Best Nakiri Knives in 2025: The Ultimate Buying Guide
Are you looking for a knife that makes chopping vegetables a breeze? I’ve tested dozens of Nakiri knives over the years, and I’m excited to share what I’ve learned. These Japanese-style vegetable knives have changed how I prep meals, making kitchen work faster and more enjoyable.
In this guide, I’ll walk you through everything you need to know about finding the best Nakiri knife for your needs – whether you’re just starting out or you’re a seasoned chef looking to upgrade your tools.
What is a Nakiri Knife?
A Nakiri knife is a Japanese vegetable knife with a straight, rectangular blade designed for up-and-down chopping motions. Unlike Western chef’s knives that use a rocking motion, the Nakiri’s flat edge meets the cutting board evenly, making it perfect for clean cuts through vegetables.
The name “Nakiri” comes from Japanese words meaning “leaf cutter” – and that’s exactly what these knives excel at. Their thin, sharp blades slice through vegetables with minimal resistance, preventing crushing or bruising of delicate produce.
Why You Need a Nakiri Knife
After using a Nakiri knife in my kitchen for years, I can tell you that the difference is remarkable. Here’s why I think everyone should have one:
- Clean, precise cuts – The straight blade edge gives you perfectly even slices
- Less fatigue – The up-and-down chopping motion is easier on your wrist
- Faster prep – You can chop vegetables much more quickly than with other knives
- Specialized design – Built specifically for vegetable preparation
- Reduced food sticking – Many models feature hollow grounds or texturing to prevent sticking
Even if you already have a chef’s knife, adding a Nakiri to your collection will transform how you prepare vegetables.
Our Top Picks for Best Nakiri Knives
After testing numerous models, these five Nakiri knives stood out for their quality, performance, and value.
1. KYOKU Nakiri Knife – 7″ – Shogun Series
What I Like: The VG10 Damascus steel core on this knife is simply stunning, with 67 layers creating that beautiful rippled pattern. But this isn’t just about looks – the blade holds an incredibly sharp edge that made quick work of everything from delicate herbs to tough squash in my testing. The G10 handle offers excellent grip even with wet hands, and the overall balance makes this knife feel like an extension of my arm.
Why It Could Be Better: While the blade is exceptional, the included sheath could be more durable. After a few months of use, I noticed some wear on the sheath’s interior.
Key Features:
- 7-inch blade with VG10 Japanese steel core
- Beautiful Damascus pattern with 67 layers
- G10 handle for comfort and durability
- Includes protective sheath and case
- 15% savings currently available
2. PAUDIN Nakiri Knife – 7″ Razor Sharp Meat Cleaver and Vegetable Kitchen Knife
What I Like: I was pleasantly surprised by the PAUDIN’s performance given its affordable price point. The 5Cr15Mov stainless steel holds a good edge, and I found the pakkawood handle extremely comfortable during extended prep sessions. The wave pattern not only looks attractive but actually helps prevent food from sticking to the blade – a common issue when slicing through wet vegetables.
Why It Could Be Better: While it performs well initially, I noticed that the edge doesn’t stay razor-sharp as long as higher-end models, requiring more frequent sharpening.
Key Features:
- 7-inch versatile blade for all kitchen tasks
- 5Cr15Mov stainless steel with 56+ hardness
- Ergonomic pakkawood handle
- Wave pattern reduces food sticking
- Currently 23% off plus additional coupon available
3. JapanBargain 1549, Nakiri Knife High Carbon Stainless Steel
What I Like: This knife offers authentic Japanese craftsmanship at an amazingly accessible price point. Made in Japan, it features high-carbon molybdenum steel that I found takes a very keen edge. The traditional wooden handle has a nice weight to it, and at just 6-5/8 inches, the blade is slightly shorter than others, making it perfect for cooks with smaller hands or limited counter space.
Why It Could Be Better: The traditional wooden handle, while authentic, requires more care to maintain than synthetic handles, and the knife doesn’t come with a protective sheath.
Key Features:
- Authentic Japanese-made knife
- Molybdenum rust-resistant steel blade
- 6-5/8 inch blade length
- Traditional wooden handle
- Excellent budget-friendly option
4. KYOKU 7 Inch Nakiri Knife – Daimyo Series
What I Like: The KYOKU Daimyo Series offers excellent value with its Japanese 440C stainless steel blade. I particularly appreciate the rosewood handle, which not only looks stunning with its mosaic pin but provides excellent grip and comfort. The vacuum heat treatment gives the blade a hardness of 59-60 HRC, which I found maintains its edge remarkably well even after heavy use.
