Best Nakiri Knives

When I first began working in kitchens more than 10 years ago, I was lucky that I had a cook who taught me knife techniques almost exclusively through Nakiri. Chop, peeling, pull and push cutting, removing eyes from potatoes, Chef Sung could do all of it using her Nakiri! This inspired me to get one myself however at the time, they were extremely difficult to come across in the city.

Then came Knifewear, and shortly after, I received my first Japanese Nakiri. Although my collection has grown significantly it’s still one of the most frequently knives that I use in my kitchen many years later. In my time at the shop, I’ve been enthralled by various nakiri styles and tried out various models. Below is a list of my top 5 Nakiris which are ideal for experienced chefs and novice knife buyers too!

A quality Nakiri knife can be extremely beneficial for preparing food and other similar tasks. They’re designed like the Chinese cleaver, but are lighter and more comfortable to use. If you come across a choice which is balanced, you might get awed by it.

The rectangular, wide shape of Nakiri allows scooping , as well as various other jobs that demand excellent coverage will be much easier to do. Remember that some items are flat and do not have any curves within the blade Therefore, you’ll need chop vertically.

Knives that have a curly edge or tip may be more suitable for cutting rolls and mincing.

The item was chosen by our editor due to a variety of reasons. It’s well-sized for anyone except the hands with the smallest size and has been received extremely well by reviewers and customers across the web. It’s our top ‘all-purpose’ will feel at home in kitchens of all sizes.

Be aware that your preferences and goals as a cook will decide the knife that is most effective for you. It is possible to choose any of the alternatives given below.

If you’d like learn more about the process of choosing the perfect knife read our buying guide for chef knives.

While we’re at it take a look at this deep dive into the top chef knives.

There are two options for selecting the kitchen equipment you need. One option favored by famous chefs such as Alton Brown, and Mark Bittman is to avoid tools designed for one task and focus instead on the best all-rounders, which are suited to perform multiple tasks. Advocates of the other method assert that at times, you require the right tool for the job, regardless of else it’s able to perform.

In the realm of knives and knives, the Japanese typically belong to the second group. Instead of the multi-purpose western-style chef’s knife they’ve created a variety of knives that are single-purpose (though they’re now making great chef’s knives too). One of them is the nakiri, which is a knife specifically designed for cutting vegetables. The most effective nakiri knives will be extremely light and enjoyable to use, however there’s a huge gap between the top ones and lesser-known ones. Here’s our help to to understand the distinctions.

What Is a Nakiri Knife Used For?

Japan has a very veg-centric cuisinethat is renowned for its exquisite technique and presentation. the nakiri knives have evolved to allow for this precision. Contrary to western-style knives, which are designed to cut using an incline but the nakiri features an extremely smooth cutting surface. Nakiri knives require the use of a straight upward and downward chopping movement instead, which results in better and precision cuts.

The blade’s unique rectangular shape (picture straight razors from the past however, it’s larger) is also purposeful. Your knuckles direct the blade when you chop. Using an upward and downward chopping movement You don’t want the blade to rise higher than your Knuckles (that’s how you’ll are cutting yourself). The longer blade makes that less of an issue It’s also perfect for cleaning up your mound of chopped vegetables or herbs after you’re finished. The blade is extremely thin in comparison the Western knives, which means it can easily cut through veggies.

Nakiri knives are often called “vegetable cleavers” because of their shape, but it’s not a good description. “Cleaver” implies something you can use for hacking or hitting hard foods. Nakiris are an extremely delicate tool (think scalpel instead of an axe). Take out your knife for cooking those squashes with a lot of grit and utilize the nakiri to do all the other tasks.

What to Consider When Purchasing a Nakiri

As opposed to the more popular santoku knives, nakiri knives are generally unpopular to the majority of people in North America. In this regard there are some crucial points to think about when you’re considering buying one:

Handle Design Handle Design Japanese Nakiri knives come with an oblong shape (slightly unsymmetrical, meaning that southpaws might need to order left-handed knives) or an octagonal or triangular handle, typically comprised of wood. The wood could appear finished (sleeker appearance and lower need for maintenance) as well as not finished (better grip, but more maintenance). There are also nakiris that have Western-style grips – often, but not always Western knife makers. They can also be found in different materials. It’s not just about the aesthetics however, individual preference and comfort are the most important factors.

Kind of Steel Just like other knives, certain knives are made of stainless steel, while others are made are made of carbon steel. The stainless steel has a great edge and can hold it for a long time while carbon steel has an edge that is razor-sharp but needs greater maintenance (more-frequent sharpening and is susceptible to be rusty). Certain knives can get all the benefits of both when they sandwich stainless steel with carbon steel, which means the cutting edge will be sharper, but you’ll be protected by stainless that will keep the rust away.

Size and Weight: Nakiri knives are generally slightly smaller than chef’s knives. They are typically being between 5 and 7 inches of length. The blades with shorter lengths are smaller as well as more accurate (and it is possible to choose shorter blades if have smaller hands) However, longer blades are useful for those who regularly cut large quantities of vegetables or huge clumps of greens. Weight can also be a element. With the swaying motion that is typical of Western knives, even a little of weight can be beneficial for a nakiri knife–which is a knife that you can lift with each cut unaffordable. The top nakiri knives typically be in the 5- to 6- pounds (140 up to 170 grams) however a well-balanced knife could weigh more and yet feel light and agile.

Blade Finish , Bevel Certain nakiri blades feature a flashy coating that is Damascened (layered) stainless steel that looks nice but serves a purpose as well. It’s the layer of stainless that protects that we discussed, but not every stainless utilizes that technique. There are some stainless that have hollow-ground divots in your edge (a “Granton edge”) to prevent your vegetables away from sticking onto the knife when you work. An alternative that is popular is to use a hammered tsuchime finishing that produces dimples, and also serves the same purpose.