Nakiri Knife
Discover why the Nakiri is one of Japan’s most popular vegetable knives, how to choose the right one, and where to buy authentic Japanese models.
Best for: Vegetables, precise chopping, slicing, dicing, and everyday prep
Nakiri at a Glance
BEST FOR
Vegetables
POPULAR SIZE
165mm
BLADE STYLE
Double Bevel
SKILL LEVEL
Beginner Friendly
What Is a Nakiri Knife?
A Nakiri knife is a traditional Japanese vegetable knife designed for clean, efficient chopping. Its wide rectangular blade and flat cutting edge make it especially well suited to vegetables and precise board work.
Read our Japanese Knife Buying Guide →
Wide & Rectangular
The tall, rectangular blade provides plenty of knuckle clearance and makes it easy to scoop chopped ingredients from the cutting board.
Flat Cutting Edge
The relatively flat edge allows more of the blade to contact the board at once, making push cutting and straight chopping especially efficient.
Made for Vegetables
Nakiri knives excel at slicing, dicing, and chopping vegetables with clean, controlled cuts.
Who Should Buy a Nakiri?
A Nakiri may be right for you if you want:
VEGETABLE PREP
Made for Vegetables
An excellent choice for cooks who prepare vegetables often and want clean, efficient chopping and slicing.
CONTROL
Precise Board Work
Its flat edge and tall blade make controlled push cuts and straight chopping especially comfortable.
EFFICIENCY
Fast Everyday Prep
The wide rectangular blade helps you move quickly through vegetables and makes it easy to scoop ingredients from the cutting board.
How to Choose a Nakiri
Focus on four key factors when choosing a Nakiri: blade length, steel type, blade height, and handle & balance.
01 / SIZE
Blade Length
Most Nakiri knives are around 165mm, a size that offers good control and enough cutting length for everyday vegetable preparation.
02 / STEEL
Steel Type
Stainless steel is easier to maintain, while carbon steel can take a very sharp edge but requires more careful cleaning and drying.
03 / HEIGHT
Blade Height
A taller blade provides more knuckle clearance and makes it easier to scoop chopped ingredients from the cutting board.
04 / HANDLE
Handle & Balance
Wa handles are often lighter, while Western-style handles can feel heavier and more familiar. Choose the balance that feels comfortable in your hand.
Nakiri vs Santoku: What’s the Difference?
Nakiri and Santoku are both popular Japanese kitchen knives, but they are designed for different cutting styles and tasks.
Nakiri
- Wide, rectangular blade
- Flat cutting edge
- Designed for vegetable prep
Typical blade length: Around 165mm
Best for: Cooks who prepare vegetables often and prefer straight chopping and push cutting.
Santoku
- Shorter, wider blade
- Rounded / sheep’s-foot tip
- Compact and easy to control
Typical blade length: 165–180mm
Best for: Cooks who prefer a compact, easy-to-control all-purpose knife.
Read the Santoku GuideWhere to Buy Japanese Nakiri Knives
Compare authenticity, shipping, and after-sales support before choosing where to buy your Nakiri.
AUTHENTICITY
Buy from reputable retailers that clearly identify the maker, steel, and origin of the knife.
SHIPPING
Check international shipping options, delivery costs, import duties, and destination restrictions.
SUPPORT
Look for clear return policies, customer support, and reliable after-sales service.
TRUSTED RETAILERS
Find Trusted Places to Buy
Explore our guide to reputable retailers that sell authentic Japanese knives and offer international shipping.
See Trusted RetailersNakiri Knife FAQ
What size Nakiri should I buy?
For most home cooks, a 165mm Nakiri is the most practical choice. It offers good control, enough cutting length for everyday vegetables, and works well on most home cutting boards.
Is a Nakiri good for beginners?
Yes. A Nakiri is easy to control and works especially well for straightforward vegetable prep. A stainless-steel model is a practical choice for beginners because it requires less maintenance.
What is the difference between a Nakiri and a Santoku?
A Nakiri has a wide rectangular blade and a flatter cutting edge designed mainly for vegetables. A Santoku is more versatile and is better suited to a wider range of tasks including meat, fish, and vegetables.
Can a Nakiri cut meat and fish?
A Nakiri can handle some boneless meat and fish, but it is primarily designed for vegetables. For more varied kitchen tasks, a Santoku or Gyuto is usually a better all-purpose choice.
Should I choose stainless steel or carbon steel?
Stainless steel is easier to maintain and more resistant to rust, making it practical for most home cooks. Carbon steel can take a very sharp edge but requires careful cleaning and drying after use.
Related Guides
Japanese Knife Buying Guide
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Japanese Knives for Beginners
New to Japanese knives? Learn which knife types, sizes, and features are easiest to start with, plus what to look for before buying your first knife.
Japanese Knife Steel Guide
Understand the differences between common Japanese knife steels, including stainless and carbon options, so you can choose the right balance of sharpness, care, and durability.