The Nakiri knife is a specialized Japanese knife designed specifically for chopping, slicing, and dicing vegetables. Known for its distinctive rectangular blade and straight edge, the Nakiri is an essential tool for any kitchen focused on plant-based cooking.
Suitable for both home cooks and professional chefs. The Nakiri knife is a must-have for anyone who regularly prepares vegetables.The double bevel edge makes the Nakiri easy to use for both right-handed and left-handed cooks. The straight blade also reduces the risk of rocking, making it safer for beginners.
Blade
Blade Shape: The Nakiri knife has a straight, rectangular blade with a flat edge. This design is optimized for chopping vegetables with an up-and-down motion.
Length: The blade length typically ranges from 160mm to 180mm, making it ideal for handling a variety of vegetables, from small herbs to larger produce.
Edge: The Nakiri features a double bevel edge (ryoba), meaning it is sharpened on both sides. This allows for precise, clean cuts through vegetables without splitting or cracking.
Material: Nakiri knives are commonly made from high-carbon steel, stainless steel, or layered Damascus steel. Each material offers different benefits in terms of sharpness, edge retention, and maintenance.
Used For
Chopping Vegetables: The flat edge of the Nakiri is perfect for chopping vegetables. The straight blade allows for full contact with the cutting board, ensuring even cuts.
Slicing and Dicing: The Nakiri excels at slicing and dicing vegetables with precision. Its sharp edge and straight blade make it easy to achieve uniform slices and cubes.
Mincing Herbs: The broad, flat blade is ideal for mincing herbs and leafy greens. The knife’s design allows for quick and efficient chopping.
Delicate Work: The thin blade of the Nakiri is excellent for delicate work, such as slicing soft vegetables like tomatoes or eggplants without crushing them.