best nakiri knife

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What is the best nakiri knife? Feeling overwhelmed by all the options? Don’t worry, we’ve got you covered.

When chopping vegetables on the cutting board, Nakiri knives are the way to go. These blades are especially designed for slicing and peeling fruit and vegetables. You may use these blades to mince garlic, cut parsley, and mince ginger. These carbon steel blades call for a handwash and a dry with a dish towel after each use.

The advantages of using a nakiri knife. Nakiri knives are often referred to as “little chef’s knives.” It combines the best features of both a chef’s knife and a slicing knife, making it one of the most useful tools in the kitchen. The blade is ideal for slicing, dicing, and chopping and was initially created for use in Japan. Nakiri knives are slicing knives of a specific sort.

Vegetables, especially tough ones, may be sliced with this knife, which has a reinforced blade for safety. It is well knowledge that Japanese people have a penchant for this kind of knife. The small blade makes it simple to control, and it sharpens quickly. The best nakiri knife may be used for a variety of purposes, which is one of the many reasons why it is so popular.

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On this list we have 7 nakiri knives review

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BUYING GUIDE: HOW TO FIND THE BEST NAKIRI KNIFE

Let us now guide you in finding the best nakiri knife:

nakiri knives review

√ The Handle

Pay special attention to the Nakiri knife’s handle. Make sure the handle is comfortable to hold by designing it with ergonomic features. Make sure the wooden handle you choose has been adequately sealed to prevent damage from moisture.

√ Cutting

Vegetables are a natural target for Nakiri knives because of their thin blades and sharp point. We check the blade’s initial sharpness and how it performs on a fresh vegetable. We prepared a salad with diced carrots, onions, cucumbers, and napa cabbage.

Because of their superior swordsmanship, it comes as no surprise that the Shun Premier and Yoshihiro 46 Layer were deemed the finest of the lot. Both the Shun Premier and the Yoshihiro 46 Layer have razor-sharp, razor-thin blades. They are able to sift through everything I throw at them.

√ Balance

The term “balance” refers to the location of a product’s center of mass. For example, where along the knife’s length would it stay balanced if placed on an edge, such as a knife block? Our tests revealed that the vast majority of our knives favored the blade above the handle.

This indicates that the blade’s center of gravity is located along its length. The Happy Sales HSSR200, Yoshihiro 16 Layer, and the Tr are some of the knives in this set.

√ Comfort

Comfort levels vary from person to person and may be impacted by a wide range of circumstances. Many individuals choose a straight handle, while others want one with a significant curvature. Others find that versions with completed handles and less materials are more comfortable, so it’s important to test out what works best for you. The curved, smooth surface of a forged blade was also more pleasant on the skin.

√ Durability

How long a knife lasts after the initial cut is what we mean when we talk about its durability. Regardless of the overall quality of a given model, nakiri knives, in general, need special care if they are to serve their owners well.

How long a knife lasts after being used for the first time is an indication of its durability. Even the highest grade nakiri knife will only last as long as its owner takes care of it.

BEST NAKIRI KNIFE – 2022 REVIEWED

In this first segment, we review seven of the best nakiri knife reviews on the market as of now:

1. BEST NAKIRI SHUN CUTLERY PREMIER 5.5"

The Shun Premier is an excellent knife that is ready to use straight from the package. This forged blade has a relatively low center of gravity, located approximately a quarter of an inch from the blade, making it quite manageable.

We ran it through a battery of chopping tests, and it passed each one with flying colors. Shown again and again to be up to the task of withstanding our various chopping tests. Both the hammered Damascus finish and the ergonomic handle make it a pleasure to use.

The blade’s hammered Damascus finish is another point of differentiation. If you’re looking for a high-quality knife that’s ready to use right away, go no further than the Shun Premier. As an added bonus, holding anything with the right balance is a lot less of a strain on your arms and shoulders.

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Pros.

√ This knife is top notch and of high quality
√ Extremely simple to chip the blade
√ Well-balanced
√ Sharp

Cons.

