Chopping veggies can be a difficult task, especially when you are short of time. It can also be a difficult task when you come back home from a long tiring day. But a nakiri Japanese knife can make it easy. Although the cutting can also be done with a regular knife, Japanese nakiri knives provide your meals a chef-like look. Nikiri knife has squared-off tips and a blade with a straightedge to make the shopping process more manageable. These vegetable cutting knives are handy and do an excellent job.
Choosing the best nakiri knife can provide your dishes a unique look from others since the Nikiri knife can cut the veggies thinner as compared to others. But choosing the best nakiri knife can be a difficult task as there are many options available in the market. We are here to review the best nakiri knife models from different brands so you can pick according to your needs. So let’s start;
The Nakiri Knife starts in Japan and is specially designed to cut vegetables in the best possible manner. Nakiri Bocho, as it is locally brought in Japanese, is one of a bunch of three blades utilized by professional Japanese chefs. These include the Nakiri Bocho, the Usuba Bocho, and the Deba Bucho.
Each knife is designed for a specific purpose, the Nakiri Bucho is a typical household utensil utilized by Japanese cooks. However much the ideal supper’s quality is dependent on the nature of the fixings, the craftsmanship, and planning that goes into each dinner will have an extraordinary effect. Utilizing the right utensils and machines will radically work on the abilities of even less competent cooks.
Our List of the Best Nakiri Knife
This shun nakiri knife is one of the Japanese nakiri knives with the fantastic properties as other knives from the same line. It is the best knife for cutting vegetables for both professionals and beginners. Let’s discuss some amazing features of this shun classic nakiri knife, which has a 6.5 inches blade that shows the extra craftsmanship tradition of the Japanese sword. Just like the many nakiri vegetable knives, this knife also features a VG_MAX super steel core.
VG-MAX is a Shun’s patented steel, which means you can’t find another nakiri knife with the same quality. VG-MAX is a 34-layer of stainless steel on each side of this vegetable cutting knife that protects the inner core and ultimately helps the edge stay sharp. These layers provide an attractive Damascus pattern. This pattern on the nakiri knife shuns the blade an attractive look and prevents food from sticking to the blade.
The enhanced carbon level in the steel, the Shun Classic 6.5″ nakiri blade, accompanies additional strength and durability. The added cobalt in the nakiri knife shuns the cutting edge better, while more chromium is liable for better wear and erosion opposition. Molybdenum further increases its corrosion resistance and adds strength. Vanadium is the one that is responsible for the vegetable cutting knife blade impact resistance and cutting performance. In addition to this, the pakkawood D-shaped handle feels like an extension to your arm. It makes it moisture resistant and makes it more durable compared to the other handles.
The Wusthof Classic Nakiri Knife is a vegetable knife that will help you perfectly slice all types of veggies. From fresh ginger to radishes and carrots to cucumbers and zucchini, this Wusthof nakiri knife cuts them all. Whether you’re preparing a salad or making an appearance at your next dinner party, this knife can handle it all with ease. It also features a full bolster that helps to protect your fingers, and it comes with a laser-controlled and tested cutting edge. Plus, it’s made in Solingen, Germany–the originator of culinary knives.
The high carbon steel of this Wusthof classic nakiri vegetable knife with a hollow edge is specially designed for chefs. With this, you can easily cut cheese, fruits, and veggies according to your needs. Featuring an empty edge, the seven-inch Wusthof Classic Nakiri Knife is ideal for vegetable prep. This Wusthof classic nakiri knife is superb for dicing and cutting. It’s easy to clean, too – simply rinse under running water or wipe with a damp cloth. Plus, the handle is inspired by the original Japanese handle shape, featuring an over-mold that provides extra grip to make sure your fingers remain safe.
The Yoshihiro Aoko Nakiri Knife is a Japanese brand known for its quality cutlery. According to the Yoshihiro knife reviews, the blade is 6-1/2 inches long and made of 420 stainless steel construction that makes it easy to clean and maintain without rusting. Made with stain-resistant steel and constructed with a high-carbon steel center core, this knife will maintain its sharp cutting edge for a very long time. The blade of this Yoshihiro nakiri itself has been made with stain-resistant steel that will never rust or lose its edge.
