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Nakiri is a traditional variety of Japanese knives designed to work with plant products. Its rectangular and massive blade resembles the ordinary kitchen cleavers. In this case, however, appearances are deceitful as it is absolutely useless when it comes to working with solid products.
Initially, nakiri's functions were only in the chopping of greens. The Japanese are known to be meticulous people, and they will definitely have a separate knife for each kitchen operation. Indeed, there are countless numbers of knives for dealing with vegetables. Therefore, nakiri served only as an auxiliary tool to the main paring knife — Usuba.
However, usuba is more massive and has a single bevel grind, which is quite typical for the European's hand. Because of this feature, far from all traditional Japanese varieties of kitchen knives are popular in the Western market. With its double bevel grind blade, nakiri can definitely be included to such a few favorites.
The Europeans immediately appreciated the ease, razor sharpness, and pace of working with such a knife, having quickly adapted nakiri to not only greens, but also vegetables and fruits.
Nakiri's characteristic feature is a wide and long rectangular blade. The width typically ranges from 4.5 to 6 cm, with the length ranging from 15 to 18 cm (the optimal size is 16.5 to 17.5 cm). This knife's blade geometry can vary slightly: from strictly rectangular to round shaped point. Incidentally, it is due to this feature that the maximum ergonomics and high cutting performance are achieved when working in a vertical plane (up/down movements), with the point resting against the cutting board.
Nakiri has a very thin blade and a minimum beveled angle to result in simply unsurpassed sharpness. Therefore, only such a knife can finely chop the greens, filigree chop cabbage and onions or cut vegetables into thin, literally semi-transparent slices. Despite its large blade and apparent massiveness, nakiri is very light, with its weight rarely exceeding 300 grams (most often not even 200 grams). You can handle it for quite a while without getting even a bit tired!
In fact, this is a truly versatile knife that is used with many products in the modern kitchen. Although not suitable for cutting carcasses or bones, nakiri will easily cope with dough by cutting it into noodles or meat into rectangular pieces.
In our online store samuraold.it-web.lv, vegetable chopping nakiri can be found in several collections.
This is one of the most numerous series, including due to the fact that the varieties presented in it are typically offered in 2-3 handle color options. Nakiri is no exception. It comes with a black, brown or white handle. The traditional blade shape is rectangular and the point is rounded.
The collection is characterized by an unusual color, with both the blade and the handle designed in coal-black color, which looks very original and stylish. In addition to the aesthetic moment, Black Anti-slip coating also has practical purposes: first, it protects the steel blade from damage, and secondly, prevents products from sticking on it during the work (due to low coating adhesion). It is very relevant for such a widely knife.
One of the most beautiful lines in our range with many individual features.
These include an unusual irregular texture of the blade side surfaces that are styled on hand forging and create an absolute feeling that an experienced blacksmith took part in the creation of the knife. The handles of specimens from the previous collections (Harakiri and Shadow) are made of plastic, with Kaiju making boast of a handle of natural mahogany wood with pleasant brownish-reddish shade. Indeed, this is more authentic for Japanese knives.
Then again, unlike Shadow and Harakiri, the Kaiju blade shape is more like a meat axe or a kitchen cleaver, with the "American Tanto" profile that is often used to make combat knives resembling a rapacious and swift silhouette. Such nakiri can instantly and effortlessly handle absolutely any product.