Nakiri Knives - Traditional Japanese Vegetable Knives

What is a Nakiri Knife?

A Nakiri vegetable knife is a rectangular Japanese knife, typically 160 – 180 mm in length. It is specifically designed for cutting leafy greens but also works exceptionally well for all types of vegetables.

The blade is crafted to slice through vegetables cleanly rather than crushing them. This helps retain their texture, ensuring they appear crisp and fresh after cutting.

If you’re looking for a more versatile, all-purpose knife, consider exploring our Santoku or Gyuto knives.

What NOT to Use a Nakiri Knife For

Cutting Fish
If you need a knife for portioning fish, we recommend a Sujibiki knife.
For filleting, a Deba knife is the best choice.

Cutting Meat
While a Nakiri knife can handle small cuts of meat, it is not designed for chopping bones or tougher cuts. Using it incorrectly may damage the blade.

For chopping meat and bones, we recommend:

• Gyuto (Japanese chef’s knife) – a strong, versatile option
• Santoku (all-purpose knife) – a great alternative for everyday use

For slicing roasts or breaking down larger pieces of meat, a Sujibiki knife is ideal.

How to Care for Your Nakiri Knife

Proper Use
Nakiri knives are made from a variety of steel and handle materials, but general care rules apply:

• Avoid cutting bones, frozen foods, or very hard objects
• Never wash in the dishwasher – heat, salt, and chemicals can damage both the blade and handle
• Hand-wash with warm water and mild detergent and dry immediately with a soft towel
• Storage Tips
• Store safely to protect both the knife and household members
• Use a knife magnet, drawer insert, or knife block to prevent blade damage
• If using a magnet, gently place the knife on it instead of slapping it on