It’s an affordable option that will allow you to try out a nakiri style knife and see if it is worthy of upgrading later on in the future. They are generally not suitable for vegetables that contain hard stones such as avocados as the stone could damage the blade. Using a nakiri knife is somewhat different from a classic western chef’s knife. The thin, flat and very sharp blade allows for a quick up-and-down cutting motion so vegetables can be quickly and precisely cut. This outstanding graceful Shun Premier nakiri knife stands in the … 7 Wusthof Classic 7-Inch Nakiri Knife with Hollow Edge, 4193/17 – Best German Nakiri Knife If you thought that a Nakiri knife had to hail from Japan, it is time to think again. Knife Material: VG 10 Stainless Steel steel. A Usuba knife is a thin single bevel blade that is used for larger vegetables in Japanese cooking like cabbages but should not be used on harder vegetables. They use the best materials and employ the very best in Japanese design to create an end product that is not only practical but beautiful too. In my view, that makes a nakiri a pretty easy purchase to justify. If you have ever had to cut hard vegetables for more than a few minutes you understand how important this feature is. This page may contain affiliate links. This knife falls into the lower price range we saw for a nakiri but would be a welcome addition to any new home chef kitchen, Click here to buy the Findking-Dynasty Nakiri Knife. Slow cookers, filleting knives, that grilled cheese maker and seven different bottle openers. Here’s everything you need, this is the knife that we would buy based on all of its qualities. On this site, I share everything I know about finding and maintaining great kitchen knives. Nakiri knives are great for cutting long vegetables in a single chop. We’ve looked at these knives before in our Dalstrong knives review. This knife is the lowest price nakiri knife on our list. It also has a 4.8 out of 5 star rating which is just as high as the Shun rating, but at a slightly better price point. A nakiri knife is a Japanese style of knife with a relatively straight edge on a rectangular blade, much like a western meat cleaver in appearance but with a much thinner blade. The main difference in principle is that the nakiri is specifically designed to cut vegetables only, whereas the santoku is designed for a range of tasks, including vegetables, meat and fish. To use a nakiri knife you should hold the handle firly on one hand. This is incredibly helpful if you have ever tried to cut vegetables quickly. After looking at all of the options I would recommend going with the Shun if you have the budget for it (check the price of the Shun knife here). This nakiri knife angle is 8-12 degrees per side and is Nitrogen cooled for added hardness and flexibility. That could be that they are not used to a nakiri sized blade or the knife itself has a bit more weight than others expect. As more and more people are beginning to take an interest in using quality tools for... Damascus steel is truly beautiful. They are very good at cutting harder vegetables (squashes and dense root vegetables). Like most of these knives you will need to hand wash it and dry it immediately to avoid getting rust stains on it (this is common for most higher end knives). The handle is made from shitan wood, an extremely hard timber and it has a mahogany handle. The handle material is made of Delrin, which is a polymer that doesn’t absorb water. This nakiri knife is no exception. I’ve got three recommendations that are basically down to your budget. If you do choose to get one, I’d almost guarantee it’ll be one of your top two most used knives in the kitchen, and will continue to be for years. The materials are of sufficient quality to make it durable and comfortable to use and it’s available at a very affordable price. Here’s the first truly high-end premium best nakiri knife. I would say this knife is good for people who are home chefs needing a solid knife but don’t want to pay for a Shun or Dalstrong. One such Japanese knife is the nakiri. View my best santoku knives article (opens new tab). This Thyssen-Krupp steel is high carbon whilst still being 15% Chromium. German steels tend to focus on durability and in many ways that’s a feature that’s just as important. A nakiri knife is used to cut and chop vegetables, whereas a chef knife is more flexible and can be used on meat, fruit, and vegetables. In design they are very different, santokus are more likely to have a slight curve along the blade edge (although not nearly as large a curve as many western knives), the blade on a santoku is also usually thicker than a typical nakiri. The simply move in an up and down motion with the blade through the vegetable, as you get more used to this technique you’ll be able to go faster. For a review of each one just take a look below. But if you are looking for a Japanese style looking knife but don’t want to pay the price of a Shun knife then this is a good option. I'm a home cook who knows that a sharp reliable knife can make all the difference in the kitchen. So if you’re keen to use some Japanese style knives in the kitchen then a nakiri is a great choice. The runner up would be the Dalstrong nakiri knife (check the price here). Dalstrong Shogun Series X Nakiri Knife. This really depends on you. Dalstrong produces a range of Japanese styled knives that often use german steel. It is incredibly hard to get that high of a rating on a product and this one has managed to obtain that. The blade edge has a row of hollowed dimples, that reduces the surface area of the blade, thus making it less likely for food to stick to the blade. The Santokuy knife is a more well rounded knife and is multi purposed. With a 4.6 out of 5 stars review on Amazon (you can see the ratings here) this knife is a clear winner and a great choice. Home cooks are getting more and more interested in Japanese knife design. Nakiri knives can be used to cut through any soft vegetable such as onions, tomatoes and carrots. Ultimately, cutting vegetables is one of the most common food preparation tasks a cook has, whether they’re a home cook or a professional chef. It’s great for cutting vegetables and fruits. This knife uses another german steel, x50CrMoV15, catchy name right. The one thing we did note is that it felt like a heavier knife to many of the reviewers. The knife has some great reviews with over 1400 reviews (the most of any in this list of nakiri knives) it earns a 4.5 out of 5 stars (see how the ratings are here).