5 Best Nakiri Knives in 2025: Expert Review

With so many options out there, choosing the best nakiri knife can feel overwhelming. In this guide, I will show you which ones perform best, who they’re ideal for, and what makes each special—advice from someone who’s spent years in the kitchen using them.

Best Nakiri Knives by Category

What Makes a Japanese Nakiri Knife “Best”?

When people ask me what makes one nakiri “better” than another, it’s rarely about looks alone. The best nakiri is the one that balances steel, design, and feel to match how you actually cook.

• Blade & Edge: A great nakiri has a thin, flat edge that glides through veggies without wedging. Hammered (tsuchime) or nashiji textures help food release cleanly—turning chopping from a chore into a joy.
• Handle Balance: Wa-handles (magnolia, rosewood, urushi) feel light and forward-balanced, perfect for long prep. Western handles add heft and familiarity. Nimble vs. grounded—it’s a preference.
• Craftsmanship & Consistency: The best nakiris show care: smooth handle transitions, even grinds, and finishes that make you reach for them again and again.
• Steel Quality: Blue, White, Silver, VG-10—each has trade-offs. High-carbon steels get razor-sharp but need care. Stainless is easier, but a touch less sharp. Both are right, depending on your habits.

5 Best Nakiri Knives: A Detailed Review

Best for Enthusiasts: Nakiri Blue Steel #2 Kurouchi Damascus Buffalo Ebony Handle 165mm

This nakiri is a blend of tradition and refinement. Blue Steel #2 gives it razor-sharp performance, while the kurouchi Damascus finish and ebony handle turn it into a piece of craftsmanship you’ll actually enjoy holding every day. It’s not just sharp. It feels alive in your hand.

Specifications

What I Like About This Nakiri Knife

The first thing I noticed when using this knife was how effortlessly it glides through vegetables. Carrots, onions, cucumbers. It doesn’t matter. The flat edge lands flush with the board, so you’re getting full contact cuts every time. That means no half-sliced skin hanging on your onions, no bruised herbs, no “accordion effect” with cucumbers.

The balance is excellent. The ebony handle adds a touch of weight in the back, which makes the blade feel stable without being heavy. The Damascus cladding isn’t just for looks. It adds durability and helps reduce sticking, so slices fall away cleanly.

What I really appreciate is the Blue Steel #2 core. It takes on a screaming-sharp edge and holds it longer than most steels. Yes, it needs more care (wipe it dry right after use), but that’s the price for performance at this level.

It’s perfect for:

• Serious home cooks who want to upgrade from mass-market stainless knives.
• Professional chefs who do a lot of vegetable prep and value edge retention.
• Knife enthusiasts who want a balance of beauty (Damascus finish) and performance (Blue Steel #2).

It’s not for someone who just wants a low-maintenance, toss-in-the-drawer knife. This blade deserves care. But if you treat it right, it’ll become your go-to for vegetables, and honestly. It makes prep work feel less like a chore and more like a craft.

Best Overall: Nakiri Blue Super Damascus Buffalo Magnolia Handle 165mm

This nakiri takes sharpness to another level. Blue Super steel is harder and more refined than Blue #2, meaning it keeps its edge even longer. Combined with a traditional magnolia handle and Damascus cladding, it feels like the kind of knife a craftsman would reach for in a busy kitchen.

Specifications

What I Like About This Nakiri Knife

The moment I tested this knife, I understood why Blue Super has such a reputation. It holds a screaming edge longer than most steels I’ve worked with. You can cut through mountains of onions or prep for hours without noticing a drop in sharpness.

The magnolia handle keeps it light, so it feels quick and nimble. That’s a big plus if you’re doing long prep sessions. You don’t get wrist fatigue the way you might with a heavier Western-handled nakiri.

The Damascus finish adds both beauty and some food release. It’s not completely non-stick (no knife really is), but it helps cucumbers and zucchini slices fall off cleaner than with a plain polished blade.

This nakiri is for cooks who want serious performance with a traditional feel. It’s best for someone who:

• Preps a lot of vegetables daily and values long-lasting sharpness.
• Appreciates a lightweight, well-balanced knife that feels quick in hand.
• Wants the refinement of a Damascus finish without going too heavy or ornate.

It’s not for someone who wants a “carefree” knife. Like all carbon steels, this one needs to be dried right after washing, and occasionally oiled if not used for a while. But if you’re okay with that little bit of care, this knife gives you world-class cutting power.

To me, this blade feels like a workhorse dressed in elegance. built for real use, not just display.

Best Value: Nakiri Silver Steel #3 Nashiji Sumi Urushi Handle 165mm

This is one of those knives that makes you pause the first time you hold it. The Silver Steel #3 core brings the performance of high-carbon steel but with much better resistance to rust. The nashiji (pear-skin) finish gives it a rustic, handmade look, while the sumi urushi lacquer handle feels like it belongs in an artisan’s workshop.

Specifications

What I Like About This Nakiri Knife

I’ll be honest. What surprised me most was the balance between beauty and practicality. Silver Steel #3 sharpens almost as easily as white steel, yet it doesn’t rust at the first drop of water. That means you can use it with less worry, especially if you’re still getting used to carbon-style steels.

The nashiji finish is not just decorative. The slightly textured surface actually helps with food release. When I tested it on potatoes and eggplant, slices didn’t cling as stubbornly compared to smoother blades.

The handle is a showpiece on its own. The sumi urushi lacquer gives a subtle depth and sheen that’s rare. But more importantly, it’s comfortable. warm to the touch, with just the right amount of grip, even if your hands are slightly damp.

This is the nakiri I’d recommend to:

• Someone who loves the look and feel of traditional Japanese knives but still wants practicality in daily use.
• Cooks who don’t want to constantly worry about rust but still value fine steel performance.
• Anyone who appreciates artistry in the handle and finish as much as cutting ability.

