Best Nakiri Knife for that Sharp and Swift Goodness

It starts with the notion that you don’t need too many knives to get decent results. 

From there, the conveniences of having knives designed for specific purposes keep becoming more and more evident. Such was the case with Nakiri knives when it came to cutting vegetables for me. 

Yet another Japanese knife turned out to be a must-have in my arsenal.  

Anyway, it’s pretty apparent why — chopping, dicing vegetables, or making consistent cuts aren’t something all knives can do. 

Even something like the trusty chef’s knife doesn’t even come close to the convenience Nakiri knives offer with their shape and design. 

That’s what this whole piece is all about. There are tons of different designs, budget segments, and specialties — and I’ll dedicate this one to finding the best Nakiri knife for your needs and preferences. 

Let’s give those veggies the treatment they deserve, shall we?

Significant Bits to Know about Nakiri Knives

Before we get to the picks themselves, ensure that you’ve got all the necessary details under your belt. That way, you’ll be able to make informed decisions that enhance your kitchen experience instead of going in blindly.

What a Nakiri Knife Is (and Isn’t)?

There’s an age-old joke about these knives looking like cleavers and people actually using them for that purpose.

Nakiris are far from being cleavers. Instead, these are Japanese knives and are primarily utilized for cutting vegetables. These were even designed to prepare things like leaves and vegetables. However, it’s possible to use them for some other tasks.

The biggest defining factor of these knives is their flat bellies. Unlike typical designs like the rounded belly of a chef’s knife, these are completely flat (hence the confusion about them being cleavers).

This design makes them better suited for tasks like cutting and dicing.

Another identifiable characteristic is that these knives don’t have a sharp tip (they don’t really need it). Instead, the edges are usually rounded off.

Of course, the rounded tip does not mean that you can cut vegetables in a rocking motion here. That door is pretty much sealed because of the flat belly.

But that isn’t a drawback by any means. Thanks to that design, it’s possible to cut veggies in a more convenient up and down motion.

This is especially helpful when working with comparatively delicate ingredients, and it allows for clean cuts instead of squishing stuff.

It is also possible to move in a front and back motion or incorporate it with the typical up and down cuts, which is helpful during chopping.

The flatness of the blade also ensures that we’re constantly in contact with the cutting board — automatically allowing for more precise cuts.

These knives are also well balanced in terms of weight. I can slice through most veggies without trying too hard, yet they’re not too heavy for softer vegetables either. Tasks like mill chops come out pretty nicely as a result.

Overall, Nakiri is a rather specialized Japanese knife that doesn’t do many things. But what it does — it does exceptionally well.

Do You Need a Nakiri Knife?

The next step of the equation is determining whether you need this sort of knife. Unfortunately, the word need is a rather difficult one to answer, as that varies among individuals. I will, however, try to show how a knife like this can make your life easier. 

The first query is how often you cut or prepare vegetables. If you’re like most of us, the answer would be pretty frequently (unless you work somewhere where your tasks don’t involve veggies). 

If you’ve worked on such ingredients, you must have felt that the typical rounded-belly knives are inadequate for tasks like chopping. You’d also be in a constant problem because the whole blade never touches the cutting board at once. A Nakiri solves that issue by design. 

Another benefit is the blade. Nakiris have double-bevel blades that are pretty sharp and thin. Therefore, they’re exceptionally well suited for making accurate and precise cuts, which a typical knife would fail to accomplish. 

The blade is so fine that users can even use them to peel fruits and vegetables alike. It also has a nice heft at the front, making it easier to maintain proper control when cutting. 

Considering all of this, I’d say a Nakiri knife can certainly be worthwhile if you have anything to do with veggies!

Nakiri vs Santoku Knife — Understanding the Difference

While Nakiri knives are mainly directed toward vegetables, Santoku knives are designed with a more generalized approach. One could call them the Japanese rendition of chef’s knives — ones that are suited for multiple workloads.

Understanding this difference can help you better understand Nakiri knives and their uses. Here are some of the key differences between Nakiri and Santoku knives:

The most significant distinction between the two is the shape of the blades. While Nakiri has a flat blade with a rounded tip, Santoku goes the opposite direction — a round belly and a sharp tip.

