Dalstrong 6 Inch Nakiri

Last updated date: January 22, 2020

DWYM Score

9.6

Dalstrong 6 Inch Nakiri

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We looked at the top Nakiri Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Nakiri Knife you should buy.

Update as November 26, 2019:
Checkout The Best Nakiri Knife for a detailed review of all the top nakiri knives.

Overall Take

The Dalstrong Phantom Series nakiri knife is a powerhouse that makes a statement. The traditional Japanese-style hand-polished black Spanish pakkawood handle offers control as well as elegance. The full-tang blade is forged from a single-piece of high-carbon steel, which has been hand-polished and engraved for added beauty. In our testing, we liked that it came with a sheath and that the front end of the blade was slightly curved, which made it easier to chop with.


In our analysis of 24 expert reviews, the Dalstrong 6 Inch Nakiri placed 3rd when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

Maximum Performance. Zero Compromises. At The Cutting Edge of Beauty and Performance The Dalstrong Phantom Series 6” Nakiri. Carefully designed to convey a look of stealthy motion, like a shadow racing through the dark, or a gust of wind blowing through the night, the Phantom Series of knives are elegant, agile and ruthless culinary instruments of exceptional performance. The Nakiri is a favorite among Asian knives for its proficiency, and is essential for any chefs who find themselves prepping vegetables in bulk. Precision forged from a single piece of ice tempered AUS-8 steel, the blade’s straight edge, spine and nose, make it a push-cut specialist, while the wider blades assists in scooping up food for transfer. Improving this blade further are it’s own unique rock-hollow divots, which minimize stuck on food and reduce friction. With a traditional Japanese D-shaped black pakkawood handle designed to tuck perfectly in the palm of your hand. Near the bolster a distinct red spacer and carefully crafted mosaic of copper and brass ensures adds elegance and refinement. A hand-polished end cap creates counter balance, ensuring the nimble blade feels more like a ghostly extension of your body, than an ordinary kitchen tool. A premium-quality polymer Dalstrong DragonLock saya (sheath) folds shut perfectly over the blade, locking into place. A soft suede like interior protects every square inch. ​ Included 6” Phantom Series Nakiri DragonLock Dalstrong Sheath Neatly Packed with Dalstrong’s Renowned Packaging The Art of Steel. FEATURES AND BENEFITS The Phantom Series Blade ✓ Precision forged blade with premium Japanese AUS-8 at 58 HRC ✓High levels of chromium (Cr) added to steel for stain resistance ✓ Full tang for incredible robustness and quality ✓Ice-tempered blade ensures excellent resilience and superior edge retention ✓Ruthlessly sharp scalpel like edge is hand finished to a mirror polish within a staggering 13-15° ✓Tapered blade design for durability and flexibility ✓Polished spine to facilitate a comfortable pinch grip ✓Beautiful hand polished satin finish blade, further refined with detailed engravings ✓ Precisely tapered blade minimizes surface resistance for buttery smooth cut through. ✓ Cleans easily for low maintenance ✓Minimal sized mirror polished bolster further perfects the carefully engineered balance and gently encourages a comfortable and proper pinch grip ✓ Blade’s spine is hand polished to a smooth finish for enhanced pinch grip comfort The Phantom Series Handle ✓ Stainless steel hand-polished end cap adds counter balance and distinction ✓ Premium quality laminated pakkawood handles imported from Spain, for superior strength, refinement, and beauty. Sanitary build perfect for busy kitchens ✓ Attractive red spacer adds distinction ✓ Carefully crafted brass and copper ‘phantom spirit’ mosaic adorns the handle ✓ Traditional Japanese D-shaped handle designed to tuck into the palm of your hand for superior hand control, comfort and agility. The Phantom Series Sheath Included with every Phantom Series blade is a matching Phantom Series DragonLock saya (sheath) that folds shut perfectly over the blade, locking into place. A soft suede like interior protects every square inch. ​ Ensuring your investment and your fingers are protected. Knives To Build A Career On. A Community Of Chefs To Belong To. Over Seventy-Five Thousand Chefs Have Switched to Dalstrong From executive chefs to home chefs and everyone in between, Dalstrong Chefs are treated like family. Over seventy-five thousand chefs have switched to Dalstrong for our superior quality, unconditional support, and loyal community. It may be cliche, but we truly care about you and the blades and products we painstakingly design and develop. From the tinest packaging detail, to hundreds of hours of design and testing, each knife is a work of love, dedication and expert craftsmanship. Dalstrong supports you, our chefs, everyday and in every way we can. Your Dalstrong knives work alongside you, day in and day out, making you more effective, creative, and precise in the kitchen; delivering plates you can feel proud to present. These are knives to build a career on, and tens of thousands of professional chefs have done just that. From cooking competitions (Dalstrong supports chefs across the country building their reputation), to charitable events (we donate knives to those in need with culinary aspirations), Dalstrong loves the community, loves chefs, and the men and women who prepare food for us all each and everyday. From the heat of the professional kitchen to a simple meal for one, Dalstrong stands beside you every step of the way. #dalstrong The Dalstrong Difference. Dalstrong Is Out To Turn An Old Industry On Its Head We love cooking. We love design and craftsmanship. Most of all though, we love bringing a feeling of pure satisfaction to chefs around the world who use our tools day in and day out. Whether you’re a hobbyist or pro, our aim is to enhance the experience of your culinary creation. Dalstrong is the new guy on the block. From a foundation of love and respect for an ancient craft, we layer on modern thinking and methods to create beautiful and innovative knives at far greater value than traditional brands. Don’t just take our word for it; look what others are saying, across the web, social media and in professional kitchens around the country. Our goal is to stir up a stodgy old industry with tools chefs love and trust, with innovative design and improvements. And as a company, we’re out to build life-long relationships with exceptional products and exceptional attention to your individual needs as a chef and customer. Come cook with us. Like you, we strive for greatness every day.

