The Nakiri knife is a traditional Japanese vegetable knife, designed for chopping, slicing, and dicing vegetables with precision. The name "Nakiri" (菜切り) means "vegetable cutter" in Japanese, emphasizing its main purpose. With its straight-edged blade and square tip, the Nakiri allows for an efficient up-and-down chopping motion, perfect for tasks like cutting leafy greens, julienning vegetables, and preparing stir-fry ingredients.
Nakiri knives typically range from 165 mm to 180 mm in blade length, offering a compact design that provides excellent control for both home cooks and professional chefs. The flat edge ensures clean cuts with minimal drag, ideal for tasks like slicing onions and mincing herbs.
Nakiri blades generally use high-quality steels such as VG-10, Aogami (Blue Steel) or White Steel (Shirogami), boasting exceptional sharpness and edge retention. These premium materials, combined with traditional Japanese forging techniques, contribute to the knife's longevity and ability to hold a razor-sharp edge even with regular use.
Because of its thin blade, the Nakiri is unsuitable for cutting through bones or frozen foods. To preserve the sharpness, always hand wash the knife, dry it thoroughly, and apply a light coat of oil if it's made of carbon steel. Regular honing at a 15–20° angle keeps the Nakiri sharp, making it essential for vegetable prep in any kitchen.