How Do You Use a Nakiri Knife?
Sep 27, 2026
Use a nakiri with controlled push cuts, vertical chopping and short draw cuts. Its flat edge is designed to make clean board contact rather than large rocking motions.
Use a stable grip
A pinch grip gives direct control: place thumb and index finger near the blade just in front of the handle, while the remaining fingers hold the handle securely.
Guide the food with a claw grip
Curl the fingertips of your guiding hand inward and use the knuckles as a reference for the side of the blade.
Push cut rather than force a rock
Move the blade forward and down through the food, then lift and repeat. The exact motion can vary, but the blade should meet the board cleanly without being twisted.
Use the full height
The tall blade gives good knuckle clearance and helps with straight vegetable cuts. It can also move chopped ingredients with the flat side of the blade.
Do not scrape with the cutting edge
If you need to move food, use the spine or flat side rather than dragging the sharp edge sideways across the board.
Avoid hard-impact tasks
Do not chop bones, frozen food or hard pits. Avoid levering or twisting the edge inside dense ingredients.
Use a suitable board
Wood and other knife-friendly boards are preferable to glass, stone or metal surfaces, which can damage the edge quickly.
See the Nakiri Knife Guide.
