Nakiri vs Santoku vs Chef Knife: Which is For You?

Trying to figure out whether to get a Nakiri, Santoku, or Chef knife? You’re not alone—these three are constantly compared, but they each bring something different to the cutting board. This guide breaks it all down in plain terms, so you can finally stop second-guessing and pick the one that actually fits how you cook.

What Is a Nakiri Knife?

The Nakiri (菜切り包丁) is a traditional Japanese knife designed specifically for cutting vegetables, and it does that job with elegance, precision, and speed. If you’ve ever struggled to get thin, even slices of carrots, cucumbers, or leafy greens, a Nakiri might be exactly what your kitchen is missing.

Key Features:

• Straight, flat edge
• Rectangular blade (usually 5–7 inches)
• Thin and lightweight
• Double bevel (usually), though some are single bevel
• Tall blade profile for knuckle clearance

Pros:

• Exceptional for chopping, slicing, and dicing vegetables
• Offers speed and precision
• Flat edge = full blade contact with the cutting board
• Tall blade gives excellent control

Cons:

• Not versatile for meat or bones
• Doesn’t support rocking motion
• Less effective for tasks beyond production

What Is a Santoku Knife?

The Santoku (三徳包丁) is often called the Japanese all-purpose knife, and for good reason: it’s incredibly versatile and easy to use, especially for home cooks. The name “Santoku” translates to “three virtues” or “three uses,” typically referring to slicing, dicing, and chopping. It’s designed to handle vegetables, fish, and meat equally well, making it a well-rounded go-to knife for everyday cooking.

Key Features:

• Shorter blade (usually 5–7 inches)
• Flat cutting edge with slight curve toward tip
• Sheepsfoot (rounded) tip for safety and control
• Often has a granton (dimpled) edge
• Lightweight and well-balanced

Pros:

• Great for slicing, dicing, and chopping
• Easier to control than larger chef’s knives
• Works well with vegetables, meat, and fish
• Compact and lightweight, meaning good for smaller hands

Cons:

• Not ideal for heavy-duty tasks (e.g., cutting through bones)
• Flat edge limits rocking motion
• Slightly less versatile than chef knife in Western techniques

What Is a Chef Knife?

The chef knife is the classic workhorse of Western kitchens: the one knife many cooks reach for 80% of the time. Originally designed for slicing and disjointing large cuts of meat, it has evolved into an all-purpose tool that can handle just about everything: chopping herbs, dicing onions, slicing meat, crushing garlic—you name it.

Key Features:

• Curved edge for rocking motion
• Pointed tip for precision work
• Blade length typically 8 inches
• Heavier and thicker than Japanese counterparts
• Broad blade adds power for tough tasks

Pros:

• Extremely versatile for all kinds of kitchen tasks
• Excellent for chopping, mincing, and slicing
• Ideal for large prep jobs and bulk cooking
• The curved edge supports fluid, rhythmic cutting

Cons:

• Can feel bulky or heavy for some users
• Less precision for very thin or delicate cuts
• Requires more skill to handle efficiently

Quick Comparison Table: Nakiri vs Santoku vs Chef Knife

In-Depth Comparison: Nakiri Vs Santoku Vs Chef Knife

You may ask “I just want to buy the right knife for my kitchen. Why are there so many types? What's the actual difference? Just tell me what works, without the fluff.”

So here’s our in-depth analysis for you:

Blade Shape & How They Actually Cut

Nakiri: Super flat, straight-down chopper

Out of the three, the Nakiri has the flattest blade—no curve at all. So there’s no rocking here. It’s made for up-and-down chopping, especially for veggies. You just push straight down, lift up, repeat. Think slicing cucumbers or carrots into perfect little coins without smushing them. If you mostly prep plants and like things tidy and efficient, this one’s your jam.

Santoku: Kinda in-between—flat-ish but a little curve

Compared to the dead-flat Nakiri and the super-curved chef’s knife, the Santoku sits in the middle. The blade is mostly flat, but there’s a little curve at the tip so you can rock it slightly. It’s basically the all-rounder. You can slice, dice, and chop without thinking too much. Great if you want one knife to do a bit of everything and don’t wanna overthink it.

Chef Knife: Big curve, built for rocking

This one’s the opposite of the Nakiri. It’s got a deep curve and was made for rocking. You plant the tip on the board and roll the knife back and forth. It’s a classic move in Western cooking, perfect for chopping a mountain of herbs or going full speed on garlic. If you like a bit of weight, want versatility, and don’t mind learning the motion, this is the OG knife.

Quick Recap:

Blade Length: How Big Are These Things?

