Best Nakiri Knives for 2023 | Top Product Reviews

The Best Nakiri Knife Available

In our search for the ideal chopping buddy, we evaluated many models from manufacturers like Shun, TUO, Yoshihiro, and Wusthof. Are you looking for the very finest and best nakiri knives that may be purchased right now? We looked at over a dozen different possibilities before deciding to buy the ten we thought had the most potential and put them through our rigorous, hands-on testing.

We are aware that there are a lot of choices available, which is why we have sifted through all of the information to identify the most formidable competitors now available. This evaluation may assist you in locating the best nakiri knife for your specific requirements, regardless of whether you are a newbie in the kitchen or the next Iron Chef. 

These models are put to the test by our knowledgeable reviewers who evaluate them based on a number of important characteristics, including their ability to cut, how well they balance, how long they last, and how well they stand up to wear and tear.

The use of high-quality instruments in the kitchen may truly elevate the whole experience of cooking. A razor-sharp knife is not an exception to this rule! The performance of a wide range of knife types, including chef’s knives, bread knives, santoku knives, and kitchen knife sets, was evaluated by our team.

Our Search for Best Nakiri Knives

1: Best Overall Nakiri Knife: Shun Premier 5.5-Inch

Our Top Pick
Best Nakiri Knives

Shun Cutlery Premier Grey Nakiri Knife


  • Material: VG-MAX Steel
  • Handle Material: Pakkawood
  • Blade Edge: Plain

Add one of our most popular vegetable and fruit prep knives to your collection with the Shun Cutlery Premier Grey 5.5-inch Nakiri Knife. With its straight blade, edge, and spine, this Japanese nakiri vegetable knife is ideal for simple push cuts – making it perfect for everything from stir fry to salads.

  • Blade Length: 5.5 in
  • Hammered Damascus Steel is the Material Used for the Blade.


  • Well-balanced
  • Sharp


  • Expensive
  • Delicate

The Shun Premier 5.5-Inch is a blade of the highest quality, and it is ready to use with a razor’s edge straight out of the package.

This forged knife has excellent balance, with the center of mass located almost half an inch closer to the blade than the handle, which makes it much simpler to wield. It demonstrated time and time again that it was capable of withstanding all of the chopping tests that we subjected it to.

It has a hammered Damascus finish, which not only makes the object pleasant to grasp but also gives it an attractive appearance.

Although we had a hard time finding fault with this knife, we will point out that despite the fact that the handle has been given a robust finish, the blade itself has to be handled with extreme care.

Additionally, unless you happen to stumble onto a fantastic deal, this nakiri knife will set you back a significant amount of money. When everything is taken into account, we believe that this one has the best blade and the most comfortable ergonomics compared to the others.

2. Best Bang for the Buck: TUO Osprey Series Nakiri

2nd Pick
TUO Nakiri Knife

TUO Nakiri Knife 6.5 inch – Vegetable Cleaver Knife


  • Material: High Carbon Steel
  • Handle Material: Alloy Steel
  • Blade Edge: Plain

There are 15 knives in TUO Falcon Series, they are 8” chef knife, 10” chef knife, 6.5” meat cleaver knife, 7” santoku knife, 8” bread knife, 12” slicing knife, 8.5” kiritsuke knife, 6.5”nakiri knife, 7”boning knife, 5”utility knife, 5” steak knife, 3.5” paring knife, and 7” vegetable cleaver knife, as well as the newly launched 5″ tomato knife and 2.75″ bird beak paring knife.

Blade Length: 6.5 in Blade Material: stainless steel with a DIN1.4116 designation


  • Advantages Easy on the hands and wrists
  • Well-balanced


  • The grip has a little gritty feel to it.
  • Heavy slicing blade

The TUO Osprey offers superior performance for its cost. Straight from the packaging, ours had a scalpel-like edge to it. It made quick work of tough vegetables like carrots and was so careful with herbs that we hardly noticed any damage at all.