While the former mostly relies on up and down motion during cutting, Santoku knives are also suitable for rocking motions.

However, the rounded tip does a better job for cutting vegetables, as it is much safer.

Another property is that Nakiri knives have double bevel blades in most cases. Santoku knives, however, come in both double and single bevel designs (although the former is more common).

Single bevel options can be even sharper and useful for many purposes. But if the purpose revolves around veggies, a double bevel is the way to go.

Santoku knives tend to be a bit costlier than the alternative, however. Many factors play a role in that, ranging between the design and materials.

The biggest benefit of Santoku is its versatility. Users can work with fish, fruits, meat, and many other ingredients. Suppose a user doesn’t already have a multi-purpose knife like this.

In that case, this should be the priority over a Nakiri knife because of how much it can do.

But if veggies are the things you need to slice to bits, the answer is obvious.

At a Glance Top 5 Nakiri Knife – Comparison Chart

My Best Nakiri Knives’ List This Year!

Let’s put up the chit-chat for a while now. We’ll now be looking at some of the top picks that cover all sorts of requirements.

1.  Tuo High Carbon Stainless Steel Nakiri Knife

The issue with stainless steel is that its edge doesn’t last for as long as something like carbon steel. On the other hand, users love the rust-resistant capabilities of stainless steel, which carbon steel just sucks at.

So, what better way to introduce the list of the best Nakiri knife with something that combines both?

Here’s a knife with high carbon stainless steel with both corrosion resistance and excellent edge retention. For one, maintenance was a breeze, given that I didn’t have to keep worrying over constantly cleaning and wiping the blade down.

This prevents any discoloration as well, and the blade looked as good as new even after a good while. Therefore, it’s suitable for both frequent and occasional users.

It did not keep losing its edge with frequent usage either. And when I felt like it needed a bit more sharpness, the sharpening process was surprisingly effortless. Besides, it’s not as brittle as typical carbon steel knives, and I didn’t have to worry about the edges chipping.

The blade is 6.5″ in length — a pretty sweet spot for vegetables. It didn’t seem too lengthy and heavy,

There’s a reason Tuo calls this a vegetable cleaver. Along with the looks, this knife has a nice heft to it, which allows for an easier time cutting through things. In addition, I didn’t have to put too much pressure on preparing the ingredients, which allowed for longer sessions without fatigue.

Then comes the handle — it’s made with G10 fiberglass composite and features a design with a slight curve for better grip. This material is pretty durable and is non-porous. Therefore, cleaning it was as easy as it gets, and there were no worries over warping.

I think that it looks pretty pleasant and should fit nicely into any modern kitchen setup. Through the handle goes the rivet, meaning this is a full-tang knife. And for the price, it’s just a great deal to have.

The most important benefit of a full-tang design is rigidity. As a result, the knife becomes sturdier, and there’s a stronger point of contact with the bolster.

As a result, it allows for better control and accuracy when making precise cuts. Forcing the knife through tougher ingredients also becomes more graceful with a full-tang design.

Something that attracted me about this knife in the first place was its design. The manufacturer calls this a ripple pattern, and I’m a sucker for its amazing appearance.

It has a practical side as well. As vegetables tend to stick to the knife, this design creates little vents of air that prevent this stickiness and boost your efficiency.

As I mentioned above, the price tag is surprisingly affordable considering what it offers. Everything about this product screams value for me: the cryogenic tempering manufacturing process, the full-tang design, and even the aesthetics.

2.  Shun Cutlery Classic 6.5″ Handcrafted Nakiri Knife

A knife isn’t just a piece of metal to prepare food. For many, it’s a statement piece — a piece that expresses something, and I agree. And that’s why handcrafted knives mean so much more than a typical factory-manufactured knife to users.

That sentiment goes higher when that knife is crafted in Japan itself. Along with its artistic value, the quality of the materials and the manufacturing process are undoubtedly worth raving about. The 6.5″ Shun Classic Nakiri Knife earns a place on my list.

Let’s start with the blade. This knife uses the manufacturer’s proprietary steel known as VG-Max steel clad. Its blend of 68 layers of Damascus stainless steel makes it so remarkable.

If you know anything about that steel, you’ll know it’s an absolutely top-notch one. For one, it’s highly resistant to rusting, making maintenance a breeze. There was no worrying over constantly wiping the blade to keep it corrosion-free.

