Top 5 Best Nakiri Knife 2026 for Cutting Vegetables

Looking for the best nakiri knife to take your cooking to the next level? Nakiri is more than just a vegetable knife. It’s a precision tool designed for clean, effortless cuts. With so many Japanese Nakiri knives available, choosing the right one can be challenging. That’s why Kasumi Japan has created this guide to help you find the best Japanese Nakiri knives in 2026, handpicked for their quality, performance, and suitability for real kitchen needs.

1. Our Top Picks Overall 

• Best Nakiri Knife Overall: Nakiri Silver Steel #3 (Ginsan) Nashiji – Sumi Urushi Handle 165mm

• Best Budget Nakiri: Nakiri VG-10 Tsuchime Damascus – Sumi Urushi Handle 165mm

• Best Design: Nakiri Blue Steel #2 Kurouchi Damascus – Buffalo Ebony Handle 165mm

2. A Detailed Review of Our Top Picks

Nakiri Blue steel #2 Kurouchi Damascus Buffalo Ebony Handle 165mm 

Pros & Cons: 

Specifications: 

What we like about this knife

What we like most is how steady and “on-rails” it feels on the board. With the added weight and a true nakiri profile, it tracks straight through cabbage, onions, and carrots with a confident, consistent rhythm, push-cut after push-cut without feeling twitchy or prone to wandering. The Blue #2 edge is exactly what we want for produce: it gets very sharp, but still has a subtle bite that helps it grab tomato skin and glide cleanly through onions without slipping. The ebony and buffalo horn handle also adds a reassuring heft that makes long vegetable prep feel more planted and deliberate, especially when you’re chopping a lot in one session.

What we don’t like 

We don’t love the extra attention carbon steel demands day-to-day. If we get distracted and leave the blade wet, or cut something acidic and don’t wipe it down quickly, it can spot or discolor faster than a stainless knife, and that can be annoying if you want a truly low-maintenance tool. At around 180g, the weight can also be a bit much for some users; during extended prep sessions we notice more wrist fatigue compared to a lighter nakiri, even though the heft does help with stability. 

Nakiri Blue Super Polished Sumi Urushi Handle 165mm

Pros & Cons

Specifications: 

What we like about this knife 

What we like most is how fast and effortless it feels in real prep. At around 125g with a thin 2.0mm spine, it moves like a much smaller knife—quick to start and stop, easy to control, and noticeably less fatiguing over longer vegetable sessions. The polished finish has a clean, low-drag glide on watery ingredients like cucumber, zucchini, and onions, and the edge stability of Aogami Super means it stays crisp longer before we feel the need to touch up. We also appreciate the Sumi Urushi handle in practical use: it stays secure even with wet hands and doesn’t feel “slippery” the way some glossy handles can.

What we don’t like 

We don’t love that it still demands carbon-steel habits. If we cut acidic ingredients and get lazy about wiping and drying, it can discolor quickly and can rust if neglected—so it isn’t a carefree, leave-it-wet kind of knife. Because it’s thin and relatively hard, it also punishes bad technique more than softer stainless options; twisting the edge in dense produce or clipping something hard can lead to small chips. And while the polished finish glides nicely, we do find that some ingredients—especially starchy slices like potato—can cling more than on a more textured finish, so food release can be inconsistent.

We recommend this nakiri for cooks who want a light, fast, high-performance vegetable knife and don’t mind basic carbon-steel care. If you want truly low maintenance, frequently cut hard/frozen items, or prefer a knife that’s more forgiving of twisting and rough contact, a stainless/PM nakiri (or a more robust grind) will be a better fit.

Nakiri VG-10 Damascus Sumi Urushi Handle 165mm

Pros & Cons

 Specifications: 

What we like about this knife 

What we like is how “busy-kitchen friendly” it feels without giving up that Japanese knife sharpness. VG-10 lets us work fast and wipe-and-go—no stress about patina—while still taking a clean, confident edge for vegetable prep. The extra thickness and weight (2.5mm, ~175g) make it feel stable and predictable on the board, especially for straight push-cuts through onions, cabbage, and dense greens. We also like the Sumi urushi handle in real use: it stays secure when hands are wet and feels easy to keep hygienic compared with more porous handle finishes. 

