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The Best Nakiri Knife of 2024

Mar 09,2023 | Fzkaly

If you are looking for a professional and easy-to-use nakiri knife, you've come to the right place. We picked the best nakiri knives on the market including options ranging in price to suit any budget. Whether you're a professional chefs, culinary experts, or a novice home chefs looking to enhance your cooking skills, we'll help you find the perfect Japanese-style nakiri knife to meet your needs. Are you ready? Let's choose the right nakiri knife to make quick work of food prep.

Best Nakiri Knife

What is a Nakiri Knife?

A nakiri knife is a type of Japanese vegetable knife that is commonly used in Japanese cuisine. It is characterized by its straight blade, squared-off tip, and flat profile, which allows it to easily slice through vegetables without the need for a rocking motion like that used with a chef's knife. The word "nakiri" in Japanese means "vegetable cutter," and this type of knife is specifically designed for chopping, slicing, and dicing vegetables with precision and efficiency. Its thin and sharp blade allows for clean and accurate cuts, making it a popular choice among professional cooking lovers.

What is a Nakiri Knife Used For?

Chopping Vegetables

Chopping vegetables is what the nakiri knife does best. Its thin and sharp blade allows for clean and accurate cuts, making it easy to slice through even the toughest of vegetables. With its flat profile, the nakiri knife is also ideal for cutting through large, leafy greens like cabbage or lettuce.

Precision Cutting

The Nakiri knife is also adept at precision cutting. Its straight blade and squared-off tip make it easy to create precise cuts, which is especially useful when you need to create uniform slices or julienne vegetables. This makes the nakiri knife a popular choice for preparing garnishes or decorative vegetable arrangements.

Mincing and Chopping Herbs

In addition to vegetables, the nakiri knife can also be used for mincing and chopping herbs. Its sharp blade and flat profile make it ideal for finely chopping herbs like parsley or cilantro, which can be difficult to do with a chef's knife.

Our Best Rated Nakiri Knife of 2024

Read on to find out what factors to consider when choosing a nakiri knife, and check out our top picks.

1. Japanese Nakiri Knife 7"

Japanese Nakiri Knife

The Fzkaly 7-inch Japanese nakiri knife is a combination of beauty and weight. It features high-performance high carbon stainless steel and 67 layers of Damascus cladding, carbon content is about 0.95%-1.05%, making the blade with a razor-sharp and sturdy edge. Moreover, this knife through a hand-forged and polished process greatly improves the cutting and slicing efficiency. The handle is also crafted from G10 with a beautiful red wavy finish. We all know G10 is military-grade for moisture resistance and durability. No doubt, this Japanese nakiri knife will be your first choice.

2. Damascus Nakiri Knife 7"

Damascus Nakiri Knife

The Fzkaly 7-inch Damascus nakiri knife is an exceptional product that is incredibly lightweight, making it easy to handle and comfortable to hold. The knife blade is crafted from vg10 Damascus steel, which not only gives it a beautiful pattern but also ensures that it is strong and durable. The wood handle adds to the knife's overall aesthetic appeal and nice grip during use. The same hammer design, but this knife has an unparalleled balance. Perfect balance will reduce the risk of hand fatigue. If you prefer a lighter cooking knife, this knife will definitely give you enough surprises.

3. Hand Forged Nakiri Knife 7"

Hand Forged Nakiri Knife, 7"

You won't believe the kind of chopping experience a hand forged nakiri knife can provide. The Fzkaly 7-inch hand forged nakiri knife is a great choice for a kitchen or a restaurant where you enjoy cooking.

The hand forged 9Cr18MoV high carbon stainless steel with a hammered finish not only looks beautiful but also performs exceptionally well. The 60±2 HRC hardness ensures that the blade stays sharp and durable even with frequent use. And compared to other nakiri knives, its blade is wider, the extra wide blade provides additional dexterity.

The 3-step Honbazuke method used to hand finish the blade at 14-16° makes for effortless cutting and precision. You can able to chop vegetables and meats with ease.

The ergonomic ebony handle with full tang construction feels comfortable and secure in the hand. Suffice it to say, this nakiri knife design is more professional and greatly reduce hand fatigue or numbness after long-time cutting. 

4. Japanese Damascus Steel Nakiri Knife

nakiri knife

This is best sharp nakiri knife. You will feel the difference that comes from the VG10 steel cutting edge. You will never need another knife.

The knife blade is crafted out of Japanese vg10 stainless steel with 60-62 hardness, ensures ultimate durability, and incredible edge retention. The Damascus steel blade has a beautiful and unique grain pattern that gives it an attractive and distinctive appearance.

The premium resin wood handle has a smooth, durable, and comfortable texture that feels good in the hand. It is not easy to be deformed and it will last many years without any damage.

This professional nakiri knife is perfect for both professional chefs and home cooks alike, whether it's slicing, dicing, chopping or performing detailed tasks that require precision. It's a great addition to any kitchen or home.

5. Nakiri Japanese Knife 6.5"

Nakiri Japanese Knife 6.5"

The Fzkaly nakiri Japanese knife is an excellent addition to home cooking. This professional knife is made from premium 440c high carbon steel, this knife is both versatile and durable, making it perfect for slicing and chopping all kinds of vegetables and meats.

