The Nakiri knife is a traditional Japanese vegetable knife designed for precise chopping, slicing, and dicing of vegetables. It has a straight, rectangular blade ideal for clean cuts.
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A double-edged all purpose knife that has been used for a long time. The handle is a removable one.
This is a list of Nakiri that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery that boasts a history of over 120 years.
This is a list of Nakiri that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery that boasts a history of over 120 years.
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Frequently Asked Questions
Features and Uses of Nakiri Knives
Nakiri knives are perfect for slicing, dicing, and mincing vegetables like cabbage, onions, and carrots. They excel at making uniform cuts.
The Nakiri knife is specifically designed for vegetables, featuring a straight edge for efficient chopping, while the Santoku is a general-purpose knife with a slight curve for versatility.
Yes, Nakiri knives are double-edged, making them suitable for both right- and left-handed users.
Choosing the Right Nakiri Knife
The most common size is 165mm to 180mm, which offers a balance of control and cutting surface for home use.
Carbon steel provides exceptional sharpness but requires maintenance, while stainless steel is rust-resistant and easier to care for.
Nakiri knives come with traditional wooden handles for a natural grip or synthetic handles for increased durability and resistance to moisture.
A stainless steel Nakiri with a 165mm blade is ideal for beginners due to its easy maintenance and versatility.
Using and Maintaining a Nakiri Knife
Use a straight chopping motion rather than a rocking motion to make precise, uniform cuts. The flat blade ensures full contact with the cutting board.
Wash and dry immediately after use. If the knife is carbon steel, applying a thin coat of oil helps prevent rust.
Use a whetstone, maintaining a consistent angle, and sharpen evenly along the entire edge to retain its straight cutting ability.
Light rust can be removed with a knife cleaner or a gentle abrasive like baking soda or a rust eraser.
Alternative and Complementary Knives
While a Santoku or chef’s knife can handle vegetables, the Nakiri knife is specifically designed for efficient vegetable cutting.
A Gyuto knife is an excellent complement, as it can handle meats and other general-purpose tasks alongside a Nakiri for vegetables.
Professional Yanagi knives use premium materials and are precisely balanced, while home-use knives prioritize affordability and ease of handling.
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