Japanese kitchen knives have surged in popularity among home cooks and professional chefs alike, celebrated for their precision, craftsmanship, and beauty. Among the many styles of Japanese blades, the Nakiri and Santoku stand out as two of the most sought-after designs. But which knife deserves a spot in your kitchen?
The Nakiri knife is specifically designed for chopping vegetables, while the Santoku knife offers more versatility.
Nakiri or Santoku: Which Knife Wins?
Trying to decide between a Nakiri and a Santoku? It’s not a question of which one’s ‘best’ overall, but which one fits your cooking style.
I made this comparison chart to make it easy. I even used real-life examples, because who really knows what ‘high-carbon stainless steel’ means until you’re actually chopping veggies?
| Feature | Nakiri | Santoku |
|---|---|---|
| Blade Shape | Rectangular | Sheep’s foot (slightly curved) |
| Blade Length | 5-7 inches | 5-8 inches |
| Blade Material | Stainless (e.g., VG-MAX, AUS10), Carbon (e.g., Blue #2, White #1), High-Carbon Stainless (e.g., SG2) | Stainless (e.g., VG10, AUS8), Carbon (less common), Damascus (layered, often VG10 core) |
| Handle Material | Wood (e.g., Ho, Rosewood), Pakkawood (resin-infused wood), Resin (e.g., POM), Micarta | Wood (e.g., Walnut, Magnolia), Micarta (linen-based composite), G10 (fiberglass composite) |
| Tang | Full Tang (blade extends through whole handle), Partial Tang | Full Tang (best balance and strength), Hidden Tang (blade secured inside handle, often with a reinforcing rod) |
| Blade Grind | Double-Bevel (sharpened on both sides), Single-Bevel (sharpened on one side – less common for home use) | Double-Bevel (most common) |
| Main Use | Vegetables | Vegetables, Meat, Fish |
| Cutting Style | Push-Cut (straight down) | Rocking (curved blade allows for a gentle rocking motion) / Chopping |
| Sharpness | Razor-sharp; holds an edge well, especially high-carbon types. | Extremely sharp; Damascus often has excellent edge retention. |
| Maintenance | Careful cleaning and drying needed to prevent rust (especially carbon steel). Honing with a ceramic rod recommended. Sharpening with a whetstone is essential. | Similar to Nakiri; stainless varieties are more forgiving. Regular honing maintains sharpness. |
| Price Range | $50 – $300+ (depending on steel, brand, and craftsmanship) | $60 – $400+ (Damascus and high-end brands cost more) |
| Best For | Home cooks and pro chefs who prioritize vegetable prep and precise slicing. If you’re a salad enthusiast or love making stir-fries, this is your knife. | Home cooks wanting one knife that can handle a variety of tasks. It’s the workhorse of the Japanese kitchen. |
| Not Ideal For | Cutting through large pieces of meat or working with bones. Not designed for heavy-duty tasks. | Highly specialized tasks like filleting fish (a Deba is better) or carving a turkey (a longer slicing knife is recommended). |
Nakiri vs. Santoku: How They Cut Differently
It’s not just what you’re cutting; it’s how you cut it. Nakiri and Santoku knives are both razor-sharp, but they have unique cutting styles because of their blade shapes. That’s where things like how easy they are to use, and how well they do different tasks, come into play.
Nakiri: The Push-Cut Master
The Nakiri is all about the push-cut. Think super precise. It’s not about speed, it’s about getting perfect results.
- Why it’s so good: The Nakiri’s flat blade makes full contact with the board, so you get clean cuts every single time. No ragged edges, just perfect slices.
- Perfect for: Things like julienning carrots, slicing zucchini super thin, or mincing garlic really finely. Anything where you need total control and even cuts. My Miyabi Birchwood Nakiri is amazing for getting perfectly even veggies for stir-fries.
Santoku: Rocking and Chopping – It Does It All!
The Santoku gives you two main cutting options: rocking and chopping.
