The chopping of vegetables is not a task that only the chefs or professional cooks can do. It is an ordinary everyday activity that happens in the kitchen of almost every household everyday and not solely in the kitchens of fancy restaurants. Any sharp knife can cut almost all the vegetables, but when you want to accomplish your work with perfection, then you need to have the right tool for the job, and that can be done with the nakiri knife. The Japanese have known this knife for a very long time now, as they consider it one of the best tools to do their work. The best thing about nakiri knives is that they are readily available in the market for anyone and everyone to purchase.
The nakiri knife has a long, flat blade which makes it very suitable for you to chop vegetables with, especially the long ones that can be chopped with a long single cut. Even some of the hard vegetables can be easily cut and squashed. The best nakiri knives are also known for being very good for julienning veggies. Often when you have a look at the shape of a nakiri knife, you will notice how your fingers can easily fit around the handle and you do not even have to fear busting your knuckles on the chopping board.
A dull knife is frustrating as it can damage the food you’re cutting and it can be dangerous. A dull knife may slip unexpectedly, but it is still sharp enough to cut through. If a knife is dull enough to “have to be sent for sharpening,” it has been dull for a long time and cannot be used. There is no reason to use a dull knife.
Buying a Nakiri knife will help you make very thin incisions. It has another name too, nakiri bocho, which literally means leaf cutter, which can be a Japanese version of a vegetable knife. Although it can be used as a knife, its main purpose is to give relaxation to you in fruits and vegetables such as ginseng, plump fruits, and hard-rooted plants. All components require various cutting-edge techniques. Nakiri knives are designed to perform these different tasks perfectly.
USES OF NAKIRI KNIVES:
The Nakiri knife is a classic Japanese knife with straight, symmetrical edges, and is most commonly used for slicing, dicing, and cutting vegetables. Its straight blade is its main characteristic, which favors a specific cutting style. Unlike a chef’s knife that uses a rocking motion, Nakiri is well suited for up and down motions, and is perfect for celery stalks, carrots, onions, leeks, zucchini, and eggplants. This knife is perfect for all your vegetable needs!
TIPS FOR USING THE NAKIRI KNIVES:
- When you are using a nakiri knife, only then cut an up and down movement. Keep the palm of your hand folded like a claw, gently touch the knuckles on the blade, and then slide the knife up and down in a straight cut. The knife will cut all the vegetables on the cutting board without additional force.
- Wash the nakiri knife immediately after using it, just as you wash the other knives after being used. If you will have to cut more vegetables later, then make sure to rinse the knife using a fresh kitchen towel before you place it aside.
- It is advised to avoid the attempt to cut frozen vegetables because it may lead to damaging or dulling of the blade.
- It is very important to use the knife correctly and take caution when trimming with it, even though the plan of using a nakiri knife significantly lowers the possibility of accidents. Make sure you have a comfortable and firm grip by maintaining your fingers curled below and utilizing your knuckles as a guide. Also keep in mind to maintain the sharpness of the blade because if it becomes dull, it will require greater pressure at the time of utilisation and may lead to accidents.
- Consider picking up a chopping board of fantastic quality so that you can constantly cut with the board on a level surface.
- Hold the Nakiri knife with your dominant hand, with the palm on the side, the index finger on the knife surface, and the remaining three fingers on the knife handle for a firm grip and precise control, providing a good grip as well as control.
- Like other sharp knives, you also wish to ensure you are familiar with the traction, so you are able to maintain control.
- Rubbing a thin layer of mineral oil on your nakiri knife is another step you can consider when you’re done using it. This provides a protective layer and prevents rust.
Shun Premier Nakiri Knife, 5.5 Inch Tsuchime Finished Blade, Wood Handle
Manufactured by Kai, the Premier Nakiri Knife is perfect for cutting thin and sharp vegetables and fruits. This dynamic knife has a 5.5-inch blade and can slide over delicate fruits like crunchy vegetables like tomatoes. Using layers of Damascus steel to increase strength, the hammer finish not only adds to the beauty of the knife, but also creates a hollow feature that reduces knife drag and helps in preventing food from sticking to the blade.The gorgeous Pakkawood handles in walnut finish are both sleek and stylish and the shape conforms to the palm of the hand and provides a secure and comfortable grip. The Shun logo is engraved on the end cap, making these knives look beautiful on the inside and outside of the holder. Incredibly thin and sharp blades, elegant finish details, built in the Japanese style famous for Shun, you know that your Premier series knives will be as powerful as your performance in the kitchen, and will be used by the next generations.