Another benefit is how long it holds its edge compared to a typical stainless steel knife. It’s also much more durable and sturdy due to the rigid inner core. Additionally, it’s not brittle like carbon steel, meaning the risks of chipping are much lower.

The thing I love the most about these blades is the aesthetic. Every Damascus steel knife has a unique design created during the manufacturing process. This gives it a characteristic that other knives don’t inherit. 

The blade’s length is 6.5 inches, which is not too long or short for vegetables. I could cut big pieces of veggies in one go, yet it wasn’t so big that making delicate and precise cuts would become challenging.

As expected from quality Nakiri chef knives like this, the experience was remarkable. Everything went as smoothly as expected, from chopping to dicing to julienning. The sharp edge allowed a smooth and consistent result in every case.

The heft to it even allowed for a remarkable experience when push-cutting different ingredients. Softer vegetables didn’t get squished, while it was hefty enough to cut through tougher ones.

The handle here is made with Pakkawood. Before you start frowning, let me tell you that this material can be even more convenient than wood. While wood absorbs water and moisture, this material does not. As a result, there are no issues with the handle deteriorating as quickly as wood.

Cleaning it is just as effortless. There’s no need for regular maintenance, making it suitable for everyday and rare users alike.

The biggest caveat is the price, however. This knife will cost you a hefty sum, but that’s completely justified due to what it offers.

3.  Henckels Classic Christopher Kimball Edition Nakiri Knife

One of the most critical elements in making precise and accurate cuts is a slender blade. It becomes effortless to make things like juliennes with utmost precision. The next knife I have for you from Henckels’ classic series provides just that.

Let’s begin with the blade, then. It comes with a forged German stainless steel blade.

Since this method processes the metal repeatedly to reach its final shape, the blade is pretty sturdy. The first benefit is better edge retention and less frequent visits to the sharpening tools.

Nevertheless, stainless steel does tend to retain its edge less than materials like carbon steel. But there’s a benefit as well — it’s not nearly as brittle. That reduces the risks of the blade chipping off due to a little drop.

The blade’s length is 6.5 inches, once again. It may seem like a trend (it is), but there’s a good reason for that. We don’t want the knife to be too heavy or too light, and this is one of the best knife lengths to help achieve that sweet spot.

Another benefit of the forged blade is the full-tang design, meaning the blade’s tail goes directly into the handle without any joints.

As a result, the knife offers a much better balance point, and I had a surprisingly comfortable experience using it for longer periods.

Moreover, the heft it adds to the knife helps prepare vegetables. There’s also the benefit of increased durability and sturdiness over time. But it’s essential to see how well the handle utilizes this design.

Pretty well, I’d say. The handle of this knife doesn’t come with a fancy design or material, but it does what it needs to do. The triple-riveted plastic design was designed to offer users a comfortable handling experience.

Unless you need your knife to be visually pleasing as well, I assume you won’t have any complaints.

The combination of stainless steel and plastic makes maintenance as easy as possible. The knife doesn’t require any drastic measures to keep it from staining, and the handle’s clean, non-porous nature gets rid of the cleaning hassles as well.

It’s also safe to wash with dishwashers if that’s your cup of tea. However, neither the manufacturer nor I would recommend doing that, as knives are better off hand-washed.

While the pricing isn’t entry-level, per se, I would say that it’s rather reasonable. A solid deal overall!

4.  Mercer Culinary Nakiri Vegetable Knife

Here’s the thing — a Nakiri knife is far from being the most important one in most people’s arsenal. It’s a great piece to have, but you need a large wallet to buy a vast arsenal of expensive knives.

Hence, on my fourth Nakiri knife review, we’ll be looking at something that takes our financial reality into account.

Let’s start with the handle, as this is the first product where we see a wooden handle on this list. While there are some drawbacks, there’s a reason wood managed to be the go-to option for a plethora of knives.

Firstly, these are pretty comfortable to work with. They’re much softer on the hands and don’t feel like the cold touch of death on a winter’s morning. But as you know by now, it would be trickier to clean, and you’ll have to spend more time on maintenance.

The design is pretty straightforward, but it’s not a bad thing. I didn’t have a hard time holding it for extended periods.