Sharp right out of the box, this nakiri knife impresses with its sharpness and precision. The blade glides through food effortlessly, making prep work a breeze. The handle is constructed from natural ebony that is well-balanced and feels good in the hand. I believe that once you use this nakiri knife, you will not want to put it down.

What's the Difference Between Santoku and Nakiri?

Blade Shape

One of the most noticeable differences between a santoku and a nakiri is their blade shape. A santoku knife has a shorter, wider blade with a slight curve at the tip, which is designed to be used in a rocking motion. In contrast, a nakiri knife has a rectangular blade with a straight edge, which is ideal for up-and-down chopping motion.


The size of the blades also differs between the two knives. A typical santoku blade is usually between 5 and 7 inches long, while a nakiri blade is usually between 6 and 7 inches long. However, there are variations in size for both types of knives, depending on the manufacturer and the specific model.


Another difference between the two knives is their intended use. The santoku knife is a versatile all-purpose knife that can be used for a variety of tasks, including slicing, dicing, and chopping. It is a great option for those who want one knife that can handle multiple tasks in the kitchen.

The nakiri knife is designed specifically for chopping vegetables. Its straight edge and squared-off tip make it easy to slice through vegetables with precision and speed. It is a popular choice for home cooks and professional chefs who want a knife that can handle large quantities of vegetables quickly and easily.

Weight and Balance

The weight and balance of a knife can also play a role in its functionality. The santoku knife is generally heavier and has more weight in the blade, which allows for a more powerful and efficient chopping motion. The nakiri knife is lighter and has more weight in the handle, which makes it easier to control and maneuver.


The price of both knives can vary depending on the manufacturer, the materials used, and the quality of the knife. However, nakiri knives tend to be slightly more expensive than santoku knives. This is because nakiri knives require a higher level of precision and craftsmanship to make, as they are specifically designed for vegetable chopping.

What to Consider When Buying a Nakiri Knife?

Here are some key factors to consider when buying a nakiri knife.

Blade Material

Typically, nakiri knives are made from high carbon steel, stainless steel, or a combination of both. High carbon steel is known for its ability to hold a sharp edge for longer periods of time, but it can be prone to rust if not properly cared for. Stainless steel, on the other hand, is more resistant to rust and corrosion, but it may not hold an edge as well as high-carbon steel. So, the choice of blade material will depend on your personal preference and the level of care that you are willing to provide.

Blade Shape

Nakiri knives have a straight blade with a squared-off tip, which makes them ideal for chopping and slicing vegetables. However, some nakiri knives may have a slightly curved blade or a rounded tip, so it's important to choose a blade shape that feels comfortable and intuitive for your cutting style.

Blade Thickness

The thickness of the blade is an important consideration when buying a nakiri knife. Thicker blades are generally more durable and can handle heavier cutting tasks, but they may not be as nimble or precise as thinner blades. Conversely, thinner blades are more precise and nimble, but they may be prone to chipping or breaking if used for heavy-duty cutting tasks. Consider the types of vegetables that you typically cut and choose a blade thickness that will be best suited to your needs.

Handle Material

Generally speaking, nakiri knives have wooden handles, but some may also have synthetic or composite handles. Wooden handles are traditional and provide a comfortable grip, but they may require more maintenance than synthetic handles. Synthetic handles are generally more durable and low-maintenance, but they may not have the same aesthetic appeal as wooden handles.

How to Use a Nakiri Knife?

Using a nakiri knife requires proper technique and care to ensure safety and efficiency. The following is a step-by-step guide on how to use a nakiri knife.

Step 1: Choose the right nakiri knife

The first step in using a nakiri knife is choosing the right one. There are many different types of nakiri knives available on the market, ranging from inexpensive to high-end models. The most important factors to consider are the blade material, blade thickness, blade length, and handle material. It is recommended to choose a knife with a high-carbon steel blade, a thin blade thickness, a blade length between 6-7 inches, and a handle made of durable materials such as wood, resin, or plastic.

Step 2: Prepare your vegetables

Before using your nakiri knife, it is important to prepare your vegetables properly. Rinse them under cold water and pat them dry with a paper towel. Cut off any stems or leaves and remove any bruised or damaged areas.

Step 3: Grip the nakiri knife correctly

The grip is crucial when using a nakiri knife. Hold the handle of the knife firmly with your dominant hand, keeping your fingers wrapped around the handle and your thumb on the blade's spine. The other hand should hold the vegetable steady and keep your fingers out of the blade's path.

Step 4: Slice the vegetables

To slice vegetables, place the vegetable on a cutting board and hold it steady with your non-dominant hand. With your dominant hand, hold the nakiri knife at a 90-degree angle to the vegetable and slice through it using a back-and-forth motion. Be sure to use the full length of the blade, keeping the knife's tip in contact with the cutting board as you slice.

Step 5: Chop the vegetables

To chop vegetables, hold the vegetable steady with your non-dominant hand and use a downward chopping motion with the nakiri knife, starting from the top and working your way down to the cutting board. Use a rocking motion with the knife to chop the vegetables into small pieces.

Step 6: Maintain your nakiri knife

To ensure your nakiri knife stays sharp and safe to use, it is important to maintain it properly. Clean the blade with soap and warm water after each use and dry it thoroughly. Sharpen the blade regularly using a sharpening stone or a honing rod to maintain its sharpness. Store the knife in a knife block or a protective sheath when not in use.