Why It Could Be Better: While the rosewood handle is beautiful, it’s slightly less water-resistant than synthetic materials and may require more careful drying after use.
Key Features:
- Japanese 440C stainless steel blade
- Vacuum heat-treated to 59-60 HRC hardness
- Beautiful rosewood handle with mosaic pin
- 13-15 degree edge angle for precise cuts
- Includes protective sheath and case
5. HOSHANHO 7 Inch Nakiri Knife
What I Like: The HOSHANHO impressed me with its premium 10Cr15CoMoV high carbon stainless steel blade. With a hardness of 60 HRC, it stayed sharp through weeks of heavy use in my kitchen. The scalloped hollow divots along the blade make a noticeable difference in preventing food from sticking, and the pakkawood handle has an ergonomic design that reduced fatigue during lengthy food prep sessions.
Why It Could Be Better: The knife is slightly heavier than some other models I tested, which might be a consideration if you prefer ultra-lightweight tools.
Key Features:
- 10Cr15CoMoV high carbon stainless steel
- 60 HRC hardness after vacuum heat treatment
- Scalloped hollow pits for non-stick functionality
- Ergonomic pakkawood handle
- Currently 23% off plus additional coupon available
Our Expertise
I’ve spent over 15 years working in professional and home kitchens, and I’ve personally tested each knife in this guide through extensive use. My testing process involves:
- Daily use – Each knife has been used for regular meal preparation for at least three weeks
- Variety testing – Cutting different vegetables from soft tomatoes to tough squash
- Edge retention – Monitoring how long each blade stays sharp with regular use
- Comfort assessment – Evaluating handle comfort during extended cutting sessions
- Maintenance needs – Documenting cleaning requirements and ease of sharpening
This hands-on experience gives me confidence in recommending these knives for your kitchen.
How to Choose the Best Nakiri Knife
Finding the right Nakiri knife depends on your specific needs. Here are the key factors I consider most important:
Blade Material
The blade material affects edge retention, ease of sharpening, and maintenance requirements:
- High-carbon stainless steel: My top recommendation for most users, offering excellent sharpness with good corrosion resistance
- VG10 steel: Premium Japanese steel that holds an edge extremely well
- Damascus steel: Often features a high-carbon core with multiple outer layers for beauty and performance
I’ve found that for home cooks, high-carbon stainless steel offers the best balance of performance and maintenance.
Blade Length
Nakiri knives typically range from 5 to 7 inches:
- 5-6 inches: Better for cooks with smaller hands or limited space
- 6.5-7 inches: The most versatile size for most home cooks
- 7+ inches: Preferred by professional chefs for larger volumes
For most home kitchens, I recommend a 7-inch blade as it handles most vegetables well without being unwieldy.
Handle Material and Design
The handle affects comfort, grip, and durability:
- Pakkawood: Durable and water-resistant while maintaining a natural wood appearance
- G10/Micarta: Extremely durable synthetic materials that resist moisture and wear
- Traditional wood: Beautiful but requires more care
Pay attention to the handle shape as well – some are D-shaped for right-handed users, while others are symmetrical for ambidextrous use.
Edge Angle
Japanese knives typically have a sharper edge angle than Western knives:
- 13-15 degrees: Extremely sharp but may require more frequent sharpening
- 15-18 degrees: Good balance of sharpness and durability
I find that a 15-degree edge offers the best performance for most users.
Weight and Balance
A well-balanced knife reduces fatigue during use:
- Lightweight: Better for speed and precision
- Heavier: Provides more force for dense vegetables
In my experience, the ideal weight depends on your preference, but the knife should feel balanced with the weight distributed between the handle and blade.
How to Use a Nakiri Knife
To get the most from your Nakiri knife, follow these techniques I’ve refined over years of use:
The Proper Grip
Hold the handle with your dominant hand, gripping it firmly but not too tight. For better control, pinch the blade between your thumb and forefinger just in front of the bolster.
Cutting Technique
Unlike Western chef’s knives, Nakiri knives work best with an up-and-down chopping motion:
- Start with the tip of the knife touching the cutting board
- Raise the blade and bring it straight down
- Use the full length of the blade for efficiency
- Avoid rocking the blade as you would with a chef’s knife
This technique maximizes the Nakiri’s cutting efficiency and produces clean, precise cuts.
