ZAKU® Knives 2026 Made in Japan.

Nakiri Vegetable Knife 165-180mm

A nakiri is built for vegetables. The straight edge meets the board along its whole length, so a push cut goes cleanly through cabbage, daikon and herbs.

LOAD MORE

About Nakiri

It is double bevel, so left- and right-handed cooks can use the same knife. Most of ours are Blue Steel #2 with a kurouchi finish, which keeps a sharp edge and needs a wipe after use. VG10, Ginsan and Molybdenum nakiris ask for less care.

Lengths run from 120 to 180mm, and every knife is made in Japan.

Built for vegetables and nothing else.
Rectangular flat edge; full board contact on every push cut.

QUALITATIVE SPECIFICATIONS

WHY CHOOSE THE NAKIRI

菜切 ⎯ NAKIRI ⎯ VEGETABLE KNIFE

Overview

The nakiri is built for vegetables and nothing else — and that focus makes it exceptional. A rectangular blade with a flat edge profile that contacts the board completely on every stroke. No tip, no curve, no meat-and-fish geometry. Just a 165–180mm edge optimized for push cuts through plant matter.

Vegetable-specialist

Vegetable-specialist

Designed from the ground up for vegetable prep. The flat blade profile works through root vegetables, leafy greens, and everything between without the tip-bias of a chef's knife. High-volume vegetable work is where the nakiri earns its place.

Easy to handle

Balanced for a natural grip from the first use. Light enough to follow the hand without fighting it, compact enough to stay in control through extended prep. The knife adapts to your technique, not the other way around.

Traditional Japanese

Traditional Japanese

A foundational tool in Japanese kitchen tradition — purpose-built, unchanged in its core geometry, designed around the demands of Japanese cooking culture. It has served the same function for generations for a reason.

Flat edge profile

The nakiri's straight edge maintains complete board contact through every stroke. Zero rocking, zero waste motion. Consistent cuts from the first slice to the last. A geometry that rewards precision and punishes nothing.

BROWSE OTHER KNIFE TYPES

LOOKING FOR SOMETHING ELSE?

SANTOKU

SANTOKU三徳

All-purpose Home Knife

150-180mm

Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg

PETTY

PETTYペティ

Utility Knife

120-150mm

Perfect companion knife; extremely maneuverable. Mini chef knife profile.

Gyuto

Gyuto牛刀

Japanese Chef’s knife

180-220mm

Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts

Sujihiki

Sujihiki筋引

Slicer

230-300mm

Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.

Deba

Deba出刃

Fish Butchery Knife

165-210mm

Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.

Yanagiba

Yanagiba柳刃

Sushi/Sashimi Knife

240-300mm

Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.