Then comes the subject of how well the tang is integrated with the handle. Of course, this is a full-tang blade that connects directly to the wooden handle. As a result, it offered superior balance and relatively better sturdiness.  

I also found that it’s slightly lighter than the previous options we’ve looked at so far. That can be a benefit if you want to work for long hours and want to make very accurate cuts without budging.

In terms of the blade, we’ve got a high carbon steel construction here. Again, it has its pros and cons. One benefit is its edge retention, as it remained sharp for a decent period. What’s even better was how convenient it was to re-sharpen.

You’d be hard-pressed to achieve the same level of sharpness with such little effort on a stainless steel knife, which is noteworthy. The predictable drawback, however, is that it’s surprisingly prone to rust. It may be easier to sharpen, but I had to keep doing it at a regular interval as well.

Additionally, it reacts to acidic food immediately. As a result, the blade rarely remained in its glorious form — all I could see were spots and marks. However, many users prefer this personality to their knives, so I wouldn’t necessarily call it a drawback.

As I said, this is a surprisingly affordable knife. But as we’ve seen by now, the lower price surely doesn’t make it something to look down on!

5.  Tuo Dark Knight Series 6.5″ Nakiri Knife

Here’s the fifth best Nakiri knife on the list — something that literally caught my eye before it did anything else.

Spoiler alert: I’m a sucker for a good-looking knife, and the black blade on this one surely intrigued me. This is a knife from Tuo’s Dark Knight series, and that black blade tells you why.

But it’s not only about looks, so let’s look at the blade’s properties. This is a high-carbon stainless steel knife made with Japanese AUS-8 steel. As you know by now, this brings the best of both worlds in one place.

For one, the blade is exceptionally tough. And thanks to the nitrogen cryogenic tempered manufacturing process, that hardness goes around HRC 58, which is pretty remarkable. This blade is sturdy and maintains its edge for a decently long time. In addition, re-sharpening the knife didn’t take a lot of effort.

Not only that, but it also inherits stainless properties, making maintenance effortless. You’d have to try hard to make this knife rust. Moreover, this strengthened material gets rid of carbon steel’s infamous brittleness, further improving the knife’s longevity.

Once again, it comes with a 6.5″ blade with a flat belly and rounded tip. As a result, I could easily make delicate slices when prepping vegetables without losing any control.

Thanks to the impressive sharpness, nothing remained uncut, regardless of how soft an ingredient it was. From peeling to julienning to chopping — everything went well!

For the handle, the manufacturer went for the trusty Pakkawood. It comes with a classic rounded shape that easily suits all sorts of hand sizes and provides sufficient control. 

It did not feel slippery, and the full-tang design meant that the overall weight balance was outstanding. As a result, no matter where I held it, the experience was quite comfortable.

And thanks to the material’s nature, cleaning the handle up and maintaining it was convenient as well.

I was content with this knife for sure, given the design, build quality, and materials. The price tag wasn’t offensive either, so it is a win in my book.

6.  Regalia Nakiri (Usuba) 6-inch Vegetable Chef Knife

One of the essential parts of a Nakiri knife is its blade’s sharpness. It may not seem mandatory when forcing through ingredients with sheer force. Still, it’s absolutely necessary when you want accuracy in the cuts.

This is what makes knives list the next one such a great deal. For one, its blade is made with quality Japanese Damascus steel. And when it comes to maintaining sharpness, you’d be hard-pressed to find many better materials than this.

I could literally make paper-thin cuts without putting much effort, and the cuts were as detailed as I wanted. This clad design of Damascus steel doesn’t only ensure this superior sharpness, though. The re-sharpening process was just as effortless, and it was superior to working with your run-of-the-mill stainless steel.

Another benefit is the blade’s strength (over 62 on the Rockwell hardness scale). Thanks to the forging process and material, it inherits remarkable strength, allowing it to retain its sharpness for a long time.

As I’ve been ranting — I love the unique texture of Damascus steel produced during the manufacturing process.

It doesn’t rely on typical forging, either. Instead, a combination of vacuum heat treatment and cryogenic nitrogen cooling does wonders for a blade.

