Milk Street Nakiri Knife Review: Worth It? (November 2026)
The Milk Street Nakiri is a compact vegetable knife with a 6.75-inch blade and textured handle. It suits everyday chopping and slicing if you want a shorter blade, but it needs hand washing and prompt drying.
On this page (6 sections)
The Milk Street Nakiri is a compact vegetable knife for everyday chopping, slicing and dicing. Its 6.75-inch blade is shorter than many 7-inch nakiri knives, while its textured grip and tall blade are designed to support control during prep.
This review compares its stated features with two alternatives.
The Milk Street Nakiri knife at a glance
The Milk Street Nakiri stands out for its 6.75-inch blade, textured surface and dual-density polymer handle. It is a reasonable fit if you want a shorter vegetable knife and are comfortable washing and drying it by hand.
Milk Street 6.75-inch Nakiri Knife by Christopher: Best for controlled vegetable prep
- 6.75-inch blade
- 1.4116 German steel
- Dual-density polymer handle
- Hand wash and dry immediately
A shorter nakiri with a broad blade and textured grip for everyday chopping, slicing and dicing vegetables. Hand wash and dry it immediately after use.
Pros
- Short blade supports detail work and controlled slicing
- Textured blade is designed for ingredient release
- Textured dual-density handle is designed for a secure grip
Cons
- Requires hand washing and immediate drying
- The maker specifies sharpening at a 17-degree angle
Its 1.4116 German stainless steel blade has a 1.6 mm spine, according to Milk Street's product description. The brand says the embossed file pattern is intended to help ingredients release, and the 2-inch blade height acts as a finger shield while chopping.
Who is the Milk Street Nakiri best for?
It is best suited to cooks who regularly prep vegetables and prefer a shorter blade for control. The 6.75-inch length is intended to handle detail work as well as slicing vegetables of almost any size.
The handle may appeal if you prefer polymer over wood. Its dual-density construction pairs a hard base with a softer outer layer, and the pronounced texture is designed to maintain grip when wet or greasy.
Choose another style if you want one knife for more varied cutting motions. A nakiri is shaped around vegetable prep, while a chef's knife can cover a broader mix of kitchen tasks.
Our guide to types of kitchen knives explains how the main shapes differ.
How does the blade suit vegetable preparation?
The Milk Street's broad, plain-edge blade is made for chopping, slicing and dicing vegetables. Its 6.75-inch length gives you a little less reach than a 7-inch knife, which can be helpful when you want a more compact feel.
A nakiri's tall, straight-edged profile works well for repeated cuts through vegetables. The blade height also gives you room to guide the knife with your knuckles, while keeping fingers clear of the edge.
Milk Street describes its embossed file pattern as a way to reduce sticking and release cut ingredients. The pattern may be useful when slicing foods that cling to a smooth blade, but the maker's claim doesn't guarantee every ingredient will fall away cleanly.
The blade's stated 1.6 mm spine is relatively thin in the design description, which Milk Street connects to cleaner, easier knife work. It remains a vegetable knife, so choose a sturdier cleaver or another tool for tasks that call for striking through hard bones.
Does the shorter blade make it easier to control?
The 6.75-inch blade is a little shorter than the 7-inch alternatives here, and Milk Street positions that length for control and detail work. The difference is modest, so your comfort with the handle and blade height may matter as much as length.
A shorter blade can feel easier to place when trimming or making closely spaced cuts. It also gives you less cutting edge for long strokes through large vegetables, such as a wide cabbage or squash.
The handle's shape and texture are part of the control story. Milk Street uses a dual polymer core with a grippy finish, rather than the pakkawood handles on the HOSHANHO and PAUDIN options.
If you are comparing knife shapes, read Nakiri vs chef knife before deciding. A chef's knife has a curved edge suited to rocking cuts, while a nakiri's flatter profile is made for an up-and-down chopping motion.
How does it compare with other nakiri knives?