I probably wouldn’t recommend it to someone who wants an ultra-light knife. This one has a bit more substance compared to magnolia-handled nakiris. But that extra presence gives it stability, which some cooks (myself included) really enjoy.

Best High-End: Nakiri Blue Super Polished Sumi Urushi Handle 165mm

This is what I’d call a showpiece workhorse. It has the looks of a collector’s knife but the cutting performance of a pro tool. Blue Super steel is one of the finest choices for sharpness and edge retention, and the polished finish with the Sumi Urushi handle elevates it into something truly special.

Specifications

What I Like About This Nakiri Knife

I’ll be honest—few knives feel as refined as this one. Blue Super is known for being sharper, harder, and longer-lasting than Blue #1 or Blue #2. That means once you sharpen it to a razor edge, it stays there for a long time, even with heavy daily use.

The polished finish makes food release smoother than you’d expect. Thin slices of zucchini or cucumber don’t cling to the blade the way they often do on rougher-finished nakiris. It’s a subtle but noticeable difference when you’re prepping a lot of vegetables.

The Sumi Urushi handle is a detail I personally appreciate. Urushi lacquer gives it a glossy, almost glass-like look but with surprising grip. It’s not only striking to look at but also practical—it resists moisture and feels secure in hand.

Altogether, the balance, finish, and steel quality make this knife feel like it belongs in the hands of someone who takes both cooking and their tools seriously.

This is the nakiri I’d suggest to:

• Cooks who want a blend of tradition and artistry. a knife that looks and feels handcrafted.
• Those who value edge retention and don’t mind learning to care for high-carbon steel.
• Anyone who enjoys a slightly weightier handle for added chopping stability.

If you’re the type who prefers very light, “fly-through-the-air” knives, this one may not be for you. But if you’re after something that feels both rugged and refined, the Kurouchi Blue #2 with ebony is a standout.

It’s the kind of knife that feels like it has stories already embedded in its steel, waiting for you to add your own.

Best Budget: Nakiri VG-10 Tsuchime Damascus Western Brown Handle 165mm

Think of this nakiri as the bridge between Japanese tradition and Western practicality. It’s got that eye-catching hammered (tsuchime) Damascus finish, which isn’t just pretty. It helps with food release. The Western-style handle makes it instantly comfortable for those used to European knives.

Specifications

What I Like About This Nakiri Knife

Right away, the tsuchime finish stands out. Those hammered dimples aren’t just for show. they prevent sticky vegetables like potatoes or zucchini from clinging to the blade. It makes chopping smoother and less frustrating.

The VG-10 steel is one of the most balanced stainless options out there: sharp enough to slice cleanly, tough enough to resist chipping, and stainless for low-maintenance care. You don’t have to worry about patina or rust the way you would with high-carbon steels like white or blue.

The Western handle feels solid and ergonomic, especially for those who aren’t used to traditional Japanese wa-handles. It gives the knife more heft and familiarity in grip, which is nice if you’re transitioning from European chef knives.

And the look? The hammered Damascus pattern makes it one of those knives you’ll want to leave on the counter rather than hide in a drawer.

This is the nakiri I’d recommend for:

• Beginners or busy home cooks who want a nakiri without the learning curve of carbon steel.
• Anyone who values easy maintenance but still wants Japanese performance.
• People coming from Western knives who’d prefer a handle style that feels familiar.

It’s not the lightest nakiri, and purists may prefer the feel of a wa-handle, but if you want a reliable, stainless, no-fuss vegetable knife with a design that turns heads, this one hits the sweet spot.

It’s the kind of knife I’d gift to a friend who wants to “step into Japanese knives” without worrying about rust or sharpening quirks.

Methodology: How I Chose This Shortlist of Nakiri Knives

Whenever someone asks me, “Which nakiri is best?”, I don’t just look at the price tag or the prettiest Damascus pattern. My process is a mix of hands-on testing, steel knowledge, and real kitchen practicality.

Here’s what went into this shortlist:

1. Steel Performance: I focused on knives made from proven steels. Blue Super, Blue #2, White #2, Silver #3, and VG-10. These represent the most respected choices in Japanese knife-making, each with different strengths (edge retention, ease of sharpening, or rust resistance).
2. Balance & Handling: A nakiri lives or dies by how it feels in hand. I spent time chopping with each one, testing comfort, fatigue, and how the handle style (wa-handle vs Western) changes the experience.
3. Food Release & Edge Geometry: Cutting vegetables is about flow. I checked how well each blade prevents sticking (thanks to finishes like tsuchime, kurouchi, or nashiji) and how cleanly it slices through dense produce like squash versus delicate herbs.
4. Craftsmanship & Value: I looked for knives that show careful finishing and consistency. smooth transitions, no rough edges, handles that feel secure. Then, I weighed whether the quality justified the cost. A $300 knife should feel like it.
5. Who It’s Best For: Not every nakiri is meant for every cook. Some are forgiving for beginners, while others demand care from enthusiasts. I matched knives to the type of person who’d get the most joy and use out of them.

This way, the final shortlist isn’t just “what’s on sale” or “what looks nice.” It’s a collection of nakiris that I believe deliver real value in different ways. whether you’re a beginner, a weekend cook, or someone chasing the perfect cut.

Conclusion: Your Best Nakiri Knife

A Japanese nakiri knife isn’t just another kitchen tool. It’s the ultimate partner for anyone serious about cooking vegetables with precision and ease. Whether you’re a beginner looking for a budget-friendly VG-10 option or an enthusiast who wants the heritage of Blue Steel and handcrafted finishes, there’s a nakiri out there that fits your style.