Nakiri Knives

Nakiri Knives

The nakiri is Japan's dedicated vegetable knife. Its flat, rectangular blade makes full contact with the cutting board on every stroke, producing clean, precise cuts without the rocking motion required by curved Western blades. For cooks who do serious vegetable prep (from fine julienne to thick-cut stir-fry pieces) the nakiri is faster and more efficient than a chef knife for these tasks.

The double-bevel edge (sharpened on both sides) makes the nakiri accessible to both right- and left-handed cooks, unlike single-bevel Japanese-style knives that require specific orientation. The thin blade profile creates minimal resistance through dense vegetables like pumpkin and beetroot, reducing the effort needed for repetitive cutting.

Our nakiri knives range from the affordable Yu Series to the premium Lan Series in powder steel. The classic 7-inch blade length suits most cutting boards and hand sizes.

Nakiri Guides

For a complete breakdown of how the nakiri compares to other vegetable-cutting options, read our nakiri knife guide. The best knives for vegetables article compares the nakiri against the santoku and vegetable cleaver. For care tips specific to thin Japanese blades, see our daily maintenance guide.

Browse also: Santoku Knives | Chinese Cleavers | Bunka Knives

The Japanese Vegetable Knife

The nakiri knife is a flat-bladed Japanese kitchen knife built specifically for vegetable prep. Its squared-off tip and tall blade make the nakiri a favourite among cooks who want clean, precise cuts through everything from onions to leafy herbs. Unlike the santoku or chef knife, the nakiri uses a straight up-and-down push cut rather than a rocking motion. XinZuo nakiri knives feature 67-layer Damascus steel forged in Yangjiang, delivering the thin, hard edge that vegetable work demands. For home cooks who do serious vegetable prep, a dedicated nakiri knife outperforms any all-purpose blade.

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Learn more about nakiri knives

Everything you need to know about the nakiri knife: blade profile, push-cut technique, and why it's the ultimate vegetable knife. Complete nakiri knife guide

Comparing the best knives for vegetable prep including the nakiri, santoku, and Chinese cleaver. Best knives for vegetables

Where does the nakiri sit among Japanese knife types? Our guide covers every style from santoku to gyuto. Japanese knife types explained

Want something more versatile? The santoku knife handles meat, fish, and vegetables in one blade. Shop Santoku Knives

The Chinese cleaver shares the nakiri's tall blade profile but adds extra weight for crushing garlic and ginger. Shop Chinese Cleavers