Best Nakiri Knife: Top Picks for Precision Vegetable Cutting
Valhalla Series Nakiri Knife 7"
Some of our favorites are:
- Gladiator Series Nakiri Knife 7"
- Shogun Series Nakiri Knife 6"
- Shadow Black Series Nakiri Vegetable Knife 7"
- Valhalla Series Nakiri Knife 7"
- Phantom Series Nakiri Vegetable Knife 6"
1. Why You Need A Nakiri Knife
Valhalla Series Nakiri Knife 7"
If you’re serious about mastering your veggie game, the Nakiri knife is your go-to kitchen companion. It's a great tool for slicing, dicing, and chopping, especially when it comes to tough root vegetables. With its sharp blade and straight edge, the Nakiri is a precision tool that turns everyday cooking into a Bon Appetit-worthy experience.
Now, you might be thinking, “Can’t I just use my chef knife or Santoku knives for everything?” Sure, you could, but that’s like using a steak knife to cut a loaf of bread—it’ll get the job done, but there’s a better tool for the task. The Nakiri knife, with its thick blade and straight-edge design, excels where other kitchen knives might struggle, especially when you’re dealing with dense root vegetables that require a bit more muscle.
What sets the Nakiri knife apart?
Unlike Western chefs who often rely on a rocking motion with their chef’s knives, the Nakiri’s straight-edge blade is designed for up-and-down chopping. This means you can achieve those paper-thin slices of cucumber or perfectly uniform zucchini rounds without the fuss. And if aesthetics matter to you, the Nakiri is a real showstopper. Whether you choose a Shun Premier with its stunning layer hammered Damascus finish or a Yoshihiro VG10 with its sleek, modern look, these Japanese knives are as much a piece of art as they are a kitchen workhorse.
But what really sets the Nakiri apart is its versatility. With a blade sharpness that rivals the best slicing knives and a height that doubles as a series vegetable cleaver, this knife makes short work of everything from delicate herbs to hefty root veggies. And if you’re someone who appreciates the finer things, the hollow edge Nakiri knife with its layered hammered Damascus stainless steel is as functional as it is beautiful.
Plus, the Nakiri is reasonably priced compared to other high-end kitchen knives, making it accessible even if you’re not ready to invest in a full set of Miyabi Kaizen or Shun Classic knives. Whether you’re slicing, dicing, or even performing taste tests with your latest recipe, the Nakiri knife is a must-have for any serious home cook. So, if you’re ready to up your vegetable game and bring some Japanese craftsmanship into your kitchen, it’s time to add a Nakiri knife to your collection.
Read about the best (and Safest!) way to clean your knives, here.
2. Features And Characteristics That Define A High-Quality Nakiri Knife
Valhalla Series Nakiri Knife 7"
When it comes to Nakiri knives, not all blades are created equal. Let’s dive into the details that make a great Nakiri knife worth its salt—or should I say, worth its steel? Okay. We'll stop with the knife puns. We know. We know.
Blade Material
The backbone of any knife is its blade, and the Nakiri is no exception. The type of steel used plays a massive role in the knife’s performance, longevity, and overall nakiri knife experience. Traditional Nakiri knives are forged from carbon steel, like blue steel or Aogami Super. These steels are the darlings of chefs and home cooks alike because they can be honed to an insanely sharp edge, making your vegetable knife more like a vegetable scalpel. But there’s a catch: carbon steel blades require a bit more pampering. Think of them as the houseplants of the knife world—give them too little care, and they might rust on you.
Now, if you’re not into high-maintenance kitchen tools, don’t discount stainless steel options like those found in the Mac Knife Japanese Series. These knives offer a blend of sharpness and durability with less fuss. You won’t need to baby them as much, which leaves you more time to focus on your cooking rather than your knife’s upkeep.
And for those who can’t resist a knife that’s as much a conversation piece as it is a kitchen tool, Damascus steel knives are a stunning choice. With their wavy, patterned steel blades, they offer both aesthetics and durability. Sure, you could get a plain ol’ steel blade, but where’s the fun in that? A Damascus steel Nakiri adds a bit of artistry to your chopping game.
Blade Length and Height
Nakiri knives generally come with a blade length of 5 to 7 inches, but this isn’t just a random range. The right length gives you enough room to tackle large veggies—think cabbage, eggplant, or those monster zucchinis from your garden—without feeling like you’re wielding a machete. The height of the blade is also a big deal. A taller blade height offers more knuckle clearance, which is especially handy when you’re chopping on cutting boards and don’t want to turn your fingers into the next ingredient.
But blade height isn’t just about comfort; it’s about control. When your knife has a nice, tall blade, you can easily scoop up your chopped veggies and slide them into the pan, just like you’ve seen in every cooking show ever. The right blade length and height make your Nakiri feel like an extension of your arm, whether you’re prepping a simple stir-fry or tackling more intricate tasks that require finesse.