Nakiri: Compact and consistent

Compared to the other two, the Nakiri usually stays in the 6.5 to 7-inch zone—nothing crazy. That length gives you a good amount of cutting surface without feeling bulky. Since it’s mainly for veggies, you don’t need extra reach. It’s tall, though, so your knuckles have room when you’re slicing down. 

Santoku: Shorter than you’d expect (in a good way)

Out of the three, the Santoku usually has the shortest blade (around 5 to 7 inches). That makes it super approachable. It doesn’t feel overwhelming in your hand, which is awesome if you’re cooking in a small kitchen or just starting out. It’s nimble, light, and still covers most daily tasks.

Chef Knife: Longest of the three, and it shows

The chef knife is the big dog here. Its standard length is 8 inches, but it can go up to 12. That extra blade gives you more power, more reach, and more speed once you get used to it. It’s great if you're cooking a lot or dealing with large ingredients. But yeah, it can feel a little intimidating at first if you’re not used to handling longer knives.

Tip Design: What's at the Point (Literally)?

Nakiri: Flat out—no tip at all

Unlike the Santoku and chef’s knife, the Nakiri doesn’t even bother pretending to have a pointed tip. It’s flat across the top, almost like a mini cleaver, but a lot thinner and more refined. This flatness makes it terrible for piercing or scoring, but absolutely perfect for clean, full-length slices. You’re not using this knife to poke or finesse, just to glide straight down and get the job done.

Santoku: Soft, rounded tip for safer control

Compared to the sharp point of a chef’s knife, the Santoku has more of a gentle slope, like it’s playing it safe. The “sheepsfoot” style means the spine curves down into the edge, creating a duller, rounded tip. That makes it feel more forgiving and beginner-friendly, especially when chopping quickly or around kids. You won’t be piercing tomatoes with it, but you also won’t accidentally jab yourself either.

Chef Knife: Sharp tip, serious precision

Here’s where the chef’s knife pulls ahead; its pointed tip is built for precision work. Whether you’re scoring chicken skin, slicing into the top of a tomato, or mincing garlic with the tip only, that sharp nose gives you options. It's like having a little scalpel at the front of a powerful blade. Just know: with great sharpness comes great responsibility.

Thickness & Weight: Heavy Hitters vs Light Lifters

Nakiri: Thin, but surprisingly tall

Out of the three, the Nakiri is usually the thinnest behind the edge, but don’t let that fool you. It’s not featherlight. Because of its tall blade, it still has presence in your hand. The thickness is minimal to make slicing veggies feel like butter. It’s that kind of knife where you barely need to push, just let the weight and sharp edge do their thing. Think “sharp sheet of steel,” not “chunky blade.”

Santoku: Lightweight and easy to maneuver

If the chef’s knife is a pickup truck, the Santoku is your compact hatchback: lighter, thinner, and easier to steer. It’s usually thinner than a chef’s knife, but slightly thicker than a Nakiri. The weight is super manageable, even during long prep sessions. It won’t fatigue your wrist, and you don’t need Hulk strength to control it. 

Chef’s Knife: Thick spine, weight to match

This is where the chef’s knife shows its muscle. It's the thickest and heaviest of the three, with a solid spine that adds both power and confidence, once you get used to the feel. That added weight makes it ideal for denser tasks (think butternut squash or breaking down a chicken), but it’s not for the faint of wrist. You need to drive this knife a little more. 

Value for Money

Nakiri: A Niche Investment That Shines in Its Lane

Nakiri knives sit in the middle, around $60–$180. They’re great for vegetables and give a clean, satisfying cut, but if you don’t cook plant-heavy meals, it might not be the best return on investment.

Santoku: High Function, Low Fuss (and Often Lower Price)

When it comes to price vs performance, Santoku usually gives the best value for money. You’ll find solid options from $50–$150, and for most home cooks, that’s more than enough for everyday slicing and dicing.

Chef Knife: The All-Around Workhorse That Pays for Itself

Chef knives are the most expensive, ranging from $70–$250 for a high-quality blade. But they earn their price tag by being the most versatile, you can use them for veggies, meats, herbs, and more. If you’re getting just one all-purpose knife, this is where your money should go.

Final Decision Checklist: Which Knife Is Best for You? 

Here’s a simple, skimmable checklist table to help you make the final decision between a Nakiri, Santoku, and Chef knife:

Conclusion

So, Nakiri vs Santoku vs Chef knife? Well, it’s less about which is “best” and more about what’s best for you. If you want all-purpose power, go with the chef knife. If you're a veggie-forward home cook, Nakiri or Santoku could seriously level you up. Either way, now you’ve got the info to choose like someone who actually knows what they’re doing in the kitchen.

You may also read:

• Chef’s Knife vs. Santoku Knife: Which Should You Use
• Nakiri Knife vs Santoku Knife: Key Differences
• Chef Knife vs Nakiri Knife: Which One Should You Use