× The grip might be uncomfortable for those with larger hands

2. BEST JAPANESE NAKIRI KNIFE: DALSTRONG 6 INCH

Nakiri knives need some practice to use effectively if it is your first time. But once you’ve learned the technique, you’ll be grateful for the clean cuts it provides. If you’re in the market for a new Nakiri knife, quality and durability are paramount.

The 6″ Dalstrong Nakiri and Vegetable Knife from the Phantom Series comes with a lifetime guarantee. So, it may be your go-to helper in the kitchen all the time. The Japanese AUS-8 steel blade is made of very resilient high carbon ice-tempered steel, which is partly responsible for this.

The blade measures in at a manageable 4 inches in length, making it perfect for finer cutting applications in the kitchen. This knife will be great for anything from removing chicken skin to chopping veggies. You will also be given a custom sheath to store the knife in while it is not in use.

After being finely polished to an edge of 13-15 degrees, the blade is cooled in nitrogen. This makes the blade stronger and more flexible, allowing it to cut through bone with ease. The blade is designed to withstand corrosion and keep its sharpness for extended periods of time.

The Nakiri knife we have is rather hefty at 11.6 ounces. As a result, you could find it difficult to handle at first. However, the heavier knife allows for far more exact cutting.

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Pros.

√ Warranty that lasts forever
√ Included sheath
√ Lovely Pakkawood grip
√ The blade makes clean incisions
√ The blade is made of Japanese AUS-8 steel, which is high carbon and ice-tempered

Cons.

× A lot of weight

3. BEST BUDGET NAKIRI KNIFE: SHUN CLASSIC 5-INCH HOLLOW EDGE

An easy-to-handle blade is also effective. Most of the time, it can be relied on to get the job done, making it ideal for cooks who consider themselves intermediate or even advanced.

The blade is 5 inches long, and the bolster is made of metal; this is a nakiri knife, first introduced by Shun in 2003. A nakiri blade may be used for a variety of tasks around the kitchen, including slicing tomatoes.

Multiple highly regarded chefs gave it rave reviews. This blade is a little heavier than the others in the evaluation at 5 ounces, but its geometry more than makes up for the extra heft.

The blade is constructed of high-carbon steel and has received praise for its quality. This long-lasting knife has a handle that is simple to disinfect. The Shun Classic was proven to be an effective and simple device with a wide range of applications.

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Pros.

√ Wrapped up grip
√ A pleasant hold

Cons.

× Take on loads
× In general, it’s a lot of weight

4. BEST VALUE NAKIRI KNIFE: KAI PRO WASABI 6.5"

Finding the correct kitchen knife when you’re left-handed might be challenging. Most knives are designed for right-handed individuals. If you hold it with your left hand, the blade will be at the improper angle.

The Kai 6716N Wasabi Black Nakiri Knife will solve this problem once and for all. This model was made specifically for left-handed users. The edge of the blade, however, may be used comfortably by right-handed individuals thanks to some careful design work.

This knife may have been forged in Japan, but it was built using cutting-edge technology. Excellent Daido 1K6 high carbon stainless steel has been used in its stamping. Various slicing methods are possible due to the material’s high strength.

This unique knife has superior edge retention. Because of this, sharpening it will be an extremely rare occurrence. The knife’s superb centering and double beveling increase its usefulness in a variety of situations.

The black, textured handle that comes included with this model is comfortable to hold. You may be skeptical of its durability at first glance due to the plastic material used to make the handle. The lifetime guarantee on the Kai 6716N Wasabi Black Nakiri Knife, however, should put your mind at ease.

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Pros.

√ Warranty that lasts forever
√ Daido sword blade made of 1K6 high-carbon stainless steel
√ The coating on the blade prevents it from sticking to the food
√ Compatible with both lefties and righties
√ Provides outstanding edge retention

Cons.

× It may be difficult to sharpen
× This plastic grip is not very sturdy

5. THE BEST NAKIRI KNIFE: SHUN CUTLERY CLASSIC 6.5"

It’s understandable to be wary about sharpening knives if you’ve never done it before. Accidental denting or chipping of the knife edge while sharpening is always a possibility. If you do this, your Nakiri knife will lose a lot of its cutting edge.

