The full name of the Nakiri knife is "Nakiri Bocho". It literally means "knife for cutting greens". The Nakiri Japanese knife is a knife for domestic use with generally a rectangular shape. However, the shape of this knife also depends on the region. In Tokyo, the rectangular shape is the most common. In the Osaka area, the Nakiri has a rounded corner. In these regions, it is called kakagata nakiri and kamagata usuba respectively.
The Nakiri has a blade that usually measures between 14 and 18 cm. It is also a straight, very thin and ambidextrous V-shaped blade (sharpened on both sides). The Nakiri is indeed a double edged knife. Its blade also has a certain resemblance to a cleaver. It is a sort of large cleaver that allows for a quick vertical cut in the manner of professional cooks. The height of the blade prevents the hand holding the handle from hitting the cutting board when the knife is in use.
Nakiri knife use
The Nakiri Bocho is most commonly used in Japanese homes and its main purpose is to slice vegetables and herbs without breaking them.
This traditional vegetable knife can also be used to make many kinds of cuts. With the Japanese Nakiri knife, it is possible to make large dices, small dices, half-moons, shavings, sticks, strips, slices, flower shapes, etc.
The Nakiri knife is also called a "scoop knife" because its flat surface can be used as a scoop or spatula to move the cut food from the cutting board to the pan for example. The Japanese have also nicknamed the Nakiri knife, the "symmetrical geometry knife". Its price varies between 100 and 1,000 euros.
You now know everything about the Japanese Nakiri knife and its different names. For your next vegetable cuts, don't hesitate to use it in order to have finely cut vegetables.