This knife has a substantial feel to it because to the full-tang blade, and since it is well-balanced. It reduces the amount of work that is necessary to chop. Because it is broad and has a gentle slope, the bolster makes it simple to find a grip that is comfortable.

When taking into consideration the cost, the only concerns we had with this knife were quite small ones. Because the blade itself is quite thick, it lacks the dexterity necessary for particular maneuvers.

In addition, the pakkawood handle has a little uneven texture, and the overall surface is not as smooth as that of some of the other knives in this review. On the other hand, if you are looking for a starting nakiri that has a blade that is both sharp and affordable, this one won’t let you down.

3. Best Stamped Blade: Yoshihiro VG-10 46 Layer Hammered Damascus

3rd Pick
Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife

Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife


  • Material: Stainless Steel
  • Handle Material: Alloy Steel
  • Blade Edge: Double-Edged

The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes.

  • The blade is made of 46-layer Damascus steel and is 6.3 inches in length.
  • The thin blade retains an extremely sharp edge, which is a distinct advantage.


  • Hammered finish
  • Cons\sExpensive


  • Delicate

The Yoshihiro VG-10 46 Layer Hammered Damascus is a knife that weighs very little yet has a significant amount of chopping strength. This blade features a soft hammered Damascus finish, a mahogany and redwood grip, and a magnolia blade cover.

It also has a double bevel. The narrow edge of the partial-tang blade maintained its razor-sharpness throughout use and had no trouble julienne-cutting carrots, chopping onions, or mincing herbs.

This knife, like most others in its category, may normally be purchased for a considerable amount of money.

In addition to this, it calls for a high level of care to be taken so that the edge does not get damaged, and the handle does not seem to be completely waterproof, which means that it will deteriorate with time. If you want a knife that feels light in your hand but doesn’t skimp on performance, this is the one for you. You can’t go wrong with it.

4. Most Comfortable to Hold: Shun Classic 6 1/2-Inch

4th Pick
Shun Cutlery Classic Nakiri Knife 6.5

Shun Cutlery Classic Nakiri Knife 6.5″


  • Material: VG-MAX Steel
  • Handle Material: Ebony color PakkaWood
  • Blade Edge: Plain

Add one of our most popular vegetable and fruit prep knives to your collection with the Shun Cutlery Classic 6.5″ Nakiri Knife. With its straight blade, edge, and spine, this Japanese nakiri vegetable knife is ideal for simple push cuts – making it perfect for everything from stir fry to salads.

  • Blade Length: 6.5 in Blade Material: stainless steel with a Damascene finish


  • The finished handle
  • Comfortable grip


  • The handle might be cumbersome
  • Heavy in general

The Shun Classic is a nakiri that has a weight that is somewhere in the middle, is dependable, and is easy to use. During our testing, we discovered that this model cut through onions like they were made of butter and handled carrots with a minimum of effort.

It weighs 7.5 ounces, making it a little bit more substantial than the other top blades in our evaluation. The notch in the forge-worked bolster provides a secure and pleasant grip, and the completed handle is both simple to maintain and long-lasting.

It’s possible that the weight of this model is off-putting to certain cooks. The fact that the handle is heavier and the blade is thicker is obvious, but the experience is by no means overpowering.

A person with a right hand will find it easy to grip, but since the handle is asymmetrical, a person with a left hand may not find it to be as forgiving. On the other hand, if you’re looking for a knife that’s razor-sharp and has a bit more heft to it, this one will serve you very well.

5. Excellent Western-Style Handle: Yoshihiro VG-10 16 Layer Hammered Damascus

5th Pick
Stainless Steel Nakiri Vegetable Knife

Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife


  • Material: VG-10 Stainless Steel
  • Handle Material: Stainless Steel
  • Blade Edge: Double-Edged

One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.

  • Blade Length: 6.5 in Blade Steel that is stainless in construction


  • The cutting was done efficiently.
  • Hammered finish


  • The bolster is uncomfortable
  • The Damascus design is engraved onto it.

