Collection: Nakiri

Nakiri knives – Japanese vegetable knives

Have you ever watched a chef chop vegetables? You have probably wondered how they get such even, thin slices. The secret is the Japanese Nakiri knife. When you cut food with a Nakiri knife, the vitamins and nutrients stay in the pan instead of spilling onto your cutting board. The Nakiri knife is also great for chopping vegetables and portioning boneless meats. This knife is great for cutting hard vegetables.
Nakiri-bōchō (from Japanese – a knife for cutting greens) is a Japanese knife used for cutting vegetables. This knife has a rectangular shape, no tip, and a straight or slightly curved cutting edge. The Nakiri knife's history began in the 17th century. At that time, it was one of only two basic knives used in Japanese cuisine. The second vegetable knife, called a debba, was used for meat and fish. In ancient Japan, the Nakiri knife was used for many things. Today, it is not used to cut meat, especially meat with bones. The length of the blade depends on the model. In our store, you can choose a blade length from 16.5 centimeters to 18 centimeters.

A vegetable knife, like a cleaver

The Nakiri knife is like the popular cleaver. It has a rectangular blade with a flat edge, but its blade is much thinner. Nakiri kitchen knives are also much lighter than cleavers. Cleavers are great for portioning meat. They can even handle bones and cartilage. Nakiri knives, on the other hand, are designed for cutting even and thin slices. People who aren't used to using a Nakiri knife sometimes try to use it like a cleaver, cutting meat with bones. But you shouldn't use it like this, because it might crack or break.
The Usuba knife is very similar to the Nakiri knife, but there is one key difference. Nakiri knives can be sharpened on both sides, while Usuba knives are only sharpened on one side. The Usuba lets you cut slices that are even thinner than the Nakiri, but it's harder to use. So, it's mostly used by professionals. The Nakiri knife is more popular among chefs in Europe and America than the Usuba vegetable knife. It is also suitable for novice cooks.

Nakiri Knife

A Nakiri knife lets you cut food very evenly. This is because when you move the knife blade up and down, the whole blade touches the cutting board. This makes it great for cutting even delicate vegetables without damaging them. Thicker, heavier kitchen knives can sometimes crush the vegetables being cut, making them look less appealing. The blade is straight, so you can cut all kinds of vegetables with it. The Nakiri knife is better at this than other types of knives. Nakiri knives are very good at cutting soft and hard fruits and vegetables. It's perfect for chopping since it's so thin and light. The blade is tall, which makes the knife easy to use. It can cut through large vegetables, like cabbage. The knife's shape makes it easy to move chopped vegetables from the cutting board to a wok or pot. It works great with root vegetables such as carrots, parsley root, or celery. You can also use the Nakiri knife to chop herbs and spices. This cleaver is great for cutting meat and chopping and shredding vegetables, no matter what size the blade and weight are.
This vegetable knife is especially good for cooking Far Eastern dishes.
The Nakiri knife lets you use different cutting techniques. You can cut long, thin strips (julienne), thin ribbons (chiffonade), fine dice (brunoise), or thin slices (paysanne). This vegetable knife works best when cutting up and down. This makes cutting more precise because it only goes in one direction. You don't need to cut back and forth when using this type of knife. Japanese Nakiri knives are designed for chopping vegetables. They work well in most cuisines around the world.
The Nakiri vegetable knife is great for both beginners and experts who want to cut their vegetables and fruits perfectly.
The Nakiri knife is great for all kinds of Asian dishes, especially when used with other Japanese kitchen knives. You can use it to quickly chop vegetables, for example for a wok. But it's not just for people who like Asian food. Nakiri knives are great for anyone who loves having a variety of knives. It lets you chop vegetables without losing important vitamins. The blades are cut precisely, so they don't crush the fruits and vegetables. This means that the juice doesn't spill onto the cutting board, but stays in the pieces of vegetables or fruit. This helps you keep more nutrients when you're cooking.

Nakiri Vegetable Knife – Overview

Nakiri kitchen knives look similar to cleavers. However, they have a much thinner blade, which is ideal for chopping even delicate vegetables without damaging them. The straight blade of the Nakiri knife allows you to cut in one motion all the way to the cutting board, without having to pull or push. This means that the cut is more precise because it only goes in one direction.
When using a Nakiri knife to cut vegetables and fruit, you need to follow a specific pattern. The Nakiri knife has a straight tip, making it very easy to use. When you cut, only move the knife up and down, not from side to side. Practice using a Nakiri knife, and you'll be able to easily cut up vegetables and fruits into perfect pieces. This is true for both beginners and experts.
All products in our store can be used with other utensils from the same series. A knife for cutting vegetables and fruits is one of the most important tools in any kitchen. Our collection includes knives that have very sharp blades and special handles that are designed to fit comfortably in your hand. With this equipment, you can do any kitchen task. The Nakiri vegetable knife is a famous Japanese knife. In Japan, there's a long-standing tradition of making unique blades. They have different blades for cutting meat, fish, chopping vegetables, and shredding fruit.
In our store, you will find traditional Japanese Nakiri knives. Many chefs are happy with this product.