If you’re a vegetarian or vegan, a nakiri could be a handy addition to a more extensive set that includes a santoku or chef’s knife. What are the advanges of the nakiri over other flat profiled knives like santokus or bunkas? Nakiri knife vs Santoku knife? AR15.COM is the world’s largest firearm community and is a gathering place for firearm enthusiasts of all types. Usually, the Nakiri knife comes with a blade of 6-inch to 7-inch, while six-inch blades are very common. A Santoku is a sheep's foot design blade that is also hollow ground. Nakiri vs. Santoku. Sort (Best Match) Filter Quicklook. I own a Sirou Kamo Nakiri which i can recommend. Henckels: In-Depth Kitchen Knife Comparison. A nakiri knife is used to cut and chop vegetables, whereas a chef knife is more flexible and can be used on meat, fruit, and vegetables. Never keep the knife in a drawer with other tools in mix, especially do not hold it up blade. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. Santoku's are sometimes used as a primary knife by a chef while The average santoku knife is sharpened to a 20-degree angle (10 degrees per side), but they can range between 20 and 30 degrees, depending on the brand. Santoku. La différence la plus frappante entre le meilleur couteau Santoku et le couteau de chef traditionnel réside dans la forme de la lame. All Rights Reserved. Best Chef’s Knife Under $100: Top 6 Compared, Made In 8-Inch Chef’s Knife Review (With Pictures), The Ultimate Review of Wusthof Classic Kitchen Knives, Wusthof vs. Zwilling J.A. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. The Usuba is the single bevel edged alternative to the Nakiri, and it was similarly developed specifically for cutting vegetables. Nakiri Knife VS Usuba – The Final Verdict. Unlike chef’s knives, where you cut with a rocking motion, a nakiri knife is designed for straight up and down chopping. TUO Nakiri Knife 6.5 inch - Vegetable Cleaver Knife Asian Usuba Knife Asian Chef Knife - German HC Stainless Steel - Ergonomic Pakkawood Handle - Osprey Series with Gift Box 4.8 out of 5 stars 628 $28.95 … Similar to a Japanese nakiri knife, a santoku works well chopping vegetables, however it’s not limited to this task. When it comes to Japanese knives, more consumers are familiar with santoku knives than nakiri knives. Use this blade for vegetables, fish, cheese, and meat. We may earn a fee if you buy via links in this post (at no extra cost to you). If you’re shopping for a new kitchen knife, you might be wondering: What’s the difference between a santoku and a nakiri? However, they are best for slicing and peeling delicate foods such as seafood, vegetables, fruit, and cheeses because they have a sharp, straight edge. The difference between a Santoku and a Nakiri really comes down to personal preference and utility. The santoku knife is more of an all-purpose option. An all-around knife. Zelite Infinity Nakiri Chef Knife 6 Inch - Alpha … With a few exceptions, the santoku style knives are slightly more expensive than the nakiri. In short, Nakiri Knife is a Japanese style knife usually used for chopping vegetables while a Santoku and Chef knife are pretty much the same on their uses but have a different user interface. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. However, this type of edge can produce extremely thin slices, which is often required in traditional Japanese cuisine. Fast forward 20 years and I love them. Wusthof vs. Santoku Knife vs. Chef’s Knife: What’s the Difference? Limited Edition, Wüsthof Aeon Santoku Knife, 7" $ 600; Quicklook. Santoku & Nakiri Knives: Santoku and Nakiri knives are similar in that they share a Japanese heritage where both of these knife styles originated. You won’t have that issue with the nakiri since it delivers full, clean cuts. It was invented based on the Nakiri knife. Have you ever cut through an onion or ginger to find pieces that are still stuck together? Many nakiri knives have a hollow edge or unique finish to prevent food from sticking to the blade. But i sometimes miss a sharp tip (mostly for opening packages). Santoku bocho and Nakiri bocho are exceptional knives that most professional chefs and home cooks use during their food prep. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. Set includes a Shun Classic 7-inch Hollow Edge Santoku Knife and 5-inch Hollow Edge Nakiri Knife. Prices and images pulled from the Amazon Product Advertising API on: Do you need both a nakiri and a santoku knife? Santoku vs Nakiri Knife One of the knives usually confused with the Santoku is the Nakiri knife. Shun is one of the finest brands when it comes to kitchen … This provides a little more clearance for the knuckles of your knife hand when cutting directly above a cutting board, and also provides a good blade surface for the knuckles of your free hand to guide the blade when 'tap chopping’, ‘push cutting’, or ‘pull cutting’. The rectangular blade has a straight edge with squared tips. In Japanese, nakiri means "vegetable knife." Santoku knives are newer, having debuted in Japan in the 1940s. It has a similar size to nakiri and non-serrated edge just like nakiri. On the other hand, Santoku originated in Japan. One outstanding