The most important thing in cooking is the knife. A well-sharpened and well-crafted knife can make cooking more enjoyable and efficient.
The Nakiri knife is in the middle of the traditional Japanese paring knife and the vegetable knife. It is a small knife that features a blade between 6 to 9 inches. It is the traditional knife used for chopping and slicing vegetables like daikon, cucumber, carrots, and other vegetables.
In this article, we will look at some of the best nakiri knives, and provide some tips on how to maintain your knife and how to choose the best nakiri knife for your needs.
6 Best Nakiri Knives Reviewed
- Mercer Culinary Renaissance Forged Nakiri Knife – Best Overall
- TUO 6.5-inch Nakiri Knife – Runner-up
- Shun Cutlery Classic 6.5” Nakiri Knife – Premium Option
- DALSTRONG Nakiri 6-inch Knife
- Mercer Culinary M22907 Millennia 7-Inch Nakiri Knife
- PAUDIN Razor Sharp 7-inch Nakiri Vegetable Knife
1. Mercer Culinary Renaissance Forged Nakiri Knife – Best Overall
The Mercer Culinary nakiri knife is a high-quality kitchen knife that is sharp, durable, and comfortable to use. This knife features a one-piece Japanese steel blade that is stain-resistant and easy to maintain.
It also has a short bolster that exposes the blade edge, making it easy to sharpen. The handle is triple-riveted for an ergonomic grip.
This Japanese nakiri knife with a high-carbon steel blade is NSF certified and has a limited lifetime warranty. It is comfortable to grip and easy to clean and maintain. It will not rust, corrode, or discolor.
2. TUO 6.5-inch Nakiri Knife – Runner-up
This TUO nakiri knife is designed and made with the highest quality materials to offer the utmost durability and functionality. The blade is made of high-carbon stainless steel, while the handle is made of G10 fiberglass composite.
The blade’s flat profile and square tip make it a combination of a chef knife and a vegetable cleaver, with a ripple pattern finish for an appealing and modern appearance. The TUO 6.5-inch Nakiri Knife is perfect for slicing vegetables or preparing cutting boards, as the food doesn’t steak to the knife due to the patterns on the blade.
If you haven’t fallen in love with this pretty blade (like I have), it is also possible to purchase TUO 6.5-inch nakiri knife with a smooth blade.
3. Shun Cutlery Classic 6.5” Nakiri Knife – Premium Option
The Shun Cutlery knife is the perfect choice for kitchen use. With its straight, razor-sharp edge, the Nakiri knife is great for tasks such as chopping, slicing, dicing, and paring. It has a beautiful PakkaWood handle grip with a stainless steel blade.
The blade is made from Shun’s proprietary VG-MAX steel, which is clad with 68 layers of Damascus stainless steel. This knife is a durable, versatile, and valuable addition to any kitchen.
This knife is a swift, sharp, and clean tool, great for kitchen needs like julienning carrots, slicing tomatoes, peeling potatoes, trimming celery, dicing onions, and chopping peppers,. This nakiri is a kitchen workhorse that makes it easier for both professional chefs and home cooks to create. The blade is made from corrosion-resistant steel and is part of Shun’s Classic line of tasteful, contemporary cutlery.
4. DALSTRONG Nakiri 6-inch Knife
The DALSTRONG knife features a velvety rich black Spanish pakkawood handle that is hand polished and laminated to ensure a heaven-like grip with exceptional durability and a traditional Japanese D-shaped handle that is expertly engineered to tuck perfectly into the palm of your hand.
The blade is made with AUS-8 steel and is nitrogen cooled for enhanced hardness, flexibility, and corrosion resistance. The blade has a polished hand spine and ergonomic bolster shape for a natural and smooth grip.
The DALSTRONG knives are made with the same quality, craftsmanship, and precision as traditional Japanese Samurai swords. It also has a rock-solid satisfaction guarantee and lifetime warranty.
5. Mercer Culinary M22907 Millennia 7-Inch Nakiri Knife – Best Budget Nakiri Knife
If you are a fan of Japanese cuisine or you are just looking for a new knife to use in the kitchen, the Mercer Culinary Millennia nakiri knife may be a good option for you. Its price is very attractive, especially knowing that it provides you with good quality.
It is a lightweight knife that is perfect for chopping fruits and vegetables. The blade is made out of high-carbon, stain-resistant Japanese steel and is very sharp and easy to maintain. The blade is not very thick, and it has a slight curve towards the front of the blade, which allows for rocking the knife back and forth when cutting.
This knife has a plastic handle with a thumb rubber guard, which provides safety and a textured handle for grip. These features come in handy when chopping for long periods of time. The Mercer Culinary Millennia nakiri knife is light for chopping fruits and vegetables all day long, and it has a very comfortable handle.
6. PAUDIN Razor Sharp 7-inch Nakiri Vegetable Knife
It is not a typical damascus nakiri knife. The PAUDIN Razor Sharp 7-inch Nakiri Vegetable Knife’s blade is made of German 5Cr15Mov stainless steel. This type of steel is resistant to corrosion and capable of being sharpened for long periods of time.
The ergonomic handle shape and blade at the pinch point allow for ease of movement. The soft pakkawood handle is integrated with the Japanese nakiri knife’s blade. The special waved pattern decreases food friction and makes the vegetable cleaver easy to clean and maintain.
The blade is strong and sharp, slicing through meats, veggies, fruits with ease, and the handle is comfortable and so lovely.
