Nakiris

The nakiri is the dedicated Japanese vegetable knife - flat edge, tall blade, squared tip. Built for push-cutting and chopping, not rocking. The flat profile makes full contact with the board on every stroke, which means cleaner, faster cuts through onions, carrots, cabbage, and any produce where a gyuto or santoku lifts off the board and loses efficiency. For cooks who do serious vegetable prep, a nakiri is not a specialty knife - it is the right tool for the job.

At CKTG we carry nakiri knives in carbon, stainless, and Damascus from top Japanese blacksmiths including Kohetsu, Masakage, Kurosaki, Yoshimi Kato, and many more. Use the links below to filter by handle style. Wa handled nakiri knives are lighter with a forward balance and suit the traditional Japanese grip. Western handled nakiris feel familiar to cooks coming from European-style knives.