The Takibi Nakiri Knife: Perfect for cutting Vegetables
A knife that has a basis in ancient Japanese culinary culture, this handcrafted knife is the perfect companion for chefs of all skill
A straight-edge knife that cuts cleanly through vegetables.
The Nakiri knife is made with a straight edge, which means that it is particularly well suited to cut perpendicularly to the chopping board. A blade that has a curved edge will create a pull or push cut, which makes it not great at making completely straight cuts. In particular, nakiri knives are perfect for smoothly cutting through hard root vegetables that are large, such as Chinese cabbage, radish, and cabbage.
Cuts cleanly without smashing the cells
Due to the square shape of the blade, it allows for the blade to cut through the ingredient all at once, which means that the cells of the vegetable are less likely to be crushed, creating a beautiful cut end. This has a positive effect on the appearance and taste of the food.
