The Nakiri is the Japanese chef knife that is specially made for cutting vegetables.
Vegetables are an important part of the Japanese kitchen, the Nakiri is used on a daily basis by the Japanese homecook. The blade of the Japanese vegetable chef knife is thin, straight and sharp. A little bit of pressure is enough to make a smooth and clean cut.
Function of the chef knife
Every part of this chef knife has its own function:
– The upper part and the point at the end of the chef knife are used for precision work and decorative cutting.
– The middle part of the Nakiri chef knife is used for peeling and cutting.
– The part at the beginning of the chef knife is used to make a diagonally cut.
When a cut is made with a Western chef knife it is made from an diagonal angle to an horizontal angle. Because the Nakiri knife has got an straight blade the cut has to be made from an horizontal angle with respect to the cutting board. When the chef knife is placed on the vegetable the cut is made straight down to the far side of the cutting board. The weight and sharpness of the blade will make a smooth cut through the vegetable.
12.1 inches (307 millimeters)
7.1 inches (180 millimeters)
5 inches (127 millimeters)
5.7 ounces (144 grams)
VG-10 steel (58-60 Rockwell Hardness) with a damast finishing
Rosewood with a buffalo horn connector