Nakiri Knife: What It Is, Sizes, Nakiri vs Santoku & Picks (2026)
Basis Spec comparison · not hands-on tested
How we chose: makers' published specs, materials and price. We have not used these products ourselves. How we test
Quick answer
A nakiri (菜切, "vegetable cutter") is a Japanese vegetable knife: a thin, rectangular, double-bevel blade of about 165mm with a flat edge that meets the board along its whole length.
It chops and slices vegetables faster and more evenly than a curved chef's knife, but it has no point and is not meant for meat or fish. Most cooks buy it as a second knife next to a gyuto or santoku.
- Blade length
- 150-180mm (165mm most common)
- Bevel
- Double-bevel
- Edge
- Flat, no tip
- Use
- Vegetables only
Buying from abroad? See how to order a Japanese knife online and what duties to expect
Table of Contents
The nakiri knife (菜切包丁) is Japan's dedicated vegetable knife. Its rectangular blade, flat edge and thin grind make it quick and even on vegetables, and it is a common second knife for cooks who prepare a lot of them. The comparisons and picks below are based on makers' published specifications and US prices; we have not cut with these knives.
What Is a Nakiri Knife?
The nakiri (菜切, literally "vegetable cutter") is a double-beveled Japanese kitchen knife with a thin, rectangular blade typically 150-180mm long. Unlike Western knives with curved edges, the nakiri's perfectly flat blade profile makes complete contact with the cutting board on every stroke, producing clean, uniform cuts.
The nakiri originated as the home cook's counterpart to the professional usuba knife. While the usuba requires single-bevel expertise, the nakiri's double bevel makes it accessible to all skill levels.
Nakiri vs Usuba: What's the Difference?
| Feature | Nakiri | Usuba |
|---|---|---|
| Bevel | Double (both sides) | Single (one side only) |
| Skill level | All levels | Professional |
| Blade thickness | Thin | Thicker spine, ultra-thin edge |
| Primary use | Home vegetable prep | Professional katsuramuki, decorative cuts |
| Maintenance | Easy | Requires skill to sharpen |
| Price | $50-300 | $100-500+ |
Nakiri vs Santoku
| Feature | Nakiri | Santoku |
|---|---|---|
| Specialization | Vegetables only | All-purpose (meat, fish, vegetables) |
| Blade shape | Rectangular, flat | Sheepsfoot, slight curve |
| Tip | Squared or slightly rounded — no point | Rounded "sheep's foot" tip that drops to a point at the edge |
| Vegetable performance | ★★★★★ | ★★★★ |
| Versatility | ★★★ | ★★★★★ |
Bottom line: Get a nakiri as your second knife if you cook a lot of vegetables. Get a santoku or a gyuto first if you need one knife for everything. The longer comparison is in santoku vs nakiri.
Which Size to Buy
| Length | Good for | Choose it if |
|---|---|---|
| 150-160mm | Small boards, onions, herbs | You have a small board or smaller hands |
| 165mm | Most vegetable prep at home | You are not sure — the most common size |
| 180mm | Cabbage, squash, large daikon | You often cut large vegetables or cook in batches |
A nakiri's blade is tall — retailers list about 45-51mm at the heel for common 165mm models — so even a 165mm one leaves room for your knuckles and doubles as a scoop for moving cut vegetables to the pan.
Nakiri Cutting Techniques
The nakiri's flat blade profile enables four essential cutting techniques that work better on this knife than on any other:
- Push cut (oshi-giri) — Push the blade forward and down simultaneously, letting the full flat edge contact the board at once. This is the nakiri's primary technique and produces the cleanest cuts. Ideal for slicing cucumbers, daikon, and carrots into uniform rounds.
- Tap chop (tataki-giri) — Lift the blade straight up and bring it down in a rapid tapping motion without rocking. Perfect for rough-chopping cabbage, napa cabbage, and leafy greens where speed matters more than uniformity.
- Julienne (sen-giri) — First cut vegetables into thin planks using the push cut, then stack the planks and slice into matchstick-size strips. The nakiri's flat blade keeps every strip the same thickness. Essential for garnishes, stir-fries, and salads.
