Quick Summary: We have picked the Dalstrong Phantom Series 6” Nakiri Vegetable Knife as the best Nakiri knife as it is made with nitrogen-cooled high-carbon Japanese steel, both lightweight and well-balanced, has a full tang as well as a narrow yet very sharp edge, and comes with a lifetime warranty. It is also highly recommended by professional chefs.
When choosing knives for your kitchen chores, it can be difficult to choose the right knife for each one. Though knives with multiple purposes can be very convenient, having the correct knife for each chore can cut your chore time tremendously.
In the case of cutting vegetables, a Nakiri knife is the best option, and there are many models to choose from. Knowing what features and benefits make the best Nakiri knife can help prevent overwhelm when you are staring at those dozens of models.
We have put together the following guide to assist you in making the right choice for the best Nakiri knife for you.
Quick Navigation:
- 10 Best Nakiri Knives Comparison
- Reviews Of 10 Top Nakiri Knives
- What Are The Benefits Of Using Nakiri Knives
- Things to Consider Before Buying a Great Nakiri Knife
- Nakiri Knife VS Usuba Knife VS Santoku Knife
- Final Verdict
10 Best Nakiri Knives Comparison
 | 1. Dalstrong Phantom Series 6” Nakiri Vegetable Knife (Best Overall)Great knife for both home cooks and professional chefs and has a sharp nitrogen-cooled blade made from high-carbon AUS-8 Japanese steel. The knife is also lightweight and well-balanced. | Read Our Review |
 | 2. Mercer Culinary Genesis Forged 7” Nakiri Vegetable Knife (Best Budget)A budget-friendly, beautifully designed, and well-balanced Nakiri knife with ergonomic handle. This knife is also flame retardant and can withstand harsh chemicals and oils. It is made with German steel. | Read Our Review |
 | 3. Shun Classic 5-inch Hollow Edge Nakiri KnifeThe Nakiri knife has a durable blade with 32 layers of high-carbon rust-resistant, stainless steel. The blade is sharp straight from the box. What’s more, it’s ergonomically designed, well-balanced, rust-resistant, and durable. | Read Our Review |
 | 4. Shun Tdm0742 5.5-inch Premier Nakiri KitchenAlthough quite expensive, this is perhaps the best Nakiri knife you don’t want to miss in your kitchen. It has an ergonomic premium Pakkawood handle and the thin blade is made with a layered Damascus steel. | Read Our Review |
 | 5. Yoshihiro 6.5-inch Stainless Steel Vegetable KnifeA Nakiri Knife with 16 layers of stain-resistant steel, a hammered Damascus steel blade that’s beautiful and functional. The blade remains sharp for long periods of time. Its handle is ergonomic and made from mahogany. | Read Our Review |
 | 6. Wusthof Classic 7-inch KnifeA Germany made knife with high-carbon and stainless steel this well-balanced Nakiri knife is 30% sharper than most Asian knives and it will stay sharp for a long time even when used frequently. | Read Our Review |
 | 7. Dalstrong 6-inch Vegetable Knife- Shogun Series XIf you are looking for a beautiful, tough, and durable Nakiri knife, then choose no further than this one. The knife features an AUS-10V Japanese super steel hammered with 66 layers of premium high-carbon steel to make it last longer. | Read Our Review |
 | 8. TUO Nakiri KnifeThe TUO Nakiri Knife is a powerful vegetable cleaver made from full tang stainless steel. The Packwood handle is patent pending and designed to stay sanitary in even the filthiest of environments. | Read Our Review |
 | 9. TradaFor Japanese Usuba KnifeThe TradaFor Usuba is a reliable and durable vegetable knife made from high-quality German stainless steel. It is single-bevel, rust-resistant, and retains its edge despite repeated uses for maximum sharpness, making it great for advanced chefs. | Read Our Review |
 | 10. Shun Cutlery Classic 6.5” Nakiri KnifeThe Shun Cutlery Classic is a durable and versatile addition to any kitchen. It features a PakkaWood handle grip and corrosion-resistant blade made with 68 layers of stainless Damascus steel. | Read Our Review |
Reviews Of 10 Top Nakiri Knives
To find the best nakiri knife, we searched through the ratings and reviews of dozens of models. Our research led us to the following seven Nakiri knives, which we consider the best based on their materials, handles, finishes, durability.
Best Overall
1. Dalstrong Phantom Series 6” Nakiri Vegetable Knife
What You Will Love: It is both lightweight and well balanced.
The Dalstrong Phantom Series 6″ Nakiri Vegetable Knife is loved and used by both home cooks and professional chefs.
The beautifully designed black pakkawood handle is ergonomically shaped to fit well in most people’s hand. The extremely sharp liquid nitrogen cooled blade is made from high-carbon AUS-8 Japanese steel.