- Rocking: This is the classic Santoku move. The slightly curved blade lets you rock the knife on the board, making it perfect for mincing herbs, garlic, or shallots super fast.
- Chopping: For bigger stuff like onions, potatoes, or chicken, you can also use a chopping motion. It’s not a straight-down cut like the Nakiri, but the Santoku’s blade is straight enough to chop things cleanly.
- The Jack-of-all-Trades: Because you can rock and chop with it, the Santoku is super versatile. You can prep a whole meal with just this one knife.
Keeping Your Japanese Knife Sharp & Happy
You’ve picked out your awesome Japanese knife! Now comes the important part: maintaining it.
How to Sharpen Your Nakiri at Home
Sharpening a Nakiri needs a bit of patience and the right gear. I personally use Shapton Glass stones, with a 1000 grit stone to keep my Masakage Koishi Nakiri super sharp.
- Get Your Whetstone: You need a combination whetstone with at least two grit levels:
- Coarse Grit (200-600): For repairing chips or reshaping a very dull blade.
- Medium Grit (800-1200): Your go-to for regular sharpening.
- Fine Grit (3000-8000): For polishing the edge (optional, but recommended for extreme sharpness).
- Soak Your Stone: Submerge the whetstone in water for 10-15 minutes, or until the bubbles stop. This lubricates the stone and protects the blade.
- Get the Right Angle: Most Nakiri knives have a double-bevel edge, typically sharpened at a 15-degree angle per side. Getting this right is key!
- Sharpening Motion: Place the blade on the stone at the correct angle. Apply light, even pressure, and push the blade away from you – imagine you’re trying to shave off a thin layer of the stone. Maintain a consistent angle throughout the stroke. Repeat this 5-10 times on one side, then flip the blade and repeat on the other.
- Progress Through Grits: Start with the coarse grit (if necessary), then move to the medium grit, and finally the fine grit.
- Feel for the Burr: After sharpening each side, you should feel a slight burr (a tiny raised edge) along the opposite side of the blade. This indicates you’ve sharpened the entire edge.
- Remove the Burr: Use very light, alternating strokes to get rid of the burr.
- Sharpness Test: Carefully test the sharpness on a piece of paper or a tomato. It should slice through cleanly and effortlessly.
The Best Way to Sharpen Your Santoku
The process for sharpening a Santoku is very similar to a Nakiri, with a few key differences:
- Whetstone Selection: Use the same grit recommendations (coarse, medium, fine).
- Soaking: Soak the whetstone as described previously.
- Angle: Most Santoku knives have a double-bevel edge, sharpened at a 15-degree angle per side. Some may have a slightly steeper angle (17-20 degrees), so it’s best to check the manufacturer’s instructions.
- Sharpening Strokes: Here’s the main difference: you can incorporate a gentle rocking motion to match the curve of the Santoku’s blade. Start with the heel of the blade on the stone and push forward, gently lifting the handle as you move towards the tip. This ensures the entire curved edge is sharpened. Maintain a consistent angle.
- Burr and Removal: Check for a burr and remove it as described earlier.
- Sharpness Test: Test the sharpness on a variety of foods (paper, tomato, onion).
General Care and Maintenance Tips: Keep Your Knives in Great Shape
Beyond sharpening, here are some essential care tips for both Nakiri and Santoku knives:
- Washing: Always hand-wash your Japanese knives with warm, soapy water. Never put them in the dishwasher! Harsh detergents and high heat can ruin the blade and handle.
- Drying: Dry your knives immediately after washing, especially if they’re made from carbon steel. This prevents rust and corrosion. I always keep a dedicated clean, dry microfiber cloth for my knives.
- Storage: Store your knives in a knife block, on a magnetic strip, or in a saya (knife sheath). This protects the blade and prevents accidents. Avoid storing them loose in a drawer, where they can bump into other tools and get damaged.
