Another common comparison is between the Nakiri and the Santoku knives. To secure your cutting board, you can put a thin towel under it. | August 6, 2019 | Japanese Knives. 379 Reviews. Fruits, sticky cheese, herbs and different kinds of poultry and meats can be cut using a Santoku though not as effective as other knife types. The handle is able to withstand hot and cold temperatures and does not break down when exposed to oils. We sometimes get a commission through purchases made through our links. Its distinguishing characteristic is a long, flat edge. The Nakiri is the better knife over the Santoku for delicate cutting chores and the knife comes with a 50/50 symmetrically ground blade at 30 degrees inclusive or 15 … It functions in the middle of a long knife (for slicing and dicing) and a small knife. Blunt tip - Its tip is as blunt as it is flat. Never put your knife in a dishwasher, and in fact I do not recommend throwing your knives in the sink. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. The … by Erani. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. The primary difference is how the two blades cut through vegetables. Unlike the cleaver, however, the Nakiri is thinner and lightweight. This knife type has its origins in parallel with the cleaver’s shape, hold, and tip, which is flat and blunt. The Nakiri knife is ideal for starters in preparation and cooking. The Nakiri knife has a sensible blade width that serves as a safety feature as it keeps your fingers out of the way when making quick action slicing and dicing. Depending on how useful one wants the knife to be, it narrows down its purpose, sections, and preferred foods into three: The length of Santoku blades is 5” to 7” long (as long as a person’s hand) with a flat edge and a blade that curves at around 60 degrees. Simply balancing the handle and the blade is sufficient enough to make you a professional; the Santoku knife enhances your already-experienced skills in the kitchen. The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. The Nakiri knife came from the 17th century. The Nakiri is versatile in vegetable cutting since sizes and shapes vary while the Santoku is versatile in terms kitchen purposes for different ingredients. I’ll go over the differences between the knives, give you a brief overview of the proper way to hold the knives, and how they should be used. There are different types of Japanese knives and among its versatility, there is still the point of discussion of Nakiri vs Santoku knives and their overall efficiency. In short, Nakiri Knife is a Japanese style knife usually used for chopping vegetables while a Santoku and Chef knife are pretty … The different ways of which to distinguish the Nakiri and Santoku is through their aspects: their convenience, materials used, safety features and usefulness/functionality. Sakai is a known material present in rifles after its introduction by the Portuguese and is a crucial component in making good quality Japanese knives. But, a high-quality knife set or its collection must always comprise different kinds of knives. Once you are familiar with the blade design, differentiating both knives becomes easy. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. The nakiri knife is designed specifically for chopping vegetables. This site uses Akismet to reduce spam. Last Updated on October 24, 2020 by Erani. Blade Design. Considering these can help you realize which vegetable knife is right for you. It has a similar size to nakiri and non-serrated edge just like nakiri. Here is a more in-depth overview of the things that set the two amazing knives apart. That can easily make you confused about which one to pick. Learn how your comment data is processed. However, when you compare it with chef’s knives, the Japanese santoku is much shorter ranging from 5 to 8 inches. Ergonomic Santoprene material used for the handle is used for steady balance. So what’s the difference between the Nakiri and Santoku? There are three blade components of the Nakiri knife: the length, width, and blunt tip. European materials are used into Japanese knife design for a more stable and sophisticated performance. Handle: Mercer’s balanced tang is an Ergonomic Santoprene handle that offers a comfortable, non-slip grip even if hands are wet. A good Nakiri knife is well-balanced. Materials of Santoku knives vary from steel, ceramic or high carbon. If you want the height, then nakiri. A trademark safety feature of the Santoku is an even level of the blade to handle. Blade: No-stain German cutlery steel made of High-carbon that is not prone to rust, corrosion or discoloration. Another option is to get a 165mm petty (or a 150mm, if that's long enough for you). The outstanding feature of Japanese knives is its delicacy. Never keep the knife in a drawer with other tools in mix, especially do not hold it up blade. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. It can also be used for transferring food and scooping ingredients. Nakiri is perfect for cutting vegetables, fruits and greens, and if you are cook a lot of it, this knife will probably be one of most popular in your kitchen. Nakiri vs Santoku: Japanese Vegetable Knives. #Howtoholdaknife It is important to note that while these knives look different they can all be used in the same capacity and the same way. By Bobby B. This knife type does the job of cutting vegetables specifically well: with most vegetables cut in various sizes. If you’re thinking of using these knives, it’s … Apart from being able to slice complex vegetables, it does equally well with intricate peels, artisan slices, and juliennes. Its blade is of a sheepsfoot design that serves its purpose as it draws the spine of the knife performing a linear cutting motion. The Santoku knife’s functionality depends highly on the blade: Mercer Culinary Genesis Forged Santoku Knife. Nakiri Vs. Santoku Knives Santoku Knives. Santoku knife vs Nakiri knife, there is no answer which one is better, because they both have different tasks. The types may include from Asian-style to the various Western-modeled knives. When it comes to knives, there are tons of options to choose from. Both of these knives are also considered good options for cutting vegetables. Nakiri or Santoku: Whose Efficiency is Higher? Privacy Policy. Both knives have the same blade length: an approximate of 5” to 7” inches. Pay attention when working with this knife – it is fantastically sharp. … Santoku or Nakiri: What is The Most Convenient? Please note that Nakiri knife is not designed for heavy-duty work, you should not use it for cutting bones or hard materials. Nakiri vs. Santoku. Because it is a simple knife to use, no expertise is needed to master using the knife. This gives the user a certain amount of control when wanting to produce delicate slices. In Japanese, they are called the nakiri bocho, a knife for cutting greens, and santoku bocho, a knife for three uses. But, a high-quality knife set or its collection must always comprise different kinds of knives. You should not have difficulties picking between the Nakiri and Santoku knives as they are quite different from how they look to what they are meant for. Also, you can collect from these two popular and famous traditional Japanese knives – Nakiri and Santoku. Both knives are multi-functional. Both are superior and versatile in their own way and a perfect merger of Japanese and Western cutlery innovation. Santoku is a modern type of Japanese knife. Its design is from the cleaver Santoku means “three virtues” or “three uses”. If you want lightweight, go santoku (or bunka); these will be lighter than a nakiri (in the Masakage Yuki line, anyway). With ease, making cutting easier vegetables without the risk of unnecessary that! 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