TL;DR: Nakiri knives excel at cutting up vegetables, with their flat blade making them excellent for slicing and chopping. When picking out a nakiri knife, consider the blade material, the handle material, and how long of a blade you want.

My love for knives was inherited from my dad. He encouraged my interest by helping me amass a collection of pocket knives when I was young, a few of which I still have. My mom helped to foster my love of cooking and baking — I started by helping her in the kitchen when I was a kid and then started making my own creations once I was old enough.

I’ve tried out a wide variety of kitchen knives over the years, and I’ve gained perspective on what works best for which task. Having the right tool makes a tremendous difference in how easy a task is and what kind of results you get, and the difference it made to me has inspired me to help my family and friends get the right tool for the job.

What Is a Nakiri Knife?

A square-shaped knife resembling a small cleaver, nakiri knives are designed for slicing and chopping vegetables. They’re another traditional Japanese knife that’s gained popularity in the West, like santoku knives. Their thin, extremely sharp blade makes them excel at cutting cleanly through vegetables, even hard root vegetables like carrots and sweet potatoes. While these knives are designed for prepping vegetables, they can also cleanly slice meat.

As they have a flat blade, they can’t do the rocking chop like a Western-style chef’s knife. That doesn’t stop them from slicing, dicing, and mincing, though. The blades are usually quite thin, making it easy to slice through produce, with the additional benefit of making them lightweight and nimble.

They aren't a large enough knife to handle really tough veggies, though, like melons or squash. Break out your chef’s knife, santoku, or cleaver for those types of jobs.

What to Consider When Buying a Nakiri Knife

A nakiri knife is a versatile prep knife that’s likely to get a lot of use, meaning that picking out the right one for you is important. There are a number of different options when it comes to nakiri knives, so consider these aspects when shopping in order to get the right knife for you. If you need more direction, please reach out to a Curated Kitchen Expert!

Blade Material

Having a blade made out of high-quality steel is going to make a big difference in terms of how well your knife performs. And as nakiri knives usually work better the thinner they are, you’re better off with a harder steel. As a rule, the harder the steel, the thinner and sharper you can make the blade. And the sharpener it is, the more easily it can slice through veggies without splitting or cracking them. Here are the common materials the knives are made out of.

• Stainless steel: This alloy is made by adding chromium to iron to make it resistant to rust (some alloys add other metals as well). The result is a durable, easy-to-care-for blade that is the most popular choice.
• Carbon steel: Before the invention of stainless steel, carbon steel was the go-to material for knives. Most vintage knives use it, and it’s still used in certain high-end brands. It has the benefit of being extremely hard without being brittle, which makes it durable and able to hold a razor-sharp edge. But it isn’t protected from rust, meaning that it needs to be dried right after use or washing to keep the blade in good condition.
• High-carbon stainless steel: This alloy is slowly taking over from regular stainless steel. The additional carbon makes it so that the blade can hold a sharper edge for longer, while still resisting corrosion.
• Damascus steel: Unlike the other items on this list, this is a forging process rather than an alloy. Creating Damascus steel involves folding the metal over itself — often two different hardnesses are used to enhance durability — which results in an attractive, wavy pattern on the finished product. As this is done primarily for appearance, Damascus steel knives are expensive.
• Ceramic: This material is uncommon in nakiri knives, but they do exist. Ceramic blades are even harder than steel ones, allowing for an incredibly keen edge. In exchange, they're brittle, making the blade easy to chip or even break.

Blade Length

Nakiri blade length usually ranges between five and seven inches. Selecting the right size ends up coming down to what kind of vegetables you usually chop, how much you want the knife to weigh, and how important nimbleness is to you. Here are some of the standard sizes:

• 5.5-inch: This smaller size is better for precision and maneuverability — the shorter the blade, the more deliberate you can be with it. The smaller blade will have less heft to it, meaning that it may struggle with larger jobs like a head of cabbage, but it’ll be very light.
• 6-inch: There are fewer options for 6-inch nakiri knives available. It has many of the same benefits as the 5.5-inch, but its blade can slice through larger vegetables. It is ideal for softer veggies like zucchini, bell peppers, and cucumbers.
• 6.5-inch: Because you get more leverage, longer blade lengths allow you to cut through bigger veggies more easily. A more extended blade also ensures that you can reach all the way across what you’re cutting.
• 7-inch: This is more common from Western manufacturers, as they tend to use a larger, heavier blade on their nakiri knives. A 7-inch blade should be able to handle almost any vegetable prep you throw at it, making it a highly versatile knife.

