Home / Cutlery Types / Nakiri (Vegetable Chopper)

Bevel Type Analysis

Double Bevel (Ryoba)

Double-bevel (Ryoba) blades are ground symmetrically on both sides. This splits the cutting force evenly, making them intuitive, easy to guide straight down, and highly versatile for home cooks cutting meats, veggies, and general ingredients.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

knife

Nakiri (Vegetable Chopper)

Nakiri

Description

Nakiri means 'leaf cutter'. It is a traditional Japanese household vegetable knife featuring a rectangular profile and a flat, straight blade. Unlike the single-edged Usuba (used by professional chefs), the Nakiri is double-edged, making it intuitive to use for home cooks who want to chop heaps of vegetables straight down onto the cutting board.

Best For

✓ Chopping greens

✓ Julienne cutting

✓ Peeling root vegetables

✓ Slicing herbs

Blade Characteristics

Double-bevel (Ryoba) with a flat, straight edge.
Square, rectangular blade shape with no pointed tip.
Blade length is typically 150mm to 180mm.
Extremely thin blade geometry allowing clean cuts through firm roots.

Steel Recommendations

For this type of blade, professional makers typically suggest: VG-10, SG2 (Powdered High Speed Steel), or AUS-10 stainless steel for excellent corrosion resistance and robust daily use without chipping.

Famous Regions

This cutlery type is famously forged and crafted in:

Knife Anatomy