TL;DR: Sometimes referred to as Japanese vegetable knives, nakiri knives are designed for chopping up vegetables. The rectangular blade makes them excel at a chopping or slicing motion, so they’re easy to use even for those with limited knife skills. Nakiri knives can have several blade lengths and be made of various materials, giving you options to find the best knife for you.

I’ve had an interest in knives for as long as I can remember; I’ve always found them to be beautiful and elegant tools. Cooking is another passion of mine, and building a collection of high-quality kitchen knives was a no-brainer for me. I’ve used a wide variety of knives ranging from a paring knife to a meat cleaver, and I own knives made from stainless, carbon steel, and ceramic.

I’m partial to Japanese-style knives because of how lightweight and razor sharp they are. They require less effort to use, which is important to me since I’m not a very big person.

Looking into buying yourself a nakiri knife? Curated can help! We offer a guarantee that you’ll love what you buy, which is backed up by our Experts! If you have questions about knives, be it about terminology, grip, or what type of knife is best for you, reach out to a Curated Kitchen Expert via chat. This free service is what makes us positive that you’ll get the best product for you.

How to Pick the Best Nakiri Knife for the Job

Nakiri knives have a rectangular blade, resembling a small vegetable cleaver. The knives have a thin blade, reducing friction as they slice and chop. Despite being labeled a vegetable knife, they’re also good for slicing up meat or fish.

This is another traditional Japanese-style knife, like santoku knives, that is becoming mainstream in the West. A number of Western manufacturers, like WÜSTOF, offer nakiri knives now, giving consumers more options to select from.

Selecting the best nakiri knife for your needs takes some consideration, as there are several different variations on the market. In general, the thinner and sharper the blade, the better the knife performs, though harder, thinner steel is easier to damage.

Blade Length

As with most knife varieties, nakiri knives come in a few different blade lengths. As a rule, they range between 5.5 inches and 7 inches, depending on whether you want to prioritize precision or a longer cutting edge.

• 5.5 inch: If precision and nimbleness are your main concerns, then a smaller knife is better. This shorter blade will be able to handle veggies like carrots and celery, as well as fruits like apples, kiwis, and bell peppers.
• 6 inch: There are few options for a nakiri knife this size, as most manufacturers jump right to 6.5 inches. This is a good, all-around size, as it’s still easy to maneuver, but the extra length grants additional leverage to deal with larger fruits or veggies, like pineapple.
• 6.5 inch: This is likely the most common size for nakiri knives, as a 6.5-inch blade can handle any number of cutting tasks, from softer veggies like zucchini and cucumber to harder ones like sweet potatoes and cabbage.
• 7 inch: Because they tend to be heavier duty, this size is more common among Western-style nakiri knives. A 7-inch nakiri knife can handle pretty much any cutting task (though they aren’t ideal for bones or very hard vegetables, like butternut squash), and gives you a lot of blade length to cut through bigger vegetables, like a head of lettuce.

Blade Material

What the blade is made out of can have a large effect on the knife’s performance. The majority of knives will have a steel blade of some sort, though there are specialty knives made out of obsidian or ceramic.

• Stainless steel: Rust-resistant steel was invented when chromium’s resistance to corrosion was discovered. All stainless has chromium in it, though there are many different blends. Blades made of this material are durable, resist rust, and perform well.
• High-carbon stainless steel: Most knife manufacturers now say that their blade is made from high-carbon stainless steel or just high-carbon steel. This alloy is a version of stainless with a higher carbon content, allowing the blade to be harder and therefore hold an edge better, while still resisting rust.
• Damascus steel: This isn’t a type of metal but instead a way of forging it. The process got its name from the fact that it was made famous in the ancient city of Damascus. It involves folding players of steel over one another and then hammering them together. The result is a blade with a beautiful wavy pattern, making these knives showpieces.
• Carbon steel: If you end up with a vintage knife, there’s a good chance the blade will be carbon steel. The alloy is extremely hard without being brittle, meaning that it can get ridiculously sharp and stay that way for a long time. It’s only used in specialty knives now, though, because any prolonged contact with moisture will result in rust.
• Ceramic: If there’s a material that’s more specialized than carbon steel, it’s ceramic. The type of ceramic used for blades is harder than steel, allowing it to be terrifyingly sharp. The tradeoff is that the material has no give, which makes it easy to chip the tip or sharp edge, and it can even shatter if dropped.

