved belly to interrupt the cut.
Steel choice plays a significant role in how a nakiri performs and how much maintenance it requires. Our nakiri collection includes both stainless steel and high carbon options. High carbon steels tend to take a sharper edge and are favored by serious cooks, while stainless options offer more everyday convenience and resistance to corrosion.
Many nakiri knives also feature texture on the blade, such as hammered tsuchime details. This isn't just aesthetic — the texture creates small air pockets between the blade and the ingredient, preventing dense foods like potatoes from sticking and allowing for faster, more efficient chopping.
Weight and balance vary by knife maker, but Japanese nakiri knives generally tend toward the lighter to medium weight range, making them comfortable for extended prep sessions.
All of these design elements work together to give the nakiri its signature performance. The rectangular blade enables efficient vertical chopping through large, hard produce. For example, a firm downward motion allows you to slice cleanly through ingredients like cabbage, sweet potatoes, and squash without needing a rocking motion. The flat edge ensures full contact with the cutting board, producing consistent, even cuts with each stroke.
Types of Nakiri Knives
There is little variation in a typical double bevel nakiri knife. The rectangular blade is generally uniform in size and shape. One unique variation is the Edogata Nakiri, a traditional style of vegetable knife used by households in the Kanto (Tokyo) area. This knife's profile has a forward orientation, with the blade gaining height from heel to tip. Although it may look unfamiliar at first, this style is a tried and true classic that performs extremely well. Other styles of vegetable knife include the bunka, which is basically a nakiri with a pointed tip, and the usuba, a single-edged vegetable knife with either a square tip or a curved option for the kamagata usuba.
What Makes a Nakiri Different From Other Knives
With so many Japanese knife styles available, it can be difficult to know which one is right for your needs. The nakiri occupies a unique spot in the kitchen — it's more specialized than an all-purpose chef's knife, but far more approachable than some of its single-bevel Japanese counterparts. Here's how it stacks up against some of the most commonly compared knives.
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Nakiri vs Santoku - A nakiri is more square than the all-purpose santoku knife. It has a blunt tip in place of the pointed tip on a santoku.
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Nakiri vs Chef's Knife - Again, a nakiri is more square than a gyuto or chef's knife. It's also typically an inch or two shorter than an average chef's knife.
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Nakiri vs Usuba - Both of these knives are great for slicing vegetables and decorative cutting, but a nakiri is double-edged, meaning the blade is sharpened on both sides for right or left-handed use, whereas the usuba is completely single-bevel, sharpened on one side (left-handed usuba knives can be special-ordered).
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Nakiri vs. Other Cleavers - Nakiri blades are much shorter in length and less wide from blade edge to spine than a Chinese cleaver or meat cleaver; however, they feature the same sharp edge and flat blade for precise cuts.
The Nakiri Cutting Technique
Nakiris are made for a straight up and down, vertical chopping motion, rather than the push and pull or rocking motion used with a gyuto or chef's knife. To use it effectively, position the blade flat against your guiding knuckles and let the weight of the knife do the work as you lift and drop in a controlled, consistent stroke. Because the blade is completely flat, the entire cutting edge makes contact with the cutting board at once, producing clean, even cuts from the first stroke to the last. Avoid the temptation to rock or drag the blade — the nakiri isn't designed for it, and doing so can affect the quality of the cut.
What You Can Cut With a Nakiri
The nakiri is a versatile vegetable knife capable of handling a wide range of produce. The list below gives a sense of just how much it can tackle — from dense, hard-skinned items to tender fruits. If you're wondering whether the nakiri can handle an ingredient, chances are it can.
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pumpkins
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butternut squash
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watermelons, cantaloupe, and honeydews
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potatoes, yams, and sweet potatoes
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onions
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radishes
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cucumbers
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peppers
Cutting Different Types of Vegetables
Knowing what a nakiri can cut is one thing — knowing how to cut it well is another. The techniques below go beyond just slicing and cover the best approach for different types of ingredients, so you get clean, consistent results every time.
Leafy greens — Start by cutting out any hard stems, then stack and roll the leaves tightly. Slice across the roll at your desired width for clean, even ribbons, just like a chiffonade.
Apples — Remove the core and cut off the four sides to get clean, flat surfaces. From there, slice each piece to your desired thickness in one smooth downward motion.
