Home / Japanese knives / Nakiri
Knife shape
Nakiri菜切 · greens cutter
A vegetable knife with a straight edge and a squared tip. The whole edge meets the board at once, so cuts go cleanly through without rocking, and the tall blade carries what you have cut to the pan.
The shape
What makes a Nakiri a Nakiri.
- 1Octagonal handleFor either hand
- 2Straight spineEasy to guide
- 3Squared tipNo point to catch
- 4Tall bladeCarries what you cut
- 5Straight edgeCuts cleanly through to the board
16–18 cm blade
One shape, four lines
Choose your Nakiri.
The shape stays the same. What changes is the steel, the layers and the finish.
Every Nakiri is sharpened on both sides and comes in three handle finishes: Mediterranean Blue, Natural Brown and Olive Green.
Building a kitchen?
Nakiri sets.
Every set we make includes a Nakiri, alongside a chef’s knife and a Petty, from one line, in one wooden box.
Is it for you?
Who a Nakiri suits.
A Nakiri suits you if
- You cook mostly vegetables. Onions, cabbage, roots and herbs, in quantity.
- You prefer straight up-and-down cuts. No rocking, just a clean push or chop.
- You want thin, even slices. The flat edge meets the board along its whole length.
- You already own a chef’s knife. A Nakiri is a specialist that sits well beside a Santoku or Gyuto.
Side by side
Nakiri, Santoku, Bunka or Gyuto?
| NakiriThis page | Santoku | Bunka | Gyuto | |
|---|---|---|---|---|
| Length | 16–18 cm | 16.5–18 cm | 18–21 cm | 20–24 cm |
| Profile | Straight edge, squared tip | Flat edge, rounded tip | Flat edge, reverse-tanto tip | Gently curved, pointed tip |
| Main cut | Straight down | Push cut | Push cut and tip work | Rocking and slicing |
| Best for | Vegetables | Everyday prep, herbs, fish | Fine cuts, fish | Meat, larger vegetables |
| Feels | Precise and steady | Forgiving, easy to control | Nimble at the point | Long reach |
| See Santokus | See Bunkas | See Gyutos |
Questions
Choosing your Nakiri.
Can a Nakiri be my only knife?
It can if you cook mostly vegetables. For meat and fish, a Santoku or Gyuto is more versatile, and many cooks keep a Nakiri beside one.
Which length?
Our Nakiris run from 16 cm (KYU) to 18 cm (KATA and NIJI), with RYU at 17.5 cm. The difference is small, so choose by line.
Why is the tip square?
There is no point to catch on the board or in the food, so the whole edge works at once. It makes the Nakiri one of the easiest Japanese shapes to control.
Is a Nakiri good for left-handed cooks?
Yes. Every Nakiri we make is sharpened on both sides and has a symmetrical octagonal handle, so it works the same in either hand.
How do I keep it sharp?
Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.
Not sure which line?
Answer a few questions and we’ll suggest a knife and a line.