The Yoshihiro VG-10 16 Layer Hammered Damascus is more than capable of completing the task at hand. This knife offers the best of both worlds: the razor-sharp edge of a nakiri and the comfortable grip of a chef’s knife.

If you like western-style handles, this is the tool for you. This full-tang variant is well-balanced and has a center point that is roughly half an inch closer to the blade than the handle. Overall, it is rather lightweight, and the blade is quite thin, making it easy to slice through onions and other herbs.

On the other hand, several of us found the bolster to be a little unsettling. The stamped blade and handle are joined together in an unusual manner, which causes the user’s index finger to be pinched and rubbed when using the tool.

Although it is extremely effective, its efficacy on root vegetables is not quite as good as that of some of the other leading rivals. If, on the other hand, you have experience with a chef’s knife and are looking for a napkin that has a comparable weight and balance in your palm as a chef’s knife, this is the model for you.

6. Best Option for Small Hands: Wusthof Classic Hollow Edge

6th Pick
Best Nakiri Knives

Wusthof 4183 Wusthof Classic Hollow Edge Santoku Knife


  • Material: Alloy
  • Handle Material: Stainless Steel,Steel
  • Blade Edge: Santoku Knife

Wusthof Classic 6-1/2″ Hollow Forged Granton Santoku KnifeStyled after the Japanese Cook’s Knife, this Wusthof Classic 6-1/2″ hollow forged granton edge Santoku knife is perfect for preparing not only fine Asian but also Western cuisine.

  • Blade Length: 5.1 in Blade High-Carbon Stainless Steel is the Material Used.


  • The blade is quite thin yet has a very sharp edge.
  • Precision cutting requires a small grip and a short blade.


  • The handle lacks sophistication
  • The hollow edge does not prevent food from adhering very well

The Wusthof Classic Hollow Edge is a compact knife that packs a powerful punch in its performance. People who have smaller hands will like the blade’s short length, its thin profile, and its overall low-profile design.

This knife has a very sharp edge and can easily cut through vegetables with a diameter of up to two inches. Additionally, holding it is not uncomfortable (though it might be more challenging for those with larger hands).

Additionally, the handle is made of synthetic polyoxyethylene and has triple rivets for added durability.

In contrast to the sanded and polished oak handles seen on the majority of the other models in this review, our reviewers did not like the western-style plastic grip featured on this particular model.

Its little size offers a number of advantages, but the fact that it is not ideal for huge, sturdy crops like butternut squash is one of those disadvantages. If, on the other hand, you have had difficulties in the past with manipulating large and cumbersome blades. This lightweight mini-mite may be your partner for years to come when it comes to chopping vegetables.

7. A Fine Budget Option: TradaFor Usuba

7th Pick
Japanese chef knife

TradaFor Vegetable Knife – Japanese Chef Vegetable Knife


  • Material: German Stainless Steel 1.4116
  • Handle Material: Stainless Steel
  • Blade Edge: Right-handed – Single beveled – Usuba

Razor Sharp Vegetable Knife: Enjoy razor-sharp Japanese kitchen knife and stop struggling using dull cutlery. Straight edge of Japanese chef knife cuts through delicate food, creating paper-thin slices.

  • The blade length is seven inches: Made of high-carbon stainless steel


  • Elegant handle
  • Affordable in comparison to other options


  • Heavy
  • Accurate in regard to root veggies

If you are looking for a good blade that won’t break the bank, the TradaFor Usuba should be on your short list. It boasts a sharp blade that glides through onions and herbs with ease, and it can even cut through vegetables as delicate as summer squash.

The bolster offers support, and the pakkawood composite handle, after it’s been completed, is quite durable. In overall, it feels well in the hand, and the balance is tipped ever-so-slightly in favor of the blade.