The Milk Street gives you a shorter blade and polymer handle, while both alternatives have 7-inch blades and pakkawood handles. The HOSHANHO specifies 10Cr15CoMoV high carbon stainless steel and a 15-degree edge angle; the PAUDIN uses 5Cr15MoV stainless steel.
| Knife | Blade length | Blade material | Handle | Distinguishing detail |
|---|---|---|---|---|
| Milk Street 6.75-inch Nakiri Knife by Christopher | 6.75 in | 1.4116 German stainless steel | Dual-density polymer | Embossed file pattern; 1.6 mm spine |
| HOSHANHO 7 Inch Nakiri Knife | 7 in | 10Cr15CoMoV high carbon stainless steel | Pakkawood | Stated 15-degree edge angle |
| PAUDIN Nakiri Knife | 7 in | 5Cr15MoV stainless steel | Pakkawood | Waved pattern; maker says it is not real Damascus |
The HOSHANHO is the closest alternative if you want a 7-inch blade and a specified edge angle. The PAUDIN is described for vegetables, meat and fruit, though a nakiri's blade shape may not be ideal for every task.
Browse best Japanese nakiri knife options if you want to compare more blade lengths and handle styles. For a set that includes this knife shape, see our guide to the best nakiri knife set.
What are the care requirements?
The Milk Street Nakiri needs hand washing and immediate drying after use. Milk Street specifically says not to put it in the dishwasher and recommends sharpening at a 17-degree angle.
For a different knife type, see how to sharpen steak knives.
Drying promptly is a simple habit that helps avoid staining. Don't leave the knife soaking in a sink or let it air-dry in a crowded rack where the edge may contact other utensils.
Use a sharpener that matches the knife's edge guidance. For a guided option, see how to use a tumbler knife sharpener.
If you use a honing rod, first learn how to use a knife sharpener rod and check that the method is suitable for this blade.
Milk Street describes the steel as corrosion resistant, but that doesn't remove the need for care. Stainless steel can still stain under poor storage or prolonged moisture, so keep the blade clean and dry.
Should you choose the Milk Street Nakiri?
Choose the Milk Street Nakiri if you want a shorter vegetable knife with a textured polymer grip. Its 6.75-inch blade is intended for both control and clean slicing, and the broad profile is designed to shield fingers during chopping.
Pick the HOSHANHO if a 7-inch blade and pakkawood handle suit you better. The PAUDIN is another 7-inch option described for a wider range of food prep, including meat and fruit.
A chef's knife may be a better single-knife choice if you want a tool for vegetables plus rocking cuts and general prep. Compare chef knives for chopping vegetables before settling on a blade shape.
The score reflects how well the stated specs and features fit this review's vegetable-prep focus. Our score weighs specs, features and buyer feedback against what you're shopping for.
Frequently asked questions
Is the Milk Street Nakiri good for everyday vegetables?
The Milk Street Nakiri is designed for chopping, slicing and dicing vegetables, with a 6.75-inch blade intended to balance detail work and clean slicing. Its broad blade is 2 inches tall, and the textured handle is designed to stay secure when wet or greasy.
Hand wash and dry it after each use.
What steel does the Milk Street Nakiri use?
The knife uses 1.4116 German stainless steel. Milk Street describes the steel as sharp and corrosion resistant, but those are maker claims rather than a guarantee of edge life in your kitchen.
Care still matters: wash by hand, dry immediately and sharpen at the maker's stated 17-degree angle.
How does the Milk Street Nakiri compare with a 7-inch nakiri?
The Milk Street blade is 6.75 inches, while the HOSHANHO and PAUDIN alternatives are 7 inches. That small length difference may matter if you want extra blade reach, while Milk Street's shorter blade is positioned for control and detail work.
Handle material also differs: polymer versus pakkawood.
Can I put the Milk Street Nakiri in the dishwasher?
No. Milk Street says to wash the Nakiri by hand and dry it immediately after each use to help prevent staining.
Keep it out of the dishwasher, and use a sharpening angle of 17 degrees when maintaining its edge.
Store it so the blade does not knock against other utensils.
