Introduction

Ideal Sharpness for a Nakiri Knife

Your Nakiri should be razor-sharp, able to slice through paper or a ripe tomato with no effort. This level of sharpness supports push-cutting and vertical chopping—two key techniques with this knife.

What’s the Right Angle?

Most Nakiri knives are sharpened to a 15-degree angle per side. Some go up to a 17-degree angle, but anything more will reduce slicing performance.

• Double-beveled edge: Most Nakiri knives have this for balanced cutting.

• Micro-bevel: Some makers add a small bevel for better edge retention.

A thin edge cuts cleaner, while the bevel helps maintain strength.

How to Test Nakiri Knife Sharpness

Want to know if your Nakiri is sharp enough? Try these simple tests:

1. Paper Slicing Test

Hold a sheet of paper and slice downward. A sharp knife should glide through it smoothly.

2. Tomato Slicing Test

Try slicing a tomato without applying pressure. If the blade cuts cleanly, it’s sharp.

3. Burr Formation Check

After sharpening, feel for a small burr on the edge. This shows metal was removed and the edge is forming.

Materials That Influence Sharpness

The type of steel affects sharpness and how long the edge lasts.

VG10 Steel

This high-quality Japanese steel offers a fine edge and holds it well. It’s found in premium brands like Shun Cutlery.

AUS-8 Steel

Tough and easy to sharpen. While not as hard as VG10, it performs well in home kitchens.

Damascus Steel

Made by layering metals, Damascus steel is beautiful and sharp. It’s often used for high-end Nakiris.

High-Carbon Stainless Steel

This steel resists rust and keeps a sharp edge. It’s perfect for daily use and easy maintenance.

How to Sharpen a Nakiri Knife Properly

To keep your Nakiri razor-sharp, you’ll need the right tools and technique.

Step 1: Use a Whetstone

Start with a 1000-grit stone for dull blades, then polish with a 3000–6000 grit stone.

Step 2: Maintain a Consistent Angle

Use a 15-degree angle or what the maker recommends. Stay steady during strokes.

Step 3: Push-Pull Stroke Method

Glide the blade forward and back across the stone. Use light pressure and cover the full edge.

Step 4: Edge Trailing Stroke

Finish with strokes that move away from the edge. This smooths out any burrs.

Step 5: Align With a Honing Rod

A honing rod doesn’t sharpen it realigns the edge. Use it between sharpening sessions.

Step 6: Polish With a Leather Strop

A leather strop removes fine metal bits and adds a mirror finish to the edge.

Blade Design and Cutting Techniques

The flat blade profile and straight edge blade of a Nakiri support clean, even cuts. It doesn’t rock like a Western chef’s knife.

Push-Cutting Technique

Instead of slicing forward, you push the knife straight down. A sharp blade makes this effortless.

Vertical Chopping Motion

A sharp edge ensures vegetables don’t crack or break under pressure. You get clean, even slices every time.

Maintenance Tips for Long-Lasting Sharpness

• Use a soft cutting board like wood or plastic. Avoid glass or stone.

• Hand wash only. Never put your knife in the dishwasher.

• Store safely using a sheath, knife block, or magnetic strip.

• Full tang construction improves balance and strength, making the knife more durable.

Recommended Brands

Shun Cutlery

Known for VG10 steel and beautiful Damascus steel finishes. They make razor-sharp Nakiris perfect for home chefs.

Yakushi Knives

Offers traditional Japanese knives with high-carbon stainless steel. Their blades hold a great edge and are easy to sharpen.

FAQs

How often should I sharpen my Nakiri knife?

Sharpen every 2–3 months with regular use. Use a honing rod weekly to maintain alignment.

What is the best sharpening angle?

A 15-degree angle per side is best for sharpness and precision.

Can I use a honing rod on a Nakiri?

Yes. Use a ceramic or steel rod to keep the edge aligned, but not too often.

Final Thoughts

A sharp Nakiri knife makes cooking easier and more fun. Whether you’re slicing tomatoes or prepping stir-fry, keeping your knife razor-sharp is worth the effort. With the right tools and simple habits, you can keep your Nakiri performing like new.