The Japanese Nakiri knife is a must-have for vegetable cutting. Its straight, thin blade allows for clean cuts without crushing the food. But even the best steels eventually lose their sharpness.
Fortunately, with the right techniques and tools, you can restore your Nakiri to its original efficiency.
In this 2025 guide, you will learn:
Why to regularly sharpen a Nakiri,
Which tools to prioritize (water stones, accessories),
The step-by-step sharpening method,
Errors to avoid and good maintenance practices.
Why regularly sharpen a Japanese Nakiri knife?
The specifics of the Nakiri
The Nakiri is designed to excel in vegetable cutting. Forged from Japanese steel (often Damascus or VG10), it combines finesse and hardness. This hardness allows it to maintain sharpness longer, but it requires precise sharpening.
Impact of poor sharpening
Incorrect sharpening can:
Cause micro-cracks,
Unbalance the blade,
Reduce the knife's lifespan.
Result: less cutting comfort and premature wear.
Which tools to use to sharpen a Japanese Nakiri knife?
Japanese water stones
This is the most suitable and respectful method for Japanese blades:
Grain 1000: restores the edge,
Grain 3000: refines and smooths,
Grain 6000 to 8000: polishes for a razor-sharp cut.
The ideal angle for a Nakiri
A Nakiri knife is sharpened with an angle between 12° and 15°. This precise angle allows for a clean and regular cut.
Useful accessories
Angle guide to maintain the correct inclination,
Ceramic honing rod for light maintenance,
Finishing leather to polish the edge and remove burrs.
Step-by-step tutorial: sharpening a Japanese Nakiri knife
1. Prepare the stone and the blade
Soak the whetstone for 10 to 15 minutes,
Place the stone on a stable support,
Clean the blade and keep it slightly damp.
2. Perform the sharpening strokes
Place the blade on the stone at an angle of 12° to 15°,
Slide from the base to the tip in regular strokes,
Start with grit 1000, then 3000, then 6000/8000,
Alternate sides to maintain a balanced edge.
3. Remove the burr and test the edge
Gently pass the blade over leather or a thick cloth,
Test the edge on a sheet of paper: the cut should be smooth.
Common mistakes to avoid
Using a classic steel honing rod,
Changing angle during sharpening,
Applying excessive pressure on the stone,
Sharpening too often, which unnecessarily wears down the blade.
Maintenance after sharpening
Thoroughly dry the knife,
Store the Nakiri in a sheath, box, or magnetic block,
Avoid prolonged contact with moisture,
Use suitable boards made of soft wood or bamboo.
What is the difference between sharpening and honing a Nakiri knife?
Sharpening involves recreating a sharp edge by removing material, while honing means realigning the existing edge. A Nakiri requires both depending on usage frequency.
Can an electric sharpener be used for a Nakiri knife?
No. Standard electric sharpeners are designed for Western angles (20°-22°). They risk damaging the fine angle of a Nakiri (12°-15°).
What signs indicate a Nakiri needs sharpening?
The knife crushes vegetables,
It slips on tomato skin,
It fails the paper test,
Cutting requires more effort.
How much does a suitable whetstone for a Nakiri cost?
Entry-level: 30 to 50 €,
Mid-range: 60 to 100 €,
High-end: 120 € and more.
Is it possible to have a Nakiri sharpened by a professional?
Yes, provided you choose a cutler or workshop specializing in Japanese blades. Fast electric wheels are not recommended.
Which cutting board preserves the edge of a Nakiri?
Soft wood or bamboo boards extend the edge's lifespan. Glass, marble, or ceramic boards quickly damage the blade.
Should a Nakiri blade be oiled after sharpening?
Carbon steel blades must be protected with a thin layer of food-grade oil (camellia oil). Stainless steels do not require it.
What is the difference between sharpening a Nakiri and a Santoku?
The Nakiri, designed for vegetables, requires a more consistent and precise angle than the more versatile Santoku. Both require suitable stones, but the sharpening technique for the Nakiri is more demanding.
