Using a Supo Nakiri knife to chop vegetables on a wooden board.

March 2026

Master Your Veggie Prep: A Step-by-Step Guide on How to Use a Nakiri Knife

If you’ve ever watched a professional chef glide through a pile of vegetables with effortless precision, they were likely using a Nakiri knife. Unlike the curved belly of a Chef’s knife (Gyuto), the Nakiri features a straight edge and a squared-off tip, making it the ultimate tool for vegetable lovers.

In this guide, we’ll walk you through how to use a Nakiri knife like a pro to elevate your kitchen game.

What Makes a Nakiri Knife Unique?

Before diving into the technique, it’s essential to understand the anatomy of this Japanese blade. The Nakiri bocho is designed specifically for vegetables. Its flat profile ensures that the entire edge makes contact with the cutting board in a single stroke, preventing "accordion" vegetables (where slices stay connected by a thread).

At Supo Knife, our Nakiri blades are crafted with high-carbon steel to provide that signature "laser-sharp" feel that makes chopping a breeze.

Step 1: The Proper Grip

The foundation of knowing how to use a Nakiri knife starts with your hand.

The Pinch Grip: Grip the bolster (where the blade meets the handle) between your thumb and index finger. Wrap your other three fingers around the handle. This provides maximum control and balance.
The Claw Hand: For your non-cutting hand, tuck your fingertips inward like a claw. Use your knuckles to guide the blade. This keeps your fingers safe and ensures uniform slices.

Step 2: The Vertical Chopping Technique

The Nakiri is not meant for the "rocking motion" used with Western knives. Instead, use a push-cut or a straight up-and-down motion:

Place the vegetable on a stable cutting board.
Push Forward and Down: Instead of rocking, push the knife slightly forward as you bring it down.
Clean Contact: Because the blade is flat, you don’t need to tilt it. The flat edge will slice through the skin and flesh of the vegetable simultaneously.

Nakiri knife to chop vegetables on a wooden board

Step 3: Advanced Nakiri Knife Techniques

Katsuramuki (Rotary Peeling): Use the wide blade to shave thin sheets off cylindrical vegetables like radishes or cucumbers.
Precision Dicing: The thin spine of a Nakiri allows for incredibly delicate julienne and brunoise cuts, perfect for stir-fries and salads.

Pro Tips for Maintaining Your Nakiri

To keep your blade performing at its best, follow these simple rules:

Avoid Bones: Nakiri knives are thin and delicate. Never use them on meat bones or frozen foods.
Hand Wash Only: Always hand wash your knife with mild soap and dry it immediately to prevent rust, especially if using Blue Steel or VG10.
Regular Honing: Use a high-quality whetstone to maintain that razor-sharp edge.

Why Choose a Supo Nakiri Knife?

At Supo Knife, we combine traditional Japanese craftsmanship with modern ergonomic designs. Whether you are a home cook or a professional chef, our Nakiri knives are balanced to reduce wrist fatigue during long prep sessions.