- Manufactured by Kai, sold by Shun, made of alloy steel
- Non-serrated blade-edge
- The dimensions are 12.63 x 2.4 x 0.78 inches, weighing 1.6 ounces.
- Hand washing recommended
- Limited lifetime warranty
Dalstrong Nakiri Vegetable Knife – 6″ – Shogun Series X – Japanese AUS-10V Super Steel – Damascus – Hammered Finish
Dalstrong nakiri vegetable knife is the ultimate culinary revolution, made with outstanding craftsmanship, cutting-edge breakthrough technology, available in the best material with a performance that looks good to you and to your wallet. The hand finished mirror polish and sharp scalpel like edge provides an unrivaled performance. It is made with cooled nitrogen, which enhances harness and flexibility and makes it resistant to corrosion. This nakiri vegetable knife features an ultra sharp AUS-10V- Vacuum Treated Japanese super steel cutting core at 62+ Rockwell hardness with edge retention and extraordinary performance.
- AUS-10V Japanese Super Steel Core, Rockwell Hardness 62+, Hammered Finish
- The dimensions are 11.18 x 2.32 x 0.09 inches, in size 6 inches
- Lifetime Warranty against defects
- 66 layers of premium high-carbon stainless steel layers ensure exceptional strength, durability and stain resistance.
- Ultra-premium G-10 handle is military grade with life-long durability
- 55mm blade width allows for improved knuckle clearance
- Renowned Dalstrong customer service
Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife
Each Yoshihiro knife is handmade by master craftsmen who have created a unique piece of art. The VG10 Hammered Damascus series has always been a perennial bestseller combining performance and beauty. This knife is appreciated for its ability to slice tubers to delicate tomatoes. This knife is equipped with a high-quality Western-style handle, which can extend to the entire handle of the knife, and is ergonomically welded by hand, perfect for use. The hammered texture of the blade eliminates friction and prevents food from sticking to the blade.
- The dimensions are 11.75 x 0.06 x 1.75 inches, weighing 6.6 ounces
- 3 Layer construction with a VG-10 Japanese stainless steel center core, HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening
- Premium Mahogany wood handle with a full tang for a well balanced construction and seamless use.
- Excellent for entry level chefs.
- Hand wash only and sharpen on quality whetstones
- Comes ready to use out of the box
- 100% handcrafted by skilled tradesmen in Japan, not mass produced
TUO Nakiri Knife 6.5 inch – Vegetable Cleaver Knife Asian Usuba Knife Asian Chef Knife
The 6.5-inch Osprey series Nakiri knife manufactured by TUO is designed with rounded corners, which is safer to use and prevents accidental injuries. The steel is precision processed by high-tech vacuum heat treatment and nitrogen low-temperature annealing, and the hardness reaches HRC 56±2. The sharp edges are carefully polished by professional craftsmen at 8-12 degrees to improve the sharpness. The handle of the Osprey series of knives is relatively large and round, which is suitable for people with larger hands.
These knife heads are relatively large, and the inclination of the connection between the blade and the handle is relatively smooth, which increases the overall stability and flexibility of the knife. The large, round handle design provides a comfortable environment for use. The sharp blade also keeps you from getting tired while cutting. TUO is committed to providing high-quality customer service and lifetime warranty service, please rest assured to buy and use. If you don’t know what to choose as a gift, try our TUO Osprey series knives. The packaging and materials are exquisite and suitable for gifting to family and friends.
- The dimensions are 14.37 x 5.16 x 2.2 inches, weighing 14.4 ounces, with size 6.5 inches
- Made of German DIN1.4116 stainless Steel
- Rounded corners for safe use
- Razor-sharp edge, pakkawood handle
- exquisite packaging and high-quality materials
- High-quality customer service and lifetime warranty service
Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife
Edo Usuba is reminiscent of a small cleaver knife, with a blunt tip that makes it easy to cut the eyes of potatoes. Usuba blade is large enough to chop heavy root vegetables and cut delicate tomatoes into thin slices. One of the most sought after knives, and one that is fast becoming the new must-have companion to the popular chef’s knife, is the traditional Japanese vegetable knife known as the Usuba. From preparing vegetables for salads to cutting vegetables for main dishes, the simplest tasks can be accomplished with a beautiful and practical hand knife.
This knife is forged and hammered from the traditional 46-layer Damascus steel, with a VG10 nickel gold core, which complements the traditional Japanese handcrafted natural charcoal handle with double mahogany pads on the handle. A protective wooden sheath called “Saya” is included, which protects the knife and enhances its appearance when not in use. The hammered texture of the blade eliminates friction and prevents food from sticking to the blade. Each Yoshihiro knife is a unique handcrafted work of art, created by master craftsmen.
