I work in miner site where I have to cut 100 - 200kg of vegetables every day, I'm telling you a sharp Nakiri knife is a must. ever since I got Nakiri knife, I only have to spend an hour for it. 🔪
Why should you buy a nakiri when a Chinese chef's knife can do everything just as well, but because the blade is larger/higher, it can hold more food to put it in the bowl?
Всё не важно. Если у вас любой нож имеет жёсткость 58 hrc и выше заточите его на 20 градусов (10 градусов на одну сторону) и он будет резать даже лучше.
A santoku tends to have more curvature and a more pronounced tip. That said, the santoku likely evolved from the nakiri, so they have lots of similarities!
Do you have any idea why Mini Nakiri knives are not popular? I bought Kai Nakiri (170mm blade). It feels too long. I am considering buying 135mm Nakiri. But the options are not a lot. What do you think?
Good question! I think it's a great shape and we see ko bunkas and kamagatas that are quite similar. I use one like this all the time! knifewear.com/collections/ko-bunka/products/masashi-kokuen-ko-bunka-135mm
I feel like the veggie knife is the best knife and could cut anything meats , Fruits (etc) very efficiently and safe knife I like a little smaller veggie knife though to fit my hands
That garlic cut looks like it would work well for radishes for salads
I can cut onions/shallots better with my nakiri than any other knife I own. Such a joy to use!
I work in miner site where I have to cut 100 - 200kg of vegetables every day, I'm telling you a sharp Nakiri knife is a must. ever since I got Nakiri knife, I only have to spend an hour for it. 🔪
That's awesome!
Man you deserve more recognizion
I recently purchased a ceramic Nakiri knife. Wow, that is very sharp and great for veggies.
Basically like a smaller chinese chef's knife, which I personally prefer because it has more surface area to scoop
Yes, it's the Japanese version of it. 👍
@@jensebu78 but you can't cut meat with it because its for vegetables
@@eabnamoliben1598 you could cut meat. But the shortness doesn't make it ideal.
Just two days ago I received my Masutani VG10 Damascus Nakiri. What a dream to work with!
What a great knife!
Please show us more! The garlic cut was awesome!
I just love Nakiri and Chinese vegetable cleaver.
Love that little garlic stunt... Gonna try that later...
Why should you buy a nakiri when a Chinese chef's knife can do everything just as well, but because the blade is larger/higher, it can hold more food to put it in the bowl?
It totally depends on preference! I like the size of a nakiri more, but many folks prefer a Chinese cleaver.
Nakiri may be the best knife to have in your kitchen
Всё не важно. Если у вас любой нож имеет жёсткость 58 hrc и выше заточите его на 20 градусов (10 градусов на одну сторону) и он будет резать даже лучше.
Those thin garlic slices are making me think of Goodfellas
Where did y’all get your end grain cutting board? It’s gorgeous.
We sell them on our site!
knifewear.com/products/larch-wood-end-grain-cutting-board?variant=12315280516
Chinese vegetable knife comes to the chat.
and… i’m getting a nakiri
Awesome!
I really have to learn to sharpen my knives better.
Check out this video!
th-cam.com/video/xGy4hWO_rTw/w-d-xo.htmlsi=DReRB57oKtqAusUY
Difference to a Santoku? Mine has a really flat edge to.
A santoku tends to have more curvature and a more pronounced tip. That said, the santoku likely evolved from the nakiri, so they have lots of similarities!
Can I get a link specifically to this knife?
Yes! knifewear.com/products/haruyuki-kokuto-nakiri-165mm
I work in a busy restaurant with a lot of vegetable prep, would this knife be a good investment for a work or is it more of an at home knife?
Absolutely! I've had a ton of line cooks and prep cooks pick them up and love them!
Do you have any idea why Mini Nakiri knives are not popular? I bought Kai Nakiri (170mm blade). It feels too long. I am considering buying 135mm Nakiri. But the options are not a lot. What do you think?
Good question! I think it's a great shape and we see ko bunkas and kamagatas that are quite similar. I use one like this all the time!
knifewear.com/collections/ko-bunka/products/masashi-kokuen-ko-bunka-135mm
Is that a haruyuki kokuto nakiri?
It is!
Whats the brand and spec for the one used in the video
Hey, you can find a ton of info on it here:
knifewear.com/products/haruyuki-kokuto-nakiri-165mm?variant=31621798461488
I feel like the veggie knife is the best knife and could cut anything meats , Fruits (etc) very efficiently and safe knife I like a little smaller veggie knife though to fit my hands
But is it sharp at that rounded tip too?
It is!
@@KnifewearKnives ok 👌 i wasnt sure if itd cut for example onions with the tip. Seems like a cool alternative to a standard chefs knife i might try it