How to Use a Nakiri Knife: The Best Blade for Veggie Lovers
Time to read 11 min
If you're curious about how to use a Nakiri, then you've come to the right place! In this article, we will explore what makes a Nakiri knife unique, describe its features, discuss the differences between various styles, and, most importantly, explain how to use a Nakiri knife.
The Nakiri is a specialized knife designed to dominate veg prep, but it's also excellent for slicing meats. With its distinctive cleaver-esque shape and unique, boxy features, a Nakiri is a must-have for any chef or home cook who values efficiency and wants a bench-scraper-knife hybrid!
Want to watch instead? Check out our video on how to use a Nakiri!
Table of Contents
What Does "Nakiri" Mean?
In Japanese, "Nakiri" translates to "vegetable cutter" or "leaf cutter." As its name suggests, a Nakiri knife was designed to slay vegetables. A Japanese knife rarely has such a straightforward meaning!
Although it was initially designed for fruits and vegetables, given vegetarianism played a significant role in Japanese Buddhist culture, it's since become an all-purpose knife that's also great for beef, poultry, pork, and seafood.
Nakiri Knife Features
Whether you're interested in getting your first Nakiri or you're hoping to learn how to use a nakiri that you already own, understanding the features of traditional Japanese, Western, German, and hybrid nakiri knives will help you select the best nakiri or how to use the one you have correctly.
Blade Design: A rectangular shape with a straighter edge and a flat profile, ideal for making clean, even cuts through most sizes of vegetables or meat.
Blade Length: Typically ranges from 6 to 7 inches. If you're more comfortable with the rock chop, go for a longer Nakiri, as the length will provide more leverage when cutting with this technique.
Double-Beveled Edge: Most Nakiri knives have a double-beveled edge, meaning both sides of the blade are sharpened, making them suitable for righties and lefties.
Weight and Balance: Traditional Japanese Nakiri knives are generally blade-heavy, but some Western or German styles have heavier handles and thicker blades, making them more evenly balanced. If you're looking for a perfect blend of the two, check out our Enso Nakiri!
Knife Myth Busted: Many people think a knife should be perfectly balanced when holding it with one finger at the base of the blade. Fortunately, this isn't the case; it all comes down to personal preference and intended use. Some people want a heavy handle and a weighted blade, while others want a light handle and a heavy blade. It all depends on the size of your hands, how you use the knife (tap chopping, slicing, mincing, etc), and how long you use the knife when prepping. So, don't get hung up on "balance," but focus on "feel" when you're learning how to use a Nakiri!
Japanese Style vs. Western Style Nakiri Knives
While the Nakiri originated in Japan, variations have emerged all over the world, especially in Western countries. Understanding the differences between traditional Japanese Nakiri knives and Western adaptations can help you choose the right one for your needs. As you learn how to use a Nakiri knife, consider your cooking style so you can select the right knife for your kitchen.
Traditional Japanese Nakiri Knives
Blade Shape: Traditional Japanese Nakiri knives are long, rectangular, and half the height of a cleaver. The tip of the blade varies from very straight to slightly curved. Japanese knives are better for tap and push chopping than rock chopping and are also excellent at slicing.
Steel: Japanese knives are often crafted with harder carbon steels with a 60-66 Rockwell Hardness, which allows them to maintain a fine, sharp edge. However, they require careful handling and technique to prevent chipping. If you regularly hone a Nakiri knife with a strop or ceramic honing rod between uses, you won't have to sharpen the blade as often. When your Japanese Nakiri needs sharpening, we only recommend using a Whetstone or having it sharpened by a professional.
Finishes: Japanese knives have a variety of finishes, from Kurouchi (black finish on image below), Nashiji (pear skin finish on first knife above), Tsuchime (hammered finish seen with blonde handle nakiri above), and Damascus (swirly pattern below) to a mix of several types all at once.
Bolster & Handle: Traditional Japanese Nakiri knives do not have a bolster. Instead, the tang tapers directly into the handle and isn't exposed. The length of the tang varies, and so does the balance of the knife. Most Japanese Nakiri knives are blade-heavy, which can be beneficial for specific cutting techniques. The handle is often made of natural wood with an octagonal or d-shape.
Western Style Nakiri Knives
Blade Shape: Western or German-made Nakiri knives may incorporate slight modifications, such as a more pronounced curved tip and hollows (Creme handle Nakiri below) on the edge of the blade. Like a Japanese Nakiri, a Western Nakiri knife excels at push and push chopping, but slicing but is also great at European-style rock chop and mincing.
