Limited Edition Collector Blades
How to Cut Daikon Radish (Rounds, Matchsticks & Grated)
How do you cut daikon? Trim the ends, peel with a Y-peeler, cut it into 3–4 inch sections so they sit flat, then slice into rounds, half-moons, planks, matchsticks or cubes. A nakiri is ideal for this long, dense root. The Dalstrong Valhalla Series 7" Nakiri ($159) is 5-layer 9CR18MOV stainless steel at 58+ HRC with a 16–18° edge; its flat, straight edge makes full-contact push cuts with no accordion slices.
Cuts and uses
| Cut | Size | Use |
|---|---|---|
| Rounds | ¾–1 inch | Simmered daikon, oden, braises |
| Half-moons | ¼ inch | Soups, stews, stir-fries |
| Matchsticks | ⅛ inch | Pickles, banh mi, salads |
| Cubes | ¾ inch | Kkakdugi (cubed radish kimchi) |
| Grated | Fine | Daikon oroshi with tempura or grilled fish |
Step by step
- Wash and trim the leaves and root tip. The leaves are edible; sauté them.
- Peel with a Y-peeler ($69). The skin is thin but slightly fibrous.
- Section into 3–4 inch lengths.
- Rounds: slice across. For simmering, bevel the edges so they don't crumble.
- Matchsticks: slice sections lengthwise into ⅛-inch planks, stack and cut into sticks.
- Cubes: cut thick planks into sticks, then across.
Which end is which?
The top (near the leaves) is sweeter and best raw or grated mild. The bottom tip is more peppery and pungent, good for grating as a sharp condiment. The middle is the most even and best for simmered rounds.
Storage
Remove the leaves, wrap the root and refrigerate. Cut daikon keeps a few days in a sealed container.
Which knife should you use?
| Knife | Best for |
|---|---|
| Nakiri | Straight push cuts through vegetables; flat edge means no connected slices |
| Santoku | All-purpose slicing and dicing with a flatter profile |
| Chef's knife | Large, dense produce and rocking cuts |
| Paring knife | Trimming, coring and small work in hand |
Whatever you use, keep it sharp: a dull blade needs more force, slips more easily and crushes produce instead of slicing it. Cut on a wood or plastic board, never glass or stone, and hand wash and dry the blade right after.
Our picks
Nakiri Knife 7", Valhalla Series ($159). Spec sheet: 5-layer 9CR18MOV stainless, 58+ HRC, 16–18° edge, resin and burl wood handle, leather sheath. Flat edge for clean push cuts.
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Y Peeler, 3 Blades Case ($69). A Y-shaped peeler for fast, thin peels.
More vegetable knives: how to cut beets.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips and how to hold a chef knife.
FAQ
How do you cut daikon?
Trim, peel, cut into 3 to 4 inch sections, then slice into rounds, half-moons, matchsticks or cubes. The Dalstrong Valhalla Series 7" Nakiri ($159) makes clean, full-contact cuts.
Do you need to peel daikon?
Usually, yes. The skin is a bit fibrous, especially for simmered dishes.
Can you eat daikon leaves?
Yes. Sauté or add them to soups.
What knife is best for daikon?
A nakiri or chef's knife with a flat, sharp edge.
