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In short
A nakiri is a double-bevel Japanese vegetable knife with a tall, flat blade. Its straight edge is built for clean up-and-down chopping — slicing, dicing and fine-shredding veg — rather than the rocking cut of a chef's knife. For most kitchens a 6–7" nakiri in VG10 steel is the sweet spot. Our pick: the Haruta 7" VG10 Nakiri (£89.99).
Updated June 2026 · 6 min read · UK Japanese knife specialists
When it comes to choosing knives for your kitchen, each type has its own purpose, and a varied selection gives you the most versatility. Today we want to focus on the nakiri knife — what it is, what it's used for, and how to choose one. If you're weighing it against a more familiar all-rounder, see our santoku vs nakiri comparison.
Table of contents
What Is a Nakiri Knife?
The nakiri hails from Japan, where blade-making is a fine art. At a glance it looks a little like a cleaver, but it's far lighter, with a straight blade that makes very precise cuts. With a thin, tall blade it's superb for dicing and slicing vegetables.
On vegetables specifically, the nakiri rivals a chef's knife for speed and clean cutting, and its tall blade gives plenty of knuckle clearance. But where a chef's knife is the do-everything all-rounder — happy with meat, fish and rocking cuts — the nakiri is a specialist: it shines at veg prep with a straight up-and-down chop, and isn't the knife for jointing a chicken or carving a roast. It's distinctive thanks to its flat edge, rectangular blade and generous length.
The nakiri stays light and nimble because of its thin blade geometry rather than the steel itself. The knives we sell use a thin, hard, high-carbon stainless steel that takes a keen edge and glides through vegetables without crushing them.
What Is a Nakiri Knife Used For?
The nakiri is built for vegetables, and that's its main selling point — but there's more to it. Here are the key advantages:
- A longer blade handles most vegetables, even large ones small knives struggle with.
- The flat edge makes thin, even slices — ideal for vegetable ribbons.
- It cuts cleanly right down to the board, where a dull knife tears and crushes.
- It won't squash or bruise delicate vegetables.
- If you don't like the rocking cut, the flat blade suits a simple up-and-down chop.
- The tall, broad blade gives good knuckle clearance above the board.
Nakiri Knife Use
Using a nakiri is simple: no rocking motion needed. Focus on a straight up-and-down cut, or make forward-and-back slices while the arm still moves up and down.
For maintenance, sharpening is key — and there's nothing special about it. You can sharpen a nakiri on a whetstone just like any other knife.
How To Find Your Perfect Nakiri Knife
Before you buy, here are a few things worth thinking about to get the best nakiri for your kitchen.
Blade Material
Most kitchen knives use stainless steel, but carbon content varies. Lower-carbon blades dull faster; higher-carbon stainless steels — like the VG10 and AUS-10 we use — are harder and hold their edge far longer. If you want a low-maintenance knife that stays sharp, that's worth paying for.
The Blade Finish
For the best release, look for a hand-hammered finish, which stops food sticking to the blade. Some nakiri have a Granton edge instead — dimples down the blade that create air pockets to reduce friction.
Price
A good nakiri is an investment that lasts years, rather than a cheap knife you keep replacing. Prices start around £30 and run past £200 for the highest-quality blades; high-carbon steels tend to cost a little more.
The Handle
The handle matters as much as the blade. Look for one that's strong and water-resistant so it isn't easily damaged, and comfortable and secure in the hand — a slippery handle is a safety risk.
Length of the Blade
A nakiri is defined by its long blade, so don't go below about five inches; 6–7" suits most home kitchens.
Our Nakiri Picks
Both are live in our range right now, with real customer ratings. The Haruta is our all-round pick; the Nakiri/Chukabocho cleaver is the value choice.
★★★★★ 4.87 (110 reviews)
67-layer VG10 Damascus that holds a keen edge, with a wooden handle and scabbard included. The ideal 7" length for everyday veg prep. Hand-wash only.
View the Haruta Nakiri →
★★★★★ 4.7 (105 reviews)
A hand-forged 18cm straight blade, full-tang and tall — great for big veg at the lowest price of the two. A heavier, simpler cleaver-style knife.
View the cleaver →Final Thoughts
The nakiri is sharp, precise and a genuinely useful addition to any kitchen. For chopping vegetables there's little that's easier to use, and almost any well-made nakiri will reward you with clean, precise cuts.
Ready to pick your nakiri? Browse the full range of single knives.
Shop single knives →Related guides
FAQ
What is a nakiri knife used for?
Chopping, slicing and dicing vegetables with a clean straight-down cut. Its tall, flat blade is built for veg prep, not for meat, bones or the rocking cut of a chef's knife.
What's the difference between a nakiri and a santoku?
A nakiri has a flat edge for straight up-and-down chopping and is a vegetable specialist. A santoku has a gently curved edge and is a do-it-all knife for veg, meat and fish. See our santoku vs nakiri guide.
Is a nakiri knife single or double bevel?
The nakiri knives we sell are double-bevel, so they suit both right- and left-handed cooks. The traditional single-bevel vegetable knife is called an usuba.
What size nakiri knife should I buy?
A 6 to 7 inch nakiri suits most home kitchens. A longer blade makes light work of large vegetables but needs a little more board space.
How do I keep a nakiri knife sharp?
Hone the edge regularly and sharpen on a whetstone at about 15 degrees per side. Hand-wash and dry it after use.
