Nakiri Knives

Nakiri knives - Japan's essential double-bevel vegetable knife

A Nakiri is a rectangular, straight-edged Japanese vegetable knife that lets the entire blade contact the cutting board in one motion - the reason its cuts are so consistently even, with no rocking and none of the bruising a curved blade can cause on delicate produce. Dating back to the 17th century, it was traditionally one of only two essential knives in a Japanese kitchen.

Lighter and thinner than a cleaver but shaped similarly, the Nakiri has become one of the most popular Japanese knives among home cooks for delivering restaurant-quality vegetable prep without a steep learning curve.

What is a Nakiri knife used for?

A Nakiri handles julienne, chiffonade, brunoise, and paysanne cuts on vegetables of any density, from soft herbs to hard root vegetables like carrots and celeriac. Its tall, flat blade also makes it easy to scoop chopped ingredients straight into a pan or wok. It isn't built for cutting through bone or frozen ingredients, both of which can chip the thin, straight edge.

Nakiri blade design and brands

Nakiri knives are almost always ground with a double bevel, which is significantly easier to sharpen and maintain than the single-bevel Usuba. Our range includes hand-forged models from Tosa Tsukasa, based in the Tosa region of Kōchi Prefecture - a blacksmithing tradition distinct from Sakai - alongside blades from Seki Kanetsugu, Tsunehisa, and the R2 powder steel Yu Kurosaki Fujin Nakiri.

Steel options range from low-maintenance Stainless Steel grades like VG-1 and AUS-10 to Iron Clad Steel Aogami #1 and #2 carbon cores for a keener, longer-lasting edge.

How to sharpen a Nakiri Knife

Since a Nakiri's straight edge does most of its work in one continuous pass, edge geometry matters as much as sharpness. A combination whetstone covers routine sharpening, while a medium grit whetstone helps restore the edge if it's been used on tougher root vegetables.

Nakiri vs Usuba: What's the difference?

The Usuba knife is the Nakiri's single-bevel counterpart, used mainly by professionals for ultra-thin cuts and techniques like katsuramuki. A Usuba can slice thinner, but it's harder to sharpen and less forgiving - which is why the double-bevel Nakiri remains the more practical choice for home kitchens.

Frequently asked questions about Nakiri knives

What size Nakiri knife should I buy?

Most blades run 16–18 cm; 16.5–17 cm suits most home kitchens, while 18 cm gives more coverage for larger vegetables like cabbage.

Why does a Nakiri knife have a flat blade instead of a curved edge?

The flat profile allows a full push-cut with the entire edge touching the board at once, rather than the rocking motion used with curved Western knives.

Is a Nakiri knife good for beginners?

Yes - its double bevel and flat profile make it one of the more approachable Japanese knives to learn on, especially compared to single-bevel blades.