If you’re looking for a new knife to add to your kitchen, then this article is perfect for you.
The blade on the knives are usually either single- or double-edged and they come with different length blades. It’s typically long and slender, with a pointed tip.
This makes it well suited for cutting thin slices or strips from soft vegetables such as cucumbers or tomatoes without crushing them.
We will explore everything you should know about them and whether they are good to use in your kitchen!
What is a Nakiri Knife?
Japanese vegetable knives are called Nakiri, and the blade is straight, wide, and symmetric. The blade has a special edge that doesn’t rock back and forth as other blades do.
It is designed to be cut up and down with an up-and-down motion. This makes chopping delicate vegetables quicker but also creates cleaner cuts that you can pick up and transfer using its wider blade.
Why do you need one?
Unlike your chef’s knife, it’s just as useful and versatile. They are good for small tasks like mincing garlic or chopping herbs. They can also be used for cutting large piles of things like cabbage or kale which weigh more than 5 pounds.
The best kind of blade to have if you’re vegan due it being able to cut through vegetables easily. A great start in any collection, as well as the perfect wild card.
What makes them so great for cutting vegetables?
The blade of a nakiri knife is more likely to be used for slicing vegetables than cutting through bones. A thicker edge would make it difficult and not easy as the thin design makes it easier to cut any vegetable you want with this type of knife.
The Japanese call these Ryoba edges. They are angled on both sides so when you do a straight cut, there is less resistance because the angle on one side is higher than the other side.
This style of knife was not very common when it was first made, but people started to like how well it cut vegetables. You can do this by going back and forth quickly using your thumb on top.
Can it be used for anything else?
It is the perfect instrument for cutting up some vegetables. While it can certainly be used to slice through a steak, it’s best suited to its intended purpose of chopping juicy veggies.
What do you cut with it?
With this knowledge, you will begin to understand what foods are best cut with a Nakiri. No, it isn’t a meat cleaver. All your vegetables and fruits can be cut with this knife!
Some examples of food that you can cut with this knife are cucumbers, zucchini, and other summer squash, cabbages (green and red), potatoes of all kinds (including yams), mushrooms, peppers, tomatoes, apples, pears. Make sure to also list oranges, lemons, and limes. Pineapples too.
How do you use it?
The following is a basic explanation of how to use one:
- Take hold of the knife by its handle. Put your thumb and pointer finger on the spine, just before the handle end. When you hold the knife in this way, you have more control over it.
- Using the fingertips of your other hand, begin curling your knuckles into a claw. Keep your thumb tucked in as you place it on top of the food you’re cutting.
- Use your knuckle to guide the side of the knife as you slide it forwards or backward through the food. By using this, you will avoid cutting your fingers!
How do you sharpen this knife?
It has an edge that is straight and double-beveled. This means you can sharpen it to a razor’s sharpness with the same tools as your other knives–provided they’re not serrated blade which would require special attention.
To sharpen, you can use a knife sharpener. It is best to use a manual sharpener or an electric one. You can also send your knife to a professional once every year or so if that is better for you.
How to take care of it?
If you’ve ever put your knife away without cleaning it first, then there’s a good chance that the blade has turned rusty. Acid from foods like citrus fruits or tomatoes on a cutting board can cause corrosion on knives over time.
These problems are easy to avoid. You need to do some simple maintenance on your knives. Wash them and dry thoroughly, sharpen the blades, and use quality cutting boards.
As you can see, Nakiri knives are an amazing innovation that has changed the way people cook.
They’re a great option if you want to slice through the toughest of vegetables with ease, or cut down on your prep time without sacrificing quality. The key is knowing how best to maintain the steel’s edge by using it correctly and keeping it clean.
We hope this blog post was informative and helped you better understand how it works. They have been proven time and again as being one of the best ways for professional chefs to slice through ingredients with ease.