Japanese kitchen knives are renowned for their lightweight composition, sharp edges, and strong steel, like nakiri vegetable knife. Looking for best Japanese Knives? We have a list of review you can check.
A variety of these knives has been developed by blacksmiths and knife makers for centuries, with the variations discussed on this site coming about in the last century or so through a combination of traditional craftsmanship, methods, and the demands of the modern cook. These steel knives were traditionally crafted by the very same craftsman who pounded out the famous katana used by samurai in feudal Japan. Today, people like you and I continue to honor this legacy in our kitchens.
Nakiri vegetable knives have a simple, clean handle that makes them easy to hold and maneuver for thin, julienned vegetables. This handle is a trademark of Japanese knives – it’s simple, minimalist, and doesn’t add extra weight or clumsy distraction to the cutting motion. There is a nakiri for every Japanese knife maker, so finding one that fits your needs is a matter of when, not if.
Vegetable knives are an essential kitchen tool, which is why their makers pay close attention to them. Due to this reason, it has been carefully developed into an accessible, useful tool for use in your kitchen at home while still maintaining the professional-grade durability and level of performance chefs in and outside of Japan demand.
Shape and Usage: What is the Nakiri Vegetable Knife Made to do?
A nakiri vegetable knife’s most distinctive feature is its thin, flat edge. With this, you can take a wide vegetable or long row of vegetables and cut them in one movement all the way to the cutting board. In addition, this edge is double bevel or double sided – which means both sides of its edge are sharpened. Additionally, this means that it is much easier to sharpen since there is no flat edge to ruin with a misapplied whetstone or honing steel (sharpening stick).
Providing a knife that is best suited for a vertical chop as well as push and pull cuts, the blade shape results in a knife that is a great choice for such applications. The nakiri is a great choice for either of these methods. Consider the name of the knife as well: nakiri means “greens-” or “leaf-cutter”, a reference to the leafy greens it is designed to cut. When considering its purpose, keep this in mind.
Japanese knife makers have designed it with a thinner blade for just this purpose: To ensure that delicate vegetables get clean cuts with crisp edges while cooking. In this way, the freshness of your greens can be maintained until they reach your mouth. Your vegetables shouldn’t be ripped, they should be cut!
Last but not least, it is important to remember the tip. The nakiri vegetable knife does not have a pointed tip like a santoku kitchen knife or a gyuto chef’s knife. The end is flat and blunted, instead. Sure, you won’t be able to navigate between bones to get that last piece of tender meat, but that’s not what the nakiri is for. Vegetable knives are designed to maximize efficiency when dealing with exactly what they are named for: vegetables.
What Makes the Nakiri Vegetable Knife so Helpful?
The handle is visible. Imagine how easily your fingers and knuckles fit between the handle and cutting board over which you work. This combination of a rectangular blade, tall handle, and blunted, flat end makes the nakiri vegetable knife an excellent chopping and dicing tool.
As the tall blade makes it possible for you to chop through harder, root vegetables quickly and with a clean cut, the chopping extends to these. It’s a great way to make the bigger pieces you want to roast or bake alongside your big slab of meat. One of the characteristics that distinguishes the nakiri vegetable knife from its contemporaries is the balance between its rectangular blade and slender, simple handle.
Like me, you cringe at the thought of having to thinly slice a pepper. If you don’t have the right tool, the process can take a long time, sometimes even being dangerous. With its long, flat edge, the nakiri vegetable knife makes julienning relatively easy. Also, this edge is useful when dicing. Have you ever wondered what held your green onions together despite all your effort and time spent cutting them?
A blade that is not reaching the cutting board causes the green onion to look like an accordion instead of a delicately diced topping that would normally accompany your favourite dish. The flat, rectangular blade of a nakiri vegetable knife prevents this from happening, separating vegetables with a clean cut every time.
This is where the nakiri found its niche in Japan, as professionals and amateurs alike use it to make the shredded cabbage especially often found alongside fried pork katsu and chicken karrage. Shredded vegetables not only add a refreshing side dish to your meal, but also add a touch of appeal and decoration. As it becomes more and more popular in the kitchen, it becomes the tool of choice for increasing numbers of kitchen tasks.
The Perfect Addition to your Home Kitchen
As explained above – craftsmanship, reliability, balance, weight, efficiency, size, shape, versatility, and ease of use – a nakiri vegetable knife is an essential part of a fun and productive kitchen. Your guests will appreciate its classic design while you will enjoy a no-nonsense tool that feels nice in your hand.
The knife can be used with a variety of vegetables for Western, Japanese, Korean, and other Eastern cuisines. With its dual bevel design, it is easier to maintain than the ultra-professional knives we see master chefs using. The more fun it is to chop vegetables, the more likely you will enjoy eating them! You can prepare soups, salads, and sauces with a Japanese nakiri vegetable knife to enjoy a healthier, more colourful diet.
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