How to use a nakiri knife

Nakiri knife: What is it for and how to use it?

Nakiri knife features

As its name suggests, the Nakiri knife is a traditional Japanese knife, a country with a fine reputation in the art of making quality kitchen utensils. In the Japanese language, Nakiri means "bilateral sharpening", as opposed to the Usuba knife (unilateral sharpening). It is therefore a knife sharpened on both sides, making it suitable for both right-handed and left-handed users. It's a knife designed to cut vegetables with ease. That's why it's very much in vogue in these days of healthier lifestyles, notably by increasing consumption of fresh vegetables.

The Nakiri knife is generally rectangular in shape, due to the height of its blade. This makes it easier to chop food, and prevents the hand holding the handle from hitting the work surface. However, the shape of this knife can vary from region to region. Its appearance is reminiscent of a chopper or cleaver. The blade is usually between 14 and 18 cm long. What's more, the blade is slightly rounded near the tip, enabling fruit and vegetables to be cut quickly with a rocking motion.

How to use a nakiri knife

In Japanese and now Western households, the Nakiri knife is used for :

Slicing fruit and vegetables.

Cutting vegetables into shavings, strips, slices, etc.

Chop herbs without crushing them.

Move food with its flat surface, hence its nickname of "shovel knife".

Like all knives, the Nakiri needs to be sharpened to maintain its cutting edge. To achieve this, you can sharpen it regularly with a whetstone or rifle. In addition, always use a cutting board to preserve the edge of the blade for longer.

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