TradaFor Vegetable Nakiri Knife
Last updated date: January 22, 2020
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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 July 6, 2021:
Checkout The Best Nakiri Knife for a detailed review of all the top nakiri knives.
With an eye-catching pakkawood handle and fashionable, lined box, this nakiri knife is perfect for gifting. Made from German high-carbon steel, the knife is strong and will hold its edge. The large handle offers excellent control during usage.
In our analysis of 24 expert reviews, the TradaFor Vegetable Nakiri Knife placed 10th when we looked at the top 12 products in the category. For the full ranking, see below.
From The Manufacturer
Little Known Ways to Choose Your Perfect Vegetable Knife Choosing a good Japanese chef knife involves finding a right balance between quality, usability and price. With our Usuba you can have ALL-IN-ONE kitchen knife: rust resistant high carbon steel and ergonomic Pakkawood handle - QUALITY: high carbon steel, in particular, German steel is the secret to Pro chef knife quality, allowing to maintain a perfect edge. Usuba knife is rust resistant and you can easily sharpen and hone vegetable knife’s blade when necessary - Veg knife USABILITY: ensured by the shape, size, balance and handle This Usuba Is What You are Looking For. Make a wise choice! If you’re particular about quality than this vegetable cleaver is definitely for you: - GOOD QUALITY veggie knife: made of German high-carbon stainless steel, knife can be sharpened for a clear-cut - SECURITY: Pakkawood handle of this 7’ vegetable knife is securely attached to the blade - RAZOR SHARP KNIFE: it cuts with accuracy and ease. This professional knife is good for dicing and mincing - TOUGHNESS: the blade hardness of this Asian knife is 57-60 HRC making sure Japanese vegetable cleaver maintains sharp edge for a longer period of time - ERGONOMIC USUBA KNIFE: Usuba’s grip is easy to handle which reduces tension in the wrist, giving you a natural fit - EXTERIOR: this Japanese Chef Knife has a nice utilitarian appearance, packed in a nice gift box and thus is the best gift for kitchen Don’t hesitate to add Usuba kitchen knife to Cart - The sharpened side of this knife for kitchen is the right side FOR A RIGHT HAND USE of kitchen knives - Use Usuba only to prepare vegetables. The Usuba knife vegetable cleaver has thin blade not allowing for a clean cut through even small bones - Keep a kitchen knife out of reach of children - This Japanese cleaver is very sharp and should be used with caution
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Our Expert Consultant
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.
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.
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.
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.”
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.
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