The Nakiri is a Japanese vegetable knife designed with a thin, deep blade that is ideal for chopping and slicing vegetables. Its tip is flat and square, similar to a cleaver.
Japanese vegetable knives are excellent for dicing, chopping, shredding, or mincing small and large vegetables. Japanese chefs find them particularly useful for julienning vegetables like carrots or daikon in a method called “katsura-muki”. A typical Nakiri vegetable knife is between 160-180mm (6.3” – 7.1”) in length.
The Nakiri was specifically created for working with vegetables. The blade offers precision when preparing vegetables of all sizes and in particular, larger ones like cabbage and daikon. The handle is set some distance from the edge, allowing adequate clearance for your knuckles when chopping or mincing items.
Both the Nakiri and the Usuba are designed to work with vegetables. While the Nakiri’s blade is double-beveled, the Usuba is a single-bevel design.
The Usuba does take some getting used to, but it can be very useful when trying to be exact in your cut. A Nakiri, on the other hand, is better for slicing through the middle of denser vegetables. An Usuba tends to have a thicker blade which may break the vegetable rather than cut it.
Explore our collection of Usuba single-bevel knives for high-precision vegetable prep. For a Japanese vegetable knife with a more pointed tip check out the Mukimono, a single-bevel variant that you can use 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’ll quickly discover both of their respective strengths. Browse through our collection of Santoku chef knives if you want a slightly more versatile kitchen knife than the Nakiri.
It’s important to care for your knife to improve its longevity. We recommend hand-washing your blade with warm water and then drying it with a soft towel. Avoid placing it in a dishwasher and store it in a dry environment. Periodically apply Tsubaki Camellia Oil will to help prevent rust and corrosion.
If your knife is made of high-carbon steel, remember to wipe off excess moisture immediately after using it to prevent corrosion. You may often notice high-carbon knives forming a patina; this is normal and can actually help protect the blade from rust.
Periodically sharpen your blade with a whetstone; this will provide a better quality edge that lasts longer than one created with an electric sharpener or honing rod.
Looking for an opportunity to add a Nakiri to your collection? We have an extensive range of Nakiri designs crafted in the traditional Japanese style by skilled artisans. You’ll also find a large variety of other vegetable and multipurpose knives such as the Petty, Santoku, and Usuba on our store.