How to choose a Nakiri knife?

Our tips for choosing your Nakiri knife

The Nakiri knife is one of the most common Japanese knives in ancient Japan . Although they are not the most used knife in the home, it is still very useful for cutting vegetables, and anyone who enjoys cooking should have one. However, there are stainless steel, steel and ceramic knives, and many manufacturers offer them, so many people do not know which one to choose

In this article, we will show you how to choose a Nakiri knife and recommend available Nakiri. With this vegetable knife, cutting cabbage into strips and even pumpkins is child's play. Get yourself an easy-to-use Nakiri right away and enjoy cooking even more!

What are the benefits of having a Nakiri knife range?

Unlike the knives we often see, the Nakiri knife is characterized by its unique rectangular shape. At home, "Santoku knives" and "Gyuto knives" are popular as all-purpose knives, but "Nakiri knives" are useful for cutting vegetables into small pieces.

As it is not pointed, it is moderately heavy and allows for effortless cutting. It is therefore very useful for cutting cabbage into strips and slicing leeks for example! The blade is thin, sharp and straight, which allows you to cut hard vegetables such as radishes and squash without too much difficulty.

Since its primary function is not to cut meat or fish, it cannot be used universally as the only knife, but it is indispensable for "cooks" who like to use different knives for different ingredients. By getting a Santoku knife and a Gyuto knife as a complement, you can make your daily cooking more enjoyable!

How to choose a Nakiri knife?

Here are four points you should check when choosing a kitchen knife for cutting vegetables. For home use, a blade with a length of about 16.5 cm is easy to use!

Of the many paring knives available, the most practical size for home use is about 6.5 inches long. If you are unsure of what length is best for you, use this size as a guide. It is also a good choice for those who want to choose one with good balance.

Sizes smaller than these are also smaller and easier to use. Conversely, a larger size is useful for cutting large, hard vegetables and is also useful for moving vegetables on the blade to the pan. Consider your own uses and preferences when making your choice. Choose the blade material that suits your application.

There are three main types of materials for Nakiri knife blades, each with different characteristics. Choose the one that offers the ease of use you are looking for, stainless steel or ceramic for those who prioritize ease of maintenance.

If you want a vegetable knife that is easy to clean and rust-resistant, choose a knife made of stainless steel or non-metallic ceramic. Stainless steel blades are also suitable for people who are not used to sharpening knives, as they stay sharp for a long time without the need for frequent sharpening.

Similarly, vegetable knives made of stainless steel combined with steel are easy to use, as they add the sharpness and durability and rust resistance of stainless steel. The price is a little higher than stainless steel, but this will allow them to be used for a long time.

Ceramic, on the other hand, is not metallic and therefore does not rust. Another advantage is that it is resistant to wear, but be aware that the blade can chip if dropped or bumped. If you prioritize sharpness and longevity, choose Damascus steel.

If you are looking for a knife that will last a long time, we recommend choosing a Damascus steel vegetable knife. I want something authentic, like the knives that professionals use!

The best thing about Damascus steel vegetable knives is that the material allows them to be sharpened easily and the sharpness to be adjusted to your liking by sharpening them yourself. However, they must be handled with care, for example by wiping them frequently during cooking. The more you use a kitchen knife, the more familiar it becomes and the more attached you become to it. If you want to find a knife that you can use for a long time, why not? Pay attention to the material of the handle!

Pay attention to the handle material!

Pay attention to the handle material of your Nakiri knife. If you want a knife that is easy to grip, opt for a knife made of natural wood. If you prioritize ease of cleaning, we recommend those with plywood or stainless steel handles.

Natural wood handles are pleasant to the touch and the more you use them, the more comfortable they become in your hand. Although they need to be well maintained on a daily basis, they are easy to maintain and can be used for a long time. They are relatively light and easy to handle, making them suitable for all types of people.

On the other hand, those made from plywood, such as reinforced laminated wood, are designed to fit the shape of the hand and have a good balance when held, due to their moderate weight. They are sturdy and easy to clean. If you just want to use it easily, stainless steel is recommended. Compared to other materials, it is less comfortable in the hand, but it can be cleaned in the dishwasher and sterilized by boiling, making it hygienic to use.

It is also recommended to choose a knife that matches the one you are currently using.

If you already have a Santoku or Gyuto knife that you are used to using, we recommend that you choose a model that matches these knives. It will be more comfortable to use if you choose a knife that has a feel close to that of the knives you are used to using.

Choose a weight that suits your preference and ease of use.

The weight of an easy-to-use kitchen knife is something that people tend to have different preferences about. If you choose a knife that is similar in weight to the Santoku knife you are currently using, you will feel closer to the knife when holding it, and you will be able to use it without any discomfort.

Generally, slightly heavier knives are easier to use because you can cut with less force, but for some people, heavy knives can tire their hands. Advanced users who are used to handling knives also tend to prefer thinner and lighter knives.

Among vegetable knives, the lightest weigh around 100 g, while the heaviest vary around 300 g. So choose according to your preferences and your need for use, referring to the weight of the knives you usually use.

If you buy knives from the same series, they will be similar in terms of use.

It is also recommended to use knives from the same series as the other knives you are currently using, such as Santoku knives. If they are from the same series, the handle material and the feel when you hold them are similar, so they will fit comfortably in your hand right from the start and you will be able to use them well.