- Brunoise (small dice) — After julienning, rotate the strips 90° and cut into tiny cubes. The nakiri's height gives your knuckles clearance, and the flat edge ensures each cube is uniform. Used for mirepoix, salsas, and fine vegetable garnishes.
How to Use a Nakiri
The nakiri uses a simple straight up-and-down chopping motion:
- Place the flat edge against the cutting board
- Lift straight up and bring down — no rocking, no sliding
- For thin slices, use a push-cut: push forward and down simultaneously
- The wide blade acts as a scoop to transfer cut vegetables
Why the Flat Edge Helps
For vegetable prep, the nakiri's flat blade profile is its main advantage over a santoku, and it is why the knife suits repetitive tasks such as julienning daikon, dicing onions, and shredding cabbage. The reason is simple: the flat edge cuts on every millimeter of the stroke, while a curved blade only contacts part of the board at any given moment.
That makes it well suited to repetitive jobs such as shredding cabbage for tonkatsu, slicing daikon and cucumber into even rounds, cutting eggplant into half-moons and slicing scallions into fine rings: with a flat edge, each cut goes all the way through, so the pieces do not stay joined at the bottom.
What a Nakiri Is Best For
- Precision slicing — paper-thin cucumber, daikon, and radish slices
- Julienne cuts — uniform matchstick-size vegetable strips
- Dicing onions — the flat blade excels at clean horizontal and vertical cuts
- Chopping herbs — rapid up-and-down motion for fine mincing
- Large vegetables — cabbage, lettuce, napa cabbage — the wide blade handles them well
How to Choose a Nakiri
- Size: 165mm is standard. Go 180mm if you regularly cut large vegetables
- Steel: Stainless (VG-10) for easy care; carbon (White #2, Blue #2) for ultimate sharpness
- Weight: Lighter nakiris (under 170g) are better for extended prep sessions
- Handle: Japanese wa-handle (octagonal) for lighter weight; Western handle for familiar grip
Well-Known Nakiri, by Price
For the full ranked list with who each knife suits, see our best nakiri knife 2026 guide. Prices are approximate US retail, checked in October 2026.
Best Value: Tojiro BASIC Nakiri 165mm (F-315) — ~$65
VG-10 core clad in 13-chrome stainless, HRC 60, about 140g, made by Tojiro in Tsubame (Niigata). The least expensive VG-10 nakiri we know of from a major maker.
Tojiro DP Nakiri 165mm (F-502) — ~$122
The same VG-10 / 13-chrome construction as the BASIC, with a riveted Western handle. The better-known Tojiro, but now about twice the price of the BASIC.
Best Mid-Range: Shun Classic Nakiri (165mm) — ~$190
VG-MAX steel, 69-layer Damascus cladding. Beautiful and functional. The PakkaWood handle is comfortable and durable.
Best Premium: Masakage Yuki Nakiri (165mm) — ~$245
Shirogami #2 (White #2) carbon steel core with stainless cladding and a nashiji (pear-skin) finish, HRC 62-63. Made by Yoshimi Kato at Takefu Knife Village in Echizen (Fukui). Exceptional edge taking, with the stainless cladding limiting the carbon upkeep to the edge.
Best Collector's Pick: Kurosaki Fujin Nakiri (160mm) — ~$280
Yu Kurosaki's Fujin (Wind God) series features a hammered, textured blade surface with SG2/R2 powdered steel core. The combination of stainless convenience and carbon-like sharpness makes it a standout. The hand-forged texture provides excellent food release, and the SG2 core holds an edge significantly longer than VG-10. For serious vegetable cooks who want a stainless high-performance blade, this is it.
Best Artisan: Yoshimi Kato Nashiji Nakiri (165mm) — ~$320
Hand-forged by one of Echizen's most respected bladesmiths. The nashiji (pear skin) finish gives a rustic, textured appearance that also helps with food release. Aogami Super carbon core delivers extraordinary sharpness. The fit and finish reflect genuine handcrafted care — no two knives are identical. A step up for cooks who want artisan quality in their daily vegetable prep.