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Nakiri knife

Nakiri knife, why buy this Japanese knife?

The Nakiri knife is certainly today one of the most widespread forms among the Japanese knives on the market. Although its shape may lead some to think that it is a Japanese kitchen cleaver, in reality it is not. The Nakiri knife is in fact a vegetable and vegetable knife.

Characteristics of the Nakiri knife:

The Nakiri knife is one of the most popular Japanese knives in the West today. Despite its diffusion, few know that this form of Japanese knife was born as a vegetable knife. In fact, many are distorted by its shape and mistakenly believe that it is a Japanese-style kitchen cleaver. Although its shape in fact recalls that of a Western butcher's cleaver, in reality the characteristics of the blade of the Nakiri knife are not at all compatible with the latter. The blade of Nakiri knives in fact is generally symmetrical and extremely fine. The reduced thickness has the purpose of facilitating the thin cutting of vegetables. This extremely thin blade is therefore not suitable for dry cuts or breaking small bones as you would generally do with a butcher's cleaver. Among the further characteristics of the Nakiri knife we ​​remember how its blade is generally 15/16 cm long and can be made both with curved edge and with straight edge at the ends.

What is the Nakiri knife used for?

As mentioned in the previous paragraph, the Nakiri knife is a vegetable knife, this tool is in fact designed to easily mince different types of vegetables in a very fine way. Furthermore, as anticipated, due to its shape, this knife is often confused with a butcher's cleaver, in reality, however, its purpose is very different. The Nakiri in fact has an extremely thin blade designed to offer very fine cuts. On the contrary, if used for sharp blows or to break small bones such as the cleaver, this could break. For this reason it is extremely important not to confuse the two types of kitchen knives.

In conclusion;

In this brief description dedicated to the Nakiri knife, we have had the opportunity to observe some of the main aspects that differentiate this Japanese knife from other kitchen knives. Dedicating ourselves in particular to the examination of the shape, where we observed how many confuse this vegetable knife with a butcher's cleaver. From Japanese tradition, each shape and each blade is designed for a specific purpose, and in this case the purpose is to cut the vegetables in a subtle way.

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