Steel: Western knives usually use softer stainless steels, with a Rockwell hardness between 56 and 58. Softer steel makes them easier to sharpen, but they won't hold an edge as long as Japanese steel. However, you can keep a sharp edge with regular honing and care. When it's time to sharpen, you can use a wider variety of knife sharpeners, like a pull sharpener, instead of a Whetstone.
Softer steel is also much more forgiving. Suppose your primary cutting technique is the rock chop, and you like mincing fresh herbs by pivoting the blade on various cutting board surfaces. In that case, you won't have to worry about chipping or fracturing your blade, as you would with a harder Japanese Nakiri. Twisting, torquing, and scraping are not kind to Japanese knives, but Western knives can easily be brought back to life!
Finishes: Western knives are generally made with stainless steel; however, some use polished carbon steel. For the most part, a German Wusthof Nakiri or even a USA-made Town Cutler Nakiri will have a polished stainless steel blade that is easy to maintain. Be mindful that if you ever come across ANY knife that doesn't specifically say it's stainless steel, it will most likely spot or rust. So, be sure to always dry your knives immediately after use!
Bolster & Handle: Most Western Nakiri knives have a bolster and a full-tang handle, which provides a more evenly balanced or handle-heavy feel. The size and shape of the bolster can vary, but to the best of our knowledge, you'll never find a full-bolster Nakiri like the Wusthof Classic Chef's Knife has.
Note: When we say Western or German-style knives, we're basically referring to knives made outside of Asia. However, since we live in such an interconnected and hybridized world, remember that many knife makers across the globe make traditional-looking Japanese knives or knives that are primarily inspired by Japanese craftsmanship. As a USA-based company, we simplify "Western/German and Japanese" because Japanese knives are much newer to our culture and cooking.
Hybrid Style Nakiri Knives
Today, many Japanese Nakiri knives are made with Western-style handles and have a bolster. Meanwhile, some Western Nakiris are made with very straight tips and do not have a bolster but are still full-tang. Before we dive into how to use a nakiri, take a moment to drool over these hybrids!
How to Use a Nakiri Knife: Best Techniques
Now that you understand the key differences between traditional Japanese and Western Nakiri knives and know there are plenty of hybrids to choose from, you will better understand how to use a nakiri based on your preferred cutting style.
As you read about each tip on how to use a Nakiri, think about how you use a chef's knife. Do you only rock chop? Do you dare to speed up and tap chop? Does the tip of your blade ever leave the cutting board? Do you use your knife to slide ingredients around? These details matter when selecting the right Nakiri to add to your collection.
If you want to see these tips in action, check out our video on How to Use a Nakiri Knife!
1. Pinch Grip
Place your thumb and index finger on either side of the base of the blade while your other three fingers wrap around the top part of the handle. The pinch grip offers greater control and precision. If you currently hold a knife by the handle only, we recommend trying this technique, as it will significantly improve your knife skills and confidence. Whether you're just here to learn how to use a nakiri or are interested in cooking knives as a whole, the pinch grip should be the first thing you focus on!
Pro tip: Don't point your index finger out along the spine of the blade. Aiming at your veggies doesn't help cut them any better.
2. Chopping
Nakiri knives excel at tap and push chopping. Tap chopping involves moving the blade straight up and down into the product, on and off the cutting board. Push chopping involves coming down into the ingredient at about a 45-degree angle, finishing with a slight push-forward slicing motion, and then pulling right back in the same direction.
These cutting techniques are particularly effective for quickly slicing fruits and vegetables with clean, even cuts but require more experience and comfort. Knowing how to use a Nakiri knife this way can significantly enhance your chopping efficiency.
Nakiri knives that have a decent curve at the tip and are closer to 7 inches long can easily perform the European-style rock chop. The rock chop involves keeping the tip of the knife on the cutting board at all times, creating a circular motion with your wrist, and rocking up and down simultaneously. The rock chop is great for ingredients less than an inch high off the cutting board. Whereas taller ingredients, like a yellow onion cut in half, roughly two inches high, can create extra movement and instability when cutting with the rock chop technique.