It is attached to the handle with a copper and brass pin. It has a 13 degree to 15-degree angle on each side of the blade, and it has edge retention.
The lightweight design makes it easy to wield, though the ergonomic handle does not fit well in some people’s hands.
Pros:
- Full tang
- High-carbon Japanese steel
- Hand polished
- Ergonomically shaped
- Black Spanish pakkawood handle
- Narrow blade
- Very sharp
- Lifetime warranty
- Comes with sheath
- Used and recommended by professionals
Cons:
- The handle may be a bit small and uncomfortable for some people
Best Budget
2. Mercer Culinary Genesis Forged 7” Nakiri Vegetable Knife
What You Will Love: It is one of the highest performing Nakiri knives in this price range.
The Mercer Culinary Genesis Nakiri Vegetable Knife is beautifully designed and well balanced. Priced at around half of the other options on our list, this Nakiri knife is very budget friendly.
The ergonomic handle is Santoprene, which- among other things- is flame retardant, resistant to harsh chemicals and oils, and maintains its color. It also provides a non-slip grip.
The tang runs the full length of this well-made handle. This corrosion-resistant German steel should be hand washed only.
Also, if you leave it in aluminum or stainless steel sink, the sink’s metal affects the Nakiri knife’s blade.
Pros:
- Very budget friendly
- Non-slip grip
- Full Tang
- German steel
- NSF certified
- Santoprene handle
Cons:
- Should be hand washed only
- Should not be soaked
Best Small 5 Inch
3. Shun Classic 5-inch Hollow Edge Nakiri Knife
What You Will Love: The beautifully designed blade comes sharp straight from the box.
The Shun Classic 5-inch Hollow Edge Nakiri Knife is as impressive as you expect Shun knives to be. The beautifully designed, durable blade is 32 layers of high-carbon rust-resistant, untainted steel.
It has a well-balanced, ergonomically designed, black laminated Pakkawood handle that provides maximum comfort and efficiency.
Though buyers love it, most wish that it were 6” instead of 5”. This Shun Classic Japanese Nakiri knife does come with a lifetime warranty for any defects.
At around $100, it does cost a bit, but users state that it is worth two to three times this amount thanks to its high quality.
Pros:
- 32 layers of high-carbon steel
- Beautifully patterned Damascus steel
- Rust resistant
- Laminated Pakkawood D-shaped handle
- Lifetime warranty
- Very well balanced
- Very sharp straight from the box
Cons:
- Would be better as 6″
- High price
Best Small 5.5 Inch
4. Shun TDM0742 5.5-Inch Premier Nakiri Kitchen
What You Will Love: The hand-hammered finish makes this knife a work of art.
The Shun TDM0742 5.5-Inch Premier Nakiri Kitchen Knife is as much a piece of art for your kitchen as it is a piece of cutlery. The thin blade is a layered Damascus steel creation.
The hand-hammered finish creates little air pockets when slicing so food does not stick to the knife when in use. The double-beveled 16 degrees per side, and has an ergonomically designed premium Pakkawood handle.
Unfortunately, at nearly $200, it is quite expensive and may not be feasible for all budgets. Additionally, the blade often dulls easily resulting in the need to hone it often.
Pros
- A thin and very sharp blade
- Layered Damascus steel with hand hammered finish
- Ergonomic Pakkawood handle
- Double beveled at 16 degrees on each side
Cons:
- Very expensive
- May dull easily
Best Large 6.5-Inch
5. Yoshihiro 6.5-Inch Stainless Steel Vegetable Knife
What You Will Love: The hammered blade is both beautiful and functional.
The Japanese handcrafted Yoshihiro 6.5-Inch Stainless Steel Nakiri Vegetable Knife is 16 layers of stain resistant steel.
The hammered Damascus steel blade is both aesthetically pleasing and useful as it prevents food from sticking. It has an extremely sharp double edge, which remains sharp for long periods of time.
It has an ergonomically designed western style mahogany handle and a full tang that balances this Nakiri knife. At over $100, it is a costly investment though not as costly as many other options.
Though it is stain resistant, you should hand wash it immediately after use, and never leave it to soak.
Pros:
- 16 layers of forged steel
- Hammered Damascus tradition
- Double edged
- Hand crafted in Japan
- Western-style mahogany handle
- Full Tang
- Ergonomic handle
- Stain resistant
- Tough and durable
- Well balanced
Cons:
- Expensive
- Hand wash only
Best Large 7-inch
6. Wusthof Classic Nakiri 7-inch Knife with Hollow Edge
What You Will Love: It has a Granton edge, which is 30% sharper than most Asian blades, and the sharpness lasts 30% longer.
The Wusthof Classic Nakiri 7-inch Knife is a German high-carbon, untainted steel knife. The full tang improves the balance of this knife.
