KYOKU Nakiri Knife

Last updated date: November 6, 2019

DWYM Score

8.2

KYOKU Nakiri Knife

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

Editor's Note December 30, 2020:
Checkout The Best Vegetable Knife for a detailed review of all the top vegetable knives.

Overall Take


In our analysis of 50 expert reviews, the KYOKU KYOKU Nakiri Knife placed 8th when we looked at the top 9 products in the category. For the full ranking, see below.

From The Manufacturer

KYOKU Samurai Series Yanagi Yanagiba Sushi Sashimi Japanese Chef Knife Wood Handle KYOKU Samurai Series Yanagi Yanagiba Sushi Sashimi Japanese Chef Knife Wood Handle KYOKU Knives Samurai Series 7" Nakiri Vegetable Knife japanese japan asian ktichen chef Why Choose KYOKU Samurai Series? Nakiri bōchō 菜切り包丁knives are Japanese-style vegetable knives. Combines the features of a chef's knife with the versatility of a vegetable cleaver. They differ from other knives in their shape, as Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. KYOKU Nakiri vegetable knives have a thin & wide blade which produce very fine and even cuts. Features a hollow edge blade which provides less drag while cutting. KYOKU Knives Samurai Series 7" Nakiri Vegetable chef knife kitchen knives japanese asian KYOKU Knives Samurai Series 7" Nakiri Vegetable chef knife kitchen knives japanese asian KYOKU Knives Samurai Series 7" Nakiri Vegetable chef knife kitchen knives japanese asian Sharp Blade with Hollow Edge Design The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish and painstakingly manufactured for incredible hardness, flexibility, and corrosion resistance. Mosaic Pin No upscale knives are complete without a stunning Mosaic pin. The premium and ergonomically designed handle is accented with a gorgeously engraved Mosaic pin, unveiling its luxurious identity. Full Tang Sword The term full tang means that the knife/sword is one solid piece and the 2 handle pieces are pinned on to the blade, one on each side. This is the most durable and sturdy tang type. KYOKU Samurai Series KYOKU Knives Samurai Series KYOKU Knives Samurai Series KYOKU Knives Samurai Series KYOKU Knives Samurai Series KYOKU Knives Samurai Series Kyoku Samurai Series 8" Chef Knife Kyoku Samurai Series 7" Santoku Knife Kyoku Samurai Series 7" Nakiri Vegetable Knife Kyoku Samurai Series 7" Vegetable Cleaver Kyoku Samurai Sereis 5" Non-Serrated Steak Knife Set Kyoku Samurai Sereis 5" Serrated Hammered Handle Steak Knife Set Blade Material Superior Japanese Steel Superior Japanese Steel Superior Japanese Steel Superior Japanese Steel Superior Japanese Steel Superior Japanese Steel Handle Material Pakkawood Pakkawood Pakkawood Pakkawood Pakkawood Superior Japanese Steel Mosaic Pin on Handle No ✓ ✓ ✓ ✓ No Full Tang No ✓ ✓ ✓ ✓ ✓ Blade Length 8" 7" 7" 7" 5" 5" Rockwell Hardness 56-58 56-58 56-58 56-58 56-58 56-58 Blade Angle 13-15° per side 13-15° per side 13-15° per side 13-15° per side 13-15° per side 13-15° per side With Sheath & Case ✓ ✓ ✓ ✓ ✓ Case Only Weight 0.4 lb 0.52 lb 0.53 lb 0.68 lb 0.23 lb (*4pcs) 0.2 lb (*4pcs) Life-time Aftersales ✓ ✓ ✓ ✓ ✓ ✓

Expert Reviews

Expert Summarized Score

7.5
1 expert reviews

User Summarized Score

9.5
39 user reviews

What experts liked

What experts didn't like

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 Vegetable Knives

Chopping vegetables is one of the most basic culinary skills every home cook and professional chef needs to know. It doesn’t matter if you’re working in a restaurant or cutting up carrot sticks for your kids, a good vegetable knife can make all the difference. Have you ever chopped an onion and had all of the slices stick directly to the knife after chopping? Or have you chopped a watery vegetable like cucumbers and felt the knife slip while slicing? With a high-quality vegetable knife, you can chop any kind of vegetable with ease, all while having exact control of the blade.

