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| BestJapanese Chef Knives |
The nakiri is a traditional vegetable knife designed for full and rhythmic strokes.
With a shape similar to a short blade, it has a flat profile characterized by a thin and straight blade, although some may have a slight curve towards the blunt edge. A substantial spine is reduced to a square and blunt tip, but is thin behind the edge with a symmetrical and convex routine.
Created with the main purpose of cutting, slicing and chopping vegetables, the length of the leaf is usually between 5 and 7 inches, which is enough length for most vegetables.
With a double beveled edge, food easily falls off as the blade slides through what you're preparing, and the square tip makes it one of the safest to use in the kitchen
Due to the flat edge, a rolling motion is practically impossible; instead, the nakiri uses a movement up and down, without the need to push or pull horizontally. You can make fine cuts of paper and tape cuts as the edge moves through the food to the cutting surface with clean, even cuts.
Due to their fine and refined edge, they are excellent for use on delicate plants and herbs without bruising or crushing delicate tissues. In addition, the rectangular shape and height make them ideal for collecting large amounts of food.
Very similar to a usuba, nakiri is the most used by home cooks, while the professional chef prefers usuba.
Petties and Utilities
A small knife has the same basic application as a Western utility knife or utility knife, with a longer blade.
The lengths of the knives for small things vary considerably, from 3.5 to 8 inches, with a height of 1 to 1.5 inches from the heel to the spine. The profile of the blade is generally triangular, it rises from the heel to the tip and the edge is sharpened in a double bevel.
Like the razor, a small one is agile and useful for small tasks that require some agility.
The main difference between the eastern and western styles is that the small blade can be used for mini chopping tasks on a cutting board, while a peeling blade is best suited for hand chores.
Paring
Again, these are similar to their western counterparts and often have Western-style handles.
Photo by Mike Quinn.
These are small, short blades designed to be used by hand in delicate jobs, such as peeling fruits and vegetables.
The peeling knife is usually less than 3.5 inches.
The bread knife
Although it is not a traditional Japanese way, some of the best bread knives in the world are designed and manufactured there.
Photo by Mike Quinn.
Not only for bread, these surprisingly versatile tools are excellent for slicing tomatoes, biscuits and other soft foods.
We are in love with the MAC version and find that it is the best in our recent tests for the Foodal bread knife.
The bunka
The bunka is a utility knife that can handle a wide range of cooking tasks. It is particularly adept at making thin slices of smaller items such as herbs, garlic, celery, shallots, carrots and the like.
The medium-sized leaf is generally about 5 to 8 inches long with a high profile, anywhere from 2 to 3 inches from the heel to the spine, which also makes it a useful tool for harvesting tasks.
The relatively flat edge of the bunka has a double bevel, and is ideal for cutting and cutting under pressure. A very subtle curve makes possible a cut of rock, but they are not particularly efficient for this blow.
Similar in many aspects to santoku, the bunka is smaller and thinner, and has a remarkable convex cross section just above the cutting edge that provides good release in vegetables and proteins.
The tip of the foot of sheep provides a good control when working with meat or fish, and gives the skill for a more delicate work, such as cutting and peeling.
And thanks to the height of the blade, a bunka will generally provide good knuckle slack when cutting or pushing, when used with a modified grip.
The bunka is NOT very common, even in Japan, and is usually manufactured in small batches using exotic steel by independent blacksmiths and small craft shops. These tend to be very expensive.
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