Nakiri Knife Guide
Sep 27, 2026
A nakiri is a double-bevel Japanese vegetable knife with a tall, rectangular blade and a relatively flat cutting edge. It is designed to make clean, efficient contact with the cutting board during vegetable preparation.
What makes a nakiri different?
The most obvious feature is the broad rectangular blade. Unlike a gyuto or santoku, a nakiri usually has little or no pointed tip. The tall blade gives good knuckle clearance and makes it easy to guide straight cuts through vegetables.
What is a nakiri used for?
Nakiri knives are especially effective for onions, cabbage, carrots, leafy greens, herbs, courgettes, mushrooms and other vegetables. The flat edge profile suits push cutting and controlled chopping rather than large rocking motions.
Is a nakiri only for vegetables?
Vegetables are its main purpose, but a nakiri can also cut boneless soft foods such as tofu, fruit and some boneless meat. It is not a bone cleaver and should not be used on frozen food, hard pits or substantial bones.
Nakiri vs santoku
A santoku is more general-purpose because it has a usable point and a profile suited to vegetables, meat and fish. A nakiri is more specialised around board-based vegetable prep and usually feels more direct when making repeated push cuts.
Nakiri vs chef’s knife
A chef’s knife normally has more length, more curve and a pointed tip. That makes it more versatile for long slicing and rocking. A nakiri trades that versatility for blade height, board contact and a very straightforward vegetable-cutting profile.
How should you use one?
Use smooth push cuts, draw cuts and controlled vertical chopping. Avoid twisting the blade while it is embedded in dense food, and do not force a flat edge into a rocking motion if the profile does not support it.
How do you sharpen a nakiri?
Most nakiri are double bevel. Follow the existing bevel angle rather than chasing a fixed number, sharpen both sides evenly, create only a small burr, then deburr carefully. Use a suitable whetstone and keep the blade dry after sharpening.
Who should choose a nakiri?
A nakiri suits cooks who prepare a lot of vegetables and like push cutting, a tall blade and a compact rectangular profile. If you want one knife for almost every ingredient, a santoku or gyuto is usually more versatile.
See Japanese Vegetable Knife Guide or browse Japanese vegetable knives.
