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Nakiri knives

The nakiri is a Japanese-style vegetable knife, made for chopping vegetables and fruit with clean, even cuts. This collection offers Samura nakiri knives from 165 to 173 mm across series including Harakiri, Mo-V, Shadow, Okinawa, Kaiju, Meteora and Artefact. Blades come in AUS-8 stainless steel or Damascus steel at 58–61 HRC, or in white and black zirconia ceramic from the Inca series. Pair it with a cutting board for daily chopping.

The nakiri knife, explained

BLACK NOVEMBER −30% Only in November on all knives and setsAll BLACK NOVEMBER knives

18 products

Samura Meteora Nakiri Knife 173 mm – main view BLACK NOVEMBER −30%

VG-10 Damascus · 59–61 HRC · 173 mm

Meteora Nakiri Knife 173 mm

€101,99€71,40 with BLACK NOVEMBER

Samura Golf Stonewash Nakiri Knife 167 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 167 mm

Golf Stonewash Nakiri Knife 167 mm

€28,99€20,30 with BLACK NOVEMBER

Samura Kaiju Nakiri Knife 167 mm, with Bolster – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 167 mm

Kaiju Nakiri Knife 167 mm, with Bolster

€63,99€44,80 with BLACK NOVEMBER

Samura Damascus Nakiri Knife 167 mm – main view BLACK NOVEMBER −30%

Damascus · 60–61 HRC · 167 mm

Damascus Nakiri Knife 167 mm

€140,99€98,70 with BLACK NOVEMBER

Samura Pro-S Lunar Nakiri Knife 167 mm – main view BLACK NOVEMBER −30%

VG-10 Damascus · 60–61 HRC · 167 mm

Pro-S Lunar Nakiri Knife 167 mm

€140,99€98,70 with BLACK NOVEMBER

Samura Artefact Nakiri Knife 173 mm – main view BLACK NOVEMBER −30%

AUS-10 Damascus · 59–61 HRC · 173 mm

Artefact Nakiri Knife 173 mm

€110,99€77,70 with BLACK NOVEMBER

Samura Mo-V Nakiri Knife 167 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 167 mm

Mo-V Nakiri Knife 167 mm

€54,99€38,50 with BLACK NOVEMBER

Samura Mo-V Stonewash Nakiri Knife 167 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 167 mm

Mo-V Stonewash Nakiri Knife 167 mm

€61,99€43,40 with BLACK NOVEMBER

Samura Harakiri Nakiri Knife 170 mm, Black Handle – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 170 mm

Harakiri Nakiri Knife 170 mm, Black Handle

€26,99€18,90 with BLACK NOVEMBER

Samura Okinawa Nakiri Knife 172 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 172 mm

Okinawa Nakiri Knife 172 mm

€58,99€41,30 with BLACK NOVEMBER

Samura Super 5 Nakiri Knife 171 mm – main view BLACK NOVEMBER −30%Gift box

VG-10 Damascus · 59–61 HRC · 171 mm

Super 5 Nakiri Knife 171 mm

€110,99€77,70 with BLACK NOVEMBER

Samura Shadow Nakiri Knife 170 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 170 mm

Shadow Nakiri Knife 170 mm

€25,99€18,20 with BLACK NOVEMBER

Samura Blacksmith Nakiri Knife 168 mm – main view BLACK NOVEMBER −30%Gift box

AUS-8 · 58–59 HRC · 168 mm

Blacksmith Nakiri Knife 168 mm

€101,99€71,40 with BLACK NOVEMBER

Knife guide

The nakiri knife, explained

The nakiri is a Japanese-style vegetable knife. Its straight edge meets the board along its full length, so every cut goes all the way through. Here is how to choose one.

