Wondering which knife to invest in between a nakiri and Gyuto knife? Then, you are on the right track to discovering which Japanese knife suits your kitchen needs better. While both knives are characterized as Japanese knives, each one has unique properties that allow them to stand out.
Undoubtedly, each knife guarantees to elevate your food prep process. Nonetheless, to choose the right kind, you have to figure out their differences and functions. Here’s our well thought-out guide into a detailed comparison of Nakiri vs Gyuto knives.
What Is a Nakiri Knife Used for?
A nakiri knife is primarily used for chopping, slicing, and dicing vegetables and fruits. However, depending on the model, you can also use a Nakiri knife to cut meat and meat bones. It features a broad, straight-edged blade with a square tip, like a mini Chinese cleaver.
What is a Gyuto Knife Used for?
A Gyuto knife is for cutting, chopping, dicing, and mincing meat, fish, vegetables, and fruits. Its functions resemble those of a western chef or kitchen knife. The Gyuto knife features a chef knife-like design, with a lighter, thinner, and sharper blade.
Wusthof Classic 7-inch Hollow Edge Nakiri Knife
The Wusthof Classic 7-inch Nakiri Knife strives on its excellent German craftsmanship while still adopting traditional Japanese knife-making techniques.
The knife is built from a single piece precision forged steel blade hardened to 58 Rockwell hardness level.
The knife goes through a laser-controlled precision sharpening process to give it exceptional sharpness and longer-lasting edge retention.
It is fitted with a classic triple-riveted black handle with the Wüsthof log. Its full bolster design enhances its balance and safety while the finger guards allow for safer use.
Yoshihiro VG10 8.25-inch Gyuto Chef Knife
If you want an authentic, exclusively produced Japanese kitchen knife, the Yoshihiro VG10 Gyuto Knife should be the ultimate investment.
The versatile hand-crafted knife features an impressive blade construction to boost its performance. Thanks to this design, the knife works for cooks and chefs of all levels, letting you do anything from dicing vegetables to slicing meat and carving roasted poultry.
The Gyuto knife features a 3-layer fabrication with a VG-10 stainless steel core with an HRD 60-level sharpness.
The outer layer of the blade features a 16-layer hammered steel with a unique style and incredible frictionless performance to prevent food from sticking to the blade.
Shun Cutlery Classic 6.5-inch Nakiri Knife
The Shun Cutlery Classic Nakiri Knife combines style and functionality to make it a worthy contender. The classic Japanese nakiri knife is fused with elegant handcrafted elements and high-quality materials.
The knife is fitted with a 6.5-inch blade fabricated using the famed proprietary Shun VG-MAX steel with 68 layers of clad Damascus stainless steel.
In turn, the blade boasts a high tensile, ultra sharp, and edge retaining finish. Moreover, the use of the Damascus stainless steel gives the Japanese knife incredible resistance to corrosion and stains.
On the other end of the knife is a clean handle made from Pakkawood to give you great user comfort and grip.
Miyabi 9-inch Gyuto Chef’s Knife
The Miyabi 9-inch Chef’s Knife adds style to any kitchen thanks to its distinctive Japanese craftsmanship and striking appearance.
The German-engineered, traditional Japanese gyuto knife is crafted using the most precious materials.
It features an innovative ice-hardened blade made with an SG2 micro carbide powdered steel core complemented by up to 100 layers of steel.
This fabrication gives the knife a robust finish while maintaining its stylish look, ultra sharpness, and impressive edge retention.
The knife is also adorned with Damascus patterns to add to its style and durability. On the other end is an equally striking Karelian birch handle that delivers ergonomic grip and comfort.
Dalstrong 6-inch Nakiri Vegetable Knife
The Dalstrong Nakiri Knife is built with versatility, allowing you to use it on vegetables, fruits, and other food items. The Japanese knife gets incredible functionality from its unrivaled scalpel-like sharp blade.
The blade is made from an AUS-10V vacuum-treated Japanese supper steel core, giving it a powerful Rockwell hardness level of 62+.
The core is complemented by 66 layers of premium high carbon stainless steel layers to boost its strength, stain resistance, and durability further.
The knife is even adorned with stunning Dalstrong tsunami rose genuine Damascus layers to give it more edge to its style and design.
It is finished with a premium military-grade G-10 engineered handle, hand polished to give you great hygiene, superior control, agility, and a natural pinch grip
Tojiro DP 8-inch Gyuto Chef Knife
If you are looking for a more budget-friendly option without compromising the quality, Tojiro DP 8-inch Gyuto Knife is the perfect selection.
While the knife comes at a reasonable price tag, it integrates premium fabrication and superior craftsmanship, to resemble a premium high hand handcrafted knife. The Japanese chef knife features a unique three-layer core construction from cobalt alloy steel (VG10).
The inner core is reinforced by a 13-chrome stainless steel outer layer for extra strength, corrosion resistance, and edge retention.
The full tang knife also integrates a reinforced laminated handle for better hygiene and grip, while its stainless steel bolster allows for even better balance and safety.
Similarities Between Nakiri vs Gyuto Knife
While Nakiri and Gyuto knives have differences, they also have similarities. The main similarities between a nakiri and a Gyuto knife are that they can all be used for chopping, dicing, slicing, and mincing vegetables and fruits.
While the shapes of their blade differ, both knives integrate the traditional Japanese knife crafting qualities. They each are fitted with lightweight and thin blades to give them excellent sharpness and edge retention.
Main Differences Between Nakiri vs Gyuto Knife
Here are the main differences between the two Japanese knives;
Generally, a Gyuto knife features a chef knife design which allows it to execute its multipurpose functions.
On the other hand, a nakiri resembles a mini Chinese cleaver with a rectangular blade to make it great for its vegetable-cutting functionality. However, it also has a nimble and precise design for easy execution of its tasks.
Purpose of Use
A nakiri knife is primarily designed for cutting vegetables and fruits. This is evident in its rectangular, lightweight, and delicate blade.
On the other hand, a Gyuto knife features an all-purpose functionality, allowing you to use it for chopping, slicing, mincing, dicing, and carving. You can use a nakiri knife on meat, fish, vegetables, and fruits.
Gyuto and nakiri knives have slightly varying blade lengths. A nakiri knife typically measures about 5 inches to 7 inches long to make it easier to handle.
A Gyuto knife is fitted with a blade that measures anywhere between 5 inches and 14 inches.
A Gyuto knife is designed with a flat blade with a round shape towards its pointy tip. It is usually sharpened to a 45-degree angle.
Similar to a Chinese cleaver, the nakiri knife features a flat blade with a long, thin, and rectangular shape.
Therefore, it lacks a pointy tip. Ideally, the nakiri knife should be sharpened to an 18 to 20-degree angle.
Gyuto and nakiri knives are usually priced around the same range. However, the actual pricing may vary based on the model, quality, size, and even choice of materials.
A good quality model can start at $50 and some premium models that might be available up to $200.
How Comfortable Is It to Use
Both nakiri and Gyuto knives offer great comfort when designed properly. Some Gyuto knives are designed with bolsters that offer better safety and knuckle clearance.
On the other hand, the typical rectangular nakiri knife blade offers better knuckle clearance, allowing for more comfort.
Should You Buy Nakiri or Gyuto Knife?
A nakiri and Gyuto knife offers great functionality in the kitchen based on the purpose each serves.
Therefore, it would be unrealistic to compare them. Instead, you simply have to decide what the purpose of the knife would be.
If you’re looking for the ideal knife for vegetable prep, you can’t go wrong with a nakiri knife. On the other hand, if you want a versatile knife, similar to a western chef’s knife, the Gyuto knife you should choose.
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