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MITSUMOTO SAKARI Nakiri 7-Inch Review: Can a Budget Japanese Knife Actually Cut?

After testing the MITSUMOTO SAKARI Nakiri for 6 weeks, we pit its hand-forged 9CR18MOV blade against real vegetables to find out if the $50 price tag holds up.

By Nina Cho
MITSUMOTO SAKARI Nakiri 7-Inch Review: Can a Budget Japanese Knife Actually Cut?

Pros and cons

Pros

  • Thin blade geometry makes vegetable slicing effortless and precise
  • 3-layer 9CR18MOV steel sharpens quickly on whetstones and holds an edge for weeks
  • Octagonal rosewood handle guides proper pinch grip and reduces wrist fatigue
  • Hand-forged hammered texture gives real aesthetic character at a low price
  • Nitrogen-treated steel resists corrosion better than standard high carbon knives

Cons

  • Thin edge chips on frozen vegetables — not a task for this knife
  • Blade discolored after acidic foods left unwashed — requires immediate drying
  • Tip deflects under heavy lateral pressure on hard squash stems

If you want a knife that makes chopping vegetables feel like a meditation, a good Nakiri gets you there. The MITSUMOTO SAKARI 7-inch claims hand-forged Japanese construction, 3-layer high carbon steel, and a rosewood handle — all for under $60. We put it through six weeks of daily kitchen use to see if it delivers.

Quick verdict

The MITSUMOTO SAKARI Nakiri punches well above its price. The 9CR18MOV blade sharpens easily and holds an edge through weeks of heavy vegetable prep. The octagonal rosewood handle is comfortable, and the hand-forged finish gives it real character. The tradeoffs are the thin edge chipping on frozen foods and a blade that needs more care than a western knife. Buy it if you want a dedicated vegetable knife without spending $150+.

Who is this for?

This Nakiri suits home cooks who love precision vegetable work — the kind of person who juliennes carrots for fun or spends Sunday meal prepping for the week. It's not a daily driver for meat or bone; it's a specialist. If you mainly cook Asian cuisine, meal prep in volume, or want a gift knife for a confident cook, this fits. If you want one knife to do everything — including prying open jars — look elsewhere.

Key features

3-layer 9CR18MOV high carbon steel

9CR18MOV is a mid-tier Japanese steel used in many budget-friendly imports. It's harder than German 4116 but softer than VG-10 or AUS-10. The 3-layer construction puts the harder steel at the edge and softer steel on the spine for a balance of sharpness and durability. In practice, it sharpens quickly on a whetstone and takes a hair-shaving edge without much effort. Vacuum cooling with nitrogen treatment adds corrosion resistance — important for a high carbon knife.

Japanese traditional hand forging

The knife carries a visible hammered texture along the blade, giving it the aesthetic of a hand-forged Japanese knife. The bevel is symmetric, which is standard for a Nakiri, and the blade geometry is thin from spine to edge. That thinness is what makes vegetable cutting feel effortless. The spine is slightly thicker near the heel, which adds some weight and durability without making the knife feel clunky.

Octagonal rosewood handle

Made from summer sourwood from Southeast Asia, the handle has a pronounced octagonal cross-section. That shape naturally guides your hand into a correct pinch grip — thumb and index finger on the blade just ahead of the handle. It reduces wrist fatigue during long prep sessions. The rosewood has a warm, slightly oily feel that grips well even with wet hands. No included bolster means the balance point sits just ahead of the handle, giving the blade enough heft to glide through dense vegetables.

Blade length and geometry

At 7 inches, the blade covers most vegetable prep tasks. The flat belly means you can rock chop, but the Nakiri design really shines when you use a push cut — slicing straight down with the full edge. The blade height gives knuckle clearance for tall stacks of vegetables. The edge is thin enough to slice a tomato cleanly without crushing the flesh.

Real-world performance

Over six weeks, this Nakiri handled a consistent rotation of tasks: daily onion and garlic prep, weekend carrot sticks and celery, weekly cabbage for coleslaw, and a marathon session of butternut squash and sweet potato for a meal prep Sunday. The blade sliced through firm carrots with a satisfying crunch and minimal resistance. Onions shed into thin half-moons cleanly. The thin edge glides through cabbage without the crushing, tearing feel of a dull western chef knife.

Re-sharpening came up once mid-way through testing, using a 1000/3000 grit combination whetstone. It took about 12 minutes to bring the edge back to hair-shaving sharpness — faster than expected for a budget knife. The steel responds well to whetstone sharpening rather than requiring a coarse carbide rod, which is good news if you're willing to maintain it properly.

Where it struggled: frozen vegetables cracked the thin edge on one occasion, and cutting through a butternut squash stem required more force than I'd like, causing slight deflection near the tip. The blade also developed some light discoloration on the flat after cutting acidic tomatoes and leaving it to air dry one night. High carbon steel demands drying after washing.

Pros and cons

See the structured pros and cons below the article, including the verdict on edge retention, handle comfort, and where this knife has limits.

Verdict & price check

At its price point, the MITSUMOTO SAKARI Nakiri is a strong entry point into Japanese-style vegetable knives. The hand-forged aesthetic, comfortable rosewood handle, and easy sharpening make it a solid choice for home cooks who want precision without a premium investment. Give it proper care — hand wash, dry immediately, hone regularly — and it will hold up for years. Check the latest price for the MITSUMOTO SAKARI Nakiri 7-Inch on Amazon.

Frequently asked questions

Is the MITSUMOTO SAKARI Nakiri good for cutting meat?
It's designed as a vegetable knife. The thin blade excels at vegetables — onions, carrots, cabbage, herbs — but it's not suited for meat with bone or frozen proteins. Use a santoku or western chef knife for meat tasks.
How do I sharpen the MITSUMOTO SAKARI Nakiri?
Use a whetstone. A 1000-grit stone brings it back to hair-shaving sharpness in about 12 minutes. Start with the 1000, finish with 3000 or 6000 for a clean edge. Avoid carbide sharpeners on the thin edge — they can over-grind and reduce blade life.
Does this Nakiri need special care?
Yes — it's high carbon steel. Hand wash with soap, dry immediately, and store in a knife block or on a magnetic strip. Don't leave it in the sink or let acidic foods sit on the blade. A light coat of food-grade mineral oil helps prevent discoloration during long storage.
Is the 7-inch blade long enough for larger vegetables?
For most vegetable prep, yes. A 7-inch blade comfortably handles carrots, zucchini, squash, and cabbage. For very large melons or whole pumpkins, a longer 8-inch or a larger chef knife gives more knuckle clearance. The 7-inch is ideal for countertop prep and fits most home kitchens comfortably.
How does 9CR18MOV steel compare to other Japanese knife steels?
9CR18MOV is a mid-tier Japanese steel. It's harder and sharper than German 4116 but softer than VG-10, AUS-10, or AEB-L. It balances edge retention and ease of sharpening well — a good choice for home cooks who want Japanese performance without advanced sharpening skills.

Final verdict

Ready to add the MITSUMOTO SAKARI Nakiri Chef Knife 7 inch - Hand Forged Japanese Kitchen Knives, 3-Layer 9CR18MOV High Carbon Steel, Rosewood Handle & Sandalwood Box to your kitchen? Use the link below for the latest Amazon price.

Check Price on Amazon
MITSUMOTO SAKARI Nakiri 7-Inch Review 2026 | KitchenSaver – Cookware, Knives & Appliance Deals