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A nakiri is a squared-off Japanese vegetable knife with a straight edge. Serious Eats names the Tojiro F-502 its best nakiri, Food & Wine names the MAC JU-65 its best-value nakiri, and Bon Appétit calls Global’s nakiri an excellent and affordable one. Below are six nakiri with each maker’s own specs and care notes where the maker publishes them. For related guides, see our best Japanese knives, our best santoku knives and Japanese vs German knives.
What a nakiri is, and what it isn’t
Wüsthof describes the nakiri as a Japanese vegetable knife for cutting, dicing and chopping. Its shape recalls a cleaver, but Wüsthof says it should not be confused with one, because a nakiri is not suited to rough tasks such as splitting bones. MAC says the straight edge of its JU-65 lets the full length of the blade meet the board without rocking the knife. That is the trade: the flat edge meets the board along its length, so a nakiri suits straight cuts through vegetables, herbs and fruit rather than the rocking motion of a curved chef’s knife.
How we chose
We’re a research-led site. For five of the six picks we read the maker’s own product page on October 24, 2026 and matched it to one Amazon US listing by model number and blade length. We checked the Amazon US listings the same day. The exception is Tojiro: its English website was under renewal when we looked, so we matched it by the listing title (F-502) and the 6.5-inch thin-blade variant. The listing’s model field reads 4099, and its specs come from the listing. Serious Eats, Food & Wine and Bon Appétit are the test publishers whose nakiri picks we cite, and America’s Test Kitchen’s 2021 nakiri test, which tested 12 models, named other knives as its winners. Our October 2026 search of the US CPSC recall database found no recall for any knife recommended here. We show numeric price bands rather than prices. Bands reflect observed selling prices at our last review. Offers change; check the listing.
The picks
1. Tojiro Kitchen Knife F-502 Nakiri (165 mm)
What it is: A 6.5-inch thin-blade nakiri with a VG-10 core, listed on Amazon as the Tojiro F-502. It sits in our $75–150 band.
Best for: Cooks who want the nakiri Serious Eats ranks first, and who accept that we could not check it against the maker’s own page.
Specs (from the Amazon listing, October 2026; Tojiro’s own English site was under renewal): 6.5-inch thin-blade variant; 3-ply clad construction with a VG-10 core between two layers of stainless steel; the listing says full-tang, 60 Rockwell hardness and a 9 to 12 degree blade angle. Care and warranty: not stated on the listing.
- Pros: Serious Eats, which first published its nakiri guide in January 2023, names the Tojiro F-502 its best nakiri and praises its sharpness, agility and value.
- Cons: Every spec above is the listing’s wording, not Tojiro’s. The listing is titled F-502 but its model field reads 4099, and it offers size variants, so confirm the 6.5-inch thin blade is selected. No care or warranty terms are shown.
2. Global Classic 7″ Vegetable Knife (G-5)
What it is: Global’s 7-inch nakiri, which the maker calls a Japanese-style square-tip knife and a popular alternative to the santoku. It sits in our $75–150 band.
Best for: Cooks who want an all-stainless knife, steel blade and stainless-steel handle.
Specs (from Global’s own U.S. product and knife-care pages, October 2026): 7-inch blade; blade material CROMOVA 18; factory sharpened at an angle between 10 and 15 degrees, and Global advises holding the knife at 10–15 degrees on a whetstone. Global says it is great for chopping meat, root vegetables and big prep jobs. Care: hand wash with warm soapy water and dry thoroughly; do not put it in the dishwasher. Global also says not to cut with an up-and-down chopping motion, and to slice forward and backward instead. Warranty: Global guarantees against defects in material, construction or workmanship under normal use and care; it covers only the original purchaser and excludes chips, broken tips, food discoloration and rust spots.
- Pros: Serious Eats names the G-5 another great mid-priced nakiri, and Bon Appétit calls Global’s nakiri an excellent and affordable pick.
- Cons: Global’s product page gives no hardness, blade height or weight. Its warranty covers only the original purchaser, so check who sells the offer you choose.
3. MAC Japanese Series 6 1/2″ Japanese Vegetable Cleaver (JU-65)
What it is: A thin, light 6.5-inch vegetable knife with a double-beveled edge, which MAC lists as a Japanese vegetable cleaver. It sits in our $75–150 band.
Best for: Cooks who want a light, thin nakiri-style blade and a maker that publishes full dimensions.