- Manufactured by Yoshihiro, in rosewood colour
- The dimensions are 12 x 0.8 x 1.75 inches, weighing 5.1 ounces
- Wooden handle, plain blade edge
- Stainless steel vegetable chef knife
- Double bolster design
Wusthof Classic Hollow Edge Full Tank 7” Nakiri Knife 4193-7
Wusthof’s classic Nakiri knife combines the characteristics of a chef’s knife with the versatility of a cleaver. The Granton edge knives are angled on both sides for cutting and shredding. Its sharpness increases by 30% and blade retention time is 30% longer than ordinary Asian style blades. No stick Granton edge forms air bubbles, allowing food to be released from the blade more easily. The meat cuts the deli-thin for sandwiches or for stir-frying. This knife is precision forged in Solingen, Germany, and is made from high carbon unstained steel. The full tang with compression rivets can hold the high impact handle for excellent balance and maneuverability. It is recommended to wash your hands for better care.
- Manufactured by Wusthof, stainless steel black nakiri knife
- The dimensions are 10 x 2.01 x 0.98 inches, weighing 7 ounces and in size 7 inches
- Hollow blade edge
- Hand wash for best care
- Angled on both sides for slicing and chopping
Tojiro Kitchen Knife F-502
Produced by Tojiro, this is a knife that meets various cooking needs. Beautiful and discreet design, sharp scalpel, easy to re-sharp, these knives are made of stainless steel, strong and easy to maintain. These are very popular with chefs, cooking students, or anyone who wants to buy a good knife within a budget. If you are looking for reasonably priced knives made in Japan, Tojiro DP series knives are one of the best value-for-money knives. It has a VG10 cutting core and anti-fouling coating. Tojiro knives are very sharp and can stay sharp for a long time. The eco-friendly wooden handle has been tried and tested and will continue to be used for the entire life of the knife.
- The dimensions are 11.5 x 2.7 x 0.8 inches, weighing 0.42 pounds
- Stainless steel silver blade, black coloured handle
- Perfect for mincing, slicing & dicing vegetables for stir-fry, salads, soups, etc
- 60 Rockwell Hardness; 9 to 12 degree blade angle
- full-tang and 3-ply clad construction with a core of VG-10 super steel
- encased by two layers of highly rigid and rust resistant stainless steel
Mercer Culinary MX3 Premium San Mai VG-10 Steel Core Blade Nakiri Knife
Manufactured by Mercer Culinary, the ergonomic Santoprene handle has been added to provide strong palm relaxation when trimming. Also, the built-in non-slip handle allows you to cut vegetables even with wet hands. Able to withstand hot and cold temperatures, this Mercer-produced knife won’t break anyway. Made of high carbon forged stainless steel material, corrosion resistant and rust resistant. To ensure greater strength and durability, this nakiri knife is of course the best choice and provides the best balance. To increase stability and long-lasting sharpness, Mercer nakiri knives include a tapered sharp edge. In addition, it can ensure the effectiveness and efficiency of pruning and chopping vegetables to make delicious dishes to invite friends to parties. When you own this product, it enjoys a lifetime warranty, and remember that washing it in the dishwasher will reduce performance due to strong detergents. Wash by hand and store in silverware to avoid injury from sharp edges.
- The dimensions are 12 x 4 x 1 inches, weighing 5.9 ounces
- High-carbon steel, Triple-riveted black-coloured Delrin handle
- VG-10 super stainless steel core with a HRC 60-62
- 14° razor sharp convex ground edge
- Full tang runs the entire length of the handle for superior balance
- Limited Lifetime Warranty
- Hand wash knives for blade edge and surface care
GUIDE TO CHOOSE THE BEST NAKIRI KNIFE:
Are you wondering what makes a nakiri knife the best knife to chop vegetables? Perhaps, you may not have seen one before because they weren’t as popular earlier as they are in today’s times. They were originally derived from another one of the traditional Japanese kitchen knives, the Usuba.
Nakiri vs Usuba
Historically, the Usuba uses a blade that is sharpened on one side and requires more skills to use and sharpen it. They are expensive and hence, used for professional purposes only. When we compare a nakiri to an usuba, we can find out that a nakiri is lighter in weight and has the western double bevel, i.e the blade is sharpened from both the sides, and its ease to use makes it a good option even for beginners in cooking. This makes nakiri more useful for most people.