- Honing: Honing doesn’t sharpen, but it realigns the blade’s edge, helping it perform at its best between sharpenings. Use a ceramic or steel honing rod regularly (after a few uses). Hold the rod vertically and draw the blade down the rod at the correct angle, alternating sides.
- Oiling (Carbon Steel Knives): If your knife is made of carbon steel, apply a thin layer of food-safe mineral oil to the blade after drying to prevent rust.
Nakiri vs. Santoku: Which Knife Should You Choose?
Okay, time for the big question: which knife is going to be your new kitchen best friend? This guide will help you figure it out based on how you cook.
You Should Choose a Nakiri if…
A Nakiri is going to be your perfect match if these sound familiar:
- You’re a veggie lover: This is the Nakiri’s specialty! If your meals are mostly plant-based, or if you’re always prepping veggies for salads, stir-fries, or soups, a Nakiri will be your new favorite tool. It makes chopping vegetables actually enjoyable.
- You’re all about precision: The Nakiri’s flat blade and push-cutting style give you incredibly precise, even cuts. Imagine paper-thin cucumber slices, perfectly julienned carrots, or super-finely minced garlic – all with minimal effort and complete control. If you love the art of precise slicing, you need a Nakiri.
- You prefer pushing straight down to cut: Some cooks find the straight-down, push-cut motion of a Nakiri easier and more comfortable than rocking or chopping. If you’ve never really gotten the hang of rocking knives, or if you just like a more controlled, careful cutting style, a Nakiri might be your perfect fit.
You Should Choose a Santoku if…
A Santoku is going to be your go-to kitchen knife if these describe your cooking style:
- You want one knife that can do it all: The Santoku is the ultimate all-rounder. It can handle pretty much anything, from slicing meat and fish to dicing vegetables and mincing herbs. If you like having one knife that’s good for most of your cooking, a Santoku is a fantastic choice.
- You cook with all sorts of ingredients (meat, fish, veggies): While the Nakiri is a vegetable master, the Santoku is happy to handle other things too. Its slightly curved blade and sturdy design make it great for slicing chicken, dicing beef, or even filleting smaller fish. It’s a true multi-tasker.
- You like rocking or chopping: The Santoku’s blade shape is perfect for both rocking (for things like herbs and smaller veggies) and chopping (for bigger items). If you enjoy the rhythm of rocking a knife on your cutting board, a Santoku will feel natural and comfortable in your hand.
Nakiri and Santoku Price Comparison: What’s the Value?
Just like with most knives, Nakiri and Santoku knives come in a wide range of prices, depending on the brand, the materials they’re made from, and how they’re made. You can find basic Nakiri and Santoku knives for around $50-$80. Mid-range options (usually with better steel and handles) are typically in the $100-$200 range, sometimes going over $300. Really high-end Santoku knives, especially those made with Damascus steel or with really intricate details, can easily cost more than $400.
Explore other types of Japanese kitchen knives to find the best tools for your kitchen.
FAQs (Frequently Asked Questions)
Nakiri or Santoku: Which is better for a beginner cook?
A Santoku is generally a better pick for beginners because it’s more versatile. It’s easier to handle and can be used for lots of different things, so it’s a good way to learn basic knife skills.
Can I use a Nakiri to cut meat?
You can use a Nakiri for meat, especially if you’re slicing it thinly, but it’s not really what it’s designed for. The flat blade is made for vegetables, and it might struggle with bigger or tougher pieces of meat. A Santoku, with its slight curve, is a better tool for that job. I actually tried slicing a roast with a Nakiri once, and it was way harder than with a Santoku!
What’s the best kind of steel for a Nakiri or Santoku knife?
High-carbon stainless steel is a great choice for both Nakiri and Santoku knives. It’s a good balance of sharpness, durability, and it’s easy to take care of. It stays sharp for a long time, it resists rust, and it’s not as fragile as pure carbon steel. Look for steels like VG-10, AUS-10, or SG2.
