A nakiri is a Japanese vegetable knife with a thin, rectangular blade, a perfectly flat double-bevel edge and a squared tip. Used correctly, it slices carrots, onions, cabbage and herbs into clean, fully separated pieces in a single stroke. The secret is one technique — the push cut — plus the right grip and a gentle touch. This guide explains how to hold a nakiri, how to push cut and pull cut, how to julienne, dice, shred and mince, what not to cut, and how to clean, store and sharpen your nakiri.
Quick Summary
- Grip: pinch grip on the blade, claw-shaped guide hand.
- Main cut: push forward and down so the whole flat edge meets the board — never rock.
- Delicate foods: use a pull cut for tomatoes and soft produce.
- Avoid: bones, frozen food, hard squash rinds and scraping with the edge.
- Care: hand wash, dry immediately, sharpen on a whetstone at about 15° per side.
What Is a Nakiri Knife?
A nakiri bōchō (“leaf-cutting knife”) is usually 6–7 inches (165–180 mm) long, thin and tall, with a squared tip. It’s sharpened on both sides (ryoba), so it cuts straight and works for left- and right-handed cooks. Its single-bevel professional cousin is the usuba, used in Japanese restaurants for katsuramuki and fine garnishes — see usuba vs nakiri.
Nakiri vs Santoku vs Chef’s Knife
| Nakiri | Santoku | Chef’s knife | |
|---|---|---|---|
| Edge | Completely flat | Mostly flat | Curved belly |
| Tip | Squared | Rounded sheepsfoot | Pointed |
| Main technique | Push cut, tap chop | Push cut and chop | Rocking cut |
| Best for | Vegetables | Vegetables, fish, boneless meat | Everything |
For a deeper comparison read nakiri vs santoku. America’s Test Kitchen’s nakiri review also tested how these knives handle everyday vegetable prep.
How to Hold a Nakiri
Pinch grip: pinch the base of the blade between your thumb and the side of your index finger, and wrap the other three fingers loosely around the handle. This gives maximum control and keeps the blade upright. Knivesandtools’ guide on how to use a nakiri recommends the same grip, switching to a full-hand grip only for large, tough vegetables.
Guide hand (claw grip): curl your fingertips under so your knuckles face the blade. The flat side of the blade can rest lightly against your knuckles as a guide, and your fingertips stay safely tucked away.
The Push Cut: The Nakiri’s Main Technique
- Hold the blade level above the food, heel and tip at the same height.
- Push the knife forward and down in one smooth motion.
- Finish with the whole edge touching the board so the slice separates completely.
- Lift the knife and move your guide hand back slightly.
- Repeat at a steady rhythm.
Because the edge is flat, there’s no need to rock. Rocking lifts part of the edge off the board, leaving “accordion” slices still joined, and stresses the thin edge.
The Pull Cut
For tomatoes, ripe peaches and delicate herbs, reverse the motion: start at the tip and draw the knife back toward you as it slices down. Japanese knifemaker Musashi’s push cut vs pull cut guide explains when to use each.
The Tap Chop
For scallions and herbs, lift the blade slightly and bring it straight down, moving the guide hand back in small steps. Keep it light — let the sharpness do the work rather than banging the board.
Common Vegetable Cuts With a Nakiri
| Cut | How | Good for |
|---|---|---|
| Thin slices | Push cut across the vegetable | Cucumber, radish, onion |
| Julienne | Slice thin planks, stack, cut into matchsticks | Carrot, peppers, ginger |
| Brunoise / dice | Planks → sticks → turn and cut across | Onion, potato, squash |
| Chiffonade / shred | Stack leaves, roll, slice thinly | Cabbage, basil, lettuce |
| Mince | Fine slices, then repeated push cuts across | Garlic, shallots, herbs |
Step by Step: Dicing an Onion With a Nakiri
- Halve the onion root to tip and peel, leaving the root on to hold the layers.
- Lay one half flat with the root facing away from your knife hand.
- Make vertical push cuts toward the root, stopping just short of it.
- For a finer dice, add one or two horizontal cuts with your guide hand flat on top.
- Push cut across to release even cubes.
- Flip the knife and slide the onion away with the spine.
Because the flat edge reaches the board along its whole length, every piece separates cleanly.
What Not to Cut With a Nakiri
- Bones and frozen food — they chip the thin edge.
- Very hard rinds such as large winter squash — they stress and can chip the blade.
- Meat — it works on boneless cuts, but a chef’s or boning knife is better.
- Scraping with the edge — flip the knife and use the spine to move food.
Tips for Faster, Safer Cutting
- Keep a steady rhythm rather than chasing speed; even pieces cook evenly.
- Slice a thin piece off round vegetables so they sit flat and stable.
- Put a damp towel under the board so it can’t slide.
- Wipe the blade so starchy potatoes don’t stick and drag.
- Keep it sharp — a dull nakiri slips and needs dangerous extra force.
Common Mistakes
Treating a nakiri like a cleaver and chopping hard onto the board, twisting the blade to break apart a hard vegetable, and rocking it like a chef’s knife are the big three. Smooth push cuts all the way through fix all of them.
Caring for and Sharpening a Nakiri
Wash by hand with warm, soapy water and dry straight away; never use the dishwasher. Carbon-steel (shirogami or aogami) nakiris need extra care — dry thoroughly and wipe with a little oil to prevent rust. Cut on end-grain wood or soft plastic, and store in a block, on a magnetic strip or in a saya.
Because the edge is flat, a nakiri is one of the easiest knives to sharpen. Keep the whole edge on a 1000-grit whetstone at about 15° per side, raise a burr, switch sides, then polish on 3000–6000 grit. Avoid coarse pull-through sharpeners, hone gently with a ceramic rod, and leave large chips to a professional. Our guide to choosing whetstone grits explains each stage.
Is a Nakiri Right for You?
Vegetarians, vegans and anyone who preps lots of salads, stir-fries and soups will get the most from a nakiri — it also makes an excellent second knife alongside a chef’s knife. Ready to buy? See our pick of the best nakiri knives.
Frequently Asked Questions
What is a nakiri knife used for?
Slicing, dicing, julienning and mincing vegetables, herbs and fruit.
How do you cut with a nakiri?
Use a push cut: move the blade forward and down so the whole flat edge meets the board.
Can you rock a nakiri knife?
No. Its flat edge is made for push, pull and tap cuts.
Can a nakiri cut meat?
It can slice boneless meat, but a chef’s knife works better.
What angle should I sharpen a nakiri?
Most double-bevel nakiris are sharpened at about 15° per side.
Is a nakiri good for left-handed cooks?
Yes. Most nakiris have a symmetrical double-bevel edge that works in either hand.