Expert Reviews

Expert Summarized Score

9.4
5 expert reviews

User Summarized Score

8.8
884 user reviews

What experts liked

Crafted for minimal push and pull, this blade cuts precisely as it boasts strength, durability and edge retention. Plus, the knife looks beautiful since the blade is equipped with hand polished spine and ergonomic bolster shape.
- Kitchen Picker
January 23, 2019 | Full review
The blade is then honed by experts to a 13-15 degrees edge and then nitrogen cooled, the process works to make the blade flexibility, corrosion resistant and strong.
- Home KuKu
Its hardness rating of HRC 58+ makes it durable with sharpness and edge retention.
- My Cooking Town
August 12, 2019 | Full review
The extremely sharp liquid nitrogen cooled blade is made from high-carbon AUS-8 Japanese steel.
- Best Pickist
Premium quality laminated pakkawood handles from Spain, for superior strength, refinement, and beauty.
- Hugskott
February 25, 2018 | Full review

What experts didn't like

Handle is not much comfortable for some people
- Kitchen Picker
January 23, 2019 | Full review
It exceptionally small and not an everyday knife for doing ordinary kitchen cutting tasks
- Home KuKu
Handle a little too long
- My Cooking Town
August 12, 2019 | Full review
The lightweight design makes it easy to wield, though the ergonomic handle does not fit well in some people’s hands.
- Best Pickist

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

Overall Product Rankings

An Overview On Nakiri Knives

You don’t have to be a chef to benefit from using a professional-quality knife. In fact, even occasional home cooks can take their dishes to the next level by collecting an assortment of top-notch kitchen knives, such as a good nakiri knife.

Simplemost Media

A nakiri knife, also known as a nakiri bōchō or usuba bōchō, is a Japanese-style knife created for chopping vegetables. The thin blades are especially useful when precision is important. For instance, if you hope to slice even harder fruits or vegetables in a uniform thickness, a nakiri knife is the ideal kitchen tool. It is an effective knife for mincing, slicing, dicing or chopping most varieties of produce efficiently and consistently. 