Onions — Cut the onion in half from root to top and place it flat side down on the board. For slices, cut toward the center. For a dice, make even vertical cuts from top to bottom, then rotate the onion 90° and slice across for perfect cubes.
Herbs — For leafy herbs like basil, remove the leaves from the stem, stack them, roll tightly, and slice to your desired thinness. For parsley, remove the hard stems and chop the leaves cleanly until you reach the fineness you're after.
How to Use a Nakiri Knife
Good knife skills start with how you hold and guide the knife. Getting your grip and hand positioning right not only improves the quality of your cuts, but it also keeps you safe. Here are the two most common approaches.
Different grip methods: A pinch grip, where the thumb and pointer finger pinch either side of the blade, and the remaining fingers wrap around the handle, allows for good control of the blade. The other option is a hammer grip, which is exactly what it sounds like. Grip the knife handle like you would for a hammer, thumb on one side with the remaining fingers wrapped around the handle.
Knuckles against the blade: With the non-cutting hand, bend your four fingers under and use the knuckles as a guide to coax the ingredient toward the cutting blade, while keeping the fingertips out of line with the blade.
No matter the method, stand up straight, with feet firmly planted on the ground. Relax your shoulders and keep your neck comfortable.
How to Care for a Nakiri Knife
Taking care of your nakiri doesn't require much effort, but a few simple habits will go a long way in keeping it performing at its best. First, always hand-wash your knife with soap and warm water and dry it immediately after — this applies to all steel types, including high-carbon stainless steel. Leaving any knife wet on the counter, even briefly, can lead to oxidation or spotting over time.
When it comes to sharpening, a nakiri is treated just like any other Japanese-style knife — whetstones are the preferred method and will give you the most control over the edge. If you're new to whetstone sharpening or want to refine your technique, we've put together a video guide featuring an expert knife sharpener that walks you through the process step by step.
One last tip: avoid scraping the blade flat against the cutting board to clear away chopped ingredients. It's a common habit, but it's one of the fastest ways to dull an edge. Use the spine of the knife or a bench scraper instead.
How to Buy a Nakiri
The best nakiri knife for you will depend on several factors. As is the case in choosing any knife, you will want to consider the steel type first. High carbon steels sharpen to a finer edge and are preferred by serious cooks and professionals, while stainless steel options are more forgiving, easier to maintain, and a good fit for everyday home use.
Next, decide on handle style — a western handle offers a familiar feel that most cooks are comfortable with straight away, while a traditional wa handle is lighter and often preferred by those who want a more connected feel to the blade.
From there, consider weight; some cooks prefer the control of a lighter knife for extended prep work, while others like a bit more heft behind each cut. Finally, set a budget. There are excellent nakiri knives at every price point, and the right one is the one that fits how and how often you cook.
Our Top Recommended Nakiri Knives
Here are some of our top-selling nakiri knives.
Best Budget: Tojiro Fujitora DP Nakiri 165mm
This knife offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use.
Top Seller: Akira Saku Blue #2 Nakiri 165mm
These knives are completely hand-forged and shaped from Blue Steel #2 by blacksmith Shoji Yoshida in Shimabara, Kyushu. 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. This finish not only looks cool, but also helps prevent oxidation of carbon steel.
Best Luxury: Sakai Takayuki Homura Guren Wa Nakiri
Forged by Master Blacksmith Itsuo Doi from Homura Blue #2 Steel, these double-beveled edge knives are named Guren, meaning red lotus, inspired by the vibrant red color of the flames generated by the rare pine charcoal that Master Blacksmith Doi uses in the forge. Meticulously alternating between low-temperature forging, cold hammering, and traditional water quenching, Doi leaves the blade with a rustic kurouchi finish and the distinct pattern left by his hammer.
Chef Favorite: Kazan Ginsan Nashiji Nakiri 165mm
Forged in Tosa, Japan, out of stainless Ginsan (silver 3) steel. Ginsan is known for being a tough steel with excellent edge retention and easy maintenance. The blades are finished in the nashiji style, hand-sharpened and fitted with octagonal oak handles. Kazan is made exclusively for Chubo.
Shop High-Quality Nakiri Knives Online
A double bevel nakiri is a great knife to add to your collection. A nakiri’s straight edge, thin blade, and wide cutting surface are perfect for precise cuts and will improve vegetable preparation for both home cooks and professional chefs. Shop Nakiri knives at Chubo today.