The handle is made from Paku wood, giving the knife an attractive, sleek look. It will hold its sharp edge for a long time, making it an excellent choice for all your cutting needs around the kitchen. Whether you are preparing sashimi or vegetable stir-fry, this Yoshihiro nakiri high-quality knife delivers exceptional results every time. This vegetable cutting knife has your cutting needs covered, from rigorous work in the field to culinary masterpieces in the kitchen.
The Calphalon Nakiri Knife is a Japanese-style knife that is seven inches long. It is especially great for cutting vegetables and fruits that are not quite hard to cut, such as tomatoes and cucumbers. The Calphalon Nakiri Knife features a custom-forged over the top of a Japanese VG-1 steel core, resulting in a razor-sharp edge. This carbon steel blade has been hand-polished to make sure it glides effortlessly through products to help create clean cuts with every slice. The rounded tip of this knife provides extra safety while you’re handling delicate cuts.
Plus, its ergonomic handle boasts a finger groove to reduce hand slip, and its contoured design allows for comfortable one-handed use. What’s more, it is dishwasher safe for easy cleaning. Toast your skills with this high-performance calphalon katana nakiri.
Tradafor Usuba’s knife is an art of Japanese craftsmanship. It combines the functions of a vegetable Japanese chef knife (nakiri), cutter, slicer, and cleaver into one seamless piece of tool steel. The blade is made from high carbon German steel, which holds an edge well and slices through many different foods without warping, retaining its sharpness longer than other types of stainless steel. So it is an ideal choice for making paper-thin veggies.
Its handle is also made from high-quality natural materials; the Pakkawood has been carefully selected and treated to ensure it will never dry out or crack. This nakiri Japanese knife comes with a wooden block for honing purposes and a polyprop that helps in dicing, mincing, and chopping. The slim design also makes this nakiri Japanese knife an absolute choice for the chefs, so say goodbye to the old versions.
The Dalstrong nakiri vegetable knife is a professional-grade knife made from stainless steel that can be used for cutting almost any type of vegetable. You will be amused by how this knife will give you legitimate power over cleaving with its curved handle. Its slightly curved handle gives you great control while chopping soft ingredients like onions, garlic, and ginger. This sharp surgical tool-like edge is done to clean a mirror and add corrosion resistance; it is made with cool nitrogen. The straight edge and nose of this nakiri Japanese knife are extraordinarily created to make cutting and cleaving of fruits, vegetables, and salad greens simple.
It has a slim blade that makes it ideal for fine detail work thoroughness, making this a must-have tool in your kitchen. With its elegant and straightforward design, it will blend effortlessly into your kitchen without drawing much attention to itself. Whether cooking at home or work, this Japanese nakiri knife is an invaluable convenience and will serve you well over time.
Dalstrong Nakiri vegetable cutting knife is a dream come true for all home chefs. From its elegant design to its sharpness and exceptional performance, this Japanese-made knife is one of the finest Core knives made by Dalstrong. The balance of the blade gives it exceptional cutting power and is very easy to use. This Japanese nakiri knife is designed with no bolster, which makes cutting root vegetables such as carrots and radish easy as they just fall apart when cut. In addition to this, it looks beautiful as the blade is equipped with a hand-polished spine and to protect its hardness, and it is made from cool nitrogen.
The handle is made from rich black Spanish pakkawood, which allows a comfortable grip on your palm and adds to its beauty.
The Dalstrong Nakiri vegetable cutting knife is a must-have in any kitchen. This Japanese nakiri knife by Bigsun highlights a VG-10 steel center. As clarified, this nigiri knife is very amazing steel, which means the cutting edge is ultra-thin and is subsequently more keen. Securing the core are 73 layers of gentler Damascus steel. Subsequently, the delightful pattern you see on the sharp edge. This Japanese-made knife has a long and thin blade that’s perfect for cutting intricate, fine products such as carrots, potatoes, or ginger. The 15-18 degree edge is sharp, handling all sorts of vegetables with utmost ease and making kitchen prep a breeze. Besides looking smooth, the external layer keeps this Japanese nakiri knife from staining. Additionally, it works to prevent friction, just as holding food back from sticking to the cutting edge.
