Nakiri - Vegetable Knife Purpose-built for plant-based prep
If a significant portion of your cooking involves vegetables - and for most home cooks it does - you've probably felt your chef's knife working harder than it should. The Nakiri is built specifically for that job, and the difference is immediately noticeable.
The Nakiri is a double-bevel vegetable knife with a tall big rectangular blade and a flat edge, typically 160mm to 170mm. It might look like a cleaver but it’s definitely not a cleaver.
The flat profile is the key feature. Unlike a Gyuto or Santoku, which have a curved belly that lifts off the board mid-stroke, the Nakiri's edge stays in full contact with the board through the entire cut. The result is clean, complete cuts through vegetables without the accordion effect - where connected slices are still partially joined at the base.
It's a strong second knife for anyone who already owns a Gyuto and wants a dedicated vegetable blade. And the wide blade is also handy for scooping up food.
For chefs it’s a super-efficient knife for chopping or slicing quickly.
Also very helpful for home cooks who cut a lot of vegetables, whether that's weeknight stir-fries, batch meal prep, or plant-forward cooking. You don't need any particular skill level to use one effectively - the straight-down chopping motion is intuitive.
Compared to a Gyuto or Santoku, the Nakiri doesn’t have a pointed tip and is more limited in use on proteins. It won't replace a general-purpose knife. Compared to an Usuba, the Nakiri is double-bevel, making it significantly more forgiving to use and sharpen - the Usuba is the professional single-bevel equivalent that demands considerably more technique.
When choosing, a 165mm or 180mm blade handles most tasks. Stainless steel is the practical everyday choice. If you prep large quantities of hard vegetables consider a heavier construction for the additional momentum it provides.
The Nakiri won't do everything, but for general vegetable prep it does its job better than any other knife in the kitchen. And it's a lot of fun to use!
