How to Choose a Nakiri Knife?

Our Tips for Choosing Your Nakiri Knife

The Nakiri knife is one of the most common Japanese knives in ancient Japan. Although they are not the most used knife at home, it remains very useful for cutting vegetables, and anyone who enjoys cooking should have one. However, there are stainless steel, steel, and ceramic knives, and many manufacturers offer them, so many people don't know which one to choose

In this article, we present how to choose a Nakiri knife and recommend available Nakiri knives. With this vegetable knife, slicing cabbage into thin strips or cutting pumpkins becomes a cinch. Get a user-friendly Nakiri knife straight away and enjoy cooking even more!

What are the benefits of having a range of Nakiri Knives?

Unlike the knives we often see, the Nakiri knife is characterized by its unique rectangular shape. At home, "Santoku knives" and "Gyuto knives" are popular as all-purpose knives, but "Nakiri knives" are useful for cutting vegetables into small pieces.

As it's not sharp-ended, it's moderately heavy, allowing effortless cutting. Therefore, it is very useful for slicing cabbage into thin strips and finely cutting leeks, for example! The blade is thin, sharp, and straight, which makes cutting hard vegetables such as radishes and squashes without much difficulty.

Since its primary function is not to cut meat or fish, it cannot be used universally as the only knife, but it is indispensable for "cooks" who like to use different knives for different ingredients. By getting a Santoku knife and a Gyuto knife in addition, you can make your daily cooking more pleasant!

How to choose a Nakiri knife?

Here are four points you need to check when choosing a kitchen knife for cutting vegetables. For home use, a blade length of about 16.5 cm is easy to use!

Among the many vegetable knives available, the most practical size for home use is about 16.5 cm long. If you're not sure what length suits you best, use this size as a guide. It's also a good choice for those who want to choose one with a good balance.

Sizes smaller than this are also smaller and easier to use. Conversely, a larger size is useful for cutting large hard vegetables and is also useful for moving the vegetables along the blade to the saucepan. Consider your own habits and preferences when making your choice. Choose the blade material that suits your usage.

There are three main types of materials for the blades of Nakiri knives, each with different characteristics. Choose the one that offers the ease of use that you're looking for, stainless steel or ceramic for those who value ease of maintenance.

If you want a vegetable knife that's simple to clean and rust-resistant, choose a knife made of stainless steel or non-metallic ceramic. Stainless steel blades are suitable for people who aren't used to sharpening knives because they stay sharp for a long time without needing to be sharpened frequently.

Similarly, vegetable knives made from stainless steel combined with steel are easy to use as they add the sharpness and rust resistance of stainless steel. The price is a little higher than that of stainless steel, but this will allow them to be used for a long time.

Ceramic, on the other hand, is not metallic and therefore does not rust. Another advantage is that it is wear-resistant, but it should be known that the blade can chip if it falls or is knocked. If you value sharpness and longevity, choose Damascus steel.

If you're looking for a knife that will last a long time, we recommend choosing a Damascus steel vegetable knife. I want something authentic, like the knives that professionals use!

The best thing about the Damascus steel vegetable knife is that the material can be easily sharpened and you can adjust the sharpness to your liking by sharpening it yourself. However, they need to be handled with care, for example, by wiping them frequently during cooking. The more you use a kitchen knife, the more familiar it becomes, and the more you care for it. If you want to find a knife that you can use for a long time, why not? Pay attention to the handle material!

Pay attention to the handle material!

Pay attention to the material of the handle of your Nakiri knife. If you want an easy-to-grip knife, go for a natural wood knife. If you prioritise ease of cleaning, we recommend those with plywood or stainless steel handles.

Natural wood handles are pleasant to the touch, and the more you use them, the more comfortable they become in your hand. Although they need to be well maintained on a daily basis, they are simple to take care of and can be used for a long time. They are relatively lightweight and easy to handle, making them suitable for people of all types.

On the other hand, those made from plywood, such as reinforced laminated wood, are designed to fit the shape of the hand, and they feel well balanced when held, due to their moderate weight. They are sturdy and easy to clean. If you just want to use it easily, stainless steel is recommended. Compared to other materials, it's less comfortable in the hand, but it can be cleaned in the dishwasher and sterilized by boiling, making it hygienic to use.

It is also recommended to choose a knife that matches the one you are currently using.

If you already have a Santoku knife or a Gyuto knife that you're used to using, we recommend choosing a model that matches these knives. It will be more convenient to use if you choose a knife that feels similar to the knives you're used to using.

Choose a weight that matches your preferences and ease of use.

The weight of a kitchen knife that's easy to use is a point on which people tend to have different preferences. If you choose a knife whose weight is similar to that of the Santoku knife you are currently using, you will feel closer to the knife when you hold it, and you can use it without any discomfort.

As a general rule, slightly heavier knives are easier to use because you can cut with less force, but for some people, heavy knives may tire their hands. Experienced users who are used to handling knives also tend to prefer thin and light knives.

Among vegetable knives, the lightest ones weigh about 100 g, while the heaviest ones vary around 300 g. Therefore, choose according to your preferences and your usage needs, referring to the weight of the knives you are used to using.

If you buy knives from the same series, they will be similar in terms of usage.

It is also recommended to use knives from the same series as the other knives you are currently using, like Santoku knives. If they belong to the same series, the handle material and the feel when you hold them are similar, so they will fit comfortably into your hand from the beginning and you will be able to use them well.