feature of both Santoku and Nakiri knives is their delicacy. Santoku blades are all-purpose knives. The main differences are in the blade design and edge grind. Nakiri knife vs … Before the Santoku, the Nakiri was the most popular kitchen knife. La lame d’un nakiri a un acier plus fin qui peut être facilement endommager par une mauvaise utilisation. Wüsthof Classic 2-Piece Santoku Knife Set; Sugg. The Nakiri is versatile in vegetable cutting since sizes and shapes vary while the Santoku is versatile in terms kitchen purposes for different ingredients. The Hollow Edge Santoku Knife is designed for chopping, mincing and dicing vegetables, meat and fish. In the following sections, I dive deeper into the differences between nakiri and santoku knives. The most common blade length for nakiri knives is 5 inches, but they range from 5 to 7 inches. © 2020 Prudent Reviews LLC. Like nakiri knives, many santoku knives have hollow edges (like the Mercer Genesis Santoku Knife) or are made with multiple layers of Damascus style steel (like the Nanfang Brothers Santoku Knife) to help food release. It’s also great for tap chopping. Nakiri is considered a useful knife to have to cut without splitting or cracking relatively hard vegetables. L'histoire du couteau santoku commence au Japon. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw produce. Comparison Chart: Nakiri vs. … Shun Classic Stainless-Steel Nakiri Knife. It has a wider blade, so it isn’t as precise when dealing with smaller, delicate ingredients. Provenant d’Asie, le couteau Santoku est la version japonaise du couteau de chef. First, the Nakiri knife was best for vegetable cutting. Blade Shape . Decades ago, I ate vegetables because I had to – but I wasn’t a big fan. During this time, in the 17th century, the nakiri knife was born. Others, like the Shun Premier Nakiri Knife and the Sakai Kyuba x Japana Nakiri Knife, use multiple layers of steel forged in a Damascus style to reduce drag when cutting. They add flavor and texture to a dish as well as being good for you. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Close. The origin of the Santoku knife is Japan. In the 1940’s the Japanese took their nakiri (a type of meat cleaver) knife and gave it similar features to the Western chef’s knife. Global: How Do Their Kitchen Knives Compare? Santoku knives are more versatile than nakiri knives—they can handle any ingredient and cutting technique. The main advantages of the nakiri are speed and uniformity. They also have a single-bevel — meaning they’re only sharpened on one side — so they’re more suitable for experienced or professional cooks. So what’s the difference between the Nakiri and Santoku? In fact, they are so similar that the Santoku is considered as just the Japanese version of the Western-style chef knife. For right-handed people, you want to sharpen the edge on the right side (looking down at the blade). Why santoku translates to "three virtues." Its design makes making soups or salads just amazing. If you’re a relatively casual cook who wants a thoughtfully designed yet simple tool for blasting through onions, parsley, and other everyday veggies, this is the knife for you! You will find the chef’s knife handy for tasks that require a longer blade, while the Santoku knife will enable you to chop foods even without making much effort. That’s because your knife set will not complete without having a piece of Japanese knife-like Nakiri and Santoku. First, Santokus have fairly flat tips . It is thin weights around 145g and … However, they are best for slicing and peeling delicate foods such as seafood, vegetables, fruit, and cheeses because they have a sharp, straight edge. However, choosing your optimal one can be a bit hectic despite having a broad array of Japanese knives. Having all that extra knife in your hand makes precision cuts way easier. The nakiri knife has a thin, flat blade with squared edges. 1 1 11. Nakiri knives are primarily used for up and down chopping; the added weight makes this easier since you are leveraging a stronger gravitational pull on the way down. The main difference is in the blade. So what’s the difference between the Nakiri and Santoku? The santoku vs chef’s knife debate is a tough one but we will break it down so you can decide which of these two knives is the best for you. Do not try to cut quickly if you are using a new cutting technique, take enough time to practice at comfortable speed. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. Contrairement aux couteaux traditionnels, la lame d’un couteau Santoku est plate. Santoku or Nakiri: What is The Most Convenient? lequel du santoku ou gyuto est il le plus adapté? Zelite Infinity Nakiri Chef Knife 6 Inch. Another knife that people often confuse with the nakiri is the usuba. The blade of Nakiri or Usuba knife is as thin as a chef’s knife. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. The original name of these knives in Japanese can give us an answer to the question of what these knives are for. With this knife, you can slice through ingredients in one smooth vertical cut, rather than pushing and pulling the knife. An Usuba and a Nakiri … It has a straight edge, a rectangular blade, and a rounded tip. A Nakiri’s blade will sit flat on the cutting board, while the blade of the Santoku is curved to allow for the rocking motion while cutting. Gyuto and Santoku are versatile kitchen knives that can be used to accomplish a wide range of kitchen tasks. The nakiri knife is designed specifically for chopping vegetables—and it accomplishes this task exceptionally well. Santoku knives are more versatile than nakiri knives—they can handle any ingredient and cutting technique. The main difference is in the blade. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. On the other hand, Santoku originated in Japan. Also, there's a lot of knife to slide into vegetables when using horizontal cuts. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. In this comparison of santoku vs. nakiri knives, you’ll learn how they compare in terms of design, uses, price, and much more. However, the santoku knife has three different uses for it; dicing, slicing and mincing. You can expect to pay a similar price for either style of knife, but each brand is different. Wusthof vs. Victorinox: How Do Their Kitchen Knives Compare? During the World War II era, Japanese chefs examined Western cooking styles in the hopes they could create an all-purpose knife that suited the needs of Japanese cuisine. Below are the weights of some popular nakiri and santoku knives so you can see the actual difference. Contrairement au santoku, les couteaux nakiris ne permettent pas de couper avec un mouvement de balancier. Vegetables can be looked at as a boring necessity, or an exciting element that completes a dish.There’s one problem… no-one enjoys cutting vegetables. The santoku has a more pronounced rocker, making tip friendly cuts easier. With a straight blade and blunt tip, a nakiri is simple to use and extra safe. A Nakiri knife is primarily used just for vegetables, whereas a Santoku knife is used on vegetables, meat and fish. Santoku vs Gyuto (couteau chef) Question : bonjour je suis cuisinier pro et je suis a la recherche d’un couteau avec lequel je pourrai faire le max de chose soit le plus polyvalent. A Nakiri’s blade will sit flat on the cutting board, while the blade of the Santoku is curved to allow for the rocking motion while cutting. Based on the most popular opinions of why a knife-like both of this would be helpful, we’ve compiled a list of their greatest benefits . Japanese vs. German Kitchen Knives: What’s the Difference? For example, the Wusthof Nakiri knife has hollow edges (vertical indentations near the cutting edge) to release food. After the WWⅡ, people started to cook many other foods besides vegetables. Le tranchant est incliné des deux côtés, ce qu'on appelle en japonais un "Ryoba edge". Nakiri is best suited for cutting vegetables, Santoku is very convenient for rocking motion. So how did this knife begin? The design hasn’t changed much in the last 400 years. Archived . The nakiri knife is also a Japanese style knife however it is mainly used to cut vegetables, unable to handle the tough need to cut and slice meat. The Santokuy knife is a more well rounded knife and is multi purposed. Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? If you’re looking to add a knife specifically designed to chop vegetables to your collection, buy a nakiri. They add flavor and texture to a dish as well as being good for you. The nakiri is very easy to use and get the most out of. They are characterized by their straight blade edge that can cut vegetables easily. The nakiri knife is also lightweight and thin, making it easy to work quickly and efficiently. All content on PrudentReviews.com is intended for informational purposes only. Santoku & Nakiri Knives. Never put your knife in a dishwasher, and in fact I do not recommend throwing your knives in the sink. The reason was to make it a more suitable tool for the home kitchen.Translated, it means “knife of three virtues”, which refers to its suitability for slicing, mincing and dicing. The flatness of the Nakiri’s blade means you can cut all the way through to the cutting board, without the rocking motion. Which is a better knife, the santoku knife or the chef knife? Yoshihiro VG-10 Stainless Steel Nakiri Vegetable Knife (6.5-Inch) This Yoshiro stainless steel nakiri … If you found this article helpful, you should also check out: Disclosure: As an Amazon Associate, Prudent Reviews earns fees when you click on links within our articles and make qualifying purchases. 