Nakiri Knives (Vegetable Knives) | Kasumi Japan

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Santoku Nakiri Gyuto Bunka Petty Kiritsuke Honesuki

The Nakiri (菜切り) is a double-bevel Japanese vegetable knife known for its thin, rectangular blade and clean, effortless cuts. Popular among home cooks and vegetarians, it excels at chopping, slicing, and mincing vegetables with speed and precision. While its shape may resemble a small cleaver, the Nakiri is not designed for bones or hard ingredients due to its lightweight and delicate edge.

With blade lengths typically around 165mm to 180mm, it offers generous knuckle clearance and smooth guidance for push, pull, or tap chopping techniques. Its flat edge and tall blade make it ideal for straight cuts and consistent prep. Unlike curved knives, the Nakiri maintains its cutting length well over time, even with frequent sharpening.

Nakiri knife FAQs

A Nakiri is a Japanese vegetable knife with a thin, rectangular, double-bevel blade for clean, straight cuts.

A Nakiri is best for chopping, slicing, and mincing vegetables quickly and precisely.

Yes, mainly. It is a dedicated vegetable knife rather than a general all-purpose knife.

Yes. Kasumi Japan says the blunt tip, tall blade, and flat edge make it one of the safer knives for beginners learning vegetable prep.

For most home cooks, 165–180 mm is the most versatile range.

Choose stainless for easier care and rust resistance; choose carbon steel for a keener edge and easier sharpening.

A Nakiri is more specialized for vegetables, while a Santoku is a more all-purpose knife for meat, fish, and vegetables.

Choose a Nakiri if you want a dedicated vegetable knife with cleaner, straighter cuts than a general chef knife.

No. A Nakiri is not designed for bones or other hard ingredients because its edge is thin and delicate.

Wash and dry it promptly, store it safely, and sharpen it on a whetstone at a typical Japanese knife angle.

Useful Guides

Nakiri knife Use - Features and Best Techniques

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Nakiri knife FAQs

What is a Nakiri knife?

What is a Nakiri best used for?

Is a Nakiri only for vegetables?

Is a Nakiri beginner-friendly?

What size Nakiri should I choose?

Should I choose stainless or carbon steel?

What is the difference between a Nakiri and a Santoku?

Do I need a Nakiri if I already own a chef knife?

Can I use a Nakiri for bones, frozen food, or hard ingredients?

How do I care for a Nakiri knife?

Useful Guides

How to Use a Nakiri knife - Features and Best Techniques

Top 5 Best Nakiri Knife 2026 for Cutting Vegetables

Nakiri knife vs Santoku knife - Which Japanese Knife Is Right for you