Santoku vs. Nakiri: What’s the Difference and Which One Do You Really Need?

If you’ve spent any time browsing Japanese knives, you’ve likely come across two names again and again: Santoku and Nakiri. They look similar at first glance—flat profiles, rectangular silhouettes— but they’re designed for different purposes.

Understanding the difference helps you choose the right knife for how you actually cook—without buying a blade that doesn’t match your habits.

What Is a Santoku Knife?

The word santoku is often translated as “three virtues,” referring to versatility across meat, fish, and vegetables.

A Santoku is commonly thought of as a Japanese counterpart to a Western chef’s knife, with a few key distinctions:

• Shorter blade (often 6–7 inches)
• Flatter edge with a gentle curve
• Slightly rounded tip (a “sheepsfoot” style)

Because of this shape, Santoku knives excel at:

• Precise slicing
• Push cutting
• Everyday prep across many ingredients

If your goal is one knife that can carry most of your prep, you may find that a classic all-purpose knife does the job without needing a specialized profile.

What Is a Nakiri Knife?

The Nakiri is a vegetable-first knife, designed for home kitchens where produce prep is constant. Its geometry is what makes it feel so satisfying.

Unlike the Santoku, a Nakiri typically has:

• A completely flat edge
• A squared-off tip
• A taller blade for easy scooping and knuckle clearance

Nakiri knives are ideal for:

• Chopping vegetables cleanly through the board
• Consistent, straight-down cuts
• High-volume prep of produce

Santoku vs. Nakiri: Key Differences

Feature	Santoku	Nakiri
Primary use	All-purpose	Vegetables
Blade shape	Slight curve	Completely flat
Tip	Rounded	Square
Cutting motion	Push + slight rock	Straight up-and-down
Versatility	High	Specialized

Do You Actually Need a Santoku or Nakiri?

For most home cooks, it comes down to how you cook day to day:

• If you want one knife for most tasks, a Santoku profile can make sense.
• If you prep vegetables constantly and love a clean, rhythmic chop, a Nakiri can be a joy.

But many cooks don’t actually need a specialized blade. What matters most is a knife that’s:

• Sharp
• Balanced
• Comfortable in the hand
• Reliable for everyday use

A Practical Alternative for Home Kitchens

In many kitchens, an 8-inch chef’s knife is the most practical “do-it-all” option: enough flat edge for vegetables, enough curve for herbs and proteins, and flexibility across cuisines.

If you’re looking for one knife you’ll reach for daily, start here: SEKKIN Chef’s Knife.

And if your prep leans smaller—citrus, garlic, shallots, quick board work—this is the perfect complement: SEKKIN Paring Knife.

For the in-between tasks (and the knife people tend to use more than they expect), consider: SEKKIN Utility Knife.

The Takeaway

Santoku and Nakiri knives each have a clear purpose rooted in Japanese culinary tradition. Understanding those purposes helps you choose a blade that fits your cooking style—and avoid buying something that looks good on a list but doesn’t live on your board.

At the end of the day, the best knife is the one that encourages you to cook more, feels intuitive in your hand, and makes prep feel easier—not precious.

Explore the full SEKKIN lineup here: SEKKIN Knives.