All models in stock, compared

ModelBlade steelHardnessBladeHandlePrice
Samura Shadow Nakiri Knife 170 mm AUS-8 58–59 HRC 170 mm ABS plastic €25,99€18,20
Samura Harakiri Nakiri Knife 170 mm, Black Handle AUS-8 58–59 HRC 170 mm ABS plastic €26,99€18,90
Samura Golf Stonewash Nakiri Knife 167 mm AUS-8 58–59 HRC 167 mm Polypropylene with TPR soft-touch €28,99€20,30
Samura Mo-V Nakiri Knife 167 mm AUS-8 58–59 HRC 167 mm G-10 €54,99€38,50
Samura Okinawa Nakiri Knife 172 mm AUS-8 58–59 HRC 172 mm Rosewood €58,99€41,30
Samura Mo-V Stonewash Nakiri Knife 167 mm AUS-8 58–59 HRC 167 mm G-10 €61,99€43,40
Samura Kaiju Nakiri Knife 167 mm, with Bolster AUS-8 58–59 HRC 167 mm Pakka wood €63,99€44,80
Samura Meteora Nakiri Knife 173 mm VG-10 Damascus 59–61 HRC 173 mm Stainless steel €101,99€71,40
Samura Blacksmith Nakiri Knife 168 mm AUS-8 58–59 HRC 168 mm Micarta €101,99€71,40
Samura Artefact Nakiri Knife 173 mm AUS-10 Damascus 59–61 HRC 173 mm Stainless steel €110,99€77,70
Samura Super 5 Nakiri Knife 171 mm VG-10 Damascus 59–61 HRC 171 mm Micarta €110,99€77,70
Samura Damascus Nakiri Knife 167 mm Damascus 60–61 HRC 167 mm G-10 €140,99€98,70
Samura Pro-S Lunar Nakiri Knife 167 mm VG-10 Damascus 60–61 HRC 167 mm G-10 €140,99€98,70

What a nakiri is for

A nakiri has a tall, rectangular blade and a straight edge. You cut with an up-and-down or push motion, not a rock. That gives clean slices through cabbage, carrots, onions and leafy greens.

The tall blade guides your knuckles and lets you scoop chopped vegetables off the board. It is made for vegetables and fruit.

How to choose

SAMURA nakiri knives run from 165 to 173 mm, a comfortable size for most home boards.

Most models use AUS-8 at 58–59 HRC. Damascus, VG-10 Damascus and AUS-10 Damascus models reach 59–61 or 60–61 HRC. Zirconia ceramic is light and does not rust, but it is more brittle.

  • Handles: G-10, ABS, stainless steel, Pakka wood, Micarta, rosewood
  • Edges: double-bevel on most, convex on some
  • Finishes: hammered, stonewash or black non-stick coating

Nakiri, santoku or paring knife?

A santoku has a pointed, downturned tip and handles meat and fish too. A gyuto adds length and a fine tip for slicing.

A paring knife is for small, in-hand work. Choose a nakiri if vegetables make up most of your prep.

Nakiri knives in the SAMURA range

For AUS-8, look at Shadow, Harakiri and Kaiju. Golf Stonewash and Blacksmith add more choice. Meteora and Super 5 use VG-10 Damascus. Inca offers zirconia ceramic in white or black.

Care and sharpening

Wash by hand and dry at once. Use a cutting board of wood or plastic, and keep the nakiri away from bones and frozen food.

Where SAMURA lists a sharpening angle, it is 16–18°. Keep the edge straight when sharpening, so it still meets the board along its whole length.

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First good knives

First good knives

Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.

What you need

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Home enthusiast

Home enthusiast

Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.

What you need

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Samura Damascus Steak Knife 120 mm – image 3

Professional chef

VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.

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Find your knife

How to choose

Four steps to the right knife

  1. Start with what you cook most

    Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.

  2. Choose the length

    About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.

  3. Choose the steel

    AUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.

    Compare the steels

  4. Plan the care

    A whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.

    Sharpening tools

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

    Japanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.

    Steel guide

  2. Premium quality, fair price

    The steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.

    All series

  3. Packaged to be given

    Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.

  4. Build your own collection

    Every series offers matching knives for every task. Complete one series or combine your favourites across collections.

Keep exploring

Related categories

Questions

Before you choose

Did not find the answer? Write to us and we will help you choose.

Contact us
Is a nakiri a cleaver?

It looks like one, but it is much thinner and lighter. It is made for vegetables, not for bones or heavy chopping.

Can I cut meat with a nakiri?

It is designed for vegetables and fruit. For meat and fish, a santoku or chef's knife is the right choice.

Why does the nakiri have a straight edge?

The whole edge meets the board at once. Every cut goes fully through the food, so slices do not stay joined.

Is a nakiri good for left-handed cooks?

Yes. SAMURA nakiri knives have double-bevel or convex edges, ground on both sides, so they work for either hand.

How do I sharpen a nakiri?

Use a whetstone and move along the whole edge evenly, keeping the same angle on both sides. Keep the edge straight and avoid wearing a dip in the middle.

What guarantee do SAMURA knives have?

Every product comes with the 2-year legal guarantee.

Can I return a knife?

Yes. You can return an order within 14 days – see the return policy for the conditions.

How should I care for my knife?

Wash by hand and dry straight away. Each product page lists the care instructions for that knife.