The Nakiri knife, also known as the -Nakiri-bar, is a knife in the Japanese style used for sharpening vegetables. The Nakiri knife is characterized by the straight edge of the blade and the rectangular points and allows you to cut up to the cutting board without pushing or pulling horizontally. The Nakiri knife, thin and light, is ideal for cooking all kinds of vegetables.
OUR COMPARATIVE TABLE: UPPER NUDE KNIFE
ADVANTAGES OF USING NAKIRIM KNIVES
Why did you choose Nakiri with so many different kinds of knives? What are the advantages of this type of knife?
- Thin and regular slices: Thanks to the flat knife, the Nakiris can make the paper thin or even slice it. If you are preparing a dish with thin strips of vegetables, this is the knife you want to have at hand.
- Grinding of liquids: Unlike other types of knives, it is not necessary to tilt the knife. The edge is straight and goes straight to the cutting board. A simple chopping operation is enough to chop almost any vegetable.
- Clear cuts: Because the flat edge of the knife goes directly to the cutting board, you get a clean, even cut. Have you ever cut celery or spring onions and noticed that the pieces stick together in small threads? Nakiri eliminates these small threads so that each cut is complete and clean.
- Large blade length: The standard Nakiri knife has a 5 to 7 inch blade that is long enough to handle most vegetables.
- Ideal for delicate vegetables: With a descaling knife you can process delicate vegetables quickly without crushing or damaging them.
The Nakiri barrel can be found in the kitchens of houses throughout Japan, making it an excellent knife for everyday vegetables.
WHAT TO LOOK FOR IN A NAKIRIMES
Buying a knife may seem like an easy task, but there are a number of things to consider. Among other things:
The first and most important thing to consider is the material of the sheet. Most modern knives are made of stainless steel, but not all stainless steel is manufactured in the same way. There are two types of knives that you will see when you buy a Japanese knife: low-carbon and high-carbon knives. Each stainless steel has a different carbon content and the quality of the sheet depends on the quantity it contains.
- Low carbon: A low carbon plate dries out much faster than a high carbon plate. Low carbon blades are softer, and must be sharpened over.
- Rich in carbon: The high carbon stainless steel keeps its edge very long and this is easy to grind. These blades require less maintenance and have a longer lifespan.
If quality and durability are your main concern, look for a Nakiri knife with a high carbon stainless steel blade.
The price is an obvious consideration for everyone, but the price is also an indicator of the quality of the knife. Stainless steel blades with a high carbon content are generally available at a higher price. If you want to invest in a high-quality, durable knife, expect to spend $100-200 or more.
In addition to the quality of the blade, you should also pay attention to the quality of the handle. A good knife should not only work well, but also be easy to use.
Look for knives with ergonomic handles that follow the curves of your hands. Make sure the handle provides a firm and comfortable grip. A slippery handle can cause injury.
Vegetables tend to stick to the knife during cutting. A good finish of the knives can prevent this.
Many Nakiri knives are forged, also known as Zuchime in Japanese. The artisanal processing must reduce the cutting resistance, so that the food is less likely to stick. A knife with the Granton edge can do the same. With this type of surface treatment, air inclusions occur during grinding, so that the material to be cut can be easily removed from the blade.
These are the most important elements to take into account when buying a Nakiri knife. The length of the blade can also be important to you. Since most knives have a blade at least 15 cm long, you should have no problems cutting vegetables.
NAKIRI US. SANTOKU KNIFE
When you buy Japanese knives, you often hear people talking about Santokuknives. Like the nakiri, the santoku is an everyday knife found in most Japanese kitchens. The Santoku is a versatile knife, and its name can be translated into three applications. These three applications are the grinding, cutting and dicing of meat.
Santoku knives and nakiri are different in almost every respect. Both are light, but have different leaf shapes.
The blade of the Santoku is slightly curved so that it can vibrate when cutting. The nakiri must be shredded and cut cleanly and regularly. Santoku can also be used to cut cooked meat, although it is mainly used to cook vegetables.
Both knives have their own application, but the Santoku offers a little more versatility thanks to its curved blade and sharp edge. The Nakiri leaf is absolutely flat, which makes it ideal for making fine paper discs.
I like to use a Nakiri knife when I cheat on peppers or onions. It is also very suitable for counting points. For example, if you cook with aubergines, you can use nakiri to prepare your vegetables for cooking. I keep a Santoku knife at hand if I want to make nice cuts or cut already cooked meat.
BUY THE BEST NAKIRIMESSEN
Looking for a good nail knife? There’s a choice to be made, but these two knives are my favorites.
Classic Nakiri hollow grinding knife Overview
Wusthof is probably one of the best known names in the knife-making industry. The classic German-made Nakiri knife is curved on both sides and has a blade with a large cutting edge.
This knife is made of stainless steel with a high carbon content and is 30% sharper than other blades and the edge is 30% longer than traditional Japanese blades.
The large cutting edge of the leaf creates small air pockets so that food never sticks to the leaf. It is also full, so the knife is well balanced and easy to handle. The blade itself is 7 inches long and the whole blade is 10 inches long. With a weight of about 0.56 pounds, this knife has a certain weight and feels good in your hands.
The Wusthof class Nakiri is one of my favourite knives, and it’s always handy when I’m cooking vegetables. It works fast with almost any vegetable and I can easily get the thin slices, even the ones I want.
Of course this knife costs a little more, but for the quality and durability of the blade it is worth it.
> Purchase of Wusthof Nakiri on the Amazon <
Shun Knife Review TDM0742 Prime Nakiri
Shun is another well-known brand, especially in the Asian knife industry. The price is a bit higher than the Wusthof, in my opinion it is an excellent knife for vegetables.
The blade of the Premier Nakiri Knife is slightly shorter than that of the Wusthof (5.5 inches). This sheet is made of rolled damask steel and is of the highest quality with a forged surface. This filling, also known as Tsuchime, reduces the resistance so that the food does not stick to the knife during cutting.
The handle of the knife is made of Pakavud and has an ergonomic design that attracts the curve of your palm. I like that this knife never slips, and I think it’s only made for my hand. It’s light and incredibly sharp.
If you have a budget and want to invest in one of the best Nakiri knives you can buy, then the Nakiri Shun Premier knife is the right choice.
> Buying Shun Nakiri on Amazon <
PIN: DECISION TIME
It won’t be hard to find the right Nakiri knife. Each of these knives will give you years of pleasure, and they are incredibly easy to sharpen. Once you experience the lightness and precision of these knives, you won’t regret it.
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