The Best Nakiri Knives

For those considering adding a nakiri knife to their kitchen, I’ve assembled my top recommendations. There are a lot of good knives out there, and this is far from an exhaustive list, but it should start you off on the right foot.

1. Shun Classic Blonde Nakiri Knife

Shun is known for making premium Japanese-style knives, and this nakiri knife is no exception. Its 6.5-inch blade is razor sharp and able to handle cutting up the majority of vegetables, ranging from carrots, onions, cabbage, and sweet potatoes. The blonde pakkawood handle is attractive and offers a comfortable grip.

The cutting edge is sharpened at a 16-degree angle for precision slicing, and the full-composite tang balances the knife. The VG-MAX steel is covered by layers of stainless steel cladding to prevent corrosion and add durability to the blade.

2. Zwilling Pro Nakiri Knife

If you’re looking for a Western-style nakiri, then Zwilling’s offering deserves a look. The 6.5-inch blade is long enough to handle the majority of cutting tasks, with the broad blade giving you knuckle clearance. This knife is made in Germany, well balanced, sharp out of the box, and more durable than its Japanese counterparts.

Zwilling’s proprietary stainless steel, which they call high carbon no stain, and synthetic handle make the knife dishwasher safe. Hand washing does keep the blade sharper for longer, but you won’t have to worry about rust or pitting on the blade if you’re in a hurry.

3. Global Classic Vegetable Knife

If you’re looking for an affordable Japanese-style knife, Global is an excellent option. Their knives are forged from a single piece of steel, and though they only have a partial tang, the all-metal handle’s weighted with sand to ensure proper balance.

Global knives have a distinctive steel handle with divots to add grip. I personally don’t like the feel of the handle and find the texture distracting, so it won’t appeal to everyone. But the knife does stand out, is very sharp, and has good edge retention.

4. Mercer Culinary Renaissance Forged Nakiri Vegetable Knife

Mercer makes affordable forged knives out of high-quality steel. While this knife is more expensive than its counterpart in the Genesis collection, it’s still a good bargain.

It’s made out of high-carbon German steel with a synthetic handle. The full tang gives it great balance, and the rounded spine makes it comfortable to use, particularly if you prefer a point grip.

5. Miyabi Kaizen II Nakiri Knife

For those looking for a stylish knife, Miyabi delivers. The Kaizen II line is acid dipped so that the patterns of the Damascus steel stand out even more, and the black pakkawood handle accentuates the color differences. The thin blade’s razor sharpness makes it excellent for slicing through harder veggies like potatoes or carrots.

The blade is extremely hard — it’s 61 on the Rockwell Hardness scale, which means that it’ll hold an edge for a very long time. The D-shaped handle is comfortable to hold, and the bolster makes it easy to use a pinch grip.

6. Shun Premier Blonde Nakiri Knife

Shun’s premier collection has a hand-hammered finish (called tsuchime), making their knives both gorgeous and resistant to food sticking to them. This high-quality knife has a razor-sharp edge, a full tang, and 69 layers of steel protecting the VG-MAX core from rust.

This knife has a shorter blade, at 5.5 inches, than the other nakiri knives on this list. That makes it more maneuverable and precise, especially if you’re cutting up smaller veggies or fruits, but it can struggle with large vegetables. The cutting edge is a bit delicate because of how hard the metal is, so you have to take care to avoid chipping it.

Find the Right Nakiri Knife for You

When looking into a specialty knife, it can be difficult to know where to start, as most people have never used one. But that’s where the Curated Kitchen Experts come in! Every Curated Expert is dedicated to their area of expertise and is more than willing to share their knowledge with customers. Best of all, chatting with an Expert is free.