Its main feature is its straight blade, which encourages a specific style of cutting. The nakiri knife is designed specifically for chopping vegetables. Nakiri are traditional Japanese style knives that are used for chopping and mincing vegetables and fruit. Characterized by its straight blade edge and squared off tips, the nakiri knife allows you to cut all the way through to the cutting board without having to use a horizontal push or pull. In this case, we recommend around 165mm as the most suitable size for most people. A nakiri knife, also known as a nakiri bocho, is a Japanese-style knife used for chopping vegetables. While they may look the same and while they are both chopping knives, the meat cleaver is obviously for meat while the Nakiri … Natively popular as nakiri bocho knives, a nakiri knife is a purely vegetable knife. The Specs of the Nakiri Knife. It has a capacious straight blade which is really sharp. A nakiri knife is formed with high-quality materialistic value. The blade of Nakiri or Usuba knife is as thin as a chef's knife. You might mistake the Nakiri for a meat cleaver with its thin rectangular blade. This knife is best used … It has a straight edge, a … A Nakiri knife is a classic Japanese-style knife that has a straight, symmetrical edge that is most commonly used for slicing, dicing, and chopping vegetables. Nakiri vs. Usuba - The Usuba and Nakiri knife is a Japanese vegetable knife. Nakiri knife is a high-quality Japanese kitchen component which has gained immense popularity worldwide. The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. An Usuba and a Nakiri are the same type of knife T he Nakiri Knife - written in Japanese as 菜切り包丁 (なきり) and pronounced as Nakiri bōchō.It's a Western Style Japanese kitchen knife, typically measuring 120-240mm in length. The term ‘nakiri bocho’ in Japanese indicates a knife that chops or cuts greens. It has a flat edge like a slim cleaver or a fat straight edge razor, but the blade is very fine and holds a keen edge. It is coated with a comfortable grip. The Nakiri knife is the main tool used when vegetables are the target and the knife itself is usually only used in the vegetable domain. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. The Nakiri knife has a deep belly on the knife and predominantly straight edge which is crafted for chopping rather than rolling. This gives the answer to what is a nakiri knife used for. The structure is sleazier with a combination of a modified edge.