Nakiri

Judge a nakiri on its flat edge. It makes full contact with the chopping board when pushed down, which means there is little to no chance of food still connected after the cut. Thin and double-bevel, it penetrates dense roots and tubers better than an usuba does, and the tall blade scoops produce off the board. The sizes we stock sit at 165mm and 180mm; choose the steel on how much upkeep you want.

In stock on 7 September 2026: Masutani VG1 Tsuchime Nakiri 165mm Slim, A$130 — thin, light, sharp; Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Nakiri 180mm Ebony, A$180; Tsunehisa Ginsan Nawame Nakiri 165mm, A$270, in rust-resistant Ginsan stainless.

When not to buy this: a nakiri sacrifices delicate pinpoint slicing, and its flat nose will not pierce an onion — keep a gyuto for that.

A nakiri is a vegetable knife with a generally straight blade profile. It can suit dedicated vegetable prep, but it is not automatically better than a gyuto or santoku for every cook. Compare the individual knife's size and weight as well as the knife type.

The Masutani VG1 Tsuchime Nakiri 165mm Slim has a listed cutting edge of 167 mm, blade height of 45 mm and weight of 151 g. The Tsunehisa Ginsan Nawame Nakiri 165mm has a listed cutting edge of 163 mm, blade height of 50 mm and weight of 156 g. Both carry a nominal 165 mm size in their names, but their listed dimensions differ.

Check the linked product pages for current prices and availability.