What is the typical length of a nakiri knife?
The typical length of a Nakiri knife is 5 to 7” along the cutting edge which is an ideal size that fits most hand sizes for great maneuverability. From peeling to making huge and small equal sizes, you need a knife that can do the tasks needed with comfort. The nakiri knife is made for efficiency mostly due to the length of the knife.
What is the difference between the Shun Premier nakiri and Nakiri knives?
Because this is made of high carbon stainless steel, this knife has higher rust resistance. However, it has weaker edge retention than the Shun Premier Nakiri knife. The best way to help the knife retain its edges is by honing the knife frequently.
What is a nakiri bocho?
In the native areas of Japan, people also use the term “Nakiri Bocho” for the knife. The meaning of the term is a knife that is used for cutting and chopping greens. The outlook of the Japanese knife resembles the structure of a cleaver.
Do Nakiri knives need to be sharpened?
The tip of the nakiri is flat like a meat cleaver; it is flat and blunt. This is a safety feature, especially to the user. It also adds control to the knife since the nakiri knife is meant for delicate slicing hence it doesn’t need a sharpened tip to dig into bones or push its way through tough meat like a boning knife.
How to use a Nakiri knife?
Here’s the basic technique for using a nakiri. Grab the knife by its handle. Now shuffle your hand up until you’re grabbing a spot on the spine, just ahead of the end of the handle with your thumb and pointer finger.
Is the Nakiri a meat cleaver?
This cleaver-looking knife was almost paper thin and very easy to wield! Turns out, the nakiri is no meat cleaver. This square flat-edged blade is designed explicitly with vegetables in mind, and boy does it perform. I originally came to the nakiri for its badass looks, but I stayed for its unreal performance.
Can you use a Nakiri knife backwards?
Using a nakiri can take a bit of adjustment. When you first get to chopping, you’ll probably notice that sliding the knife forward or back works much better than rocking it. All knives work better by sliding, but we’re trained to rock our knives in the west. The nakiri re-trains your brain, and with a little practice your knife skills will be better than ever!
What is the handle of a Nakiri knife?
The handle is made of ho wood and is octagon shaped with a buffalo horn ferrule. This knife is a very versatile size and shape for a nakiri. The blue #1 steel takes a very good edge and holds it a pretty long time. This knife is carbon, so it can rust if not cared for properly.
What is the best steel for a Nakiri knife?
Blue #1 is a great steel for knives. It has a very high carbon content, great ability to get sharp, and very good edge retention. Not too many knife makers use Blue #1 because it can be difficult to forge. The 165mm length is a good size nakiri for both home cooks and pros alike.
What is Fukakuryu knife?
The Fukakuryu series features an ATS-314 core, clad in stainless Damascus steel. A long time ago, when I was still cooking professionally, I used knives from Ryusen. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, they have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife-making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well thought-out processes in place. We are proud to be Ryusen's sole official dealership for the Americas.
What steel is used in Bontenunryu?
The Bontenunryu series features a VG-10 core, clad in stainless Damascus steel. A long time ago, when I was still cooking professionally, I used knives from Ryusen. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced.
What is a Ginsanko knife?
Measurements. The En Ginsanko series is a thin Ginsanko (stainless) knife with stainless cladding. While not quite as thin as our Gesshin Ginga or Ikazuchi series, they are almost as thin. Ginsanko is a great stainless steel that is generally easy to sharpen and takes a great edge.
What is a Bontenunryu knife?
The Bontenunryu series is a medium weight western handled series. While they aren’t super lightweight in hand, they aren’t heavy… they have a great in-hand feel. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. The western style handles are also extremely well finished. The knives have nice distal taper and are ground quite thin at and behind the edge, with a medium thickness along the spine (by no means thick). The VG-10 core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. This series also comes with a black wood saya.
Can water enter a Nakiri knife handle?
The top of the handles (where the blade enters the handle) have also been sealed, so no water can enter the handle. The profiles are generally flat near the back 1/2 of the blade, with slight upsweep towards the tip. They come with elegant wooden presentation and storage boxes. Knife Type: Nakiri.
How long is a Nakiri knife?
The typical length of a Nakiri knife is 5 to 7” along the cutting edge which is an ideal size that fits most hand sizes for great maneuverability. From peeling to making huge and small equal sizes, you need a knife that can do the tasks needed with comfort.
What is a Nakiri knife?
The Nakiri knife, or nakiri bocho, literally means ‘leaf cutter’ and is the Japanese version of a vegetable knife. Though it can also function as a utility knife, its main purpose is to provide comfort in slicing fruits and vegetables like herbs, plump fruits, and tough root crops.
What are the Features of a Nakiri Knife?
The Nakiri knife is very distinguishable to its wide width and long blade. Because fruits and vegetables come in various sizes and shapes, the design of the blade is needed to accommodate such a variety.
What is a Santoku knife?
The santoku knife is made to slice meat, veggies, and other types of food. It is characterized by its sheepsfoot tip and double bevel. Unlike the Nakiri, the blade is thicker with a wider spine to accommodate heavy cutting needs. See " Nakiri vs Santoku " for more details about the differences and their key aspects.
Why are Nakiri knives hammered?
Most Nakiri knives are made with a hammered finish because it creates air pockets that prevent food from sticking to the blade and also reduce knife drag. Western knives have the Granton edge but traditional Japanese knives are polished to perfection with a hand-hammered design that also strengthens and hardens the blade. This creates a highly efficient knife with amazing control and clean-cut slices.
How much angle should I use for a Nakiri knife?
Since the Wusthof Nakiri knife is a double-beveled German knife, you will need to follow a 15-17 degree angle in sharpening and honing the blade.
What is the difference between a Nakiri knife and a Usuba knife?
The difference is for whom the knives are intended to be used. The usuba is a lower version intended mostly for home use whereby the nakiri knife is a high-end knife intended for professionals. Usuba knives are less versatile because they are designed to be narrower than a nakiri knife.