Find the Perfect Japanese Nakiri Vegetable Knife!

Nakiri vegetable knives are double bevel kitchen knives specifically designed for chopping, mincing, slicing, or slicing your vegetables.

With it's rectangular design and thin blade the Nakiri is ideal for use with all types of vegetables including harder vegetables that would normally crack when being cut. These knives are perfect for all cooks that use vegetables regularly but in particular vegan's and vegetarians.

Nakiri Knives

Frequently Asked Questions

The Nakiri is a Japanese vegetable knife designed for cutting and chopping vegetables. The blade is thin and deep, ideal for cutting small to large vegetables. The tip of the blade is flat and square, similar to a cleaver.

Japanese vegetable knives are especially useful for shredding, chopping, dicing, or mincing vegetables. In Japan, this type of knife is specifically useful when cutting vegetables such as daikon or carrot into julienne strips, this method is called “katsura-muki”. A typical Nakiri vegetable knife is between 160-180mm (6.3” – 7.1”) in length.

Nakiri was specifically designed for working with vegetables. The blade design allows for precision with both small and large vegetables, in particular, larger items such as cabbage or daikon. The handle is set away from the edge allowing for adequate clearance for your knuckles when chopping or mincing items.

Both the Nakiri and the Usuba are Japanese vegetable knives. While the Nakiri knife is a double bevel blade, the Usuba is a single bevel design.

The single bevel design of the Usuba does take some getting used to but can be extremely beneficial when trying to be exact in your cut. However, a Nakiri is more beneficial when slicing through the middle of a harder vegetable, such as a daikon or carrot, as the blade of an Usuba tends to be thicker and may break the vegetable rather than cut it.

If you are interested in the shopping online for an single bevel Vegetable knife check out our Usuba collection here.

Fun tip: For a Japanese vegetable knife with a pointed tip check out the Mukimono, a single bevel variant designed to make precision designs out of fruits and vegetables.

While the Nakiri is designed specifically for working with vegetables, the Santoku is more of a multipurpose knife, useful for vegetables and meats. One of the nice things about having a Japanese vegetable knife such as the Nakiri is that typically the first thing to get damaged on a knife is the tip as they are more prone to breaking. Not having a tip, the Nakiri avoids this issue.

Both knives are useful to have in the kitchen and you will not have any trouble finding each of their strengths. Check out our collection of Santoku chef knives if you would like a slightly more versatile kitchen knife than the Nakiri.

Caring for a Nakiri Knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion. 

If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.

Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod. 

Looking for an opportunity to add a Nakiri knife to your collection? Hasu-Seizo offers an extensive range of blades crafted by Japanese artisans. We also stock a variety of other vegetable knives and multipurpose knives such as the Usuba, Santoku, and the Petty (for those smaller tasks).