Hollow Edge
A good Nakiri knife often features a hollow edge, which might sound like some sort of culinary black magic, but it’s really just good design. These little dimples along the blade help reduce friction and prevent food from sticking as you slice. If you’ve ever tried to cut a sticky sweet potato or a stubborn eggplant, you know how annoying it can be when the slices cling to the blade like a needy toddler.
The hollow edge makes your cutting smoother, faster, and way less frustrating. Plus, it means you won’t have to keep pausing to peel veggies off your knife, which keeps your cooking rhythm steady and your sanity intact. It’s these little details that take a Nakiri from just another knife in your knife set to a go-to tool you’ll reach for every time you step up to your cutting board.
Handle Material
Now, let’s talk handles, because what’s the point of a great blade if it feels like a brick in your hand? The handle material is crucial for both comfort and control. Wooden handles, especially those made from stabilized wood, are popular for their natural feel and good grip. They’re like the artisan bread of knife handles—classic, reliable, and just a little bit fancy.
But if you’re more into the modern side of things, composite or resin handles might be more up your alley. These are like the sleek, minimalist furniture of the knife world. They’re easier to maintain, resist moisture better, and can still offer a comfortable grip. The key here is that the handle should feel like an extension of your hand, making your Nakiri comfortable to hold whether you’re dicing onions for ten minutes or tackling a marathon vegetable prep session for a big family dinner.
Handle comfort also matters when considering different tasks. A good Nakiri handle should provide enough balance to make slicing vegetables a breeze but still give you control over more delicate tasks like slicing fish fillets or even working with small paring knives. After all, you want a knife that can keep up with you, whether you’re slicing, dicing, or filleting.
Weight and Balance
Nakiri knives are generally lighter than their Western counterparts, which is a good thing unless you’re planning to use your knife as a hammer (please don’t). But a lightweight knife doesn’t mean it should feel flimsy. The best Nakiri knives strike a perfect balance between being light enough to handle with ease and heavy enough to let gravity do some of the work for you.
Balance is key here—if the knife is too heavy toward the blade, you might feel like you’re wrestling with it rather than guiding it. If it’s too light, it might feel like you’re slicing with a piece of paper. A well-balanced Nakiri should feel solid in your hand, making cutting vegetables almost effortless. You should feel confident slicing through even the thickest veggies without worrying about the knife slipping or tipping in your hand. The overall nakiri knife experience should be smooth and intuitive, not a workout for your forearm.
The Blade's Edge
The Nakiri knife’s edge is its secret weapon. Unlike the rounded tip of a Santoku knife, the Nakiri has a straight edge that allows you to chop straight down without rocking. This makes it the perfect tool for achieving those precise cuts that make your dishes look (and taste) professional. Whether you’re slicing cucumbers paper-thin for a salad or mincing garlic into oblivion, the straight edge of a Nakiri knife will have you cutting like a pro in no time.
But don’t just take my word for it—give a Nakiri a spin during your next culinary adventure. Once you’ve felt the clean, straight cuts and the satisfying chop-chop rhythm, you might find your other chefs knives feeling a little left out. And for good measure, keep your knife sharpeners handy—regular maintenance will keep that edge razor-sharp, ensuring that every slice is as smooth as the first.
3. Dalstrong's Best Nakiri Knives
1. Gladiator Series Nakiri Knife 7"
The Nakiri knife from the Dalstrong Gladiator Series has this awesome double-bevel design that mixes a chef’s knife with a vegetable cleaver, which is perfect if you do a lot of chopping. The blade is made from high-carbon German steel, so it’s super sharp and tough, and the handle is military-grade stuff. Built to last. This knife just feels good in your hand and makes cutting veggies way easier.
PROS:
- The high-carbon German steel blade is sharp and sturdy, so you can cut through just about anything without worrying about it dulling quickly.
- The tall blade gives you plenty of room for your knuckles, so no more awkward hand positions while you’re chopping up those root vegetables.
- The G10 handle is super durable and resistant to pretty much everything—heat, cold, moisture—you name it.
- It’s got a full tang, which means it’s solid and well-balanced, giving you that nice, secure feeling when you’re using it.
CONS:
- The blade is on the thicker side, so if you’re used to lighter knives, it might take some time to adjust.
- The polished spine is comfortable, but if you’re more familiar with knives that have a squared-off spine, it might feel a little different at first.
2. Shogun Series Nakiri Knife 6"
The blade on this amazing Nakiri knife is made from AUS-10V Japanese Super Steel with this gorgeous hammered finish that just screams Whether you’re just cooking for yourself or tackling a big meal prep session, this knife is ready to be your new kitchen sidekick.
PROS:
- The AUS-10V Japanese Super Steel core is incredibly sharp and durable, making quick work of even the toughest veggies.
- The hammered tsuchime finish not only looks stunning but also helps prevent food from sticking to the blade, which is super handy during long prep sessions.
- The full tang, triple-riveted build makes the knife feel solid and well-balanced in your hand, so you can slice with confidence.
- The military-spec G10 fiberglass handle is tough and resistant to just about everything, making this knife a reliable tool for the long haul.
