Buy a santoku if you want one knife that handles vegetables, boneless meat and fish. Buy a nakiri if most of what you cut is vegetables and you already own a chef’s knife for everything else. Both are Japanese, both are about 7 inches long, and both chop with a straight up-and-down motion, so the choice comes down to one thing: whether you need a tip.
Nakiri vs Santoku: The Short Version
| Feature | Nakiri | Santoku |
|---|---|---|
| Blade shape | Rectangular, like a slim cleaver | Wide, with a rounded spine that drops to the tip |
| Tip | Square, no point | Blunt point (sheepsfoot style) |
| Edge | Completely flat | Mostly flat, slight curve near the tip |
| Typical length | 5.5 to 7 inches | 5 to 7 inches |
| Main motion | Push cut and straight chop | Push cut, chop and short slices |
| Best at | Vegetables, especially long or round ones | Vegetables, boneless meat, fish |
| Weak at | Meat, piercing, fine tip work | Rocking cuts, long slices through roasts |
My Top Nakiri and Santoku Picks
If you’re only buying one of the two, this is where I’d start. The Genesis santoku is forged, has one of the grippiest handles in its class, and covers vegetables, chicken breasts and fish fillets without fuss.
The same handle and German steel as the santoku above, shaped for vegetables. Buying the two from one line is the cleanest way to feel the difference in shape for yourself.
Wüsthof forges this santoku in Germany from a single piece of steel, then adds alternating hollows so slices don’t cling. It’s the santoku I’d buy to last decades.
The nakiri twin of the Wüsthof santoku: same length, same hollow edge, same Classic handle. Wüsthof grinds it thinner than a cleaver, so it moves through carrots and cabbage cleanly.
What Is a Nakiri?
The nakiri is Japan’s dedicated vegetable knife, with a rectangular blade and a completely flat edge. The name roughly means “knife for cutting greens.” Because the edge is flat from heel to tip, the whole blade meets the board at once, so a single push cuts cleanly through a carrot, leek or cucumber without leaving slices joined at the bottom.
Home nakiri are double beveled, sharpened on both sides, which makes them easy to use for both hands. The single-bevel professional version is called an usuba; I explain the difference in my nakiri vs usuba comparison.
What Is a Santoku?
A santoku is a Japanese all-purpose knife that became popular in Japanese homes in the 20th century. Its name is usually translated as “three virtues,” often explained as slicing, dicing and mincing, or as meat, fish and vegetables. The blade is wide like a nakiri, but the spine curves down to a blunt point, and the edge rises slightly near the tip.
That small point is what makes the santoku more versatile. You can use it to score a pork loin, trim chicken or open a pepper. If you’re comparing a santoku with a Western knife instead, read my santoku vs chef’s knife guide.
The Real Differences
The tip decides versatility
The santoku’s point is the biggest practical difference. It lets you pierce, score and do fine work at the front of the blade. The nakiri’s square front has no point at all, which makes it safer to swing around a busy board but useless for anything that needs a tip.
A flatter edge means cleaner vegetable cuts
The nakiri wins on pure vegetable work. Its edge is dead flat, so every chop goes all the way through. A santoku is nearly flat but curves up at the front, so the tip section can leave the odd slice attached when you chop quickly.
Neither likes a rocking motion
Both knives are built for push cuts and straight chopping, not the rocking motion many cooks use with a Western chef’s knife. If you mince herbs by rocking, you’ll find both feel awkward at first, the nakiri more so.
Meat and fish favor the santoku
A santoku slices boneless meat and fish well, thanks to its point and slight curve. A nakiri can slice a boneless chicken breast, but it isn’t made for it, and it has nothing to start a cut with. Neither should go near bones or frozen food.
Feel in the hand
The two weigh much the same at the same length. The nakiri feels more blade-heavy because its height runs all the way to the end, while the santoku feels a touch nimbler at the front.
Which One Should You Buy?
Choose a santoku if it will be your main knife
If you want one Japanese-style knife for daily cooking, choose the santoku. It covers vegetables nearly as well as a nakiri and handles meat and fish too.
Choose a nakiri if vegetables dominate
If vegetables fill most of your plate, or you eat little or no meat, and already own a chef’s knife or gyuto, add a nakiri. It does one job better than anything else on the board, and my best nakiri knife guide covers the options at every price.
Choose a gyuto if you want only one Japanese knife
Here’s the honest caveat. If you can own only one Japanese knife and you cook a bit of everything, a gyuto (Japanese chef’s knife) is more versatile than either, because its longer blade and sharper point slice roasts and fish better. My best gyuto knife guide covers that route.
Or own both
Plenty of cooks keep a santoku for general prep and a nakiri for big vegetable sessions. If that’s you, buy them from the same line so they share a handle and sharpening routine, which is why my picks below come in pairs.
The Matched Pairs I Recommend
Each pair below shares the same steel, handle and length, so the only thing you’re choosing between is shape. The Mercer pair is the low-cost way in; the Wüsthof pair is the buy-it-once option.
1. Mercer Culinary Genesis 7″ Santoku: Best Value Santoku
Who it’s for: cooks who want a dependable, low-cost santoku as their everyday knife.
Mercer’s Genesis line is a forged value range, and its handle is the standout: Mercer says it gives a non-slip grip even with wet hands, which matters on a wide knife you’ll often use to scoop food off the board. The blade is high-carbon German steel with a taper-ground edge, so it’s tough and easy to hone back when it dulls.
