Nakiri Knives

Vegetables, herbs and the rest of the broadly understood "greens" are an extremely important element of any diet, providing our bodies with vitamins and microelements that are lacking in all kinds of meat. Therefore, it should come as no surprise that a specialized knife shape was created for cutting vegetables. In this case, it is nakiri. "Nakiri bocho" in Japanese means exactly a knife for cutting vegetables, and its history dates back to the 17th century, where, next to a deba (one-sided sharpened fish-processing knife), it found its place in practically every household.

Nakiri is characterized by a rectangular, wide blade (but not as wide as a Chinese knife) with a very slight curvature of the cutting edge known as the "belly". It has no tip, the cutting edge at the knife's forehead rises in a small arc. The standard height of the blade for this shape is about 5 centimeters, but there are exceptions to this rule - for example, nakiri made by master Yoshimi Kato under the Masakage manufactory, the Koishi series is a whole centimeter wider. Perhaps it does not look impressive on paper (unless we go to the surface of the blade - the standard 16 cm nakiri is about 80 cm2, and the Nakiri Koishi - over 100 cm2), but the difference in work is immediately visible. The width of the nakiri is important for functionality. The shape of the blade allows for easy handling of the sliced ​​ingredients, which facilitates the work in the kitchen.

The blade itself is also designed for the most efficient cutting - narrow, with a very high angle - so even hard vegetables such as raw carrots and potatoes are sliced, not split. Nakiri will be the perfect complement to any set of knives that is composed with versatility in mind.