Specs (from MAC’s own product and warranty pages, October 2026): 6.50-inch blade; 1.85-inch blade height; 2.5 mm blade thickness; 11.38-inch overall length; 5.6 oz; thin, double-beveled edge. MAC says it can serve as a multi-purpose knife for meats and seafood, but should not be used as a heavy cleaver on hard foods such as bones or frozen foods. Warranty: 25 years from the date of purchase against defects in materials or workmanship; it excludes accidental damage, bent or broken tips and staining or corrosion, and it is non-transferable. Amazon’s listing adds molybdenum steel, a Pakka wood handle, made in Japan, and hand wash recommended, not dishwasher safe.
- Pros: Food & Wine named the JU-65 its best-value nakiri after testing 12 knives. MAC publishes blade height, thickness and weight.
- Cons: MAC’s page does not give hardness or handle details; the steel, handle and care notes above come from Amazon’s listing. MAC says its warranty covers new knives bought from its authorized sellers, and its list of authorized Amazon sellers includes Cutlery and More, so check the “Sold by” name before you buy.
4. Mercer Culinary Millennia Nakiri 7″ (M22907)
What it is: A stamped 7-inch nakiri with a textured Santoprene and polypropylene handle. It sits in our under $25 band.
Best for: Cooks who want to try a nakiri before spending more.
Specs (from Mercer’s own product page, October 2026): 7-inch (17.8 cm) blade; one-piece high-carbon Japanese steel; stamped construction; 53–54 HRC; 15 degree blade angle; Santoprene and polypropylene handle with a finger guard; NSF certified. Care: Mercer does not recommend washing it in a dishwasher and says cutlery should never be washed in one. Warranty: limited lifetime (25 years for corporate users). Amazon titles the same item number M22907 a “Usuba.”
- Pros: The lowest band here, and Mercer publishes the hardness and the edge angle.
- Cons: Mercer’s page does not give blade height, weight or country of manufacture. Its 53–54 HRC is lower than the 58 HRC Wüsthof publishes for its nakiri. Bon Appétit’s budget pick was Mercer’s Genesis nakiri, not this Millennia.
5. Wüsthof Classic 7″ Hollow Edge Nakiri (1040132617)
What it is: A forged 7-inch nakiri with a dimpled edge meant to keep food from sticking. It sits in our $150–300 band.
Best for: Cooks who prefer a forged German knife with a published hardness.
Specs (from Wüsthof’s own product page, October 2026): 7.0-inch blade; 1.9-inch blade width; forged; 58 HRC; made in Germany; 4.4-inch handle length; hollow-edge depressions. Sharpening angle: 10 degrees per side for Asian-style blades, per Wüsthof’s FAQ. Care: wash by hand and dry immediately, avoid abrasive sponges and soaking, and store the knife safely. Warranty: limited lifetime. Wüsthof says the nakiri is not suitable for rough tasks such as splitting bones.
- Pros: The maker publishes the forging method, hardness and blade width, and the Amazon listing carries the same SKU.
- Cons: Wüsthof’s page gives no weight and does not name the steel beyond calling it its special stainless steel.
6. Shun Classic 6.5″ Nakiri (DM0728)
What it is: A 6.5-inch nakiri with a VG-MAX core and Damascus cladding, handcrafted in Japan. It sits in our $150–300 band.
Best for: Cooks who want a Japanese nakiri with complete published dimensions and a stated edge angle.
Specs (from Shun’s own product and care pages, October 2026): 6.5-inch (165 mm) blade; Shun lists the whole knife at 2.0 in. H x 11.9 in. L; VG-MAX cutting core with 34 layers of stainless Damascus cladding on each side; 16 degrees per side; D-shaped ebony-finished Pakkawood handle that Shun says suits left- and right-handed users; full composite tang; 7.6 oz (215 g); handcrafted in Japan. Warranty: limited lifetime. Care: Shun says to hand wash right away with mild soap and never put Japanese knives in the dishwasher, and it recommends wood cutting boards.
- Pros: Shun publishes the dimensions, weight, edge angle, tang type and country of origin.
- Cons: The product page gives no hardness. Shun’s care guide links chipping to scraping food with the blade edge and to hard cutting surfaces.
