What is a Nakiri? - Master your Japanese knife!
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- Hey folks, thanks for tuning in as always!
In todays video we're going to show you how to get the most out of your nakiri, what it is and isn't good for, and show you some knife skills that will help you fly through veg prep in no time at all!
You can find our currently in stock selection of Nakiri here :
sharpknifeshop.com/collection...
OR you can find all of our other knives, stones, and accessories here :
www.sharpknifeshop.com
Intro : 00:00
Station Setup : 00:28
How to hold the Nakiri : 1:07
How to use the claw grip : 1:33
Lets julienne! : 2:16
Time to dice! : 3:46
Will it squash? : 5:10
But can it rock? : 6:05
What we love about the Nakiri/Outro : 6:37 - แนวปฏิบัติและการใช้ชีวิต
Best demonstration of claw grip I've seen so far. Thanks
I thought this was supposed to be about the Nakiri, but this is largely about techniques that could be applied to any knife.
Nakiri knives are great as you’ve demonstrated. The wide surface area makes them great for transferring foods from board to container. Sharp, agile and versatile!
I like these types of videos, not a lot of videos on proper knife usage like this
As a professional line cook, I've diced onions easily with my nakiri. I have one for work and one for home.
Excellent - I am definitely getting one of these knives, as I cut up a lot of veggies. Thank you so much! I definitely am a subscriber and will be following you!
Right hand yanuba and ordered a blue steel nakiri. Love these knives.
very nice demonstration and explanations. I like your way of presentation.
Always so pro, Gage! Cheers! =)
Ohhh thanks! 😮
Great vid, Thanks
Thank you. A very informative video
Great Video
Ty for video 🤗👌
Nice demo of the Nakiri and extra points for the chopping ASMR
Glad you liked it!
Thanks bro'.
Excellent presenter!
Very informative video. I bought one for my wife and one for me in my BBQ kitchen
I need a wider spine at the handle to prevent a hot spot on my index fingers first first finger crease. Any suggestions?
Hey, here in India the import taxes and laws are a bit iffy, so the only brand i have as an option are brands owned by Kai like shun, seki magoroku, seki Manju, wakatake etc. I recently upgraded my kit and added a premier 8" gyuto and I got it for around 140 USD. Your thoughts on the purchase would be highly appreciated.
Other products from Kai I've been using are the benifuji petty 5" and santoku 7", and an Imayo 7" gyuto.
Just got the Ittetsu x Hammer from you. Having such a blast with it. Best knive I have in my collection.
I have the bunka from that collection, it's a champ. Use it for a lot of smaller prep tasks at work.
@@johnniemiec3286 the bunka looks phenomenal. This core steel is really nice
Just got the same nakiri haha I love this thing. It's my first Japanese knife I've ever gotten and thinking about getting the bunka too
@@Athisell You’re in for a treat.
I love cooking! But my nife skills are not on a chef level, love this video and need to learn more of that formal education.
Jesse from Breaking bad giving us a Nakiri tutorial. Great!
what brand of cutting board is that?
Does type of cutting board matter?
Many when dicing onion/shallot, the additional horizontal slice in not necessary, makes no difference.
Excellent, very good tips, thank you. I love the shape of this knife. If anything can prevent veggies sticking to the blade, I will try it. Subscribed.
Tips:
If you have a carbon steel knife it will hold its shape longer and cut sharper than stainless steel as it is harder. The downside is you constantly wipe the blade with a dry towel and the finish up with an oil coating before putting away. Rust is an issue.
I would use a food scraper not knife to lift or move food off the cutting board. This action dulls your knife. No chef uses their knife to move food, that's a no-no.
There are some others similar to the Nakiri such as the Usuba, Bunka, Kiritsuke that are also for cutting veggies from fine garnish designs to chopping a banana squash. Pick the right one for your uses. Usuba and Bunka are for more delicate work.
We’re to shop for this knife please
That's pretty much how you should most knives that aren't specialty. Grabbing the base of the blade gives more control. Can do with santoku or kitchen knives
Maybe I missed it. Can you please tell me the make and model of your Nakiri? Thank you.
Looks like a Yu Karosaki blade. I have a 240mm gyuto from hin
Dang jesse pinkman uve come a long way!
Which Nakiri is used in the video?
I could be wrong, but that looks like a Yu Kurosaki Senko.
Is this knife good for chopping eggs?
I don't know if I'm doing dicing wrong, but I use the handle end (which I also find has a finer point,) to cut uniformly close to the root. The rounded "point" end is great for rocking cuts, but I use the back 90 degree part of the blade at the handle end for anything I'd use a point for. Mine's 100% my go to utility knife now.
I'm getting this knife. Hope I don't end up cutting off a finger.😅🤣😅
Brother it's not the knife that is lacking
it's YOU that is lacking my friend!!
I've watched a man with a Chinese cleaver do things that I thought were
IMPOSSIBLE! A knife is a judge of our abilities to dream and execute beyond the ordinary. Peace
Every knife has its limitations for the average user. Certain shapes will make certain tasks more difficult, can't argue with that. I also can't argue that there are some super talented chefs that can use a Chinese cleaver for things I didn't think were possible. That doesn't mean it wouldn't be easier for the average cook to use a different style of knife.
It's already known as a vegetable and fish knife
ACORN squash, not butternut squash
Should I feel guilt if I use a nakiri for cutting boneless meat cuts? Stupid question but a sincere one.
No you should not. Neither do I.
I never do.
The main reason nakiri are not advertised as knives for meat is the lack of a tip makes draw cuts tough and can limit precision in some circumstances. But for some meat cutting jobs they work just fine. As long as you aren't abusing the knife, cut whatever you want guilt free, it is your tool to use.
just last night I diced an onion then went right to my semi frozen deer meat with my nakiri. cubed it no problem. I do it all the time
If it's well sharpened and polished edge it will cut raw meat like a charm. The choice to call it a vegetable knife is just tradition.
For a dedicated vegetable knife I would rather have a 1K finish because of the extra bite so separating the vegetable knife from the raw meat still makes sense.
Its still a baffling to me that people still believe that chopping onion in cubes you need that vertical cut... NO you dont need to do that ...
Hey man..thats just like...your opinion...mannnn
lol @ "like a drumstick"
bro, we're not cool like you. I'm fat, so I thought you meant chicken
Dawg is that a santoku
All of this cuts are easily done with a Santoku too... Way better knive in my opinion....
The nakiri is smaller so more precise for little tasks. Santoku is more polyvalent indeed! Nakiri is just for little tasks ;)