Handle Material

The handle is equally as important as the blade. It needs to be comfortable, have a sure grip, and balance the knife well. There are several different options in terms of knife handles, but here are some of the most common ones:

• Synthetic: Synthetic materials are becoming more prevalent in knife handles, partly because it’s such a broad category. It can include composite (part wood, part plastic), carbon fiber, plastic, and fiberglass. They’re often easy to clean, nonporous, and comfortable.
• Wood: A high-end knife will likely have a wooden handle, as they’re comfortable, durable, and attractive. Wood has natural antibacterial properties, meaning that it stays sanitary despite being porous. They do require care in terms of oiling to keep them from shrinking or cracking.
• Pakkawood: If you’re looking at Japanese-made knives, you’re likely to encounter pakkawood handles. This material is made by adhering thin strips of hardwood together with resin, resulting in a handle that looks and feels like wood but doesn’t need regular oiling and is water resistant.
• Metal: While less common, metal handles can be found on both cheap knives and high-end ones. They can be striking, dishwasher-safe, and durable, but they can also be slippery and cold, so not everyone will find them comfortable.

Features to Look for When Buying a Nakiri Knife

Some features will make certain knives stand out from the rest. Here are some features to look for when considering what nakiri knife to buy:

Forged

Forging is a manufacturing process, like stamping. Stamping is an inexpensive way to manufacture knives that involves using a template to cut them out of a piece of steel. Alternatively, a forged knife is shaped out of heated metal, resulting in a well-balanced and durable blade.

Benefits:

• Forged knives last longer as the forging process allows for the steel to have a better, more durable structure.
• The consistent results of the forging process allow for better edge retention.

Be Aware:

• Forged knives are more expensive than stamped knives.
• They are also heavier than stamped knives.

Full Tang

The tang is the part of the knife that extends into the handle. Most knives with a full tang make it visible, either by having a strip of metal running down the handle, a cap on the end, or rivets in the side of the handle. The alternative is a partial tang, which extends only partway down the handle.

Benefits:

• They’re more durable, as the tang is what takes the strain when the knife is in use. With a larger amount of metal, the strain is more evenly distributed, making the knife less likely to break.
• A full tang enhances balance, as the tang adds weight to the handle, centering its balance where the blade meets the handle.

Be Aware:

• Full tangs are heavier than partial tangs.
• They tend to be more expensive than knives with partial tangs.

Sheath

While not necessary, having a sheath or saya for your knife helps to protect it and makes it easier to store. A sheath covers the sharp part of the knife, protecting both the blade and your hands.

Benefits:

• A sheath allows you to safely store knives in a drawer.
• It protects the knife, particularly when moving or transporting it.

Be Aware:

• If you store your knife on a magnetic bar or in a knife block, a sheath may just add clutter.

How to Pick the Best Nakiri Knife for You

Picking out just the right knife can be difficult, partly because there are many options. To help narrow down the possibilities, I’m going to describe three people and what I’d recommend each of them buy.

Florence: Home Cook Looking for Better Equipment

Florence is a vegetarian who spends a lot of time chopping up veggies. While her current chef’s knife does fine, she’s wondering if there’s a specialty knife out there that would make it easier and reduce fatigue. She doesn't want to spend too much but wants a well-made knife that’ll last.

Features to look for:

• A less well-known brand, for affordability
• Knives with a full tang for balance and longevity

Recommended products: Global Classic Vegetable Knife, Mercer Culinary Renaissance Forged Nakiri Vegetable Knife

Antonia: Knife Collector Looking to Add a Beautiful Nakiri Knife to Her Collection

Antonia has been slowly building a collection of beautiful, well-made knives. She already owns high-end versions of the most common ones, like a chef’s knife, paring knife, and utility knife, and is looking to branch out a bit. As she loves collecting knives, she’s not concerned about cost, so long as it's high-end and gorgeous.

Features to look for:

• Damascus steel or a hand-hammered finish for beauty
• A wood or woodgrain handle for an elegant look

Recommended products: Kramer By Zwilling Euroline Damascus Collection Nakiri Knife, Shun Premier Blonde Nakiri Knife

Matt: Hobbyist Looking to Expand into Less Common Knives

Matt is a hobbyist cook trying to broaden his cooking abilities by expanding his equipment. While he owns the basics, like a chef’s knife, paring knife, and bread knife, he wants to branch out into more specialized knives. He wants a good knife from a reputable manufacturer, but he doesn't want to spend a fortune.

Features to look for:

• More basic knife lines in well-known brands
• A forged knife for better balance and durability

Recommended products: Zwilling Pro Nakiri Knife, Shun Kanso H.G. Nakiri Knife

Find the Right Nakiri Knife for You

At Curated, we’re all enthusiasts. Our Curated Kitchen Experts love cooking and kitchen equipment and want to share their knowledge with customers. If you’re unsure about what the best knife will be for you, start a chat with an Expert! This free service allows you to ask questions or get recommendations from someone who’s an expert on kitchen knives before making your choice.