Japanese Nakiri Knives

Elevate your vegetable prep with our collection of Nakiri knives. The Nakiri, a Japanese-style vegetable knife, features a thin, straight blade designed specifically for precise slicing, chopping, and dicing of vegetables and herbs. With its ergonomic handle and razor-sharp edge, our Nakiri knives ensure effortless and efficient vegetable preparation, allowing you to create beautiful and flavorful dishes with ease.

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Japanese Nakiri Knives
◆ Common Questions

Shopping for Japanese Nakiri Knives

What is a nakiri knife used for?
Nakiri knives are Japanese vegetable knives with a straight, rectangular blade designed for clean push-cuts through produce. The flat edge means every slice makes full contact with the cutting board, no rocking motion needed. Ideal for herbs, root vegetables, cabbage, and anything you'd julienne or chop in volume.
What size nakiri should I buy?
165mm is the most popular size, big enough for large vegetables and nimble enough for small boards. 180mm suits larger hands or heavy prep. 150mm works well for smaller kitchens or lighter cutting.
Nakiri vs santoku: which is better?
Nakiri is purpose-built for vegetables with a flat blade for push-cuts. Santoku is a general-purpose chef knife with a slightly curved edge, better if you want one knife for everything. If you prep lots of vegetables, nakiri. If you want one all-rounder, santoku.
Are nakiri knives dishwasher safe?
No. Japanese knives should never go in the dishwasher. Hand wash with warm water and dry immediately. Carbon steel nakiri should be wiped dry after each use and oiled occasionally to prevent rust. Stainless steel is more forgiving but still hand-wash only.
Can a nakiri cut meat?
Nakiri is designed for vegetables and isn't ideal for meat. The flat edge and relatively thin blade make it poor for carving or slicing roasts. For meat, use a gyuto or sujihiki. A nakiri can handle soft boneless proteins in a pinch but you'll get better results with the right knife.
What's the difference between nakiri and usuba?
Both are Japanese vegetable knives, but nakiri is double-bevel (ground on both sides, easier to use) and usuba is single-bevel (traditional, requires skill). Nakiri suits home cooks and most professional kitchens; usuba is reserved for traditional Japanese cuisine specialists.