Nakiri Knife: What It's For and How to Choose
A nakiri is the Japanese vegetable knife. It has a straight, flat edge, a square tip and a tall rectangular blade, so it meets the board along its whole length. You cut by pushing straight down and forward, which slices onions, cabbage and daikon cleanly. Ours come in 120, 165 and 180mm.
This guide is for home cooks choosing a knife mainly for vegetables.
What is a nakiri used for?
A nakiri is made for vegetables. The flat edge cuts all the way through on every stroke, so slices of cucumber or cabbage come apart instead of joining at the bottom.
- Fine shredding: cabbage, lettuce, herbs.
- Even slices: onion, carrot, daikon, potato.
- Moving food: the tall blade scoops cut vegetables off the board.
How do you use a nakiri knife?
Push the blade straight down and slightly forward, keeping the whole edge level with the board. A nakiri does not rock like a Western chef's knife, because its flat edge has no curve to roll on.
- Curl the fingers of your guiding hand and rest the flat of the blade against your knuckles.
- Lower the edge onto the food and push forward and down in one stroke.
- Lift the blade and move your guiding hand back for the next slice.
All four of our stores offer test cutting. Ask the staff which nakiri you can try.
Nakiri vs santoku: which should you get?
Get a nakiri if most of what you cut is vegetables. Get a santoku if you also cut meat and fish every day, because its pointed tip handles trimming and small cuts that a square nakiri tip cannot reach.
Scroll sideways to see the whole table →
| Nakiri | Santoku | |
|---|---|---|
| Edge | Straight and flat | Mostly flat, curves up near the tip |
| Tip | Square | Rounded drop to a point |
| Best at | Vegetables, push cuts | Vegetables, meat and fish |
| Our lengths | 120 to 180mm | 150 to 180mm |
If you cook both ways, keep a santoku for everyday prep and a nakiri for the vegetable work. See our santoku knives for the other half of the comparison.
Which length and steel should you choose?
We stock 120, 165 and 180mm, and the right length is the one that fits your board with room to spare. A longer blade suits larger vegetables; a shorter one is easier to handle on a small board.
Steel decides how much care the blade needs:
- Blue Steel #2 is a carbon steel. It takes a fine edge and is quick to sharpen, but it rusts if you leave it wet. Wash it by hand and dry it straight away. Our Blue Steel #2 nakiri have a kurouchi finish, the dark layer left from forging.
- Molybdenum is a stainless steel. Ginsan is also stainless. Like VG10, both need less upkeep than carbon steel. Still wash by hand and dry.
- SLD is semi-stainless. Dry it soon after washing.
We have 12 nakiri online. See all nakiri knives and current prices.
Is a nakiri the same as an usuba?
No. An usuba is sharpened on one side only and is made for restaurant kitchens, while a nakiri is sharpened on both sides, so it is easier to use and to sharpen at home.
Our guide to nakiri vs usuba covers the difference in detail.
How do you care for a nakiri?
Hand-wash it, dry it at once and store it in a sheath or on a magnetic strip. Never put it in a dishwasher, and cut on wood or soft plastic, not glass or stone.
Carbon steel blades like Blue Steel #2 build a grey patina over time. That is normal.
Try a nakiri in Tokyo or Kyoto
All four of our stores offer test cutting: Kappabashi, Asakusa and Harajuku in Tokyo, and Nishiki Market in Kyoto. Find a store.
In Japan, visit our Tokyo or Kyoto stores. International customers can order online.
Frequently asked questions
What is a nakiri knife used for?
Cutting vegetables. Its straight, flat edge slices, shreds and dices vegetables cleanly with a push cut.
Should I get a nakiri or a santoku?
A nakiri if you mostly cut vegetables, a santoku if you also cut meat and fish every day. If you do both, keep one of each.
Can I cut meat with a nakiri?
You can slice boneless meat with it, but the square tip makes trimming awkward. Never use it on bones or frozen food: the thin edge can chip.
Should I get a bunka or a nakiri?
A bunka has an angled, pointed tip, so it handles vegetables and also meat and fish. A nakiri is the better choice if vegetables are most of your cooking.