What we don’t like 

What we don’t like is that VG-10 isn’t a “careless technique” steel. If we run the edge too thin, twist in harder vegetables, or clip something hard, small chips can happen. The weight that gives it stability can also feel a bit tiring if we’re doing long prep sessions and prefer a lighter, faster nakiri. Finally, while the tsuchime damascus looks great, it can trap fine bits of starch or onion residue in the texture if we rush cleanup, so it rewards a slightly more thorough wash.

We recommend this knife for cooks who want a stainless, low-maintenance nakiri with a premium look, ideal for high-volume vegetable prep and day-to-day kitchen use.

Nakiri Blue Super Damascus Buffalo Magnolia Handle 165mm

Pros & Cons

Specifications: 

What we like about this knife 

What we like most is the combination of high edge life and a quick, controlled feel. The Blue Super core at 63–65 HRC stays crisp through long vegetable prep, so we don’t feel the need to touch up as often. The magnolia handle keeps the overall feel light and traditional, and it pulls the balance closer to the pinch grip, so the knife feels fast to start and stop, with very clean tracking on straight push-cuts. We also appreciate the Damascus cladding for both aesthetics and prep flow; it gives a premium look and can help prevent that “stuck on a flat wall” feeling with some ingredients.

What we don’t like 

What we don’t like is that the same features that make it high-performing also make it less forgiving. At this hardness, sloppy technique, twisting in dense produce, clipping something hard, or scraping aggressively, can lead to small chips. The listed 3.6mm thickness can also mean more wedging on taller, denser cuts (sweet potato, large carrots) if the grind behind the edge isn’t thin enough, even if the overall weight is still reasonable at ~135g. 

Nakiri Silver Steel #3 Nashiji Sumi Urushi Handle 165mm

Specifications: 

What we like about this knife 

What we like most is how “carbon-like” it feels without the carbon-steel maintenance. Ginsan takes a clean, crisp edge and gives a smooth, precise cut through vegetables, but we can treat it like a true daily-driver stainless, rinse, wipe, and move on without worrying about patina. With a 2.0mm spine and a moderate 155g weight, it feels quick enough for fast prep while still staying stable on the board, especially for straight push-cuts through onions, cabbage, and greens. We also like the nashiji finish in practical use: it tends to reduce that full suction effect on some ingredients and makes the knife feel a bit less “sticky” during repetitive slicing. 

What we don’t like 

What we don’t like is that while Ginsan is stainless, it doesn’t mean you can be careless with technique. If we twist the edge in dense produce, scrape aggressively, or clip something hard, small chips can still happen, so it rewards clean, straight cuts. Food release also isn’t guaranteed: starchy slices like potatoes can still cling, even with nashiji. 

3. Best Japanese Nakiri Knife – Comparison Table

After testing and reviewing each model in detail, we’ve put together a quick comparison so you can see the best Japanese nakiri knives side by side.

4. How to Choose the Best Nakiri Knife for You

Choosing the right nakiri knife isn’t just about looks. It's about finding a blade that matches your cooking habits, maintenance style, and personal preferences. A well-chosen nakiri can make prep work faster, easier, and more enjoyable.

Ask yourself:

1. How often will you use it?

Daily cooks should focus on steels with long edge retention like Blue Super.

1.  What’s your maintenance style?

If you want easy care, go for stainless steels like VG-10 or Ginsan. These resist rust and need less upkeep than reactive carbon steels.

1.  What’s your budget?

High-quality nakiri knives start around $80. Premium models, including some of the best Japanese nakiri knives, can exceed $300.

1. Which style do you prefer?

Choose a traditional hammered damascus blade for visual appeal, or a polished finish for smoother cuts and minimal drag.

By answering these questions, you’ll be able to narrow down your options and find the best nakiri knife that feels like it was made for your hand, helping you enjoy every step of your cooking process.

5. Final Thoughts & Recommendation

A nakiri knife isn’t just for vegetables, it’s a fast, flat-profile slicer that makes prep cleaner, more precise, and more enjoyable. You can choose the right one based on what you value most: edge life, maintenance, or a balanced feel.

Care tip: Carbon steels like Blue Super offer superior edge retention but require prompt drying and occasional oiling. Stainless steels like VG-10 and Silver #3 are easier to maintain. Learn more about how to sharpen a nakiri guide

Still unsure? We can help you choose the perfect fit for your cooking style. Contact (409) 797-6684 for a quick personalized recommendation.