The Nakiri knife has been specially designed to offer enhanced performance on all types of vegetables. Its wide, thin, and straight blade, sharpened on both sides, allows for clean cuts without rocking. This promotes a precise, linear cut, ideal for soft-fleshed vegetables like tomatoes, but also for denser foods such as sweet potatoes or daikon radish. Its flat geometry ensures a cut with full contact of the length of the blade against the board, which helps preserve the texture of the food, without damaging the fibers. Some chefs note that the fineness of the edge helps reduce oxidation of raw vegetables, thus preserving their visual appearance and freshness for longer. At Stay Sharp, we select Nakiri knives forged by renowned Japanese craftsmen, combining aesthetics, comfort, and performance.

Choosing a Japanese Nakiri means choosing a blade optimized for cutting vegetables with rigor and mastery. Unlike Western vegetable knives, which are often shorter, curved, and thicker, the Nakiri offers a straight, thin blade designed to slice with a single vertical movement, without sawing or tilting. This technique improves the regularity of cuts, which is essential for careful preparation. The Nakiri has been used in Japan since the Edo period and is one of the oldest types of Japanese knives. It represents a craft tradition passed down from generation to generation by specialized blacksmiths. Each Nakiri offered by Stay Sharp is selected for the quality of its blade, its balance in the hand, and its durability. It is aimed at cooks who care about precision and consistency in their culinary gestures.

The Nakiri is a blade dedicated to cutting vegetables, but its shape can be adapted to other light kitchen uses. It is perfectly suited for chopping fresh herbs, slicing fruit, or even small pieces of protein, such as cooked chicken breast, for example. Some experienced cooks also use it to cut soft cheeses, provided its flat geometry is respected. That said, the Nakiri is not designed for butchery tasks or for cutting very hard foods. It is not an all-purpose knife, but a blade specialized in vegetable cutting, which requires a controlled gesture. At Stay Sharp, we recommend using each knife for its intended purpose to ensure durability and performance.

Rigorous maintenance is essential to preserve the cutting qualities of your Nakiri. After each use, it is recommended to hand wash it with a soft sponge, then dry it immediately with a clean cloth. Avoid prolonged humidity, especially if the blade is made of carbon steel (such as Shirogami). In this case, you can apply a thin layer of vegetable oil after use to prevent oxidation. For sharpening, a whetstone is preferable in the long term, although a ceramic steel can be used occasionally to maintain the edge. Never put it in the dishwasher. Finally, store your Nakiri in a wooden case (saya) or on a clean magnetic bar, away from direct contact with other utensils. Regular care will prolong the life, sharpness, and safety of your blade.

To choose the right Nakiri, several criteria deserve your attention. Blade length is a starting point: models generally vary between 165 mm and 180 mm. A 165 mm is ideal for precision on small vegetables, while the 180 mm offers more freedom for extended daily use. The choice of steel is crucial: stainless steel offers increased resistance to humidity, while Japanese carbon steels are prized for their extreme sharpness, but require more maintenance. The handle also influences the grip and overall balance: Stay Sharp offers handles in natural wood (ho, oak) or pakka, depending on your aesthetic and tactile preferences. Finally, if you're a beginner, choose a symmetrical blade. More experienced users will appreciate blades with a traditional Japanese bevel, for more technical cutting.