Most people are taught the rock chop or gravitate to it first because it seems safer since the tip of the blade doesn't leave the cutting board. However, this usually promotes lazy habits, and many never try other techniques. The best way to learn how to use a Nakiri or any other knife is by practicing the push chop.
3. Slicing
The slicing techniques of a Nakiri aren't much different from a chef's knife or santoku. You can push, pull, or do a push-pull combo. However, given the rectangular shape of the Nakiri, wet and sticky ingredients like tomatoes, cucumbers, and potatoes like to stick to the side of the blade, regardless of whether there are hollows or a hammered finish. Try the following techniques to minimize sticking when slicing with a Nakiri.
For pulling, you want to angle the knife upwards to about a 45-degree angle, so only the tip of the edge is on the cutting board, in front of the ingredient, and then pull towards your body. Since the tip of the knife will make a V-shape on the board, there is less surface area of the knife going through the ingredients, reducing drag and allowing the tomato or cucumber slice to fall instead of sticking to the blade.
For the push-pull combo, which is helpful for large ingredients like a pork loin, start by pushing into the meat at a downward angle. Once you're more than halfway through, connect the tip of the Nakiri to the cutting board, and then pull backward with the blade angled, as previously mentioned, so that a V-shape is made, reducing drag. This technique is meant to happen in a fluid, two-point motion; try not to saw back and forth.
4. Mincing
The micing technique is the same for every knife. You hold the base of the blade or the top of the handle with your dominant hand (right, if you're right-handed) and then pinch the top end of the spine with your other hand, holding the knife parallel to your body. From there, you move the handle up and down while pivoting front to back, keeping the tip of the knife in the same position.
As you learn how to use a Nakiri knife and get used to the blade shape, you'll find that mincing with a Nakiri is much easier because of two things. First, the blade is relatively flat for all nakiri designs, making excellent surface contact with the cutting board; more product gets cut as you mince. The second thing is that when you pinch the tip of the spine, your fingers are far away from the sharpened edge, giving you more confidence as you bounce up and down!
5. Scooping & Moving
The beautiful thing about the Nakiri is that its rectangular shape and straighter edge make it great for scooping ingredients off your cutting board. The straight spine is also excellent for moving products around larger boards. Think bench scraper (with a sharp edge)!
Unlike a bench scraper, we don't want you scraping the sharpened edge of your brand-new nakiri all over your board, especially if you're using a Japanese Nakiri. So, if you have chopped ingredients that you want to transfer into a bowl or cooking pan, then this is what you want to do.
Put the knife down on an angle (drop the spine to the right if you're right-handed) so that the blade is at about a 30-45-degree angle, allowing the edge to be flush with the board. With your other hand, you can push the chopped veggies onto the blade, lift them upwards with both hands, and then drop them into a bowl or pan. Use the side of your pointer finger to push off any stuck veggies, and THEN use the squared-off tip of the nakiri to push off any veggies that may be stuck to your finger.
If you want to move ingredients around your cutting board to keep organized, just turn the knife upside down and use it as a little push broom!
Is the Nakiri for you?
When deciding which nakiri you'd like to get, consider these three things to help make your decision easier.
1. Are you comfortable with or open to learning how to tap and push chop? If not, we recommend a Western-style Nakiri made of softer steel, like one from Wusthof or the Enso HD, a hybrid Nakiri made of softer Japanese steel. If so, feel free to explore the world of Japanese Nakiri knives.
2. Do you plan on learning how to sharpen a knife with a Whetstone? If so, stick to any Nakiri with no more than a 61 Rockwell. Once you get into SG2 62 Rockwell steel, sharpening for a beginner can be challenging. Any Western Nakiri will do, along with the MAC Pro, Miyabi Koya, Koh, Kaizen, or Shun Nakiri knives.
3. Do you share cooking tools with others in your home? If so, remember that if you get a harder steel Japanese Nakiri, your family or housemates must also understand how to use a nakiri. Otherwise, you should keep it tucked away to ensure you're the only one using it. It's not selfish; it's protecting your investment!
The Nakiri knife is unique and can transform your cutting board workflow. From effortlessly chopping through veggies and efficiently slicing meat to scooping and pushing ingredients around, the Nakiri can help take your culinary skills to a new level!
Now that you know the differences between traditional Japanese and Western styles, have viewed several hybrid designs, and dialed in which cutting techniques these boxy knives are best for, choosing which you'll add to your collection should be a breeze - and you'll confidently learn how to use a nakiri at home.