Santoku vs. Nakiri Knife: Which Japanese Blade Belongs in Your Kitchen?
If you are exploring the world of best Japanese kitchen knives, you have likely encountered two fascinating shapes: the versatile Santoku and the specialized Nakiri. Unlike the Western Chef’s knife, these blades are designed for precision, agility, and the joy of slicing.
But when you have to choose just one, the decision gets tricky. Do you want the multi-purpose utility of the Santoku (“Three Virtues”)? Or do you crave the vegetable-decimating power of the rectangular Nakiri?
In this comprehensive guide, we will break down the geometry, the best uses, and the pros and cons of each. Whether you are a fan of German engineering (like Wusthof vs Zwilling vs Shun) or a Japanese purist, understanding these two profiles is essential for building your perfect kit.
1. The Contenders: Definitions and Origins
The Santoku (The Hybrid)
The Santoku is Japan’s answer to the Chef’s Knife. Its name translates to “Three Virtues,” referring to its ability to slice, dice, and mince meat, fish, and vegetables. It features a pointed tip (though less aggressive than a Chef’s knife) and a flatter edge. For a deep dive, read our guide: What is a Santoku Knife Used For?
The Nakiri (The Specialist)
The Nakiri is a double-beveled vegetable cleaver. It is rectangular, with a flat edge and a blunt, square tip. It is not designed for meat or bones. It is designed to process mountains of vegetables without the “accordion” effect (where slices stick together). Learn more here: What is a Nakiri Knife Used For?
Video Demonstration
Seeing is believing. Watch this video to see the difference in cutting motion between these two iconic blades.
2. Head-to-Head: The Specs Breakdown
| Feature | Santoku | Nakiri |
|---|---|---|
| Shape | Sheep’s Foot Tip, Slight Belly | Rectangular, Flat Edge |
| Tip | Pointed (Useful for detail) | Square/Blunt (Safety) |
| Motion | Push-Cut & Slight Rock | Straight Up-and-Down Chop |
| Best For | Meat, Fish, Veggies | Vegetables Only |
| Length | 5″ to 7″ | 5″ to 7″ |
3. The Technique: How They Cut
The biggest difference is the cutting motion.
Using a Santoku
Because the Santoku has a slight curve (belly) near the tip, you can perform a modified rocking motion, though it excels at the “push-cut” (pushing forward and down). It bridges the gap between a Chef Knife vs Santoku. This makes it comfortable for users transitioning from Western knives.
Using a Nakiri
The Nakiri is flat. Dead flat. If you try to rock it, the tip will dig into the board. You use a straight up-and-down chopping motion. This allows for incredibly fast, paper-thin slices of cucumber or cabbage. The rectangular shape also acts as a spatula to scoop up food.
4. Top Product Recommendations
We have analyzed the best chef knife brands to bring you the best examples of each style.
Shun Classic 7″ Santoku
The gold standard. VG-MAX steel, Damascus cladding, and D-shaped handle. Perfect for general prep. See our Shun vs Wusthof review for more.
Check Price on Amazon
Tojiro DP Nakiri 6.5″
The value king. VG-10 steel core with stainless cladding. Laser sharp and purely functional. A favorite in our Tojiro vs Shun comparison.
Check Price on Amazon5. Choosing Based on Brand
Different manufacturers approach these shapes differently.
For the Japanese Purist (Shun, Miyabi, Tojiro)
If you want authentic geometry and hard steel (VG10 or SG2), look at these brands.
- Miyabi: Makes exquisite Nakiris with deeper blades. (See Miyabi vs Shun).
- Tojiro: Offers the best performance per dollar. (See Tojiro vs Wusthof).
- Kamikoto: Offers heavy, single-bevel versions, though they are controversial. (See Kamikoto vs Shun).
For the Western Cook (Wusthof, Zwilling, Mercer)
Western brands often modify the Santoku to have more curve (for rocking).
- Wusthof: Their Santoku features a hollow edge (Granton) and heavy bolster. (See Wusthof vs Victorinox).
- Mercer/Victorinox: Excellent stamped options for students. (See Mercer vs Victorinox and Mercer vs Wusthof).
For the Modernist (Dalstrong, Global)
Dalstrong makes aggressive “Shadow Black” Nakiris that look like stealth fighters. (See Dalstrong vs Shun and Dalstrong vs Victorinox).
Global makes a famous vegetable knife (G-5) that is lightweight and hygienic. (See Global vs Wusthof).
6. What Else Do You Need?
Neither the Santoku nor the Nakiri can do it all.
- Bones: You need a Cleaver or a heavy Chef’s Knife. Don’t chip your Japanese steel!
- Bread: You need a serrated blade. Read what is a serrated knife used for and our top picks for best bread knife.
- Peeling: You need a small blade. Check what is a paring knife used for.
- Steak: Don’t use kitchen knives at the table. Get steak knives.
7. Care and Maintenance
Japanese shapes usually mean harder, thinner steel.
- Construction: Understand the difference between stamped and forged knives. Forged Nakiris (like Shun) are heavier; stamped (like Victorinox) are lighter.
- Sharpening: Use a whetstone or an electric sharpener designed for 15-degree edges. (See best electric sharpeners and best manual sharpeners).
- Rust: High-carbon blades need to be dry. Learn how to remove rust.
- Storage: Protect the flat edges! Use a drawer organizer, a block, or a knife bag.
Frequently Asked Questions (FAQ)
Technically yes, if it is boneless (like slicing chicken breast). However, the lack of a sharp tip makes it hard to trim fat or silver skin. The Santoku is much better for meat.
The Santoku is generally safer because it is versatile and intuitive. The Nakiri’s flat edge can be jarring if you are used to rocking your knife.
Not necessarily. If you are a vegetarian or prep huge amounts of veggies, get a Nakiri. If you want one knife to do dinner prep (meat and veg), get a Santoku.
That is a “Granton edge.” It creates air pockets to stop starchy vegetables (like potatoes) from sticking to the blade.
Conclusion: The Verdict
The battle of Santoku vs. Nakiri is a battle of versatility vs. specialization.
Choose the Santoku If: You want a “do-it-all” knife that is lighter and more agile than a traditional Chef’s knife. It is the perfect primary knife for the home cook.
Choose the Nakiri If: You love vegetables. If you make a lot of salads, stir-frys, or soups, the Nakiri will change your life. It is the ultimate secondary knife to complement your Chef’s Knife.
Whichever you choose, ensure you keep it sharp and store it safely. A dull Japanese knife is a tragedy. Browse our best knife sharpener guide to keep your new blade performing at its peak.
