A photo of a Hatsukokoro Hikari nakiri just finished slicing some spring onion on a wooden cutting board

Japanese Vegetable Knives

In many Japanese kitchens the rectangle shaped nakiri knife or usuba has always been traditionally used the most for vegetable prep. The longer flat edge is designed to push smoothly through vegetables and for anyone who prepares a lot of vegetables it's a fantastic tool for the job.

Other general use chef knives like the gyuto, santoku and bunka are also commonly used for vegetable prep thanks to their overall versatility.

Frequently Asked Questions about Japanese Vegetable Knives

What's the best knife for chopping vegetables?

The right nakiri knife is widely considered one of the best Japanese knives for precise chopping of vegetables. With its straight edge and flat blade profile, it allows for full contact with the cutting board, making it perfect for clean, straight cuts through everything from leafy greens to dense root vegetables. Unlike Western chef's knives that rely on a rocking motion, the nakiri is designed for an up-and-down chopping technique, offering exceptional control and consistency.

How are vegetable knives made?

Crafted from a wide range of high-quality Japanese steel including carbons such as blue steel, white steel and a wide range of stainless steel such as VG10 and Ginsan the materials used vary significantly depending on the blacksmith or workshop

Should I buy a specific vegetable knife?

We typically recommend a specific vegetable cutter like a nakiri if veg prep is a large part of your cooking or diet and they're ideal for home cooks and profesional chefs alike because the precise cutting from the nakiri shape is superior to that from an all round kitchen knife like the gyuto or santoku. That said, if it's only a small part of your prep work then an all rounder will likely still be perfectly suitable in most tasks.

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