Limited Edition Collector Blades
Nakiri vs Chef Knife: Which Should You Use?
Nakiri or chef knife: which should you use? Use a chef knife if you want one knife for everything, including meat, fish and vegetables. Use a nakiri if you cut lots of vegetables and want cleaner, faster chops with straight up-and-down strokes. Our all-purpose pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. As a dedicated vegetable partner, the Dalstrong Shogun 6" Nakiri ($159) has the same steel in a flat, rectangular blade.
Side by side
| Chef knife | Nakiri | |
|---|---|---|
| Blade shape | Curved belly, pointed tip | Rectangular, flat edge, square tip |
| Cutting motion | Rocking, slicing, push cuts | Straight chops and push cuts |
| Vegetables | Very good | Excellent |
| Meat and fish | Excellent | Not ideal |
| Tip work | Yes | No |
| Scooping food | Fair | Excellent (tall blade) |
Where the nakiri wins
A nakiri's dead-flat edge meets the board along its full length, so every chop goes all the way through. No accordion strings of half-cut scallions or cucumbers. The tall blade gives knuckle clearance and acts as a scoop. If you cook a lot of vegetables, it can make prep noticeably faster and neater.
Where the chef knife wins
The chef knife's curved belly lets you rock through herbs and garlic, and its pointed tip handles meat trimming, scoring and fine detail work. It's the one knife that can do nearly everything, which is why it's the first knife most cooks buy.
Which should you buy first?
Most people should start with a chef knife and add a nakiri later if they find themselves doing a lot of vegetable prep. Plant-forward cooks sometimes reach for the nakiri more often than their chef knife. Compare also santoku vs nakiri.
Blade height and knuckle clearance
Nakiris are typically taller than chef knives at the heel, which gives more room between your knuckles and the board. That makes straight up-and-down chopping comfortable and lets you carry chopped food to the pan on the flat of the blade.
Using both together
Many cooks keep both on the counter: the nakiri for the pile of onions, carrots and greens, the chef knife for the chicken, garlic and herbs. Swapping between them takes seconds and keeps each blade doing what it does best.
Technique differences
With a chef knife, keep the tip on the board and rock the blade. With a nakiri, lift the whole blade and chop straight down, or push forward slightly. Rocking a nakiri doesn't work well because the edge is flat.
Care
Both Shogun knives have hard, thin edges. Avoid bones and frozen food, hand-wash and dry, and hone with a ceramic rod ($79).
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. The do-everything knife.
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Flat-edged vegetable specialist.
FAQ
Is a nakiri better than a chef knife?
For vegetables, often yes. For everything else, the chef knife. The Dalstrong Shogun 8" Chef Knife ($129) is our all-purpose pick.
Can a nakiri replace a chef knife?
Only if you rarely cut meat or fish. It lacks a point for tip work.
Why does a nakiri cut vegetables better?
Its flat edge meets the board along its full length, so cuts go all the way through.
Can you rock-chop with a nakiri?
Not well; its edge is flat. Use straight chops.
Which should I buy first?
A chef knife, then add a nakiri if you do lots of vegetable prep.
