Santoku is thinner than the Chief that is why it is not recommended for tougher food. 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 in their uses but have a different user interface. The rectangular blade has a straight edge with squared tips. In fact, they are so similar that the Santoku is considered as just the Japanese version of the Western-style chef knife. After the WWⅡ, people started to cook many other foods besides vegetables. Usually, the Nakiri knife comes with a blade of 6-inch to 7-inch, while six-inch blades are very common. The nakiri knife is designed specifically for chopping vegetables—and it accomplishes this task exceptionally well. Japanese vs. German Kitchen Knives: What’s the Difference? Nakiri Knife vs Santoku Knife: Any Other Options? If you’re buying a single-beveled knife, you need to consider who will be using the knife and what their dominant hand is. Santoku is thinner than the Chief that is why it is not recommended for tougher food. Unlike chef’s knives, where you cut with a rocking motion, a nakiri knife is designed for straight up and down chopping. With its flat edge and square blade, you can chop vegetables quickly; you don’t need to rock the knife to complete each cut. But i sometimes miss a sharp tip (mostly for opening packages). 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. Henckels: In-Depth Kitchen Knife Comparison. 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! So what’s the difference between the Nakiri and Santoku? With this knife, you can slice through ingredients in one smooth vertical cut, rather than pushing and pulling the knife. What are the advanges of the nakiri over other flat profiled knives like santokus or bunkas? Why santoku translates to "three virtues." A double-beveled santoku knife can do everything that a nakiri can, plus a lot more. But, you’ll not find the best one until you go through the comparison of Nakiri vs Santoku. Prices and images pulled from the Amazon Product Advertising API on: Do you need both a nakiri and a santoku knife? 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. If you’re looking to add a knife specifically designed to chop vegetables to your collection, buy a nakiri. It first appeared in the mid-40s at the end of World War II. Couteau Santoku vs couteau de Chef Vs. couteau Nakiri. You won’t have that issue with the nakiri since it delivers full, clean cuts. Therefore, the Japanese diet centered around fish, rice, and vegetables. A nakiri knife is a Japanese style knife specifically designed for cutting vegetables. Contrairement au couteau de chef, la lame est presque de la même larguer sur toute sa longueur, elle ne s’incurve qu’à proximité de la pointe, en diagonale du dos vers le tranchant. Nakiri knife vs Santoku knife? With a few exceptions, the santoku style knives are slightly more expensive than the nakiri. The main difference is in the blade. Usuba knives have a flat edge like nakiri knives and a curved spine like santoku knives. Nakiri or Santoku: Whose Efficiency is Higher? Which is a better knife, the santoku knife or the chef knife? 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. Having all that extra knife in your hand makes precision cuts way easier. An all-around knife. Click the prices to view more details about each knife on Amazon. Comparison Chart: Nakiri vs. … Zwilling J.A. A santoku knife is a general purpose knife that excels at slicing, dicing and mincing. A nakiri knife is a specialized knife, and it’s the best tool for its job: chopping vegetables and fruit. During this time, Japanese home cooks used a variety of knives for every dish since each task required a different blade. Have you ever cut through an onion or ginger to find pieces that are still stuck together? Read our Terms & Conditions to learn more. Le tranchant d'un couteau nakiri est parfaitement conçu pour couper les légumes. ... 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. With a straight blade and blunt tip, a nakiri is simple to use and extra safe. 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. Preparing vegetables is a cinch with the help of a Japanes… The information provided on this website is not intended to be a replacement or substitute for professional advice.Contact us: [email protected]. Its versatility allows you to slice, dice, and mince with ease. When it comes to Japanese knives, more consumers are familiar with santoku knives than nakiri knives. 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. With a straight blade and blunt tip, a nakiri is simple to use and extra safe. They are even interchangeable. Although Japan has a rich history of bladesmithing, the santoku knife is a relatively recent addition. Wüsthof Classic 2-Piece Santoku Knife Set; Sugg. 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. Santoku Knife vs. Chef’s Knife: What’s the Difference? Another knife that people often confuse with the nakiri is the usuba. Santoku knives are usually double-beveled as well, but many are single-beveled, otherwise known as kataba. Since “Gyuto” is just a fancy term for a Japanese-style chef’s knife, the comparison between a Gyuto and a Santoku is the same as the comparison between a chef’s knife and a Santoku. Nakiri is considered a useful knife to have to cut without splitting or cracking relatively hard vegetables. Never put your knife in a dishwasher, and in fact I do not recommend throwing your knives in the sink. 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. 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 knives are more versatile than nakiri knives—they can handle any ingredient and cutting technique. 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. 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. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw produce. Handcrafted in Japan by Shun. The santoku knife is more of an all-purpose option. Santoku vs Nakiri Knife One of the knives usually confused with the Santoku is the Nakiri knife. Before the Santoku, the Nakiri was the most popular kitchen knife. Global: How Do Their Kitchen Knives Compare? It is thin weights around 145g and … Nakiri vs. Santoku. La lame d’un nakiri a un acier plus fin qui peut être facilement endommager par une mauvaise utilisation. Why santoku translates to "three virtues." That’s the short answer, but there’s much more to know about these two knives. General » General Discussion. © 2020 Prudent Reviews LLC. All content on PrudentReviews.com is intended for informational purposes only. The flatness of the Nakiri’s blade means you can cut all the way through to the cutting board, without the rocking motion. They … The most common blade length for nakiri knives is 5 inches, but they range from 5 to 7 inches. 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. Nakiri vs. Usuba – Usuba and Nakiri knives are Japanese kitchen knives. Fast forward 20 years and I love them. Sort (Best Match) Filter Quicklook. The nakiri knife is designed specifically for chopping vegetables. One outstanding feature of both Santoku and Nakiri knives is their delicacy. Make sure your cutting board does not move while cutting. Nakiri knife is very popular among vegetarians. Santoku's are sometimes used as a primary knife by a chef while 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. Nakiri vs. Usuba - The Usuba and Nakiri knife is a Japanese vegetable knife. Many nakiri knives have a hollow edge or unique finish to prevent food from sticking to the blade. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. As we said, nakiri in Japanese means “cutting vegetables” while santoku translates to “three virtues” and these virtues mean “chopping, slicing and dicing” prompting its three main functions. 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