A nakiri is a Japanese vegetable knife with a tall, rectangular blade and a fully flat edge. Because the whole edge meets the board at once, each straight downward cut separates an onion slice or a stack of greens completely, without the connected strands a curved edge can leave. The Made In 6.6-inch Japanese Damascus Steel Nakiri is built for that kind of chopping.
The tall blade keeps knuckles clear of the board and doubles as a scoop for carrying chopped vegetables to the pan. It is a push-cutting knife, so cooks who rock a blade through herbs will find the flat edge takes some adjustment.
Nakiri, Santoku or Gyuto?
The 6.6-inch Japanese Damascus Santoku keeps a flat edge but adds a rounded tip for meat and fish, and the 8-inch Japanese Damascus Gyuto is the full-size all-purpose knife. Choose the nakiri if most of your prep is produce. Our Kitchen Knife Shapes guide covers the nakiri alongside the usuba, its single-bevel relative.