“Each different type of knife was designed to perform certain functions,” says our resident culinary expert Julie Chernoff, dining editor for Better magazine and long-time member of Les Dames d’Escoffier. “What knives you need in your kitchen wholly depends on your style of cooking, what you make regularly, and what level of experience you have.”

Simplemost Media

Many vegetable knives, such as the santoku or nakiri style knives, have a straight edge. These differ from traditional chef’s knives, which are found in almost every kitchen. A chef’s knife, which can also be used to chop vegetables, has a rocking curvature style blade. This means that when making cuts, the chef does not need to lift the knife fully off the cutting board. They can simply rock the blade back and forth while keeping it on the board. On the other hand, the straight edge of many vegetable knives means that it’s easier to make slices when the knife is lifted off the board for each cut.

“The blade is rectangular and flat, which helps you make super-thin, consistent slices, and is particularly suited for julienning veggies and herbs,” says Chernoff. “Given its straight edge, the vegetable knife is not meant to replace the rocking motion of the chef’s knife. You can chop fluidly with the vegetable knife without rocking. It’s known for making clean cuts, and won’t damage or smoosh the veggies.”

A good vegetable knife has a very fine edge, and the blade is wide all the way to the tip. This rectangular blade shape, unlike a traditional pointed blade shape, enables cooks to make extremely precise and straight cuts, slices and fine chops. The blade can also be used for mincing vegetables and herbs. For home cooks and chefs who want uniform cuts and perfect slices, a straight-edge style vegetable knife provides a clean and even presentation. A wide blade can also be used to scoop up the vegetables once cut and transfer them to a pan from the chopping board.

Simplemost Media

The traditional size for a vegetable knife is seven inches, though smaller knives at six inches are also available. The size of the knife determines what kind of vegetables it can cut, in addition to how much control the chef has over the blade. Often, vegetable knife blades have a hammered finish. This roughness reduces the amount of food that gets stuck to the knife after chopping.

The Vegetable Knife Buying Guide

  • When selecting which vegetable knife to buy, begin by looking at the blade. It’s important to know what kind of material the blade is made out of, how long it is and what its unique design features are. It’s important that the blade is designed specifically for slicing a wide variety of vegetables. The DALSTRONG Nakiri Vegetable Knife has a six-inch blade, made out of high-quality Japanese steel. The sharp edge is akin to a scalpel, making slicing easy. The blade has a Shogun Series X’s exquisite hammered tsuchime finish, which reduces the number of vegetables that stick to the blade. The MAD SHARK Santoku Knife is seven inches of high-carbon German steel. The blade features oval-shaped hallow divots, which minimize the suction of stuck-on food. It also enables chefs to slice faster and cleaner as compared to other knives. The TradaFor Vegetable Knife is a seven-inch knife made out of German high-carbon steel. It is a straight edge with a single bevel, so it’s sharp enough to cut through delicate vegetables without any tearing or damage. The Mercer Culinary Produce Knife is six inches long, and made out of high-quality Japanese steel.
  • When you’re working with such a sharp blade, it’s important to have exact control and maneuverability. This way, you can avoid slicing your fingers and knuckles. That’s why it’s important to review what kind of handle the knife has. Look for handles that offer comfort, but with a strong grip. You don’t want to have the knife slip away from you while slicing. The DALSTRONG Nakiri Vegetable Knife’s handle is made out of military-grade material, so it has life-long durability. The handle is ergonomic and shaped to allow superior control and agility. The MAD SHARK Santoku Knife has a handle that is secured by the triple-rivet design. The ergonomic shape enables ease of movement. The TradaFor Vegetable Knife is made for right-hand use. The handle is easy to hold and maneuver. The Mercer Culinary Produce Knife’s handle is made out of a combination of santoprene and polypropylene. This ensures that it’s both comfortable and durable.
  • Whether you’re a home cook or a professional chef, affordability may be a determining purchasing factor. If you’re just dabbling in the kitchen, you may not want to spend too much on a vegetable knife. However, if you’re a pro who is improving their knife skills, then a professional-grade vegetable knife might be right for you. In terms of affordability, the Mercer Culinary Produce Knife is on the lower end of the price spectrum. The TradaFor Vegetable Knife and the MAD SHARK Santoku Knife are both mid-level. On the other hand, the DALSTRONG Nakiri Vegetable Knife is on the high end in terms of price.