Nakiri Explained: A Japanese Knife Guide

The Nakiri kitchen knife is a must-have for the home cook. Evolving to excel at vegetable preparation, this traditional Japanese knife’s razor sharp blade can handle everything from tough-skinned squash to delicate herbs with ease.

Together with the Deba (for fish) and Gyuto (for meat), the Nakiri completes the essential Japanese knife trio for home cooking.

In this knife guide, we’ll explore the different specifications of the Japanese Nakiri, its best uses in the kitchen, and the unique history of its creation. If you’re looking to start your own set of Japanese knives, read on and discover what may be your next favorite kitchen tool.

 

Blade Basics: Key Specs and Features

Straight edged and tall, the Nakiri is built for clean, efficient vegetable work.

• Length: Typically 165–180mm (6.5–7”)

• Height: 45–55mm, offering good knuckle clearance and easy scooping

• Blade Shape: Rectangular with a flat edge and squared tip

• Bevel: Usually double-bevel, made for both right- and left-handed users

• Handle: Often fitted with a Japanese wa-handle

• Balance: Slightly blade-heavy—great for chopping

• Edge: Thinner than Western knives for greater precision

Nakiri History and Culture: Centuries of Simple, Practical Design

Translating to “leaf cutter,” the Nakiri knife truly embodies its name in the kitchen. Emerging from the Edo Period (1603–1868), it served the vegetable heavy demands of Buddhist Japan.

Even after the popularization of Western cuisine post World War II, the Nakiri remained one of the most common traditional kitchen knives in homes across the country—a trend that has continued through today.

This traditional knife exemplifies many of the values at the heart of Japanese culture. Its basic form and utilitarian design prioritizes function over flair, reflecting a mindset of simplicity, detail, and purpose.

More than just a kitchen tool, it is an expression of excellent craftsmanship: clean lines, simple function, and a respect for the ingredients it prepares.

Everyday Performance: What It’s Good For

Nakiri knives are purpose built to handle vegetables of all types—not just those found in a Japanese supermarket—making it a truly versatile blade.

The flat edge ensures full contact with the cutting board:

• Ideal for push-cutting harder skinned gourds, carrots, and potatoes.

• Perfect for the dicing and rapid chopping of herbs and onions.

Razor sharp and thinner than Western blades:

• The excellent sharpness can glide through delicate-skinned tomatoes.

• Paper-thin sheets of daikon are possible with the ultra-thin edge angle.

The tall blade adds utility and protection:

• Your knuckles remain clear while chopping, reducing the chance of injury.

• It can be used to scoop recently chopped ingredients.

Choosing Your Nakiri

Among Japanese knives, the Nakiri is one of the easier to choose from—most follow a similar design with only slight variations.

• Depending on your kitchen space and hand size, a length of 165–180mm (6.5”–7”) is ideal. For the handle, Japanese styles offer aesthetics and excellent grip.

• High-carbon steel will give you the highest level of sharpness and is easiest to re-sharpen when dull—however, it requires extra maintenance to prevent rust.

• Stainless and alloyed options are also available that are easier to maintain, but cannot reach the level of sharpness you may desire in your knife.

At Komari, we carry a curated selection of Nakiri knives designed to meet a range of needs—from beginner cooks to serious knife enthusiasts. And for more information about the different types of Japanese steel, check out this article for a full breakdown.

Care and Maintenance

No matter which steel you choose, a few simple steps will keep your Nakiri in top shape:

1. Hand wash and dry immediately after use to prevent rust.

2. Avoid cutting hard ingredients like bone or frozen food to prevent chipping.

3. Hone regularly with a ceramic rod and sharpen on whetstones.

4. Store with a blade guard or magnetic strip to protect the edge.

Thanks to its flat edge, the Nakiri maintains its shape even after years of sharpening—offering a long, reliable life in your kitchen.

Want to Learn More?

The Nakiri is a timeless tool, perfectly suited for its purpose. It remains one of the most practical, precise, and approachable Japanese knives available—especially for those who cook a lot of vegetables.

Ready to upgrade your kitchen? Check out Komari’s selection of handcrafted Japanese knives.

For more on Japanese blades, read our other articles—or reach out to us on Instagram or YouTube. We’d love to hear from you.

FAQ

Q: What is a Japanese Nakiri knife best used for?

A: It is purpose built to process vegetables of all types.

Q: Can I use my Nakiri to cut meat or fish?

A: It is not ideal, but as long as you avoid cutting through bone, it is possible.

Q: What’s the ideal length for a Nakiri?

A: Between 165–180mm (6.5”–7”) is ideal for most home cooks.

Q: Is sharpening on a whetstone difficult?

A: Sharpening requires some practice but is not difficult after you gain some experience.

Q: Can left-handed people use a Nakiri?

A: Yes! The double beveled blade allows for left or right-handed users.