The Nakiri is a Japanese knife with a thin blade profile and higher than the majority of other knives. It is mainly used to effectively slice and chop vegetables, fruits or herbs, becoming a popular knife among vegetarians. Although it is often confused with a small Chinese cleaver, Nakiri is too thin and too light to be compared to a cleaver and certainly should not be used to cut bones or very hard materials.



Like the Santoku, the Nakiri generally has a blade slightly higher than a Gyuto or Petty of similar size. This gives the fingers a little more space when you cut directly above a cutting board. It has a good blade surface for your free hand to guide the blade during cutting techniques such as '' Push Cut ''.