What are Nakiri knives used for?
- Primarily used for cutting vegetables, the thin, flat blade and straight cutting edge allow you to make clean, straight cuts through veggies without crushing them. Common uses include chopping, dicing, and slicing vegetables.
- The blade is optimized for up-and-down chopping motions rather than rocking back and forth as you would with a chef's knife. This makes quick work of produce preparation.
- Generally, it is not used for cutting meat, fish, or hard materials like squash. The more delicate blade may chip if used incorrectly on hard surfaces.
- Allows for very precise cuts due to the slim, lightweight build of the knife. This makes it easy to julienne or create fine cuts.
- The straight cutting edge and lack of a pointed tip provide good control and keep the blade in contact with the cutting board at all times, improving safety.