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Nakiri

A rectangular vegetable knife with a thin, flat edge designed for clean cuts through vegetables. The double bevel makes it easier to use than a traditional Usuba....

#vegetables #flat-edge #push-cut #rectangular
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Blade Length

150mm - 180mm

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Primary Use

Vegetables only

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Origin

Japan

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Best For

Vegetable-heavy cooking, push cutting technique

recommend Editor's Picks: Best Nakiri

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A dedicated vegetable knife with a thin, flat edge perfect for push-cutting vegetables cleanly.

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A traditional Japanese vegetable knife from Sakai. Perfect for clean vegetable cuts.

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menu_book About the Nakiri

A rectangular vegetable knife with a thin, flat edge designed for clean cuts through vegetables. The double bevel makes it easier to use than a traditional Usuba.

compare_arrows Alternative Knives

Usuba

Single Bevel

Santoku

Double Bevel

help Frequently Asked Questions

What is a Nakiri knife used for?

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A Nakiri is best for Vegetable-heavy cooking, push cutting technique. The typical blade length is 150mm - 180mm, and it originates from Japan.

What is the difference between a Nakiri and a Western chef's knife?

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The Nakiri is a traditional Japanese knife designed for Vegetables only. Compared to Western chef's knives, Japanese knives like the Nakiri typically use harder steel, have a thinner blade geometry, and are ground to a sharper edge angle (12-15° vs 20°).

How much does a good Nakiri knife cost?

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A quality Nakiri typically ranges from $50 for entry-level options (like Tojiro) to $500+ for hand-forged artisan knives. For most home cooks, excellent options are available in the $100-250 range from brands like Shun, MAC, and Miyabi.

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Gyuto Santoku Petty Kiritsuke Bunka Yanagiba Deba Usuba Honesuki Sujihiki Takohiki Pankiri Garasuki Yo-Deba Funayuki Kama Usuba

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