The texture of the blade provides air pockets when chopping resulting in easy food release. As with other quality knives, you have to hand wash it.
Additionally, it may not come as sharp as you would like straight from the box, meaning that you may need to sharpen it before use.
This is a frustration to some buyers that feel that for the price, it should come sharpened well.
Pros:
- 30% sharper than Asian blades
- Air pockets for easy food release
- German made
- High-carbon steel
- And full tang
Cons:
- Hand wash only
- Mid-level pricing
- May not come as sharp as you expect
Best Professional
7. Dalstrong 6-inch Vegetable Knife- Shogun Series X
What You Will Love: This Nakiri knife is not only beautiful but also tough and durable.
The Dalstrong Nakiri 6-inch Vegetable Knife from the Shogun Series X is a thing of beauty and performance.
It has an AUS-10V Japanese super steel core wrapped in 66 layers of premium high-carbon steel for strength and durability. The nitrogen cooling process only increases these features.
The double-edged blade is 8 degrees to 12 degrees per side and is corrosion resistant. The beautiful hammered finish reduces drag and prevents food from sticking to the blade.
The ergonomically designed military-grade G10 handle provides great knuckle clearance. This highly recommended Nakiri knife is a costly investment.
Pros:
- Includes a sheath
- Tough core and 66 layers of steel
- Nitrogen cooled blade
- Double-edged
- Corrosion resistant
- Ergonomic military grade handle
- Hammered finish
- Great knuckle clearance
Cons:
- Expensive
8. TUO Nakiri Vegetable Cleaver Kitchen Knife
What You Will Love: The TUO Nakiri is one of the easiest knives to sharpen and works well on delicate vegetables.
Believe it or not, but vegetables require their own knives because of their fibrous and tough composition. The TUO Nakiri Knife is an excellent choice for individuals seeking something flexible and ergonomic to slice their broccoli and mince their mushrooms.
This knife is made from untainted steel, is razor sharp, and is excellent at edge retention.
Because this is a Nakiri knife, the blade is rectangular and honed to a sharp finish on a single side. The Packwood handle is patent pending and stain and corrosion resistant to improve user experience.
The handle does not crack and is bolted to the blade, which has a gentle curve to facilitate the cutting process while reducing the amount of pressure experienced by a user.
A lifetime warranty is included with each purchase, and TUO also adds a satisfaction guarantee so you can get your money back if you are not satisfied with the performance of this 5 in. blade.
Pros:
- Gently curved blade
- Easy to sharpen
- Provides edge retention
- Stain and corrosion resistant
- Durable
Cons:
- Handle is uncomfortable to hold
9. TradaFor Japanese Usuba/Chef Knife
What You Will Love: A comfortable grip and sharp blade make this a versatile Usuba knife.
Japanese chef knives are designed to be single bevel and sharp enough to create paper thin slices of meat and cutting vegetables with little effort. If you cook many special dishes like sashimi, sushi, and stir fry, then the TradaFor Usuba would be a great choice.
This model utilizes 1.4116 German high-carbon steel. The formulation is one of the most rust resistant options currently available and is designed to retain a strong edge.
The handle is made from popular Spanish Pakkawood chosen for improved durability and moisture resistance.
While this set only contains a single knife, it is one of the only ones you will ever need. It is convenient to hold and maneuver and is great for mincing and dicing. The one downside is that it is solely made for right handed users and does not have a left handed option.
Pros:
- Moisture and corrosion resistant
- Durable
- Suitable for meat and vegetables
- Extremely sharp
- Single bevel
Cons:
- No left handed option
10. Shun Cutlery Classic 6.5” Nakiri Knife (Double-Bevel Steel Blade)
What You Will Love: The Shun Cutlery Classic Nakiri Knife has a unique design and is an excellent example of how the contemporary can be mixed with the traditional to improve overall function and facilitate cooking.
This blade is part of Shun’s Classic line and emphasizes beauty, form, and function. The blade is made of proprietary VG-MAX steel clad in 68 separate layers of Damscus stainless steel.
This is what gives the knife its unique appearance, and it is also what makes the Shun Nakiri so durable and versatile.
The blade measures 6.5 in. long and is great for cooking daily salads or gourmet vegetables. It can be used for trimming, slicing, julienning, peeling, and even paring.
The edge is razor sharp and the overall blade is easy to clean, making it an excellent choice for busy individuals and messy kitchens.
It should be noted that the handle of this blade is made from the ever-popular Pakkawood, which is easy to grip and resistant to staining. The handle is double bolted to the corrosion-resistant blade and makes regular use a breeze.
It is also worth mentioning that the Shun Classic line is not dishwasher-safe and requires washing by hand in order to maintain the rust-free design.
An optional sharpener is available and is an excellent investment. Compared to other vegetable knives, the Shun Nakiri is in a class of its own and is worth the money. If you are considering this and another option – get the Nakiri. You won’t regret it.