CONS:
- At 6 inches, the blade is slightly shorter, which might take some getting used to if you’re accustomed to larger kitchen knives.
- Not everyone is a fan of the hammered finish and the blade pattern on the Shogun Series.
3. Shadow Black Series Nakiri Vegetable Knife 7"
This amazing-looking blade’s square tip and flat profile are perfect for those precise push cuts, and the extra width makes it a breeze to transfer food from the cutting board to the pot. Plus, with its black, non-reflective titanium-nitride coating, this knife means business.
PROS:
- The high carbon 7CR17MOV-X steel blade is incredibly sharp and wear-resistant, so it’ll hold up even with regular use.
- The black titanium-nitride coating adds corrosion resistance and makes the blade non-stick.
- The tall blade height offers great knuckle clearance, making chopping comfortable and efficient.
- The fiber-resin G10 handle is nearly indestructible and provides a solid, ergonomic grip that’s comfortable even during marathon cooking sessions.
CONS:
- The black coating, while durable, may show scratches over time with heavy use, though it doesn’t affect performance.
4. Valhalla Series Nakiri Knife 7"
This knife is like if Vikings decided to make a Japanese knife, combining all that old-school warrior vibe with precise, modern craftsmanship. The blade is 7 inches of seriously sharp 5-layer stainless steel, and it’s got this straight, flat tip that makes chopping veggies, slicing fish, or even cutting meat a breeze.
PROS:
- The 5-layer stainless steel blade is incredibly sharp, which makes slicing through anything—veggies, meat, you name it—super easy. It’s a bit more durable than some other knives, like the Shadow Black Series, which is a nice bonus.
- The handle is made from resin and wood, so it feels solid and comfortable in your hand. It’s got a unique look that stands out compared to the more straightforward handles on knives like the Shogun Series.
- The custom spine gives you a little extra grip and control, which is great if you’re into that kind of tactile feedback while cutting.
- The leather sheath is a really nice touch, especially if you’re into that rugged, Viking-esque aesthetic—it’s definitely a step up from the standard sheaths that come with other knives.
CONS:
- The partial tang design is still sturdy, but if you’re used to the full tang construction of knives like the Shadow Black or Shogun Series, it might feel a bit different in terms of balance.
- The wood and resin handle is gorgeous, but it might need a bit more care over time, especially compared to the more low-maintenance G10 handles on other knives.
5. Phantom Series Nakiri Vegetable Knife 6"
This 6-inch blade is all about precision and style, with a sleek design that’s as sharp as it is striking. Made from premium Japanese AUS-8 steel, this knife is perfect for slicing through vegetables like they’re butter. The handle, with its laminated pakkawood and unique design, feels amazing in your hand.
PROS:
- The 6-inch AUS-8 blade is razor-sharp and ice-tempered for resilience, making it perfect for those who want a knife that’s easy to handle but still packs a punch. It’s got a slightly lower rockwell hardness compared to the Valhalla Series, which means it’s tough but also forgiving if you’re a bit rough with your knives.
- The laminated pakkawood handle is not only durable but also super comfortable, especially with its traditional Japanese D-shape. It’s a nice contrast to the resin and wood mix on the Valhalla knife, offering a more classic, yet still refined, feel.
- The tapered blade design helps reduce surface resistance, so you get smooth, effortless cuts every time—whether you’re dicing onions or finely slicing herbs.
- The knife’s overall design, with the mirror-polished bolster and the hand-polished spine, encourages a proper pinch grip, making it feel really balanced and controlled in your hand.
CONS:
- The 6-inch blade is a bit shorter than the standard 7-inch nakiri, which might take some getting used to if you’re more comfortable with a longer blade like the ones in the Shogun or Shadow Black Series.
4. Frequently Asked Questions
What is a nakiri knife best for?
A Nakiri knife is best for cutting vegetables. Its straight edge and thin blade make it perfect for slicing, dicing, and chopping veggies with precision. It’s especially useful for making those Instagram-worthy julienne cuts or paper-thin slices.
Is a santoku better than a nakiri?
A Santoku knife is a versatile all-purpose knife, great for slicing, dicing, and mincing. However, if you’re focusing on vegetables, the Nakiri’s straight edge and specialized design make it the better tool for the job. Think of the Santoku as the multi-tool and the Nakiri as the specialist.
What is the best length for a nakiri knife?
The best length for a Nakiri knife is between 5 to 7 inches. This range offers enough blade surface to handle large vegetables while still being nimble enough for more delicate tasks. The right length for you depends on your comfort and the size of the vegetables you typically work with.
Which is the best Japanese knife?
The best Japanese knife depends on your needs. For general use, the Santoku and Gyuto (Japanese chef’s knife) are popular choices. However, if vegetables are your mainstay, the Nakiri knife is the best option. For those who want a knife that’s both beautiful and functional, a Damascus steel chef knife like the Dalstrong Shogun Series X Chef Knife might be the way to go.