Nakiri knives compared
| Pick | Blade | Edge angle | Steel | Care | Band |
|---|---|---|---|---|---|
| Tojiro F-502 | 6.5 in (Amazon listing, not the maker) | 9–12° (Amazon listing, not the maker) | VG-10 core, 3-ply clad (Amazon listing, not the maker) | Not on the listing | $75–150 |
| Global G-5 | 7 in | 10–15° factory angle | CROMOVA 18 | Hand wash; no dishwasher | $75–150 |
| MAC JU-65 | 6.5 in | Thin, double-beveled | Molybdenum (Amazon listing, not the maker) | Hand wash (Amazon listing, not the maker) | $75–150 |
| Mercer Millennia M22907 | 7 in (17.8 cm) | 15° | High-carbon Japanese steel, 53–54 HRC | Not for the dishwasher | under $25 |
| Wüsthof Classic 1040132617 | 7.0 in | 10° per side (Wüsthof FAQ) | Special stainless steel, 58 HRC | Hand wash, towel dry | $150–300 |
| Shun Classic DM0728 | 6.5 in (165 mm) | 16° per side | VG-MAX core, Damascus clad | Hand wash; no dishwasher | $150–300 |
What we found but didn’t recommend
Zwilling’s Four Star 6.5-inch nakiri (item 31099-173) has a maker page, but the Amazon US listing we found for a Four Star 6.5-inch nakiri carries model 1001617, not that item number, so we could not match them and did not substitute one for the other. Miyabi’s Birchwood SG2 nakiri (34375-173) is a 7-inch knife on Miyabi’s page, while the Amazon listing with that item number is titled 6.5-inch, so we left it out too.
Frequently asked questions
What is a nakiri knife used for?
Wüsthof describes the nakiri as a Japanese vegetable knife for cutting, dicing and chopping vegetables, herbs and fruit quickly and finely. MAC says the straight edge puts the full blade on the board without rocking.
Nakiri or santoku?
Global calls its G-5 nakiri a popular alternative to the santoku. A nakiri is the squared-off, straight-edged choice for push-cutting produce; our best santoku knives guide covers the santoku.
What is the difference between a nakiri and a usuba?
Korin describes the usuba as a traditional Japanese knife designed specifically to cut vegetables, and says the name translates literally as “thin blade.” MAC’s page for the JU-65 describes a thin, double-beveled edge.
Can a nakiri cut meat or bone?
MAC says its JU-65 can serve as a multi-purpose knife for meats and seafood, and Global calls the G-5 great for chopping meat. Neither maker offers it for bone: MAC says not to use it on bones or frozen foods, and Wüsthof says a nakiri is not suited to splitting bones.
Can any of these go in the dishwasher?
None of the makers we read recommends it. Mercer, Global and Shun say not to, and Wüsthof says to wash by hand and dry immediately. MAC’s page is silent on the dishwasher, while Amazon’s MAC listing says not dishwasher safe. The Tojiro listing gives no care instructions.
What angle should I sharpen a nakiri at?
Follow the maker. Mercer gives 15 degrees and Shun 16 degrees per side, Global says to hold its knives at 10–15 degrees on a whetstone, and the Tojiro Amazon listing, not Tojiro itself, gives 9 to 12 degrees. Wüsthof’s nakiri page says it sharpens Asian-style blades, including nakiris, at 10 degrees per side.
The verdict
If you want Serious Eats’ best-nakiri pick, start with the Tojiro F-502, remembering that we could only check it against its Amazon listing. The Global G-5 has clear maker care terms, and the MAC JU-65 is Food & Wine’s best-value pick with full published dimensions. The Mercer Millennia is the low-band way to try the shape, the Wüsthof Classic Hollow Edge is the forged German option, and the Shun Classic DM0728 is the Damascus Japanese option. For related reading, see our best chef knives, our best Japanese knives and how we choose.
Sources & method: Specs come from each maker’s own pages, read on October 24, 2026: Mercer Culinary (mercerculinary.com, Millennia Nakiri 7″, M22907), Global Cutlery USA (globalcutleryusa.com, Classic 7″ Vegetable Knife G-5, knife-care and warranty pages), MAC Knife (macknife.com, Japanese Series Vegetable Cleaver JU-65, warranty and authorized-seller pages), Wüsthof (wusthof.com, Classic 7″ Hollow Edge Nakiri 1040132617) and Shun Cutlery (shun.kaiusa.com, Classic 6.5″ Nakiri DM0728 and its care guide). Tojiro specs come from its Amazon US listing because Tojiro’s English site was under renewal, and the MAC pick’s steel, handle, country of origin and care notes come from MAC’s Amazon listing, as that pick says. Test-publisher statements come from Serious Eats (nakiri guide, first published January 2023), Food & Wine (nakiri guide, October 2024), Bon Appétit (nakiri guide, July 2025) and America’s Test Kitchen (2021 nakiri review); usuba notes come from Korin (usuba page). Band placements come from our own October 2026 review of each linked Amazon US listing. Every product was screened against the US Consumer Product Safety Commission (CPSC) recall database (October 2026 search; no recall found for any recommended knife). Here’s how we choose.