The nakiri knife is a home knife designed for cutting and chopping vegetables. They are very similar to usuba knives, with the difference that nakiri knives are sharpened on both sides and usuba only on one. Although by their appearance they can also be confused with a hatchet or cleaver, nakiri knives are lighter and easier to handle. Their main uses are cutting, chopping and shaping.
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In short, if you often chop a lot of vegetables in your kitchen, among the models of Japanese knives, we recommend you try a nakiri.
Which nakiri knife to choose?
At Cuchillalia.com we have several different models of nakiri knives. If what you are looking for is to get started, I would try the KAI Wasabi Black 6716N nakiri, with an excellent value for money. Among the rest, my favourite is the KAI Shun Premier TDM-1742 nakiri, made of Damascus steel, a gem.
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