But enough of that; let’s move on to the handle. This knife uses a G-10 handle to withstand any condition, unlike something like wood. So cleaning it up was effortless, and there was no hassle of maintenance either. I didn’t have to worry about it getting warped or absorbing moisture, which is a load off my mind.

The handle’s shape is pretty standard and allowed for a decent handling experience as well.

It didn’t interfere with the knuckle either, which is a crucial detail for any knife. Since it is forged, the bolster gives the knife a firm and comfortable controlling experience. This triple-rivet design also allowed for a better balance overall.

Likewise, working for long hours did not feel tiring at all. There’s a cool-looking Rosetta style rivet too, which can be a pleasant addition if that’s your style (not mine, unfortunately). 

Cutting vegetables was a fantastic experience in this case, and the wide blade allowed for easy scooping and fast chopping. What more do you need, eh?

7.  Dalstrong Phantom Series Nakiri Vegetable Knife

Whenever someone requires a knife that won’t break their bank and still retains superb levels of sharpness, I typically direct them toward a high carbon steel knife.

If that sounds like you, then this might as well be the best Nakiri knife for your needs. Let me explain why.

Compared to stainless or low carbon steel, this material has a higher ratio of carbon in it. As a result, it manages to be much tougher than either of those options — and that is what makes high carbon steel so good at retaining its sharpness.

This knife from Dalstrong managed to keep going for a more extended period than a traditional stainless steel knife. And suppose your purposes require the blade to be more rigid than flexible (which vegetables often do).

In that case, this product is even better suited. The Japanese AUS-8 steel achieves hardness levels above 58 on the Rockwell meter, which is impressive.

There is one caveat; however — these knives are far more brittle. Consequently, there’s a higher chance that it may get chipped if you accidentally drop it.

In addition, it will rust pretty quickly. So you’ll have to be on your toes to maintain this product. And even though it’s possible to prevent these blades from rusting, you can’t avoid their reactions to acidic foods — keep this in mind if it bothers you.

Let’s move on to the handling experience now. Since this knife is forged, it features a full-tang design where the tang extends into the handle itself. That allowed for a superior weight balance and made the handling experience convenient.

The handle is made of Pakkawood — a solid choice that is both affordable and handy. The shape is ergonomically sound, and I didn’t feel fatigued even with longer sessions. Its laminated exterior also made it pretty easy for me to maintain and clean. 

Then comes the bolster — it sure was comfortable and allowed for a nice pinch grip. This knife is a great deal as long as you’re okay with the blade’s maintenance. 

How to Buy the Right Nakiri Knife?

When all is said and done, and you’ve got a list of knives to choose from, only one step remains — knowing what’s right for you. And that does take a bit of know-how, so here are some insights that can help with that.

Take a Look at the Material

The blade’s material is undoubtedly one of the most crucial factors in a knife. This bit alone determines the product’s performance, user experience, and longevity.

Typically, you’d find three materials used in a knife — stainless steel, carbon steel, and high-carbon stainless steel.

Stainless Steel

This insanely popular material first saw its rise in the twentieth century. Now, it’s one of the most common materials for kitchen knives (and many more). The most significant factor about it is its stainless property.

This property is possible due to the higher rate of chromium in the production. As you can imagine, having a stainless blade means goodbye to worrying about a rusty knife.

For instance, that makes it easier to maintain the blade. Unlike many other materials, I don’t have to worry about properly washing and wiping the blade off constantly. For casual users, a low-maintenance knife is undoubtedly a great deal.

Additionally, this material isn’t too costly to produce either. Therefore, there are tons of affordable Nakiri knives made of stainless steel, allowing users on a budget to find suitable options.

However, it has its caveats. The first caveat with stainless steel is that it slightly lacks behind when it comes to edge retention. As a result, you’d find yourself sharpening the knife more frequently.

This may not be too big a deal if you’re not constantly using it, but professionals tend to stay away from these knives due to their workloads.

Carbon Steel

Carbon steel has been (and still is) one of the most common materials used for knife making. You can even find these knives passed down between generations.

The biggest distinction between this and stainless steel is that it does not have chromium. As a result, carbon steel doesn’t inherit similar stain-resistant properties.

The benefit of this material is its edge retention. Compared to stainless steel, it manages to hold its edge for a longer period.