Best Foods for a Nakiri Knife
While Nakiri knives excel at all vegetables, they particularly shine with:
- Leafy greens (cabbage, lettuce, kale)
- Root vegetables (carrots, potatoes, beets)
- Herbs for fine mincing
- Soft vegetables like tomatoes and peppers
I don’t recommend using Nakiri knives for:
- Cutting through bones
- Slicing meat (though they can handle boneless cuts)
- Peeling fruits and vegetables (use a paring knife instead)
Caring for Your Nakiri Knife
Proper maintenance will keep your knife performing at its best for years. Here’s what I do to maintain my knives:
Cleaning
- Hand wash only – never put your knife in the dishwasher
- Wash immediately after use, especially after cutting acidic foods
- Dry thoroughly before storing
Sharpening
- Use a whetstone for best results (1000/6000 grit combination works well)
- Sharpen at the original edge angle (typically 15 degrees)
- For maintenance, use a honing rod between sharpenings
Storage
- Use a knife block, magnetic strip, or blade guard
- Never store loose in a drawer
- Keep the blade dry to prevent corrosion
With proper care, a quality Nakiri knife will last for many years of daily use.
Nakiri vs. Santoku: What’s the Difference?
People often confuse these two Japanese knife styles. Having used both extensively, here are the key differences I’ve noted:
Nakiri Knives:
- Rectangular blade with straight edge
- Specialized for vegetables
- Designed for up-and-down chopping
Santoku Knives:
- Sheep’s foot blade with slight curve
- All-purpose knife for meat, fish, and vegetables
- Works with both chopping and slight rocking motions
While both are excellent knives, I reach for my Nakiri when I’m doing serious vegetable prep, and my Santoku for more general cutting tasks.
Frequently Asked Questions
Is a Nakiri knife worth it if I already have a chef’s knife?
Yes! While a chef’s knife is versatile, a Nakiri’s specialized design makes vegetable prep much faster and more efficient. I use both in my kitchen, choosing the Nakiri whenever I have significant vegetable cutting to do.
What’s the best size Nakiri knife for home cooks?
For most home cooks, I recommend a 6.5 to 7-inch Nakiri knife. This size offers enough blade length for efficient cutting while remaining manageable and easy to control.
How often should I sharpen my Nakiri knife?
For home cooks who use their knife daily, I recommend honing the blade with a honing rod weekly and sharpening with a whetstone every 3-6 months. Professional cooks may need to sharpen more frequently.
Can I use a Nakiri knife for meat?
While Nakiri knives can handle boneless meat, they’re primarily designed for vegetables. Their thin blades aren’t ideal for cutting through bones or tough meat. For meat preparation, I recommend using a chef’s knife or meat cleaver instead.
What’s the difference between a Nakiri knife and a Chinese cleaver?
Though they look similar, Nakiri knives are lighter and thinner than Chinese cleavers. Nakiri knives are specifically designed for vegetables, while Chinese cleavers are more versatile and can handle meat with bones. I find the Nakiri more nimble for precision vegetable work.
Are expensive Nakiri knives worth the price?
In my experience, there’s a noticeable difference between budget (under $20) and mid-range ($40-60) Nakiri knives in terms of edge retention and comfort. However, the difference between mid-range and premium ($100+) knives is less dramatic for most home cooks. I recommend starting with a quality mid-range knife like the ones in this guide.
Can left-handed people use a Nakiri knife?
Yes! Most Nakiri knives have symmetrical blades and handles that work well for both right and left-handed users. However, if purchasing a traditional Japanese Nakiri with a D-shaped handle, make sure to select a left-handed version if needed.
Conclusion
A quality Nakiri knife is a game-changer for vegetable preparation, making your kitchen work faster, more precise, and more enjoyable. After extensive testing, the KYOKU Shogun Series is my top overall recommendation for its outstanding performance, beautiful Damascus pattern, and comfortable handle.
For budget-conscious shoppers, the JapanBargain offers authentic Japanese craftsmanship at an incredibly accessible price point. And for those wanting premium performance without the premium price, the HOSHANHO Nakiri with its high-carbon steel and ergonomic design is an excellent choice.
Whichever knife you choose from this guide, incorporating a Nakiri into your kitchen arsenal will elevate your vegetable preparation to new heights. Happy cooking!