It isn’t as thin or as keen as a Japanese-made santoku, and the plain black handle won’t win any beauty contests. But for everyday chopping, dicing and slicing, it does everything you need for very little money.
Key specs
- Blade: 7″, precision forged, taper-ground edge
- Steel: high-carbon German steel
- Handle: ergonomic, non-slip (per Mercer)
- Care: hand wash only
Pros
- Grippy handle, even when wet
- Tough, forgiving German steel
Cons
- Thicker and less keen than Japanese-made santoku
- Plain looks
My verdict: the santoku I’d buy for a first kitchen. Spend more only if you want a forged heirloom like the Wüsthof.
2. Mercer Culinary Genesis 7″ Nakiri: Best Value Nakiri
Who it’s for: vegetable-heavy cooks who want to add a nakiri without spending much, especially next to the Genesis santoku.
This is the same Genesis recipe in a nakiri shape: forged high-carbon German steel, a taper-ground edge and the same grippy handle. If you buy it alongside the santoku above, you’ll have two knives that feel identical in the hand, and you’ll quickly learn which shape you reach for more.
Being German steel, it’s tougher and less likely to chip than a Japanese nakiri, but it won’t make the ultra-thin slices a hard Japanese edge can. It’s also the nakiri I named in my best kitchen knives under $100 guide, as the easy add-on to a chef’s knife.
Key specs
- Blade: 7″, precision forged, taper-ground edge
- Steel: high-carbon German steel
- Handle: ergonomic, non-slip (per Mercer)
- Care: hand wash only
Pros
- Matches the Genesis santoku exactly
- Forgiving steel for beginners
Cons
- Not as thin as Japanese-made nakiri
- Needs regular honing
My verdict: a smart, cheap way to find out whether a nakiri earns a place in your kitchen.
3. Wüsthof Classic 7″ Hollow Edge Santoku: Best Premium Santoku
Who it’s for: cooks who want a santoku they’ll never need to replace.
Wüsthof forges this santoku’s blade, bolster and tang as one piece of high-carbon stainless in Germany, and fits it with the Classic line’s tough polypropylene handle and three rivets. The alternating hollows on each side of the blade keep sliced potatoes and cucumbers from sticking.
It’s a German take on a Japanese shape, so expect a sturdy, forgiving edge rather than the razor feel of hard Japanese steel. I’ve covered the brand’s strengths and weak spots in my Wüsthof knives review. The main reservation is weight: it feels more substantial than most Japanese-made santoku.
Key specs
- Blade: 7″, alternating hollow edge
- Construction: blade, bolster and tang forged as one piece
- Steel: high-carbon stainless
- Handle: polypropylene, full tang, three rivets
- Made in Germany
Pros
- Built to last for decades
- Hollows reduce sticking
Cons
- Heavier than Japanese-made santoku
- Bolster makes full-length sharpening a little harder
My verdict: the buy-it-once santoku. If you prefer a light, thin blade, look at a Japanese-made one instead.
4. Wüsthof Classic 7″ Hollow Edge Nakiri: Best Premium Nakiri
Who it’s for: cooks who want a premium nakiri that matches a Wüsthof santoku or an existing Classic block.
Wüsthof describes this nakiri as thinner than a traditional cleaver, with a long, straight edge and a 10-degree cutting angle. It’s forged and tempered to 58 HRC, the same as the rest of the Classic line, and has the same hollow edge as the santoku above, so the pair feels like a set.
It’s a heavier nakiri than the Japanese ones, which helps it push through dense squash and cabbage. It also costs more than many Japanese-made nakiri, so I’d buy it mainly if you already like Wüsthof Classic or want the matching pair.
Key specs
- Blade: 7″, hollow edge, 10-degree cutting angle (per Wüsthof)
- Steel: high-carbon stainless, 58 HRC
- Handle: synthetic polypropylene, full tang, three rivets
- Made in Solingen, Germany; limited lifetime warranty
Pros
- Matches the Classic santoku and block
- Weight helps with dense vegetables
Cons
- Expensive for a vegetable knife
- Heavier than Japanese nakiri
My verdict: the nakiri for Wüsthof fans and matched-pair buyers. Everyone else has cheaper Japanese options.
FAQ
Is a nakiri or santoku better for vegetables?
A nakiri is slightly better for pure vegetable work because its edge is completely flat, so every chop cuts all the way through. A santoku comes close and also handles meat and fish.
Can a santoku replace a nakiri?
For most home cooks, yes. A santoku does nearly everything a nakiri does with vegetables. A nakiri is worth adding only if you prep large amounts of vegetables often.
Can you use a nakiri for meat?
You can slice boneless meat with a nakiri, but it’s awkward because there’s no tip. Never use it on bones or frozen food, which can chip the edge.
Which is easier for beginners?
The santoku. It’s more versatile, so you’ll use it more and learn faster. Its shape is also closer to the chef’s knives most people grew up with.
Are nakiri and santoku good for left-handed cooks?
Yes, when they’re double beveled, like every knife on this page. Avoid single-bevel versions unless they’re made for left-handers.
Final Verdict
For most cooks, a santoku is the better first buy, and the Mercer Genesis Santoku is an inexpensive way to get a good one. Add the matching Mercer Genesis Nakiri if vegetables are the bulk of your cooking, or go for the Wüsthof Classic pair if you want knives that last a lifetime.
Still weighing up Japanese styles? My guide to the best Japanese knife sets shows how a nakiri or santoku fits into a small set.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.