10 Best Nakiri knife of 2019

  • Premier 5.5-inch nakiri knife by shun
  • Featuring a thin blade perfect for cutting vegetables
  • Features layered damascus steel with a striking,...
  • Ergonomic Santoprene handle offers superior comfort and a...
  • Bolster strengthens the knife, adds durability, and provides...
  • High-carbon, no-stain German cutlery steel resists rust,...
  • Japanese style nakiri knife, typically used for chopping...
  • Made with Daido 1K6 high-carbon, stainless steel for...
  • Embellished with the japanese character for wasabi
  • The Ultimate Vegetable Knife: A Dalstrong culinary...
  • Unrivaled Performance: Ruthlessly sharp scalpel like edge is...
  • Dalstrong Power: This nakiri vegetable knife features an...
  • Outstanding craftsmanship, cutting-edge technology, stunning...
  • Incredibly razor sharp, full-tang, imported high-carbon...
  • Award winning design, with satisfying heft, premium...
  • Razor sharp, high-carbon, no-stain German steel resists...
  • Single-edge  blade is taper ground with a fine stone finish
  • Offered with a traditional wood handle or an NSF certified...
  • The Classic Nakiri Knife combines the features of a chef's...
  • Granton-edge blade, angled on both sides for slicing and...
  • No-stick Granton edge makes a cut that forms air pockets,...
  • Japanese style nakiri knife, typically used for chopping...
  • Made with Daido 1K6 high-carbon, stainless steel for...
  • Embellished with the japanese character for wasabi
  • Made in Japan
  • Stainless steel
  • Traditional Japanese craftsmanship
  • 6-1/2-inch Nakiri knife for slicing and dicing fruits and...
  • Stainless-steel blade clad with 16 layers to produce...
  • Durable D-shaped PakkaWood handle ensures a firm grip

Nakiri knife guide

Vegetables with the Nakiri knife clean and cut efficiently

Not only vegetarians love all kinds of vegetables. Fresh salads and tasty vegetable side dishes provide variety in the kitchen. If you want to eat well, you should put carrots, broccoli and co daily on the menu. So the body is supplied with valuable vitamins and minerals and delicious vegetable dishes are anyway. However, professional and professional cooks are challenged with the proper processing of the individual vegetable varieties, as these valuable foods not only have to be thoroughly cleaned, but also often finely chopped up. In Asian countries, this type of vegetable preparation has a centuries-long tradition. In this respect, it is not surprising that special knives have been developed in this region, with which the snipping of vegetables is much faster by the hand.

Craftsmanship in perfection

A typical example is this Nakiri knife , which is also increasingly common in German kitchens. The exact Japanese name is Nakiri bocho, which translates as much as paring knifemeans. Compared to the knives commonly used in our region, the blade of a Nakiri knife is much wider and longer. This has a certain resemblance to a small cleaver. It would be a pity, though Nakiri knife to hack bones or cartilaginous pieces of meat, as this would damage the super sharp blade quickly.

The traditional Nakiri knife is hand-forged and has a black color. The art of knifing has been refined in Japan for centuries to perfection. The high-quality steel is improved by intensive processing so that the blades become extremely elastic and can be perfectly sanded. The blade of a Nakiri knife is about 15 cm to 21 cm long and sanded on both sides. This has the advantage that with the help of this blade very fine and straight cuts can be made even with relatively hard vegetables. For example, you can prepare the vegetables in one wokshould be prepared. The fine vegetable strips cook in hot oil quickly and evenly, so that the vegetables succeed perfectly. And still have a special feature Nakiri knife to offer. The approximately 45 mm to 55 mm wide blade can be used simultaneously to the fine vegetable strips from the base into the pot or the panto transport. It’s amazing how effective this method is.

Low-cost alternatives to the forging knife

If you decide on a hand-forged knife, you have to dig deep into your pocket for this special product. But for amateur cooks, who only occasionally to the stoveThere are certainly cheaper alternatives that also allow very good cuts. These are manufactured in the factory or in larger factories and usually also convince by a high quality. But even with these lower priced knives, you should be careful, because the blades are much sharper than most knives that are offered here otherwise. Moreover, you should not just put your precious nakiri knife in the canteenstore. In this type of storageThe sharp blade would be damaged quickly. A sheath or a soft cloth provides sufficient protection, so you will enjoy your excellent knife for a long time.

These nakiri knives are recommended for ambitious amateur cooks

You love high-quality hand tools, with which the work in the kitchen quickly goes by the hand? Then you will like the Nakiri knife of Wakoli. This high-quality knife with its beautiful wood handle made of Pakaholz is also a real asset to any kitchen in terms of aesthetics. The knife is delivered in a noble case, so that the sharp blade is reliably protected from damage at all times.

*Last update on 2018-12-06 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API