Explaining Everything Related to Nakiri Knife in 7 Minutes!
If you want to be a chef, the first thing you must understand is the proper use of the knife. Different types of knives are used for various purposes. Some knives are particularly used for cutting and dicing, whereas others are best employed for slicing and peeling multiple fruits and vegetables. In this article, we will introduce a unique type of knife called a Nakiri knife. Interested to know more about it? Let’s begin!
This unique piece of writing will cover the following headings:
1. Introduction of Nakiri Knife
2. Anatomy of Nakiri Knife
3. Specialty of Nakiri Knives
4. Maintenance and Care
Without any further delay, let’s begin with our topic:
What is a Nakiri Knife?
Nakiri bocho or Na-kiri, aka Leaf Cutter, is one of the oldest and most unique Japanese blades/knives. It is particularly used for cutting greens and a wide variety of vegetables. A nakiri knife consists of a square-shaped straight blade. It resembles a small cleaver that is perfect for precise cutting techniques such as brunoise, dice, chiffonade, allumette, julienne, etc.
Furthermore, a nakiri knife is also frequently used for dealing with slightly hard-skinned veggies like squash, pumpkins, and root vegetables.
Nakiri knives were introduced in the Sakai region during the Edo period. A nakiri knife holds significant importance in Japanese knife sets because it produces clean and sharp cuts that you can expect with a premium Japanese knife. Nakiri knives are flat and thin in appearance. The detailed structure is discussed in the next heading.
What is the Structure of the Nakiri Knife?
A nakiri knife is made from high-quality material including high carbon steel or stainless steel. Also, customized nakiri knives can be made from premium material including Damascus steel. It is typically 6.5-7 inches (165-180 mm) long and comes with a 1.5-3 mm blade thickness. A nakiri knife generally weighs about 140-280 grams (5-10 ounces).
Note: The weight of the nakiri knife greatly depends upon the material used in its construction.
However, other sizes are also available in the market. There is some size and shape variation, depending on the region:
● The Kyoto-style nakiri blade features a tip with a slightly curved blade.
● The nakiri knife with a Kanto style comes with a shorter handle than its other kinds. Also, the blade’s heel is rounded.
● The nakiri of Western Japan has a squared, pointy heel.
Generally, a nakiri knife has a shape similar to a rectangular cleaver (small). A nakiri knife consists of a flat belly, spine, rounded tip, wide blade, heel, and chin.
What is the Specialty of Nakiri Knives?
No doubt, a Nakiri knife is special for many reasons. Its straight edge with no curvature along the blade makes it a signature piece in a Japanese knife set. However, some variations can be seen in customized collections. The blade of the knife is squared off and broad at the spine. Another great feature that contributes to the specialty of the nakiri knife is a rounded tip instead of a pointed one.
The two important advantages of the nakiri knife are listed hereunder:
● The completely flat surface of the blade uniformly touches the chopping block at the same time. This way, you can get excellent slices in every stroke.
● Due to no curvature along the blade, the user can cut the vegetables in push-chopping style. The push-chopping style and straight belly of the knife prevent the knife’s blade from twisting on the chopping block.
Note: It should be noted that a nakiri knife always comes with a double-bevel grind.
Furthermore, a nakiri knife is designed to cut any number of vegetables and fruit. It can easily and effectively handle the following items:
1. Butternut squash
2. Onions
3. Pumpkins
4. Cantaloupe
5. Watermelons
6. Honeydews
7. Yams
8. Potatoes
9. Radishes
10. Peppers
11. Cucumbers, etc.
Besides the above ingredients, a perfectly designed and well-maintained nakiri knife is also used to cut soft ingredients including the following:
1. Fruits
2. Tofu
3. Boneless meat, etc.
How to Cut Various Types of Vegetables via Nakiri Knife?
You can cut various types of vegetables with a nakiri knife. Whether you have onions, herbs, apples, or leafy green, a nakiri knife has got you. Read on to know how you can deal with various vegetables with a nakiri knife.
1. Onions:
If you want to make dice, you should make even cuts from onions top toward the chopping (cutting) board. After that, rotate it 90 degrees and repeat the process for ideal cubes. However, if you want to make slices, cut the onions from the middle and lay the flat side on the cutting board. And carefully begin the cutting process.
2. Herbs:
For leafy herbs like mint, cilantro, sage, dill, etc. remove the leaves and stack them. Once leaves are removed, then roll and cut appropriately.
3. Apple:
A nakiri knife is perfect for slicing fruits including apples. All you have to do is take off the core and cut the apple into four sections. Then, slice each section in one smooth motion.
4. Leafy Greens:
In order to cut the leafy greens with a nakiri knife, you have to remove the hard stem first. When done with removing them, roll them up followed by making slices of appropriate width like a julienne.
What Are Maintenance and Care Instructions for a Nakiri Knife?
A nakiri knife is a signature Japanese knife that should be stored and cared for properly. If you have a nakiri knife or are planning to buy one, then you should know its important maintenance and care instructions for efficient and long-lasting use. Read on to know about them:
1. Do not wash the knife in the dishwasher. Always prefer hand washing with warm, soapy water.
2. Dry the knife blade and handle with a soft cloth immediately after washing. Otherwise, the knife can be prone to rust and water spots may appear.
3. Regularly sharpen the blade using a sharpening rod or whetstone in order to maintain its edge.
4. Always keep the nakiri knife in a magnetic strip or knife block.
5. Avoid using the nakiri knife on hard surfaces including stone or glass.
The Bottom Line:
A nakiri knife is a premium Japanese knife that is mainly used for the precise cutting and chopping variety of soft vegetables and fruits. Its straight-edged rectangular blade contributes to its unique design. Just like other knives, general maintenance and care tips should be followed to ensure optimal performance and longevity.