If you choose with the Shun Cutlery Classic 6.5″ Nakiri Knife, you won’t have to worry about this. The Damascus finish on this blade is the result of 67 layers of VG-MAX steel being layered one over the other. This type not only has an extremely sharp edge but also keeps that edge for a long time, saving you from having to sharpen it as often.

You may use this model with complete confidence because of how sturdy it is. In fact, a full lifetime guarantee backs it up. The blade’s non-stick coating makes it ideal for use on a wide variety of foods.

The Pakkawood handle adds a touch of class and beauty, but it should be protected from rain and sweat. Therefore, this Nakiri knife should not be cleaned in a dishwasher. However, you can be certain that cleaning and maintaining this model won’t be a hassle.

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Pros.

√ Pakkawood handle with an exquisite dark finish
√ Warranty that lasts forever
√ Sword with a blade as sharp as a razor
√ Keeps its sharpness really well
√ It has a blade made of VG-MAX steel, which is very durable

Cons.

× No, they can’t go in the dishwasher

6. WUSTHOF NAKIRI KNIFE REVIEW: WÜSTHOF CLASSIC 7"

Your preconceived notions about where a Nakiri knife has to come from are incorrect. In Germany, Wusthof is among the most well-known and widely-used knife manufacturers. The firm has developed an extensive line of kitchen knives that use state-of-the-art machinery made in Germany.

The Wusthof Classic 7-Inch Nakiri Knife with Hollow Edge (model no. 4193/17) is an excellent choice for any knife collection. This model has the same long-lasting construction and expert workmanship for which the brand is known. However, it is also designed in the traditional manner of a Japanese Nakiri knife.

As a result, it may be used in a wide variety of contexts. What this implies is that in addition to slicing and dicing, you can use the blade to peel vegetables. The knife may be used delicately to harvest seeds, yet it is also powerful enough to saw through bone.

This knife’s Granton edge prevents it from sticking to food, making quick work of whatever you’re cutting. The high-quality polymer knife handle is sleek and black. The ergonomic design and full tang construction make it a durable and reliable tool.

The razor-sharp blade is intended to last a long time without dulling. However, a sheath or guard for the blade are not included with this model. Because of this, you should be especially cautious about how you keep it between uses.

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Pros.

√ Slip-proof grip secured with three rivets
√ Cutlery with a blade that won’t cling to the counter
√ Superb ability to maintain sharpness under stress
√ Strong Granton cutting edge
√ Excellently moderated for user comfort

Cons.

× Does not have a safety guard for the blade

7. BEST NAKIRI KNIFE UNDER 100: MERCER CULINARY M20907 GENESIS 7-INCH

Knives for the kitchen are a specialty at Mercer Culinary, and they’ve made a lot of various styles available. These blades have earned a reputation for excellence and innovation because to their many useful features. They’re made to make some kinds of kitchen work very fast and easy.

The blade of the Mercer Culinary Genesis Forged Nakiri Vegetable Knife is both stylish and robust. The blade is made of heat- and water-resistant high carbon forged German steel in this variant. It will keep looking great for a long time since it resists corrosion and rust.

The blade is honed on the taper to make it more robust and sharp. This makes it simple to use and keeps the blade sharp for longer. It’s simple to gain a firm grasp on the knife because of how perfectly balanced it is.

The Santoprene grip is not only stylish, but also comfortable to hold thanks to its thoughtful design. In addition to facilitating a secure grasp while slicing vegetables, it may be used for a broad variety of other cutting tasks. You may use it safely even if your hands are wet, since the handle can withstand both high temperatures and water.

Staying away from the dishwasher is the best way to ensure the knife’s long life and sharpness. Dishwasher detergents are harsh and might eventually dull the blade. However, this model has a lifetime guarantee, so you know it will last a long time.

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Pros.

√ Warranty that lasts forever
√ Edge made of carbon steel
√ The durability of the edge is improved by being taper ground
√ The Santoprene grip is designed for comfort and ease of use

Cons.

