How to Sharpen a Nakiri Knife: A Complete Step-by-Step Guide

Key Things to Know Before Sharpening a Nakiri

Sharpening a Nakiri knife starts with proper preparation. Having the right tools, setup, and safety in place will make the process smoother and more effective.

• Use the right tools: A whetstone is the best choice. Start with a medium grit (1000–3000) for dull edges and finish with a fine grit (4000–8000) for polishing.
• Soak your stone: Most water stones need a 10–15 minute soak. This ensures proper lubrication and prevents damage.
• Check your angle: A Nakiri typically sharpens best at a 12–15° angle per side. Keeping this angle consistent is key.
• Work safely: Place a damp towel under your stone to stop it from slipping. Keep your hands steady and away from the blade.

Step 1: Prepare Your Whetstone

Getting your whetstone ready is the first step to a successful sharpening, as a properly soaked and stable stone ensures smooth, even results.

1. Soak your whetstone in water for 10–15 minutes, unless it’s a “splash-and-go” stone.
2. Place it on a stable, non-slip surface, such as a damp towel or sharpening base.
3. Keep a small bowl of water nearby to re-wet the stone as you go.

Step 2: Position Your Nakiri Correctly

Correct positioning sets the foundation for sharpening, helping you maintain the right angle and control throughout the process.

1. Hold the knife with your dominant hand on the handle and your other hand gently pressing on the flat side of the blade.
2. Angle the edge at about 12–15°. Imagine a thin coin under the spine of the knife, that’s roughly the right tilt.

Step 3: Sharpen One Side of the Blade

Sharpening one side at a time allows you to raise a burr, which signals that a new edge is being formed.

1. Start at the heel of the knife and push the blade forward across the stone, applying light pressure.
2. Maintain the same angle with each stroke. Consistency matters more than speed.
3. Repeat this motion 8–10 times, then check for a slight burr along the edge. This burr means you’ve raised a new sharp edge.

Step 4: Sharpen the Other Side

Balancing the edge by sharpening the opposite side ensures even sharpness and prevents chipping.

1. Flip the knife and repeat the same process on the opposite side.
2. Keep your strokes even, using the same number of passes as on the first side.
3. Once a burr is raised on this side, the edge is balanced.

Step 5: Polish and Refine

Polishing smooths the edge and takes your Nakiri from simply sharp to razor-sharp.

1. Switch to a higher-grit stone (4000–8000).
2. Repeat the sharpening motion on both sides with lighter pressure.
3. This step removes scratches, smooths the edge, and gives your Nakiri a razor-sharp finish.

Step 6: Remove the Burr and Test the Edge

The final step removes excess metal and confirms your knife is ready for precise cutting.

1. To remove any remaining burr, gently drag the knife’s edge once or twice across a cork or soft wood block.
2. Test sharpness by slicing through a sheet of paper or a tomato. A properly sharpened Nakiri should glide effortlessly without tearing.

Conclusion

Learning how to sharpen a Nakiri knife may feel intimidating at first, but with the right tools and a little practice, it becomes a simple and satisfying skill. Keeping your Nakiri sharp not only improves your cooking efficiency but also protects the delicate textures of vegetables.

With consistent care, your Japanese knife will stay a reliable companion in the kitchen for years to come. If you are curious about getting the most from this blade, exploring different Nakiri knife uses will give you even more reasons to keep it in top condition. For those looking to invest in a high-quality option, Kasumi Japan Nakiri knives are crafted to hold an edge beautifully and reward proper sharpening with exceptional performance.