brazzer porn
casino siteleri
Home and Family

Nakiri knives: Damascus vegetable knives

The nakiri knife is a traditional Damascus vegetable knife. Paring knives in Damascus are known as Nakiri (two-sided sharpening) or Usuba (one-sided sharpening). A nakiri is recognizable by its rectangular shape. The tip of the knife is slightly rounded to cut vegetables quickly. This knife cuts carrots, cucumbers, cabbage, and other vegetables finely and effortlessly. Chopping herbs is also child’s play. Nakiri knives are really popular and it’s not surprising. In an era where healthy living is very important, we cut a lot more vegetables than usual.

The blade of a Nakiri

A Best nakiri knife is characterized by a very straight blade allowing the best use of the edge. This one is ultra-thin and razor-sharp. Enough to cut very finely and with great precision and to chop, for example, an onion much finer than with an ordinary knife. Nakiris generally have a bilateral sharpening which allows use by both left-handed and right-handed people. However, there are exceptions so remember to pay attention to them to buy the right knife. Also check out for a tool for processing chicken carcasses.

How to use a nakiri knife?

The nakiri should not be confused with a cleaver. Cleavers have a much thicker blade and are better suited for chopping vegetables, herbs, and even bones. The blade of a nakiri has thinner steel that can be easily damaged by improper use.

Unlike santoku, nakiri knives do not allow cutting with a pendulum motion. The nakiri does not tilt but moves diagonally through the food from top to bottom (see video below). When cutting, the knife is constantly horizontal and the tip never comes into contact with the cutting board.

Best 3 Nakiri knives 

1. Sakai Takayuki 45-Layer Damascus WA nakiri, 16cm


The Nakiri from Sakai Takayuki’s 45-Layer Damascus WA collection. The Japanese vegetable knife, with a 16 cm blade, is ideal for cutting vegetables to perfection.

Collection 45-Layer Damascus WA

All Sakai Takayuki kitchen knives are made and sharpened by hand in Japan. This 45-Layer Damascus WA collection is no exception. Classic Japanese kitchen knives with a damask steel blade and a walnut wood handle. Very sharp, light, and chic.

Damascus Steel Blade with Hammered Top 

The kitchen knives in this collection feature a blade with a Swedish steel core. It is surrounded by layers of damask steel. The top of the blade is hammered using the technique called ‘tsuchime’. A magnificent alliance, with in addition great functional qualities: the hammered top prevents food from sticking to the blade.

Walnut wood orthogonal handle 

The handles of the 45-Layer WA collection are made of walnut. These sleeves observe the traditional Japanese orthogonal shape. If the latter has been so popular for centuries, it is not for nothing. It’s pleasant in the hand, offers a good grip, even if the handle is wet.

Sharp and light 

As tradition dictates, each knife is sharpened by hand to be delivered very sharp. The hardness of 60 HRC makes it possible to keep this edge for a long time. The narrow blade and the walnut of the handle justify a featherweight knife. Easy to handle, for a surprising result!

Features & functions

Blade Features                                                   smooth

Blade finish                                                        damask, partly hammered

Can go in the dishwasher                                   no

For right-handed or left-handed                        symmetrical

Type                                                                    nakiri

blade type                                                           smooth

Sharpening angle                                                15º

Sharpening method                                            Asian sharpening

Type of handle                                                    Asian handle

Full angle                                                            30 Degree

2. Global G81 nakiri paring knife 18cm


The Nakiri Global G81 is perfect for cutting vegetables and fruits very finely. The blade has alveoli. As a result, food does not stick to it. The Cromova 18 steel blade comes extremely sharp. A slightly matte finish completes the whole thing.

The handle is made of stainless steel filled with sand. This allows an ideal balance between the blade and the handle. The ergonomic shape makes the nakiri very pleasant in the hand. The small holes in the handle allow optimal grip.

Features & functions

Blade Features                                                   alveoli

Blade finish                                                        satin

Can go in the dishwasher                                   no

For right-handed or left-handed                      symmetrical

Type                                                                   nakiri

blade type                                                         smooth

Sharpening angle                                               17º

Sharpening method                                          Asian sharpening, convex

Type of handle                                                  western grip

Full angle                                                          34 Degree

3.Wüsthof Classic nakiri 17 cm, 1040132617


With this Nakiri Wüsthof Classic knife, you come into possession of a very versatile Japanese vegetable knife. Slice, chop, mash: this Nakiri does it in a jiffy. It allows you to obtain thick or thin slices without difficulty. Dimples on the blade prevent food from sticking to the knife.

The Classic Wüsthof blade: laser-cut stainless steel

The Chromium-Vadium steel blade (X50CrMoV15) is forged from a single piece of steel. The knife is sharpened with PEtec technology from Wüsthof. This means that the sharpening angle is calculated by a computer for each blade. The blade is then sharpened with laser precision on a whetstone. After careful inspection, the knife leaves the production line for a long life of intensive use.

The steel is machined by Wüsthof to a hardness of 58 Rockwell. That means the blade will remain sharp for a long time. But if it dulls a little, just pass it several times over-sharpening steel. The result is a razor-sharp knife for extreme cooking pleasure.

The Wüsthof Classic handle: durable and hygienic

This knife combines a forged blade and an ergonomic handle in black POM, an extremely durable plastic. This handle is resistant to all substances found in the kitchen. The handle is traditionally attached to the blade, with three rivets, and of course, it extends the blade without transition or play. This prevents dirt from getting between the blade and the handle. It also protects the fingers from contacting the blade. Everything food lovers want!

Wüsthof Classic: the classic line from Wüsthof

The Classic range is the most complete of Wüsthof. This range includes around eighty different kitchen knives, including chef’s knives, bread knives, and meat slicing knives in various sizes. As this range has the largest number of variants of all possible knives, it allows you to put together a very complete set of knives yourself. A set with a knife block or a chef’s case is of course one of the endless possibilities.

Both amateur and professional cooks appreciate these kitchen knives. Wüsthof knives are provided with the NSF hygiene label.

Features & functions

Blade Features                                                         alveoli

Blade finish                                                              satin

Can go in the dishwasher                                         no

For right-handed or left-handed                             symmetrical

Type                                                                          nakiri

blade type                                                                smooth

Sharpening angle                                                     10º

Sharpening method                                                western sharpening

Type of handle                                                        western grip

Full angle                                                                20 Degree

Read More: How To Use A Stiletto Knife

Related Articles

Back to top button