× No, they can’t go in the dishwasher

FREQUENTLY ASKED QUESTIONS (FAQs)

We finish off by answering some of the common questions about the best nakiri knife for the money:

the best nakiri knife

Q1. What kind of knife is called a Nakiri?

A. The Nakiri knife is a Japanese-style blade that was developed for the purpose of making precise cuts in vegetables. Because they have such a fine blade, slicing or chopping vegetables is a breeze with one of these knives in your hand. As a result of the design, a Nakiri may rest flush against the surface of the cutting board. This enables the user to slice by just moving the knife in a vertical up and down motion rather than rocking it back and forth. Because of the sharp edge and narrow blade, cutting vegetables is fast and easy, resulting in cuts that are exact and consistent.

Q2. How do I decide which Nakiri to use?

A. When shopping for a nakiri knife, the material that was utilized to manufacture the blade is an important element to take into consideration. The vast majority of contemporary knives are crafted out of stainless steel by skilled artisans. Nevertheless, stainless steel may be divided into two categories: Steel with a low carbon content is less durable and requires more regular honing.

Q3. Is a Nakiri knife suitable for cutting meat?

A. The Nakiri knife is a Japanese-style blade that is mostly used for mincing, slicing, and chopping vegetables. Additionally, it is suitable for use on fruits. Because of its wide, straight-edged blade with a square tip, it is often mistaken for a miniature version of a Chinese cleaver; however, the blade is thinner and the tool is lighter. Additionally, it cannot be utilized to cut through tough materials such as the bones of meat.

Q4. Is a Nakiri knife versatile enough to use for everything?

A. Because the Nakiri is a superb knife that was developed for accurate slices of vegetables, the up and down action is all you need and more while using it. This is in contrast to cutting with other knives.

Q5. Are you skilled with a Nakiri knife?

A. Although the tip of the majority of Nakiri knives is rounded, these knives were not created for the rock-chopping methods that are often performed with a santoku or gyuto.

Q6. Is the Nakiri a cleaver?

A. If you were to look at a Nakiri knife for the first time, you might be excused for mistaking it for a cleaver. They have a rectangular form and a blunted blade tip, so they wouldn’t appear out of place at a butcher shop; yet, they may be used for a wider variety of tasks than you would first think.

Q7. How do you sharpen a nakiri knife?

A. This is going to be determined by the original angle that the knife was built with, but how are you going to know what angle you need to sharpen at? The angle that should be used to sharpen a Japanese knife should be between 10 and 15 degrees on a single side.

Q8. What is an appropriate thickness for a Nakiri?

A. I’ve seen some posts with much thicker spines, and I’ve read some reviews of nakiri with spines that start at almost 5mm at the handle and taper down to the 2mm or less width at the tip. The spine of my nakiri is just under 2mm for the entire length of the blade, but I’ve seen some posts with much thicker spines than that.

Q9. What is Nakiri’s size?

A. The blade of the Nakiri knife is long, thin, and rectangular in form, and it has a straight edge. The Nakiri knife comes in a variety of sizes ranging from 120 millimeters to 240 millimeters. 165 millimeters and 180 millimeters are the most often selected options for size. The Nakiri has a blade that is normally somewhat tall, which allows for a comfortable amount of knuckle clearance.

Q10. What makes Nakiri different from Usuba?

A. The Nakiri is a kind of kitchen knife with a double bevel, while the Usuba is a type of kitchen knife with a single bevel. When opposed to the double-bevel Nakiri, which can be sharpened with less effort due to its design, sharpening a Usuba knife, which is a single-sided kitchen knife, calls for specialized knowledge and ability.

Final verdict

Different kinds of Nakiri knives, each with its own proprietary technology for enhancing performance, are available on the market today. That’s great because it provides them a lot of options to choose from based on what they want.

When shopping for a Nakiri knife, it’s important to consider which models have the specs you need. Which ones are within your price range? Do you have a preference for a certain size or fabric? These knives are all high-quality, but there are certain nuances between them that may alter their performance.

With any luck, you now have a better grasp of how these fantastic knives may revolutionize your approach to preparing veggies and other items in the kitchen. Nakiri knives are an excellent addition to any set of cutting implements.

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