Nakiri Knives

Shop Japanese Nakiri knives, the rectangular vegetable knife made for clean, precise chopping.

Read the full guide

Most of our Nakiri are 7.1 in (18 cm), with 7.5 in (19 cm) and 7.9 in (20 cm) options, in Damascus-pattern, hammered stainless steel and resin or wood handle styles. We also carry a Tojiro white steel usuba, the traditional thin-bladed vegetable knife.

A Nakiri has a flat edge and a tall, straight blade, so the whole edge meets the board at once. That gives clean cuts through cabbage, carrots, cucumbers and herbs with a push-cut or chop rather than a rocking motion, and the tall blade lets you scoop chopped vegetables off the board. Want one knife for everything? A Santoku or Gyuto also handles meat and fish.

Pair your Nakiri with an end grain cutting board and keep the edge keen with sharpening tools, or browse our knife sets.

Nakiri Knife Guide

Choosing the Right Japanese Nakiri Knife

Nakiri knives are Japanese vegetable knives made for clean chopping, slicing and precise prep work. Their straight edge and rectangular blade shape help create controlled downward cuts through vegetables, herbs and fresh ingredients.

A good Nakiri knife should feel balanced, sharp and easy to guide through repetitive prep tasks. The blade shape is especially useful for vegetables because it gives strong contact with the cutting board and helps create even, clean cuts without rocking too much.

Pair your Nakiri knife with Gyuto knives, Santoku knives, Petty knives, knife sets, sharpening tools, cutting boards and Japanese kitchen tools to build a complete knife and prep setup.

Handcrafted Japanese Nakiri knife with Damascus steel blade for vegetable chopping
Japanese vegetable knives for clean chopping, slicing and precise prep work.

Shop Related Collections

Gyuto Knives Santoku Knives Petty Knives Knife Sets Sharpening Tools Cutting Boards

FAQ

Nakiri Knives FAQ

What is a Nakiri knife used for?

A Nakiri knife is mainly used for preparing vegetables. Its straight edge and rectangular blade shape make it useful for chopping, slicing and making clean downward cuts through vegetables, herbs and fresh ingredients.

Is a Nakiri knife only for vegetables?

Nakiri knives are best known as vegetable knives, but they can also be used for herbs, fruit and general light prep work. They are not ideal for bones, frozen food or heavy-duty cutting tasks.

What is the difference between a Nakiri and a Santoku knife?

A Nakiri knife has a straighter, rectangular blade made especially for vegetable preparation. A Santoku knife is more all-purpose and is commonly used for chopping, slicing and dicing vegetables, meat and fish.

Are Nakiri knives good for home cooking?

Yes. Nakiri knives are excellent for home cooking if you often prepare vegetables, herbs and fresh ingredients. They are easy to control and useful for clean, repetitive prep work.

How do I maintain a Nakiri knife?

Clean the knife after use, dry it properly and avoid cutting on glass, stone or metal surfaces. Use a quality cutting board and maintain the edge with sharpening tools such as whetstones or knife sharpeners.