A sharp, well-balanced knife makes cooking quicker, safer and more enjoyable. Japanese kitchen knives are loved because every blade shape is built for a particular job. This guide compares the chef's knife, the nakiri and the cleaver, and covers the cutting board, care and sharpening.
The short answer
- A chef's knife is the all-rounder for meat, fish, vegetables and herbs.
- A nakiri is the vegetable specialist, with a flat edge for straight cuts.
- A cleaver does the heavy work, from chicken bones to hard squash.
- A cutting board completes the kit: stable, hygienic and easy to clean.
Most home cooks start with a chef's knife and add a nakiri later.
The chef's knife: one knife for almost everything
The chef's knife is the one you reach for most. Its curved belly lets you rock-chop, the tip does the fine work and the heel handles heavier jobs.
- Best for: slicing meat and fish, dicing onions and chopping herbs.
- Keep in mind: it is not made for bones or frozen food, which can chip the edge.
The Hi Nature® Japanese Chef Knife 20 cm has a Damascus-pattern stainless steel blade, an ergonomic wooden handle and a balance point right at the bolster.
The nakiri: the vegetable specialist
A nakiri has a flat, rectangular blade with no point. The whole edge touches the board on every cut, so slices come apart cleanly, and the tall blade keeps your knuckles clear.
- Best for: cabbage, onions, carrots, courgettes and herbs, in thin, even slices.
- Keep in mind: it has no tip for fine work and is not a knife for bones.
The Hi Nature® Nakiri Knife has a straight 17.7 cm carbon steel blade, a wave pattern that reduces friction and a Pakkawood handle. Want both shapes? The Hi Nature® Japanese Chef & Nakiri Knife Set pairs a chef's knife with a nakiri, both with Damascus-pattern stainless steel blades.
The cleaver: power for the heavy jobs
A chef's knife slices, a cleaver works with its weight. The heavy, wide blade does the work as it drops, and its flat side crushes garlic in one tap.
- Best for: portioning chicken, cutting through ribs and halving a butternut squash.
- Keep in mind: it is too heavy for fine slicing and needs a board that stays put.
The Hi Nature® Chef Cleaver has a wide stainless steel blade, a full-length tang, an ergonomic handle and a leather sheath.
The cutting board: where every cut ends
Every cut ends on the board, so it matters for hygiene and for your knives. Never cut on glass, marble or a ceramic plate: they blunt an edge quickly.
- Best for: keeping raw meat, vegetables and fruit apart, each on its own board.
- Keep in mind: lay a damp cloth underneath if the board slides.
The Hi Nature® Cutting Board is titanium-reinforced stainless steel with a non-porous, knife-friendly surface that does not absorb juices, odours or stains. It is PFAS-free and dishwasher safe, and comes as a single 34 x 23 cm board or a set of 3 sizes.
Chef's knife, nakiri and cleaver at a glance
- Blade shape: the chef's knife is curved with a tip, the nakiri flat and rectangular, the cleaver wide and heavy.
- Cutting motion: rocking with a chef's knife, straight push-cuts with a nakiri, chopping with a cleaver.
- Steel: the Hi Nature® chef's knife, cleaver and knife set are stainless steel; the single nakiri is carbon steel.
- Cleaning: wash all knives by hand. Only the cutting board goes in the dishwasher.
Which knife for which job?
- Dicing onions and chopping herbs: chef's knife or nakiri.
- Shredding cabbage and slicing carrots: nakiri.
- Slicing meat and fish: chef's knife.
- Portioning a chicken or halving a squash: cleaver.
- Crushing garlic and ginger: the flat side of a cleaver.
Care and sharpening: keep the edge keen
- Wash knives by hand straight after use and dry them immediately.
- Take extra care with carbon steel: left wet, it can discolour and rust.
- Hone the edge regularly and sharpen on a whetstone, holding the same shallow angle on every stroke.
- Store knives in their box, in a sheath or on a magnetic strip, never loose in a drawer.
Frequently asked questions
What is the difference between a chef's knife and a nakiri?
A chef's knife has a curved edge and a pointed tip, which makes it an all-rounder for meat, fish and vegetables. A nakiri has a flat edge and a rectangular blade, made for straight cuts through vegetables.
Which Japanese knife should I buy first?
Start with a chef's knife of about 20 cm: it handles most daily jobs. Add a nakiri if you cook a lot of vegetables, and a cleaver for bones and hard squash.
Can Japanese knives go in the dishwasher?
No. Heat, detergent and knocks are hard on a fine edge and on wooden handles. Wash by hand and dry straight away.
How often should I sharpen a kitchen knife?
That depends on how much you cook. Hone little and often; for most home cooks, sharpening on a whetstone a few times a year is enough.
Conclusion
There is no single best knife, only the right blade for the job. A chef's knife covers most daily cutting, a nakiri makes quick work of vegetables, a cleaver takes on bones and hard squash, and a good cutting board gives them a stable place to land. Wash them by hand and keep them sharp.
Related Products from Hi Nature®
Find the knife that fits the way you cook:
1. Japanese Chef Knife 20 cm
- View the product
- 20 cm Damascus-pattern stainless steel blade with an ergonomic wooden handle. Comes in a gift box. Not dishwasher safe.
2. Nakiri Knife
- View the product
- Straight 17.7 cm carbon steel blade with a wave pattern and a Pakkawood handle. Comes in a gift box.
3. Japanese Chef & Nakiri Knife Set
- View the product
- A chef's knife and a nakiri with Damascus-pattern stainless steel blades and ergonomic handles, in a luxury gift box.
4. Chef Cleaver
- View the product
- Heavy, wide stainless steel blade with an ergonomic handle and a leather sheath. Hand wash recommended.
5. Cutting Board
- View the product
- Titanium-reinforced stainless steel, non-porous and PFAS-free, with a hanging hook. Single board or set of 3. Dishwasher safe.