An inexperienced cook, who does not often prepare vegetables, most often uses a utility or chef’s knife to cut fruits. However, the Japanese are supporters of a healthy lifestyle, so they cook vegetables daily and in large quantities. Naturally, for cutting this category of products, they use a highly specialized tool that greatly facilitates the work and allows you to cut vegetables neatly, quickly, and accurately.
DESIGN FEATURES
Initially, the best nakiri knife was invented by the Japanese only for chopping greens. Today, professional chefs and amateur cooks use this blade for cutting root crops, vegetables, fruits, mushrooms into pieces, cubes, straws of the desired size and thickness. We list the design features of the Japanese kitchen knife Nakiri:
- wide straight blade (15-24 cm) without a sharp tip;
- high-carbon steel blades – single-layer or multi-layer, Japanese brands;
- rectangular or trapezoidal blade shape;
- double-sided or one-sided sharpening of the blade at a minimum angle;
- maximum sharpness of the cutting edge;
- wide bolster to protect fingers from cuts during work;
- oval or rectangular handle for a secure grip;
- hygienic materials for the manufacture of the handle (stabilized wood, micarta, ABC plastic, steel).
The traditional nakiri has a Kataba section (one-sided sharpening). Working with such a knife requires skill and special skills. This knife is designed for thin slices.
And for less sophisticated culinary specialists, Europeanized models with a Ryoba section are intended. In this case, the sharpening is double-sided, ideal for dicing and working with raw vegetables.
NAKIRI KNIFE – WHAT IS IT FOR AND HOW TO USE IT
The nakiri has a bright appearance, even a non-professional can recognize this vegetable knife. It resembles a kitchen hatchet but has a more oblong blade – like a chef’s knife. In general, the nakiri is lighter and more compact with precise geometry and a well-balanced balance.
This tool easily cuts and does not crush vegetables, does not blunt when chopping dense root crops, and chop greens without the need to apply additional force by hand.
Nakiri should not be used for cutting bones, frozen or very hard foods. At best, the result will be unsatisfactory, at worst, a thin cutting edge will suffer, up to damage to the knife.
The slicing technique involves an up and down movement, unlike a chef’s or utility knife, which swings back and forth like a pendulum. The lowered tip of the blade serves as a kind of stop – it is installed on the board, and the product is placed under the central part of the blade. In the process of cutting, the product is moved with fingers under the cutting edge, and the tip of the knife is not torn off the board, raising only the base of the blade.
When choosing a highly professional tool for your kitchen or as a gift, you should give preference to brands with a proven reputation and a long history. You can buy real Tojiro nakiri knives at an affordable price on our website or in official stores in St. Petersburg.
Products come to us directly from factories. All products have certificates of conformity and quality assurance from the manufacturer. Tojiro knife is a world bestseller in your kitchen!
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