![]() ![]() If you’re used to Western knives, this will feel familiar to you. The blade is also double beveled, which means both sides are equally sharp. That means it will stay sharper longer, but it is a bit more brittle-so do not be tempted to use it when deboning or carving cuts of meat or when cracking through shellfish claws. Below is a breakdown of the blade itself-and why I’m so into it:Ī nakiri’s blade is fairly thin (approximately 1 to 2.5 millimeters) and either made from high-quality carbon steel or Damascus steel, which tends to be harder than that of Western knives. It looks a bit like a cleaver, but the steel is thinner, the blade length is shorter in both length and height, and overall, the knife is lighter. Mac Knife Japanese Series Vegetable CleaverĪ nakiri is a double-beveled Japanese knife with a rounded tip, rather than a pointy one.I always have it to make vegetable prep easier, and here’s why you should consider adding the nakiri to your knife collection. My nakiri knife is lighter, shorter, and more easily maneuverable than my chef’s knife, allowing me to switch from breaking down potatoes and onions to thinly slicing and dicing shallots, tender vegetables, and herbs with ease. ![]() until noon, but getting through a vegetable delivery means pulling the best nakiri knife from my roll. My chef’s knife is more or less attached to my hand from 9 a.m. I’m a line cook who spends the first part of every day prepping whatever ingredients have arrived at the restaurant that morning. ![]()
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