Pros:
- Includes a sharpener
- Corrosion resistant
- Easy to clean
- Versatile
- Flexible
- Durable
Cons:
- Prone to rust more than others
What Are The Benefits Of Using Nakiri Knives?
You may wonder why you should invest in a Nakiri knife when you have a perfectly good knife at home for chopping vegetables. The truth is that once you experience a Nakiri knife, you will wonder how you ever did without it.
Each chopping, slicing, and dicing task is more efficiently completed with a knife specifically designed for the object being cut. For vegetables, this is a Nakiri knife, but what makes it the best choice for vegetables?
Unlike other knives, a Nakiri knife is shaped much more like a cleaver. Where regular knives have a curved and pointed blade, a Nakiri knife’s blade is flat on both the edge of the blade and the end of the blade.
This means that unlike curved blades where you normally have to use a rocking or sawing motion to cut your item, the Nakiri blade simply chops straight through all the way to the cutting board- with no rocking or pushing and pulling needed.
Additionally, most Nakiri knives have a hammered blade. If you have ever cut vegetables, you know that they like to stick to your knife.
The hammered Nakiri blades provide little air pockets between the vegetable and the food that result in the much quicker and easier release of the chopped veggies. These two features make the Nakiri knife the best choice for vegetables.
Things to Consider Before Buying a Great Nakiri Knife
Whether you are a home chef or a professional one, choosing knives for your kitchen task is an important task.
You can, of course, just walk into your nearest retail store and purchase the prettiest set you find, but how wise is that method?
If you are looking to up your vegetable chopping game and improve your prep skills, choosing a good Nakiri knife is a great move to make.
Following are some things you should consider when shopping for the top Nakiri knife:
Blade Material
Nakiri knives are usually made from stainless steel, but there are two different types of untainted steel to choose from: high carbon and low carbon.
High carbon stainless steel is tougher, has much longer blade retention, and is easy to sharpen.
Low carbon stainless is softer, dull quickly, and are tougher to sharpen. For durability, longevity, and ease, Nakiri knives made from high carbon steel are the best choice.
Handle
It is no secret that knives are dangerous and that they must be used correctly to gain the desired result.
The best way to work with these two factors is by choosing a Nakiri knife with an ergonomic handle.
When the handle fits naturally and comfortably in the hand, it is easier to grip, pinch, and use efficiently.
It is also important to find one with enough knuckle clearance for your hand to prevent accidents, injuries, and discomfort.
Finishing Quality Of The Blade
The process cutting vegetables often causes vegetables to stick to knives. Most Nakiri knives have solved this problem by utilizing a hammered finish. This blade finish creates tiny air pockets between the blade and the food causing the food to slip off more easily.
Expenses
You can expect to spend anywhere from $30 to over $200 on a Nakiri knife. While it is always tempting to purchase the lower cost ones, you must remember that you get the high quality you pay for.
Choose the best quality Nakiri knife that your budget can afford you, and know that the benefits are well worth the cost.
Related article: Mercer Nakiri Knife Review
Nakiri Knife VS Usuba Knife VS Santoku Knife-What’s The Difference?
Three well-known kitchen knives are the Nakiri, Usuba, and Santoku, and you may find all three or just one in a kitchen.
So what is the difference in the three knives and how do you know which to choose for your kitchen? Let’s start with comparing the Nakiri and the Usuba.
In many ways, these knives are similar, especially in the tasks that each can complete. However, the Nakiri has lighter materials and a thinner blade.
All of this results in a more lightweight knife, even if it is the same length as the Usuba.
The Nakiri’s materials are more durable and the knife is easier to sharpen. Lastly, Nakiris are usually double-edged where Usuba knives are generally single-edged.
The Santoku knife is more of an all-purpose knife. It has the curved and pointed blades that are most common in kitchen knives.
While this provides for versatility, they have to be used in a rocking or back and forth motion. Unfortunately, this can create uneven pieces and may not be ideal for soft vegetables.
The Nakiri, on the other hand, has the flat edge- as mentioned before- that provides for fast, fluid chopping. This results in the clean and even slicing of vegetables.
All three knife types have their own purposes and every kitchen can benefit from having all of them.
If you are a huge veggie lover and love to chop your own for meals and snacks, the Nakiri knife can make a tremendous difference.
Final Verdict: Best Nakiri Knives
With so many great options available, it may be difficult to find the best Nakiri knife for you. In this article, we have taken a look at seven of these great options.
When you are ready to make your choice, you might first consider your budget and the length of the knife you want.
These factors should help minimize your choices, allowing you to choose the best option for your preference and your kitchen.
Uses of Nakiri Knives
How to use a Nakiri knife?
How to sharpen a Nakiri knife?
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