Nakiri knives are some of the most popular Japanese knives because of their versatility and affordability. Like all Japanese knives, they are made from high-quality steel that can be sharpened easily, which means they last longer than most Western-style knives. Plus, they’re so easy to use that anyone can handle them—even if you’ve never cut anything before. You can look for a japanese nakiri knife from online stores and attain them at the best prices. In this article, you can learn what a Nakiri knife is and how to use and clean it.
What is a Nakiri knife?
The Nakiri knife is traditionally used for cutting vegetables, but it has become famous for chopping all sorts of things.
A Nakiri will have an edge length of around 6 inches (15 cm) with a thin blade that tapers to either end. In addition, it is curved slightly inwards. The shape means it can rock back and forth as you slice, making it easier to cut even if you aren’t applying much pressure—which lets you exert control over where your cuts are going.
How to use the Nakiri knife?
The Nakiri is used for all kinds of food prep, from cutting vegetables and meat to fruit and cheese. You can even use it to cut bread or slice eggs in half. If you’ve never used one before, here are some helpful tips:
- Make sure your knife is sharpened before use; you’ll get much better results overall if your blade is sharp enough to cut through whatever you’re trying to make. You should also keep your knife clean at all times—keeping it spotless will help ensure that no bacteria grow on the surface of the metal (which could make anyone who uses it sick).
- Keep your fingers tucked away while using the blade! The last thing anyone wants is accidentally cutting themselves while they work diligently in the kitchen! Don’t worry too much, though—it’s not likely because Nakiris aren’t designed with razor-sharp edges like other styles might have when they are first manufactured (though even then, there’s always potential risk associated with using any kind of sharpened tool).
How to clean your Nakiri knife?
The first thing to remember is to clean a knife immediately after use. You should never put it away wet, as rust can form and damage the blade. If you do not have time to thoroughly clean and dry your knife immediately, then wash it with soap and hot water. Use a soft cloth such as an old t-shirt or dish towel, and wipe down both sides of the blade before drying off and putting it away in its stand or block. When cleaning your Nakiri knife between uses, utilise warm soapy water (or some other kind of cleanser like Windex) on a soft cloth to wipe down both sides of the blade while rinsing with clean water from time to time. Then dry it by laying it flat, so any excess moisture will drain out through gravity rather than sticking around inside, where it could cause discoloration over time leading up to rusting issues later down the line.
The japanese nakiri knife is generally lighter than other knives and can slice in either direction, making it an excellent choice for those that want to add another tool to their kitchen. It will help you cut vegetables more quickly and efficiently than other knives, so if you’re looking for something new in your collection of knives, then this might be the one!