It should be made very obvious that this model does not perform at the same level as any of the other models that were awarded. The fact that it just has one bevel limits its adaptability, and despite the fact that its performance is far greater than we anticipated given its price point. There is still a significant performance difference between it and the next blade in the line.

The fact that it is rather hefty makes it difficult for the operator to make cuts with a high degree of accuracy. On the other hand, if the prices of the other top rivals are just unreasonable. We believe that this one will provide more value than what you spend for it.

8. A Heavy Knife With Some Precision: BIGSUN Usuba 7-Inch

8th Pick
Damascus Steel Kitchen cooking Knives

Chef Gyutou Knife 67 Layers VG 10 Forged High Carbon Damascus Steel Kitchen cooking Knives


  • Material: Stainless steel
  • Handle Material: Steel,Resin
  • Blade Edge: Plain

MULTI-FUNCTIONAL KNIFE–It’s a All-Purpose Professional Kitchen Damascus santoku Knife, can be perfect chopping, mincing, slicing, and dicing vegetables, fruits and meat. Great for professional chefs, culinary experts, food caterers and for novice home chefs.

  • Blade Length: 7.0 in Blade Material: VG-10 Steel


  • Elegant handle
  • It is simple to clean.


  • Uncomfortable grip
  • Heavy

The BIGSUN Usuba 7-Inch is a knife with a price point in the middle of the spectrum and great handle. The composite handle is low maintenance, but the steel blade is very long-lasting.

During the tests, it handled onions and herbs with relative ease and performed well when faced with more robust root vegetables. Because the bottom part of it is dimpled. It generates less friction and has less of an effect on how much food clings to it.

Because of its weight, this knife is not quite as appealing as some others. It weighs 8.8 ounces, which puts it roughly 50 percent over the weight of the majority of the top-tier devices.

Because the handle has bands of resin towards the bolster, it is not fully smooth. Which may be unpleasant and abrasive while doing lengthy chopping. Those who place a high value on appearance yet are concerned about their financial stability have a good alternative in this product.

9. Best Very Inexpensive Option: Happy Sales HSSR200

9th Pick
Happy Sales HSSR200, Japanese Chef Knife

Happy Sales HSSR200, Japanese Nakiri Chef Knife


  • Blade Material: Stainless Steel
  • Handle Material: Stainless,Wood,Steel
  • Blade Edge: Plain

Nakiri is a chopping vegetable knife and is the only traditional Japanese knife with a two-sided blade. Blade Length: 6-5/8 inch, Overall Length: 11-5/8 inch. Made in Japan.

  • Blade Length: 6.6 in Blade Steel that is made of stainless steel


  • Extremely low weight
  • Edge exceeds one’s anticipations in this regard.


  • Low-priced handle
  • Unprofessional in construction

The Happy Sales HSSR200 is one of the least expensive available options. In each of the three rounds of chopping vegetables and herbs, it exceeded our expectations with its performance.

It has a stronger ability to keep its edge than some of the other blades in this evaluation. It is very lightweight, which makes it a viable alternative for a greater variety of users because of its portability. In most cases, it may be acquired at a cost that is considered to be very affordable.

The price of this knife is reflective of its quality. The handle is not precisely carved, and its asymmetry is not deliberate. It may be seen from a distance. The blade has a partial tang, but it seems to be glued into the handle, and the plastic bolster gives the impression of being of low quality.

The wood is also unfinished, which makes it far more prone to damage from the elements, splintering, and water over the course of time. Nevertheless, when all is considered, the performance of this knife is superior to that of some of its more costly competitors.

Someone who is interested in determining whether or not they enjoy the style of a nakiri before making a more significant investment would do well to consider this option.

10. Heaviest Option: Kyoku Samurai Series

10th Pick
Nakiri Japanese Vegetable Knife

KYOKU Samurai Series – Nakiri Japanese Vegetable Knife 7″


  • Material: High Carbon Steel
  • Handle Material: Alloy Steel
  • Blade Edge: Hollow

Nakiri bōchō 菜切り包丁knives are Japanese-style vegetable knives. Combines the features of a chef’s knife with the versatility of a vegetable cleaver. They differ from other knives in their shape, as Nakiris are characterized by their flat profiles and squared off tips.

