The Nakiri Japanese vegetable knife is designed for cutting and chopping vegetables. The blade is thin and deep, the tip of the blade is flat and square. . The Usuba is the single-bevel cousin of the western Nakiri.
Ideal for: Chopping, slicing, dicing, and mincing. Useful on food types: All vegetables.
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The Nakiri style of knife is designed for cutting greens. The blade is thin and wide, the tip of the blade is flat and square. This Japanese design is mainly for carving vegetables. It is especially useful for shredding vegetables, chopping, or shredding pearls. In Japan, this type of knife is specifically useful when cutting vegetables such as daikon or carrot into julienne strips, this method is called “katsura-muki”.
Setsuko, Owner, Modern Japanese Restaurant, Seattle
I have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use. Repetitive cutting motions are easy and do not tire your hand out.