The handle is made up of Ultra-premium acrylic resin and pakkawood for durability. Plus, its lightweight handle makes it easy to maneuver around the cutting board.
Nakiri Knife Buying guide
As you are looking for the best nakiri knife for cutting veggies, there are certain things that you should consider while purchasing. These areas follow;
Know the difference from similar models
First of all, you should know the difference between similar design knives. So here we discuss usuba knife vs. nakiri or santoku vs. nakiri to mention the difference clearly.
nakiri vs. usuba knife
Usuba has a one-sided sharp blade that requires more practice while using. They are the expensive ones and best for professional chefs. Nakiri, as compared to the Usuba is lightweight, and has a double angle for easy use. So a nakiri Japanese knife is best for household use and also be the best option for beginners.
Nakiri knife vs Santoku knife
Here we also mention the nakiri vs. santoku knife difference because nakiri is originally a santoku knife without a point and a flatter blade. This feature allows you to do a variety of tasks in a kitchen. It is also used to slice, dice, chop, and also cut meat. But on the other hand, nakiri is specially designed for cutting veggies.
When you are looking for a knife, then blade material is the most crucial factor that you should look for. Now many knives are made up of stainless steel but remember. Not all are made up of the same material. You will mainly find two types of blade material at the market: one is a low carbon, and the other is a high carbon blade.
Low carbon blade; these blades are softer and become dull faster. You can sharpen them frequently.
High carbon blade: Blades with high content of carbon blended in the hardened steel will hold their edge for a more extended period. They are additionally simpler to sharpen and require less maintenance.
It is also an important factor that you should consider while purchasing a nakiri Japanese knife. To buy a quality knife then you have to pay more. Remember, a high-carbon steel knife is the best, and to purchase that; you have to spend $100 to $200.
Although the cost and material matter a great deal, the handle quality additionally can’t be eclipsed. Since it is the handle from where you hold the blade, it ought to be of premium quality to offer total solace. Search for a bended handle that makes it simple for your hands to shape a decent grasp while you are utilizing it.
You may have seen that vegetables regularly attach to the blade’s sharp edge when you are cutting them. If you have the right completion on edge, this is less likely to happen.
Nakiri cuts frequently have a pounded finish, which is also called “tsuchime” in Japanese. This hand-hammered finish reduces drag when you slice, making food more averse to adhere to the sharp edge. If a blade has a Granton edge, vegetables are additionally more averse to adhere to the sides of the sharp edge. These kinds of completions make air pockets when you chop food allowing you to release from the sides rapidly.
It is also an essential thing. While purchasing the best nakiri knife, you should consider the blade length. It is best to choose a 5-inches blade length, so chopping becomes easy. We also list some best nakiri knife reviews, so make sure to check the size.
Cutting Edge Angle
If you need a keen cut, you need a lower point. A Nakiri knife-edge commonly falls somewhere in the range of eight and 12 degrees.
12-degrees is a good plot for an amateur, so don’t stress a lot over this estimation. If you’ve placed your training in and can manage an amazingly sharp knife, search for a Nakiri down in the 8-degree range.
Hardness is estimated utilizing the Rockwell scale. The Rockwell scale presents a dimensionless number, where a higher score implies harder stainless steel.
Kitchen knives usually come in the middle 53-55 on the lower end, up to 64-65 for (over the top expensive) very top-notch edges. You’ll discover numerous Nakiris during the 60s – I would say, search for one 62 or higher.
Many brands manufactured nakiri Japanese knives with their specialized technology to improve performance. This provides a beautiful variety of choices depending on their needs and preferences. So if you are thinking about buying a Nakiri knife and wondering which one is best for you according to your budget. We have reviewed some of the best nakiri knives of high quality and subtle differences that can affect the way they perform.
We hope our guide on the best nakiri knives has been helpful in showing you how these great knives help you prepare your food like an expert chef. You definitely won’t regret your decision to add Nakiri knives to your cutlery collection.