The Japanese Nakiri knife is a must-have for any kitchen, especially for those who love chopping vegetables with ease and precision. Its straight-edge, squared-off tip design ensures efficient contact with the cutting board, allowing for effortless slicing, dicing, and chopping of various produce without damaging delicate ingredients.
When choosing your first Nakiri knife, prioritize a steel that strikes the ideal balance between durability and sharpness, ensuring a long-lasting and efficient cutting experience.
A note on steel:
AUS10 Steel is a high-carbon stainless steel known for its exceptional toughness, corrosion resistance, and ease of sharpening, making it an excellent choice for a Nakiri knife that requires durability and sharpness. On the other hand, VG10 Steel is a premium Japanese stainless steel with outstanding edge retention, making it a top pick for those seeking long-lasting sharpness and precision in their Nakiri knife. In comparison to VG5 steel, both AUS10 and VG10 offer superior cutting performance and durability, with VG10 excelling in edge retention, while AUS10 provides ease of sharpening and excellent resistance to corrosion.