Nakiri Knife: Everything You Need to Know

Nakiri Knife: Everything You Need to Know

Nakiri is a type of Japanese knife that has become quite popular across the world. There are some solid reasons for its popularity. A Nakiri knife is used to mince, chop, and slice vegetables. You can also slice fruits, but their usage is not limited to vegetables and fruits. Nakiri is a broad, straight-edged blade and has a square tip. But, do not confuse this knife with the Chinese Cleaver. Nakiri is thinner and lighter than its Chinese counterpart.

You can also cut hard materials like bones of different animal meat. Knives are a crucial part of every kitchen; whether a chef or a homemaker, you need the right tools for cutting, mincing, and chopping raw food items quickly and precisely.

This post will list everything you can do with this Japanese knife called Nakiri.

Why should you choose Nakiri?

If you look at the advantages of Nakiri knives, you will understand their rising popularity in every household. This is because the knife can do many things, and the benefits can be given as follows.

Benefits of Nakiri knives:

  • With the flat blade, you can slice almost every item in your kitchen. Great for mincing and making vegetable ribbons.
  • These knives are usually long, which makes them ideal for cutting or slicing most vegetables.
  • The flat blade is excellent for cutting through veggies to the cutting board. The cuts will always be clean and slick.
  • You can cut delicate vegetables without squishing them, which is an advantage of a sharp knife.
  • The straight edge of a Nakiri knife lets you chop veggies without needing to ‘rock’ the blade.
  • The broad blade is excellent for protecting the knuckles as it hits the cutting board when cutting.

Though this knife is an excellent choice for kitchen utility, there are some points you must keep in mind while buying this tool:

Material of the blade

Your modern knives are made of stainless steel. It has varying quantities of carbon. The amount of carbon in the blade could be high or low, making the durability of the blade different. So, which type to look for?

Blades with low carbon quantity tend to get dull in a short period and may require sharpening frequently. So go for knives with high carbon content.

Finish of the blade

The finishing of the blade can highly impact its total quality. Usually, the Nakiri knives have a hand-hammered finish to avoid sticking flesh during the chopping or cutting. So, yes, what you heard is right, it is a method to prevent the meat from sticking to the blades, and a particular style of finishing can do the trick.

The price does matter

You must try to get the high carbon steel blades as they last longer but are more expensive. However, you can get these knives at an affordable price if you wait for offers and sales festivals.

The handle of the knife

The knife’s handle must be strong, comfortable, and water-resistant for better use. These features are crucial as a slippery handle could injure your hand or lead to more stress trying to hold it right.

Length of the blade

A Nakiri knife must be long enough to cut all types of vegetables. Therefore, you must get a blade that’s at least 5 inches long.

Remember the points mentioned above the next time you are going knife shopping.