  • Blade Length: 7.0 in Blade High-Carbon Steel was used as the material.


  • A reasonable equilibrium
  • Comfortable


  • The blade is really thick.
  • Imprecise cuts

A knife made of high-carbon steel, the Kyoku Samurai Series is available from Kyoku. Because of the forged bolster, it maintains a decent amount of its balance and is tolerable in terms of comfort.

The pakkawood composite handle’s rivets make it simple to clean and reduce the amount of maintenance that is necessary. The weight of this knife is comparable to that of others of its kind.

The blade is substantial, and the whole instrument has a certain ungainly quality about it. We discovered that it produces sloppy cuts, and that harder vegetable, such as carrots, tend to direct the path of the blade rather than allowing the user to exert direct control over it.

Only someone who is prepared to spend the time honing the knife before they use it and who enjoys having a considerably heavier hand feel should consider purchasing this knife.

Why You Ought to Put Your Faith in Us

At Diriro, we put every device that we review through its paces by purchasing it at full retail price. Ben Applebaum-Bauch, who will be the primary reviewer, has worked in commercial kitchens for more than five years.

He has prepared hundreds of pounds of vegetables by chopping, slicing, and julienne cutting them, and he has served dining rooms that accommodated more than 200 people. In addition to his thirty years of expertise as a seasoned home chef, he also supervised the processing and manufacture of thousands of additional meals for wilderness camping expeditions.

These meals were intended to be consumed over the course of the journey. Because he came from a family that shared a passion for food preparation, he has spent a significant portion of his life working with a variety of knives, and this time spent in the kitchen has taught him the importance of investing in a good knife.

The more sharply the blade is edged, the more precise the cut. We put all of the knives in this evaluation through their paces by chopping carrots, onions, and various types of herbs. 

We julienned and chopped a variety of vegetables and fruits to evaluate the blades’ ability to be exact, consistent, and delicate with each kind of food. Evaluate the comfort of each model’s grip, as well as the longevity of the blade and any other components, as well as the model’s overall balance.

Evaluation as well as Experimental Outcomes

These blades are evaluated based on four different parameters, with each product going through the exact identical set of tests. The overall performance of any model may be broken down into its cutting, balancing, comfort, and durability components.


Nakiri knives are mainly suited for chopping vegetables. When it comes to this parameter, we look at how sharp the blade is right out of the package as well as how accurately it processes vegetables.

While doing so, we looked for uniformity in the performance of each vegetable we chopped, including carrots, onions, and herbs.

All of the leading competitors have blades that are pretty thin and, consequently, extremely sharp. They are also all relatively light. Both the Yoshihiro 46 Layer and the Shun Premier are head and shoulders above the competition.

They had no trouble slicing through harder root vegetables, and our testers felt that they had complete control over these blades with every chop they made.

Following closely following are the Shun Classic and the Yoshihiro 16 Layer, both of which slice through onions with the ease of butter and delicate herbs while preserving their vibrant appearance and preventing any signs of bruising.

Although they are not exactly at the top of the list, the reasonably priced TUO Osprey and Wusthof Classic Hollow Edge are two nice discoveries that come highly recommended.

There is a rather substantial drop-off in performance between the first and second tiers, but there are still a few of nice surprises along the way. These include the Happy Sales HSSR200 and the Tradafor Usuba, which both had great edges and performed better than anticipated.

The BIGSUN Usuba and Kyoku Samurai Series are at the bottom of the class because their blades are quite thick and dull, and they do not give adequate control to perform accurate cuts.


The term “balance” refers to the point where the center of mass is located on each product. That is, at what point along its length will it remain balanced if you rest the knife on, for example, the edge of a knife block?