Nakiri Knife Buyer’s Guide
What is the best nakiri knife? The best nakiri knife is the one that fits most of your needs. This is the most important when choosing a knife. It should be comfortable to use, have a blade with the right thickness, the right length, and the right form. The blade should be made of the right material.
How to Choose a Good Nakiri Knife?
A nakiri knife is a versatile knife that can be used for chopping vegetables, meats, fruits, and nuts. You should consider some important characteristics before buying a nakiri knife.
The blade angle of a nakiri knife is the angle at which the blade of the knife meets the handle. The blade angle of a nakiri knife can vary from 20 to 27 degrees. The 20-degree blade angle is the most common blade angle of nakiri knives.
The blade will determine how well the knife works for you. You can use a knife with a blade angle that is too steep for slicing and dicing vegetables. The knife will be more susceptible to breaking.
On the other hand, a knife with a blade angle that is too shallow will not be able to cut through hard vegetables and fruits.
The blade material of a nakiri knife is an important factor to consider as well. A nakiri knife is made with one of these materials:
- Stainless steel – Stainless steel is a type of steel that has a high amount of chromium. It resists rusting and corrosion. Stainless steel is typically easier to sharpen.
- Carbon steel – The carbon content of the steel gives the knife blade its hardness and durability. High carbon steel is more durable and will hold a sharper edge longer.
The handle of the knife must be light and easy to hold. Moreover, it must be balanced. The best materials for the handle are wood or high-quality plastic. The handle greatly influences the grip, and this will also affect the cut.
Quality of finishing on the blade
The blade should be finished with a mirror polish, which will make the blade sharper and easier to clean.
Usuba knife vs nakiri knife
Usuba is a thin, long, and straight knife with a blade length of 6 to 12 inches. The blade is approx. 1.5 mm thick, and the weight is approx. 6 ounces. Usuba is the Japanese version of a western chef knife, and it is used for cutting vegetables and other tasks like slicing fish. The thin blade of the usuba allows the cook to cut vegetables very thinly.
The cutting edge of Usuba knives are sharpened from one side, while the Nakiri knives are sharpened from both sides. The nakiri knife is primarily used to break down vegetables and slice them. The usuba knife is also used to chop vegetables, but it is also used to slice boneless cuts of meat.
Nakiri knife vs santoku knife
Santoku and nakiri are both knives that are used for chopping and slicing. The two knives are pretty similar in design but function differently.
The santoku knife is a multipurpose knife, used for a variety of slicing and dicing needs. The blade is usually shorter and wider than a traditional chef’s knife, and is ground in a single bevel. The santoku knife can be used for chopping vegetables, tenderizing meat, and filleting fish.
The nakiri is a knife used for cutting vegetables. The blade is shorter and thinner than a chef’s knife. It is also used for chopping vegetables, cutting up fruit, and for thinly slicing ingredients.
A santoku knife is designed to be a multi-purpose knife with a curved blade. It can be used for chopping vegetables, meat, and fish. A nakiri knife is a Japanese-style vegetable knife. It is thin and sharp and can be used for chopping vegetables and boneless meats.
Nakiri Knife FAQ
If you want to learn more about nakiri knives, read this section.
How to use a nakiri knife?
The nakiri knife is a great vegetable knife for cutting soft vegetables such as cabbage, carrots, broccoli, etc. You can use a nakiri knife to chop vegetables, but also for cutting small fish. This knife is not designed for cutting meats, but it can be used to cut cooked meat.
How to sharpen a nakiri knife?
Nakiri knives are very sharp, and they are not capable of being sharpened in the same way as other chef knives. In order to sharpen nakiri knives, you need a whetstone, and you need to use the edge of the stone for the sharpening.
You need to put some pressure on the knife in a straight line from heel to tip. If you want to sharpen the knife, you need to use the high grit whetstone, but if you want to polish the knife, you need to use a low grit one.
You will first need to soak the stone in water for about an hour. After that, place the knife on the stone. Use a sharpening stone holder in order to do that. You can then use the stone to sharpen the knife, moving the blade in a circular motion in order to sharpen it.
What is a nakiri knife used for?
The nakiri knife is a Japanese-style vegetable knife. It is not used as often for slicing and chopping meat like a santoku. It is more of a specialized knife that is used for chopping and slicing vegetables and cutting foods with hard exterior shells like coconuts.
Can I use a nakiri knife to cut meat?
You can use it to chop and slice vegetables, fruits, and nuts. You can also use it to cut meats, but it is not the best option for this job.
The nakiri knife is favored by many chefs and cooks because it is great for chopping and dicing vegetables and fruits. It is also favored by many for its durability and quality.
Can I use a nakiri knife instead of my chef knife?
Nakiri knives are used for slicing and dicing vegetables and do not have a handle. Because nakiri knives are so versatile, they can also be used as a substitute for chef knives. However, they are not made for heavy chopping, so you should not try to use them for this purpose.
Nakiri knives are not as versatile as chef knives, so if you are looking for a knife to be an all-around tool, you should stick with a chef’s knife.
If you are a beginner, a nakiri knife can be a great tool to learn to cut vegetables. This knife is not as sharp as a chef’s knife and won’t cut you as easily.
Nakiri knives are one of the most popular Japanese kitchen knives. They are incredibly versatile, easy to use, and big enough to handle almost any job in the kitchen. So, if you are looking for a new knife to add to your collection, a Nakiri knife might be the perfect knife for you.
Nakiri knives are easy to use and surprisingly versatile. They are also inexpensive, which is very attractive for people who are just getting started with cooking.
I hope you liked my nakiri knives reviews and found a good item for you. If so, let me know in the comments below.