That produces more accurate cuts and shaves some time off of the maintenance schedules. Don’t get too happy, though — it requires serious maintenance on another front.

Provided that it doesn’t have anti-rust capabilities, it’s upon us, the users, to maintain them and prevent any rusting. Cleaning the knife regularly, wiping the whole thing properly, storing it in the right place — the chores are pretty annoying.

Due to this same property, these blades might discolor soon. Although, many users prefer that character to their knives, meaning that isn’t necessarily a drawback.

Sharpening these blades is much easier, however. On the other hand, I found that sharpening stainless steel is usually a more tedious chore.

High-end carbon steel blades can also cost a hefty sum, which is something to keep in mind. But, other than that, these blades indeed have stood the test of time.

High Carbon Stainless Steel

With a deeper wallet come better materials. 

Costing a bit more than the previous materials, high carbon stainless steel manages to combine the best of both worlds. 

As the name suggests, these ‘carbon steel’ knives also have a stainless property, containing a healthy dose of chromium. That firstly takes away the pain of maintenance that came with the vanilla carbon steel knives. 

Moreover, it’s not as brittle as usual carbon steel — lowering the risks of chipping when dropped. But on the other hand, it does not lose its edge as quickly as stainless steel. That nullifies the need for frequent touch-ups, which is incredible. 

The list doesn’t end there — this material is easier to re-sharpen too! But as I said, getting a blade made with this material does require slightly deeper pockets. 

There are other materials like Damascus steel, but they’re not as common. This steel is fantastic on all fronts, except it costs even more than the materials discussed above. Ceramic blades are also an option nowadays, and those have excellent edge retention. But that’s about it for materials.  

Handle Matters

The handle is another crucial element for a knife, regardless of its type. It determines how comfortable the knife is during usage and how efficiently it allows the user to do things.

The first part to check is the handle’s shape. Some knives come with ergonomic handles designed to provide a more comfortable grip.

On the other hand, many options with straight handles (like the Shun Classic Nakiri Knife) allow for better control.

Much of this depends on your preferences as well. First, however, make sure that the handle isn’t so low that your hand keeps clashing with the chopping board (although that shouldn’t happen, thanks to the height of most Nakiri blades). 

The material of the handle is crucial as well. While wood is more pleasing to look at and hold in most cases, the pores make it unhygienic. Synthetic handles are safe in that aspect, and they don’t require frequent maintenance like wood either.

But if you think you’re okay with the cost and maintenance of wooden handles, by all means, go for them. Many wooden handles even come with a layer of plastic on them, so those can be an option as well.

Manufacturing Process: Forged vs Stamped Blades

Knife blades are usually processed in these two methods. Let’s take a look at what’s preferable in which case.

Forged Blades

This term essentially means that the blade was created from a single steel block by pounding it to shape repeatedly. Following this method makes the steel much more rigid than it originally was.

Furthermore, the forging process allows for a quality bolster, which is essential to ensure a good bridge between the knife blade and handle.

Another benefit is that forged knives are usually easier to sharpen, which shaves some time off your maintenance schedule.

However, if you require the blade to be more flexible, you’re out of luck, as the forging process takes that out of the equation.

These knives are comparatively costlier as well, so that’s something to keep in mind. Other than that, these blades are the way I’d go.

Stamped Blades

As the name suggests, Stamped blades are stamped out of a sheet of stainless steel. That means no forging process is involved, and the steel’s properties remain somewhat similar.

That certainly can be a drawback when it comes to the blade’s strength, and many people don’t prefer them for that reason. However, these blades also have their pros.

They don’t cost as much as forged knives; that’s a huge deal if you’re on a tight budget or want something for occasional use. Another benefit is their flexibility. A fillet knife, for example, can benefit from a flexible design and allow for the control you require.

And since a Nakiri knife may not be an absolute necessity for some users, going for an affordable one can make sense for them.

My Last Two Cents at the End

It started with whether you need a Nakiri and ended as an absolute necessity for me. And if that has been the case for you, I’m pretty sure you now realize how much of a difference such a knife can make.

There’s no one best Nakiri knife for anyone. Still, the list above should be able to provide a suitable option for each requirement and case scenario. So choose wisely, and enjoy cutting vegetables like never before.