Japanese Knives
Nakiri vs Chef Knife
What this is based on: published manufacturer specifications and retailer listings, cited on each product; the weight of professional and owner reviews across multiple retailers; and hands-on experience sharpening and cooking with knives of this type. We have not individually tested every model listed, we do not run instrumented sharpness testing, and we do not claim a test we did not run.
Quick picks
| # | Product | Best for | Score | Price |
|---|---|---|---|---|
| 1 | Tojiro DP Nakiri 165mm (F-502) | First nakiri | 8.7 | |
| 2 |  MAC Professional 8" Chef's Knife with Dimples (MTH-80) | The one-knife kitchen | 8.8 | |
| 3 |  Tojiro DP Gyuto 210mm (F-808) | First Japanese knife | 8.6 |
| Nakiri | Chef's knife / gyuto | |
|---|---|---|
| Edge profile | Flat, full board contact | Curved belly, partial contact on a straight cut |
| Blade height at heel | approx. 45mm | approx. 45–47mm |
| Tip | None — squared off | Fine point |
| Protein | No | Yes, boneless |
| Motion | Straight down | Rock, push or draw |
| Length | 165mm typical | 200–210mm typical |
Where the nakiri genuinely wins
- Full-contact cuts. No accordion slices, no last fiber holding an onion together. Over a board of vegetables this is a real speed difference, not a marginal one.
- Tall, uniform blade face. Knuckle clearance stays the same from heel to tip, and the flat face scoops prepped vegetables off the board.
- Predictability. The cut ends where the board is, every time. No rocking means no partial cuts.
Where the chef's knife wins outright
- Anything requiring a point. Scoring, trimming, jointing, piercing, splitting a chili from the stem.
- Protein. Even boneless, the length and the belly do work a 165mm flat blade cannot.
- Long slicing strokes. A drawing cut through a roast wants length.
- Herbs. A rocking chop through parsley is faster than anything a nakiri does.
If you own one knife, it should be a chef's knife or a gyuto. If you own two and the second one is not a paring knife, a nakiri is a very good candidate — as long as you actually prep a lot of vegetables rather than just liking the idea of it.
One practical warning
A nakiri's squared-off corners are thin and unsupported, and they are the first thing to chip if the knife meets a hard board or a drawer. Keep it on a soft board and sheathed or racked. A chef's knife survives neglect that a nakiri does not.
The verdict
Buy the chef's knife first — the MAC MTH-80 if the budget allows, the Tojiro DP gyuto if not. Add the Tojiro DP nakiri when you have noticed yourself spending twenty minutes a night on vegetables and wishing the slices would just fall apart.
The picks in detail
#1 · First nakiri
Tojiro DP Nakiri 165mm (F-502)
A flat 165 mm edge in VG-10 at 59-61 HRC for the price of a mid-range German paring knife. The obvious first nakiri.
What it does well
- 45 mm of blade height means your knuckles clear the board
- Genuinely flat edge — full contact, no accordion slices
- 1.8 mm spine falls through vegetables rather than wedging
Where it gives way
- No tip, so it cannot do fine tip work at all
- 207 g is heavier than the profile suggests
- Western handle and bolster feel dense for such a light job
Skip it if: Anyone expecting it to replace a chef's knife. A nakiri does not have a tip and cannot break down a chicken.
| Blade length | 165-170 mm |
|---|---|
| Steel | Takefu VG-10 core, three-layer |
| Hardness | 59-61 HRC |
| Heel height | 45 mm |
| Spine | 1.8 mm, consistent |
| Weight | approx. 207 g |
#2 · The one-knife kitchen
MAC Professional 8" Chef's Knife with Dimples (MTH-80)
The knife that wins the most side-by-side tests and asks the least of you. Thin, light, 61 HRC, and forgiving enough that a mediocre sharpening job still cuts well.
What it does well
- 6.8 oz with a 2.5 mm spine — genuinely light in the hand over a long prep session
- 15 degrees per side from the factory, which is the angle you will maintain anyway
- 25-year warranty and a reputation for consistency unit to unit
Where it gives way
- Costs meaningfully more than a Tojiro DP for a similar hardness
- Mono-steel, so no cladding to protect the core if you drop it edge-first
- The dimples do less for release than the marketing implies
Skip it if: Anyone chasing maximum edge retention. At 61 HRC in a mono-steel it will not out-last a powder-steel blade, and the dimples are cosmetic more often than useful.
| Blade length | 8 in (approx. 200 mm) |
|---|---|
| Steel | Sub-zero tempered high-carbon molybdenum vanadium alloy |
| Hardness | 61 HRC |
| Edge angle | 15 degrees per side (double bevel) |
| Blade height | 1 7/8 in |
| Spine at heel | 2.5 mm |
| Weight | 6.8 oz |
| Handle | Riveted Pakkawood with integrated bolster |
#3 · First Japanese knife
Tojiro DP Gyuto 210mm (F-808)
The default answer to 'my first real Japanese knife'. VG-10 at around 60 HRC in a plain three-layer build, at a price that makes the inevitable first chip survivable.
What it does well
- VG-10 at 59-60 HRC takes a genuinely fine edge and holds it far longer than a German knife at 56-58
- 1.9 mm spine and 43 mm heel make it thin behind the edge without being fragile
- Cheap enough that learning to sharpen on it is not frightening
Where it gives way
- Handle finish is functional and unlovely; some units need the bolster easing with sandpaper
- Stainless cladding is soft and scratches readily
- Nothing about the fit and finish will impress anyone
Skip it if: Anyone who wants the knife to be beautiful. The handle is a workmanlike composite with a stainless bolster and nothing about it is charming.
| Blade length | 210 mm (8.3 in) |
|---|---|
| Steel | VG-10 core, 13-chrome stainless cladding (san mai) |
| Hardness | 59-60 HRC |
| Heel height | 43 mm |
| Spine at heel | 1.9 mm |
| Weight | approx. 187 g |
| Handle | Western, laminated composite wood with stainless bolster |
Common questions
Is a nakiri better than a chef knife?
Should I replace my chef's knife with a nakiri?
Is a nakiri good for beginners?
Sources
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