Here’s the truth – you can’t cook worth a damn without a good knife. That’s why I did some research and came up with what I believe are the 5 best Nakiri knives on the market. It has all of the features you could want, including razor-sharp edges, a lightweight handle that doesn’t take up space in your utensil drawer, and blade that stays sharp for years to come. Before we jump into our in-depth Nakiri knives buying guide, here are our top picks.
The Best Nakiri Knives In The Market: Our Top Picks!
What makes Nakiri Knives Special?
This type of knife is great for anyone who is in need of a professional cutting tool. If you spend a lot of time in the kitchen chopping vegetables or slicing meat, this may be the best knife for you.
Here’s what makes this knife unique:
Japanese chefs actually prefer that both their Nakiri and Deba (another type of Japanese blade) have thick blades. Due to the nature of how these two blades are used, they’re often only slicing through certain parts of an ingredient. One Nakiri knife can easily handle the task of slicing through onions, while the other one can slice through garlic without too much trouble.
Nakiri knives are extra special because they have a unique blade shape and are very easy to sharpen.
A Nakiri Knife’s cutting style is so efficient because it has a thinner blade that’s made to cut an ingredient without actually bending the knife. In most cases, a Deba (another type of Japanese blade) will bend when you’re trying to peel through ingredients. With That being said, Deba knives are typically silicone-bladed instead of traditional steel blades.
The length of a Nakiri knife may vary from 4 inches all the way down to 1 inch.
While the length of a blade does vary, the average length is around 5 inches.
These knives are so thin that they’re often referred to as “sushi” knives .
The Type Of Knife You Need
Before we get started, it’s important to note that there is a difference between a Nakiri knife and a Deba knife . The Nakiri knife is thicker than the Deba. In fact, it can be difficult to find a Nakiri that has a smaller blade compared to its handle. If you’re confused about whether you’ll need one or the other, I’ve got some information for you:
Nakiri knives slice harder vegetables than Deba knives (potatoes and carrots).
This will be easier to tell after you’ve tried to cut through a Deba knife and a Nakiri knife.
Here’s what you need to know about the difference between Nakiri knives and Deba knives:
There are 3 different types of Deba knives and 2 different types of Nakiri knives. They all come in at under 2 inches; however, do note that there is an outlier featuring a blade length of 1 inch.
All Deba knives have thin blades, while all Nakiri knives have thicker blades.
As I mentioned earlier, Nakiri knives are great for slicing carrots, potatoes, and other hard vegetables. Deba knives are better at slicing through fish. That being said, it’s difficult to choose between a Nakiri and a Deba since you can do the same amount of tasks with either one.
On top of that, there are pros and cons to each type of knife. Deba knives are best used for cutting through fish and vegetables that have a hard outer shell.
Nakiri knives are great for cutting through ingredients that have a thin, fragile outer shell .
The downside to Deba knives is they’re often too sharp. This means it’s harder to control the knife due to the increased weight and sharpness. If you want a smooth cut every time, it’s important to get a quality knife that’s made with the right blade. With that in mind, I’ll explain more about the differences between Nakiri knives and Deba knives below.
Important Factors to Consider Before Buying a Nakiri Knife
While the best Nakiri knives do have a unique blade shape, there are a few features you need to look out for before you make your final selection. It’s important to note that there are various ways to find the right Nakiri knife for your needs. You can:
As I mentioned earlier, Japanese chefs tend to prefer that both of their Nakiri and Deba knives have thick blades. The exception to this rule is that they often don’t use their knives for slicing raw fish (for safety reasons).
The Benefits of a Nakiri Knife
When you pick up a quality Japanese knife, you’re not just getting a tool for cutting up ingredients. You’re going to get much more than that. You’re going to get a knife that’s easy to use and is safe for any chef. These knives have been around for a long time, so it’s important to look into them before making your final selection. Here are some of the benefits you’ll get from owning a Nakiri knife:
It will be easy for you to slice through hard vegetables on a daily basis. (It can be hard trying to cut through certain foods with the wrong knife.)
You’ll be able to use this type of knife for years without needing any replacements or upgrades.
While a Nakiri won’t replace all of your other cutting utensils, it will work well when it comes time to slice up ingredients.
The Best Ways to Find the Right Nakiri Knife
There are a few steps that you’ll want to follow in order to find the right Nakiri knife for your needs. To start, it’s important to understand what makes one blade better than another. Keep in mind that there are various factors that will affect which knife you choose. For instance, you may want to take into account:
The type of blade (what metals are used).
How long the handle is and what type of material was used (is it oak or rosewood?).
How long the blade is along with how sharp it is (you want it extra sharp when dealing with hard vegetables).
The most common types of Nakiri knives have a blade that’s under 2 inches. However, there are outliers; like the 1-inch blade.
Frequently Asked Questions about Nakiri Knives:
A: The answer is yes. Since the edge of the blade is thin, it will work well with vegetables that have a thin outer shell. However, you should note that this type of knife is not recommended for “slicing” or “dicing.”
A: If you prefer using a long handle instead of a short handle, you should consider adding another knife to your collection. If possible, try to find a quality knife that has an all-purpose blade shape (it can be used for cutting through almost any food type).
A: While they’re both used for “slicing” foods (albeit in different ways), there are other things you can do with these two types of Japanese knives. In fact, many Chefs choose to use their Deba or Nakiri knife when they’re preparing fish or other foods that have a thin outer shell.
A: It depends on the material the knife is made out of. There are many materials you can choose from; you can even get a knife that’s made from stainless steel or carbon steel (this type is much easier to sharpen).
A: The answer is yes. The key to using your Nakiri knife for various types of ingredients is knowing how to properly handle the knife. It’s important to note that your Nakiri knife won’t work well with ingredients that have a hard outer shell (like onions).
A: Due to the popularity of this type of knife, there are many choices available. You should start your research by looking at different kinds of blades, handles, and materials in order to narrow down your options. Once you do this, choose a knife based on price and overall value.