PAUDIN Nakiri Knife Review: The Vegetable Knife That Changes How You Prep
Most home cooks use a chef’s knife for everything. It works, but it was not designed for the repetitive vertical chopping that vegetable prep demands. The Nakiri was. Its flat edge contacts the board completely on every cut, which eliminates the rocking motion and the accordion effect where slices stay connected at the bottom. David K. Clarke described this directly: it lets you push-cut vegetables without that annoying effect where slices stay connected.
- ALL-PURPOSE NAKIRI KNIFE: The classic 7 inch kitchen knife is flexible for all kinds of heavy duty preps, like slicing, …
- ULTRA SHARP EDGE: The blade of PAUDIN cleavers is made of 5Cr15Mov stainless steel (not real Damascus) with 56+ hardness…
- ERGONOMIC HANDLE: The ergonomics shape perfect balances the handle and the thin blade at the pinch point, ensures the ea…
The PAUDIN version holds the #1 position in Usuba and Nakiri Knives on Amazon with 4,533 ratings at 4.7 out of 5 and 2,000+ monthly sales.
Out-of-the-Box Sharpness
The most consistent comment across reviews is that this knife arrives sharp. Barbara Schellhorn sliced a tomato first and got slices thinner than tissue paper. Bubba Pearson used it on a large butternut squash standing upright and cut through it with relative ease, something he could not do with a chef’s knife costing six times more. Catherine Higbee compared it to her Henckels knives and said it far surpasses any of them.
Casper bought it out of curiosity despite owning multiple high-end Japanese knives. After six months of use, he reports the blade is still razor sharp. He has since bought several more as housewarming gifts.
The Flat Edge in Practice
The 7-inch blade height has a secondary use that several buyers discovered. David K. Clarke noted the blade height makes it a great scoop to transfer chopped food from the board directly to the pan. Leah Purtee found it gives more control than a chef’s knife for cutting thin slices or chopping things fine. Laura Kelley uses it as her go-to knife for vegetables, chicken wings, and anything that needs dicing.
Handle and Balance
The Pakkawood handle is the point where reviews split slightly. Chris Mrosko uses this knife every single day alongside another PAUDIN knife and finds the weight and comfort excellent. Vanbenner noted the handle is not machined with precision but considers it well worth the price for home meal prep. R. Surber specifically called out the length as adding to the enjoyment and found it well balanced.
The Dishwasher Warning
This comes up in nearly every detailed review and is not optional. The Pakkawood handle and high-carbon steel combination requires hand washing and immediate drying. David K. Clarke, Chris Mrosko, and Bubba Pearson all mention this explicitly. Moisture exposure is the most likely cause of any reported edge or handle issues. The knife rewards proper care and punishes neglect.
The One Inconsistency
A small number of buyers received units that were less sharp than expected. Cheryl received a dull unit but updated her review after PAUDIN sent a replacement within two days. Dern had a similar experience and was equally impressed by the company’s response time. The warranty and customer service appear to be a genuine strength when the rare quality control issue occurs.
Who Should Buy This
Brad calls it his new favorite knife and describes vegetable prep as a zen-like pleasure. Thomaswm bought one for himself and a second as a gift. For home cooks who process large volumes of vegetables regularly, the flat Nakiri geometry reduces fatigue and produces more consistent cuts than a rocking chef’s knife motion. At this price point, it is the most accessible way to try the Nakiri style without committing to a premium blade.
