Nakiri Knife: Clean Vegetable Cuts, Care & Ratatouille
The nakiri is the vegetable specialist: a straight blade, a clean cut, no crushing. Here's how to slice vegetables evenly like a pro – including care tips and a recipe.
What the Nakiri Is For
The nakiri is a dedicated vegetable knife. Its wide, straight blade cuts cleanly through to the board in a single downward stroke, so slices don't stick together. Ideal for even slices, fine strips (julienne) and neat dice – from cucumber to cabbage to sweet potato. Shop the kjøk Nakiri.
The Right Technique
Cut straight down rather than rocking the blade. Because it's flat, you can lay the whole edge on the board and draw it gently forwards or backwards. Guide the vegetables safely with a claw grip, using your knuckles as a natural stop for even slices.
Nakiri or Santoku?
The nakiri is the pure vegetable specialist with its straight blade, while the santoku is the versatile all-rounder that also takes on fish and meat. If you get through a lot of vegetables, you'll love the nakiri as a companion to your chef's or santoku knife.
Care & Storage
Wash by hand and dry immediately, and oil the olive wood handle now and then – never put it in the dishwasher. Store it blade-safe on a magnetic strip or in its case, and sharpen it again as soon as the cut starts to feel less crisp.
Quick Recipe: Ratatouille
Dice aubergine, courgette, peppers and tomato evenly with the nakiri, then braise with onion and garlic and season with herbs and freshly ground pepper. Delicious warm or cold – even dice makes for even cooking.
Frequently Asked Questions
What is a nakiri good for? It's designed for vegetables – even, clean cuts with no crushing.
Nakiri or santoku? The nakiri is the vegetable specialist; the santoku is the versatile all-rounder.
Why do slices stick to my blade? Usually the blade has gone blunt, or you're pushing instead of drawing it through – sharpen it and let the blade glide.
Can I use the nakiri for meat too? It's made for vegetables; for meat and fish, reach for a chef's or santoku knife instead.
Can it go in the dishwasher? No – hand washing protects both the blade and the olive wood handle.
Which chopping board should I use? Wood or plastic, to protect the straight edge.
How often should I sharpen it? As soon as the cut starts to feel like hard work; use a whetstone for the fine finish. Find every model in our knife collection.