Also Check: Best meat cleaver knife
Nakiri vs Santoku
The Japanese knife nakiri has another similar knife called santoku. A nakiri knife is nothing but a santoku knife which is without a point and flatter blade.Santoku becomes useful in a wide variety of applications in the kitchen as it helps in slicing, dicing, chopping, and cutting meat, whereas the nakiri is a kind of a more focussed tool, used specifically for chopping vegetables.
Some of the variables to determine the best Nakiri Knives are:
- Handle- It is crucial to consider the quality of the handle before you buy a nakiri knife. The knife should be comfortable in dealing and should be able to work well. Consider the fact that the handle should have an ergonomic layout so that it is able to fit into the curves of your hands for an easier grip, thus, helping to move the knife for lengthy intervals. For business purposes, the knife should be easy to slide and not injure the hand.
- Blade Material and Finish- A cheap nakiri knife is different from an expensive knife on the basis of its material and finish of the blade. It is because a good steel knife is expensive as it comes with high-end finish. Considering your budget, if you have the money, then buy the steel blade nakiri knife for a better experience. Although, most Japanese knives are not different from nakiri knives, except for the blade finish and design. High carbon steel knives stay sharp longer than stainless steel knives. Although they still need to be sharpened at least once a year, they can easily maintain the required sharp cutting ability. It is also important to note that carbon steel knives are more brittle than stainless steel knives and are more prone to rust. However, you can prevent breakage, rust, and staining by cleaning your Nakiri knife, drying it immediately, and handling it carefully.
- Blade length- The minimal length of the blade of a nakiri knife is 5 inches. The blade length should be checked prior to buying a nakiri knife as this makes the process of chopping easier and more comfortable, as well as simpler and more secure.
- Hardness- Measured in Rockwell, hardness ensures that the Nakiri knife doesn’t have a fragile blade that may split in half when it slips out of your clasp. A Rockwell hardness of 62 and over is regarded as tough, and we’d advise that you stick to this.
- Durability- Durability refers to how long the knife can last after the first cut. To maximize the service life, nakiri knives generally require careful handling, regardless of the overall quality of the model. The sharpness and hardness of the blade are primary aspects, as is the material and overall structural quality of the handle. However, some blades have obvious craftsmanship, while others lack it, which makes the gauge different. Many of these knives are made with finished pakkawood handles. This wood/resin composite is designed to add durability and water resistance to the parts of the knife that are prone to be worn out.
- Manufacturing process- Most of the world-class knife manufacturers make their knives manually, i.e. with hands. This helps in detailing and maintaining the quality of the knives. It is not required to produce knives quickly and in masses so that the product reaches the market to be sold, instead the skilled artisans take their own time and precision, through dozens of steps, to ensure that the best quality product reaches the customers. Like all kitchen knives, nakiri can be made by forging or stamping steel into blades. We encourage our readers to seriously consider forging knives because they are generally of higher quality and have a longer life than stamping knives.
- Price for performance- Sometimes, we see consumers blindly saying “it’s more expensive, it must be better” or “you get what you pay for.” Although both the situations are sometimes correct, this may not necessarily be the case at all times. In some cases, kitchen knives can be sold through different distribution channels, thereby increasing the margin rate, while in other cases, manufacturers can offer better discounts to build a strong customer base. Once you find your budget, the best thing to do is start determining what is important to you and you can check these list items one at a time until you find the best tool for you.
FREQUENTLY ASKED QUESTIONS ABOUT NAKIRI KNIVES:
- What are nakiri knives used for in the kitchen?
A Nakiri knife is specially made for chopping vegetables since the blades will reduce them just without damaging their internal surface. This is going to end in perfectly cut veggies which you are able to cook to the foods that you want.
- How to clean your nakiri knife?
For routine and regular cleaning, a good wipe with a moist and soft cloth is going to do well. If the blade has oil on it or stubborn residue stuck onto it, then wash it with warm water and then completely dry it with a cloth. Don’t keep your Nakiri knife submerged under normal or warm water for too long that this could invite ancient rusts, forming tough water stains and disintegrating the manager (particularly if it’s constructed from wood). For storage, virtually all high-reputed and quality Nakiri knives will include their sheaths. The knife sheath is the safest spot to break.
- Why do you need to choose one nakiri knife in your kitchen?
This item is a demand for a kitchen. A complete dinner requires an ideal cutting dish, and the ideal Nakiri knife does the job. It literally enriches the attractiveness of the cut vegetables and meals and does not do any harm to them. Additionally, it provides a nice finishing appearance to the salad to make the food grow more attractive. Thus, the nakiri knife is the best suitable option.