Why Can a Nakiri Edge Chip?
Sep 27, 2026
A nakiri edge can chip because thin cutting geometry gives excellent vegetable performance but less tolerance for impact and sideways force.
Hard ingredients
Substantial bones, frozen foods, hard pits, shells and other rigid materials can exceed what a fine vegetable edge is designed to tolerate.
Twisting in the cut
Sideways force is a common cause of damage. If the blade is embedded in dense food, do not twist it free or lever the ingredient apart.
Hard cutting surfaces
Glass, stone, ceramic plates and metal surfaces can damage the edge quickly. Use a knife-friendly cutting board.
Impact from poor technique
Repeatedly striking the board with excessive force is unnecessary. A sharp nakiri should cut with controlled pressure rather than heavy blows.
Sharpening geometry
If an edge is sharpened extremely thin for the steel and intended use, it can become less stable. Overgrinding one section can also create a weak point.
What should you do with a small chip?
Minor chips can often be sharpened out gradually. Do not remove more metal than needed. Deep chips or visible cracks should be assessed before further use.
How do you prevent it?
Use the knife for vegetables and other suitable boneless foods, keep lateral force low, use a good board and maintain the existing edge geometry carefully.
See Why Can Hard Japanese Knives Chip?.
Continue with Nakiri Knife Guide.
