A nakiri knife (菜切り) is a traditional Japanese vegetable knife distinguished by its straight, usually double-bevel edge and tall, rectangular blade. Designed specifically for produce, nakiri knives deliver clean, uniform cuts with minimal effort for both home cooks and professional chefs. Although the silhouette resembles a small cleaver, a nakiri is not intended for bones or frozen foods—its thin, refined edge is purpose-built for vegetables.
Typically measuring 165–180 mm, a nakiri knife offers generous knuckle clearance and stable, confident control on the board. Because the flat edge makes full contact with the cutting surface, it reduces the need for rocking and keeps slices straight and precise; it excels at push cutting, pull slicing, and quick tap-chopping.
Unlike curved chef’s knives that favor a rocking motion, nakiri knives shine in everyday vegetable prep, vegetarian cooking, and high-volume batch work, remaining a favorite in both Japanese homes and professional kitchens.
Nakiri knife FAQs
A nakiri is a Japanese double-bevel vegetable knife with a thin, straight, rectangular blade, designed for push-cut chopping, slicing, and mincing vegetables cleanly.
Neither is “better” overall—they’re for different jobs. Santoku is an all-purpose knife (the “three virtues”: meat, fish, veg) with a profile that allows some rocking; nakiri is specialized for vegetables with a flat edge for straight up-and-down cuts. Choose santoku for versatility, nakiri for veggie-focused prep.
Not essential. Most home cooks can cover nearly all tasks with three core knives: a chef’s knife, a paring knife, and a serrated bread knife. Add a nakiri if you prep lots of vegetables and like fast push-cutting.
They can slice boneless meat, but avoid bones, joints, and frozen foods—hard materials can chip the thin edge.
No. Its flat edge and blunt tip make it poor for tasks needing a point or rocking motion (e.g., boning, piercing), and it isn’t a substitute for a serrated bread knife or for cutting through hard materials. Use it primarily for vegetables.