Sakai Takayuki Nakiri Knife 170mm (6.7") Kurouchi Aoniko / Blue Steel #2

Japanese Nakiri knives have long, broad, and flat design allows for ease-of-use when implementing rocking, chopping, cutting, and mincing motions. The double bevel, wide blade allows cooks to prep whole cabbages with ease and the handle clearance allows plenty of room for your hand while working.  Easy to work with, it is understandable why the Nakiri chef knife is first up when daikon, cabbage, or other vegetables reach the countertop.

Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves. 

The Japanese Nakiri knife cannot be used to cut bone or frozen food, as it may chip.  You should also avoid using a dishwasher to clean it.

The best Japanese Nakiri knives from Sakai, Osaka

Japanese Nakiri knives are also referred to by their traditional name, Nakiri hocho, which means 'cutting greens'. Created with a straight blade edge ideal for cutting through to the chopping board, the Japanese Nakiri knives specialize in day-to-day vegetable cutting without the need to push or pull horizontally. The Nakiri is the perfect Japanese vegetable knife and will make a great addition to any kitchen.

Sakai Knives are designated as a traditional craft item and its quality is widely recognized not only in Japan but also in the world.  They have been cultivated through a long 600-year history.

Get the ultimate cutting experience with Hasu-Seizo 

Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike.

Check out our catalog today to find the perfect Japanese Nakiri knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.

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