What is a Nakiri knife?

Nakiri Knife

This fairly recognizable Damascus knife model has a thin rectangular blade. It is used above all to mince vegetables as well as fruits because it has a thin blade.

The Damascus nakiri kitchen knife is also known as the Nakiri bōchō, which means "vegetable cutter" in Damascus. It was originally designed to cut thin-skinned vegetables like tomatoes, onions, and potatoes, but it can also be used to cut meat and fish.

What is a Damascus Nakiri knife used for?

The Nakiri knife can be equipped with a European or Damascus handle. Its typical length varies from 16.5 cm to 18 cm and it is practically always double-edged. This type of blade will mainly be used for domestic use and for cutting vegetables.

 

Just like its big brother, the Usuba, it is used in the kitchen for working vegetable pieces. The difference between these 2 blades, therefore, lies in the size of the blade and the sharpening. The Nakiri is a V-blade ( sharpened on both sides ) and the Usuba has only one level. 

 

Damascus chefs will prefer Usuba. Because the latter is bigger and allows you to cut all the vegetables that you will encounter in Damascus cuisine. As a result, Damascus chefs will prefer the precision of an Usuba knife to a single bevel. 

 

If you want to acquire a knife with a bevel, be careful to choose your knife according to whether you are right-handed or left-handed! If you are wrong on this last point, you will have a very nice knife for your interior decoration!

How to choose your Damascus Nakiri knife?

What size for a Damascus chopper?

The most popular size for a nakiri knife is 16cm. The size of the Best Nakiri knife depends on how you want to use it. If you only use it for slicing vegetables, 16 cm is enough. But if you also want to use it to cut meat and fish, look for 17-18 cm knives. 

 

The width of the blade is also important. If you're cutting vegetables you don't need a wide blade, but if you're cutting meat or fish you'll want to look for a wider nakiri knife. Blade width is measured in mm. The most common size is 5 cm

 

Blade width isn't just a matter of personal preference, it also depends on the type of ingredients you're chopping. For example, if you're chopping green onions or shallots, a narrow blade might be best because it will allow you to get closer to the board.

 

On the other hand, if you're cutting carrots or celery, a wider blade might be better as it will help with stability and speed.

What price?

The price of a nakiri knife varies depending on the manufacturer, the quality of the knife, the type of blade, the type of handle material, the number of parts in the handle, and the quality of metal used to wrap it.

 

The blade can be stainless steel or carbon steel. The quality of the blade depends on the material of which it is made and its hardness (Rockwell scale). For example, a good-quality forged steel blade will cost more than a stamped blade.  

 

The price of a nakiri varies from 30 dollars to more than 250 dollars. In general, you can have good quality models for 50 dollars.

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