An added benefit of owning a dedicated vegetable knife such as a nakiri is that you eliminate the possibility of cross-contamination that could occur when a knife is used to slice raw meat and then accidentally utilized for chopping vegetables without a thorough cleaning first.

It is similar in appearance to a meat cleaver, with a straight blade and squared-off tip. This design allows the knife to easily cut straight down through vegetables to the cutting board or surface without the need to push, pull or “saw” horizontally through the ingredient. 

Simplemost Media

A nakiri knife might have a traditional Japanese handle or a European handle. Japanese knife handles are often made of wood, which requires a bit more maintenance than a metal handle. For instance, like other wooden kitchen utensils, a wood-handled knife will need occasional oiling and special cleaning.

In addition, European knives usually have what is called a full tang, while Japanese-style knives have a hidden or partial tang, which pertains to the steel of the blade in the handle. A full tang blade runs throughout the handle and is made in the same shape as the handle. You can see the steel of the blade from any angle of the handle. A hidden tang is smaller than the handle material. The handle wraps around the tang so the metal of the blade is not visible. Some people find hidden or partially-hidden tang handles easier to grip and manipulate.

The blade on a nakiri knife is quite thin and typically ranges between 165-180mm and the blades are almost always beveled on both sides.

Simplemost Media

Because of its tall, symmetrically-sharpened, razor-thin blade, the knives slice through vegetables with such ease. You do not need to rock the blade or worry about smashing delicate produce, as the blade glides through smoothly and evenly.

“Given its straight edge, the Nakiri is not meant to replace the rocking motion of the Western Chef’s knife,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine, and our in-house kitchen tool expert. “You can chop fluidly with the Nakiri without rocking. It’s known for making clean cuts, and won’t damage or smoosh the veggies.”

Simplemost Media

A nakiri can be more gentle on the user than other knives, as well. Not only will you easily avoid rapping your knuckles on the cutting board using a nakiri knife to chop veggies, but you will also find yourself slicing and dicing like a pro because these knives are so easy to use.

The Nakiri Knife Buying Guide

  • When using a nakiri knife, only cut in an up and down motion. Avoid trying to slice vegetables horizontally with the knife. Keeping your fingers bent like claws and touching your knuckles lightly to the blade, glide the knife up and down in a straight and even cut. The knife will chop through the vegetables onto the cutting board without extra force.
  • As with any kitchen knife, clean a nakiri knife promptly after using it. If you will be cutting more vegetables later, wipe the knife with a clean kitchen towel before setting it aside.
  • Only cut fresh produce with your nakiri knife. Avoid trying to cut frozen vegetables, as this could damage or dull the blade.
  • Although the design of a nakiri knife greatly reduces the chance of injuries, it is still important to use it properly and take care when slicing with it. Along with keeping your fingers curled under and using your knuckles as a guide, make sure your grip is comfortable but firm. Check the sharpness of the blade often, as a dull blade requires more pressure to use, which can lead to accidents.
  • Choose a good quality chopping board and always cut with the board on a flat surface.
  • Hold the knife in your dominant hand with your thumb on one side, your index finger on the top of the blade and your remaining three fingers on the handle for a firm grip and precise control will give a firm gripping as well as precise control.
  • Like with other sharp knives, you want to make sure that you are comfortable with the grip so that you can maintain control, says Chernoff. “Look for ergonomically designed handles that fit nicely in your hand.”
  • One of the factors to consider when shopping for a nakiri knife is the material.  For instance, high-carbon steel knives stay sharper longer than stainless steel knives do. While they still require sharpening at least once a year, they easily retain a desirable razor-sharp slicing ability. It is also important to note that carbon steel knives are more brittle and prone to rusting than their stainless counterparts are. However, you can avoid breaking, rusting and staining by washing your knife by hand (knives really don’t belong in the dishwasher), drying it promptly and treating it with care.
  • Rubbing a light coat of mineral oil on your nakiri knife is one more step you can take when you are done using it. This provides a protective layer to prevent it from rusting.