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. Santoku vs Chef; Utilisation d'une Pierre à aiguiser; Avantages des Pierres Japonaises; Idéal pour la découpe de légumes. Pick one: Chef vs. Santoku vs. Nakiri. This way you can archive paper-thin slices quickly and efficient. Preparing vegetables is a cinch with the help of a Japanes… Most are a little thicker than a nakiri knife, which is why these blades can better handle meat. The santoku also has a flat edge but with a downward curved spine, and a shart tip where the edge and spine meet. During this time, Japanese home cooks used a variety of knives for every dish since each task required a different blade. These knives are constructed like the samurai swords used in the past for fighting wars. Henckels Pro vs. Most nakiri knives have a double-bevel edge, otherwise known as ryoba, which means the blades are sharpened equally on both sides. They are used to perform specialized kitchen tasks. Both knives are versatile and applicable to a variety of cutting tasks. A nakiri knife is a Japanese style knife specifically designed for cutting vegetables. If you’re buying a single-beveled knife, you need to consider who will be using the knife and what their dominant hand is. Nakiri knives are typically sharpened to 30 degrees total, 15 degrees per side, a razor-sharp finish for precise cuts. Try to cut with both of them and decided which technique is closer to you. A santoku knife is a general purpose knife that excels at slicing, dicing and mincing. Nakiri or Santoku: Whose Efficiency is Higher? Price $ 229.95 $ 183.95; Quicklook. They are both very similar types of Japanese knives since they’re both found in most Japanese kitchens. Fast forward 20 years and I love them. Santoku vs chef knife: Which is best for your kitchen. Therefore, the Japanese diet centered around fish, rice, and vegetables. Some kataba santoku knives have a side with an edge angle of less than 10 degrees, which is harder to use and more likely to chip, so they require an experienced hand. Posted by 2 years ago. Privacy Policy. Santoku knives are even sharper. Santoku Knives vs. Nakiri Knives. I want a new knife with a flat profile to work mostly on vegetable prep with, and am not sure which of the three styles I would like best. The Nakiri is specialized in cutting vegetables. Couteau Santoku vs couteau de Chef Vs. couteau Nakiri. Bottom line — if you’re looking for an all-purpose knife with a bit more finesse than a chef’s knife, go with a santoku. Why santoku translates to "three virtues." They … However, when you compare it with chef’s knives, the Japanese santoku is much shorter ranging from 5 to 8 inches. A double-beveled santoku knife can do everything that a nakiri can, plus a lot more. Although Japan has a rich history of bladesmithing, the santoku knife is a relatively recent addition. Pro “S”: What’s the Difference? Also, since the flat edge makes full contact with the cutting board, you get clean, uniform cuts every time. They are even interchangeable. Santoku knives usually have a straight edge, but some have a subtle curve enabling the rocking technique, also known as the “rock chop.” They also have a pronounced downward spine and hollow edges, which help to release food. Santoku vs. Gyuto. The difference between a Santoku and a Nakiri really comes down to personal preference and utility. Shun Premier Blonde 7" Santoku Knife; Sugg. But Gyuto knives and Santoku knives are suited for various food prep jobs and are highly efficient in preparing meals. With a straight blade and blunt tip, a nakiri is simple to use and extra safe. If you already have a good chef knife (see our guide for the best chef knives under $100) then you will wonder if you need a nakiri knife. Since nakiri blades are used primarily for chopping vegetables, they tend to be shorter than santokus. The Hollow Edge Nakiri Knife combines the features of a chef's knife with the versatility of a vegetable cleaver, ideal to use for vegetables. Gyutos are slightly better all-purpose knives (due to the piercing tip and the belly for rocking), but Santokus can still be used for most kitchen tasks. But, you’ll not find the best one until you go through the comparison of Nakiri vs Santoku. Nakiri knives tend to be a bit heavier than santoku knives, which makes sense when you consider the uses of each. Santoku is thinner than the Chief that is why it is not recommended for tougher food. Handcrafted in Japan by Shun. AR-15 AK-47 Handgun Precision Rifles Armory Training Competitive Shooting General Outdoors Archery Hometown Industry. Read our Terms & Conditions to learn more. Its versatility allows you to slice, dice, and mince with ease. Decades ago, I ate vegetables because I had to – but I wasn’t a big fan. There’s no point at the tip, and the blade isn’t as wide as santoku knives. If it were my first knife i would go for a Santoku because of that. Nakiri – 菜切り包丁 (Nakiri bocho) mean a knife for cutting greens, other words, it is a knife for vegetables. Vegetables can be looked at as a boring necessity, or an exciting element that completes a dish.There’s one problem… no-one enjoys cutting vegetables. Chinese cleavers are quite a bit heavier than nakiri knives, so they’re not as easy to maneuver. Like the Santoku, the Nakiri generally has a slightly taller blade than a similarly sized Gyuto or Petty knife. Santoku knives can be as short as three inches, but the most common is seven inches to give home cooks an option like a chef’s knife. Please note that Nakiri knife is not designed for heavy-duty work, you should not use it for cutting bones or hard materials. The Usuba has a thicker and heavier blade than the Nakiri, and is also available in longer blade lengths. Santoku knives are usually double-beveled as well, but many are single-beveled, otherwise known as kataba. 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