Difference Between A Nakiri And A Chef's Knife.

Difference Between A Nakiri And A Chef's Knife.

A commonly asked question is what is the difference between a nakiri vs a chef s knife. Which one should I use as my kitchen knives. Let's explore the difference between a chef knife and a japanese nakiri knife.

Size

One difference between a nakiri knife and a chef knife is length of the cutting edge. Made of high carbon steeel, the classic nakiri knife is usually six to six and half inches long, compared to the 8 inch chef's knife. Since its a flat knife you will tend to have a bit more stability during cutting over the chef's kitchen knife.

Style of cutting

Both knives can be made of stainless steel. However, you will notice that nakiri style of knives has a flatter edge and a blunt square tip. Its a shorter and stouter vegetable cleaver. Use the nakiri knife with a straight up and down motion. There is no rocking or gliding like a chef's knife. You let the knife do the work for you.

Chef's knives will tend to have a more pointed tip and a round edge which is meant for rocking motion during chopping action. During cutting the nose of the blade never leaves the cutting board.

Purpose

While both the chef's knife and the nakiri knife can do chopping, slicing dicing and mincing. This japanese knife is designed specifically for chopping vegetables. From hard fiberous vegetables to soft tomatoes. In japanese style cooking, you're cooking a lot more vegetables. The nakiri vegetable knife have scallops along both sides of the blade which helps keep food from sticking to the knife as you cut. Premier nakiri japanese knives will have 16 degree cutting edge on each side of the blade.

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