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We tested 12 Japanese nakiri knives by measuring their sharpness and using them to slice and dice fruits and vegetables. We found four favorites.
What is a nakiri? Have you ever chopped peppers for a stir-fry and been left with a string of still-attached vegetables resembling paper dolls? That’s because It’s actually very easy not to cut entirely through the skin of a vegetable with a curved blade.
Read why we think home cooks should have the best nakiri knife in their kitchen arsenal—and find our recommendations for favorite models.
A nakiri is a Japanese knife type specifically designed for cutting vegetables. It features a double-bevel blade edge (i.e. Western style). Its blade profile is rectangular with no curve or pointed tip. The flat blade edge helps you cut cleanly through vegetables (i.e. no more accordion cuts).
The nakiri is a Japanese knife made especially for fine slicing and quick chopping. We tested 12 of these multipurpose blades to find the best nakiri knife for any kitchen.
Nakiri knives are primarily designed for cutting vegetables. For this metric, we look at the sharpness of the blade out of the box and its precision in processing veggies. We chopped carrots, onions, and herbs while looking for consistent performance from veggie to veggie.
SPECIALIZED VEGETABLE KNIFE: The Shun Classic 6.5-inch Nakiri Knife is expertly designed for slicing and dicing vegetables with precision and ease, making it a must-have for any kitchen. PIONEERING EXCELLENCE: Bring home a piece of the renowned Classic Series – the original authentic Japanese cutlery line introduced to the United States.
The blades on these knives are thin, sharp and, surprisingly, not as ancient as we understand many Japanese blades. In this article, we’ll explore the history of this dedicated tool, its modern uses and look as some of the best nakiri available. So, chop, chop… let’s get cooking.
Best Buy Masutani VG1 Nakiri 165mm. Although this nakiri has a full tang, it was one of the lightest we tested, thanks to its ultrathin blade, making it especially airy and effortless to use. That thin stainless-steel blade also excelled at precise tasks—slicing cabbage paper-thin and making perfect, tiny brunoise.
The Nakiri Knife. One of the most perplexing-looking knives to come from Japan is the Nakiri (菜切). To many, it seems like a Chinese meat cleaver, but its purpose is precisely the opposite: it's a dedicated vegetable chopper. Its rectangular shape and lack of a pointed tip may make the Nakiri confusing to people from outside of Japan.