During the testing process, we discovered that the vast majority of the knives had a blade that is heavier than the handle. This indicates that the point of balance is located somewhere along the blade.

The Happy Sales HSSR200, the Yoshihiro 16 Layer, the TradaFor Usuba, the Shun Premier, the Yoshihiro 46 Layer, and the BIGSUN Usuba are some examples of these. This makes perfect sense for a nakiri knife, which is designed to be used primarily for chopping.

It is possible to achieve a more powerful cut by shifting the weight toward the blade (perhaps at the expense of precision).

In actual use, we discovered that the blades that had their lines around a quarter to a half inch front of the bolster were the ones that had the finest overall balance (the point where the blade meets the handle).

The Yoshihiro 16 Layer, the TUO Osprey, the Shun Premier, and the TradaFor Usuba are the names of these products.

The Wusthof Classic Hollow Edge, the BigSun Usuba, and the Shun Classic are all examples of centered models that have their balance points located directly at the front bolster.

These versions met the requirements, but offered notably less ‘power’ in comparison to the amount of weight they had. We also found one knife in the set that had a handle that was heavier than the rest of the blade. This knife was from the Kyoku Samurai Series, and it was poorly balanced and hefty, making it difficult to operate.


In terms of ergonomics, a handle’s form and material are both important. It is the sensation you have after cutting your fingers, hands, and wrists.

After making hundreds of slices, will your fingertips be blistered, or will they still be able to slice another onion?

In our study, we found that models with polished handles and fewer components were more pleasant to operate. Forged blades have a smoother and more comfortable surface than stamped blades, making them more comfortable to use.

It is comfortable to hold the Shun Premier. Furthermore, it has a bolster made of forged metal that has an attractive curvature in addition to being relatively lightweight. There are a number of different comfortable grips available for the TUO Osprey thanks to its broad, slightly sloped bolster.

Its pleasant medium weight and comfortable octagonal handle made of rosewood and mahogany make it one of our favorites.

Kyoku Samurai Series blades are easy to grasp, but their weight might cause long-term joint discomfort.

Forged BIGSUN Usuba knives are also acceptable in terms of comfort; however, the numerous rings of resin located around the bolster of this particular knife may create a slight discomfort.

After prolonged use, the Yoshihiro 16 Layer is prone to pinching and irritating the skin due to its wooden handle designed in the western style. The device is equipped with a handle located at the bottom.

It features an unfinished wooden handle and a plastic bolster, all of which contribute to a rather unpleasant grip.


A knife’s durability refers to its ability to perform after it has been used for the first time. To ensure that nakiri knives last as long as possible, they should always be handled with care, regardless of the overall quality of the model.

A knife’s quality, its sharpness and hardness, as well as its overall structure, all play a significant role. However, certain blades are clearly exhibiting high levels of workmanship, while others show little to no evidence of such, which is what determines the winner.

A good number of these blades include pakkawood grips that have been given a final polish. This wood-resin composite is intended to offer durability and water resistance to a section of the knife that would otherwise be susceptible to wear.

In the absence of this composite, vulnerable part of the knife would be susceptible to wear. The Wusthof Classic Hollow Edge is an exceptional knife in this regard. It features a synthetic handle that is quadruple riveted, and although it does not appear very attractive, it should be able to withstand the test of time.

During the course of our tests, we found that a few of these knives would not be able to withstand repeated usage as well as others might. The blade of the Yoshihiro 46 is very thin, and the handle, although completed, is not completely watertight.

As a result, the blade and handle are more likely to expand and contract in response to changes in temperature and humidity. The Happy Sales HSSR 200 has a handle made of unfinished wood that gives off an impression of low-quality, as well as a bolster made of plastic that has a thin blade affixed to it.


There is a wide variety of choice available to consumers when it comes to knives. We hope that our review has provided you with the information you need to begin chopping vegetables for your next stir fry, stew, or roast meal, regardless of whether you have been a lifetime chef or are shopping for your first Nakiri knife. Have a nice meal!

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