KINKO Nakiri Japanese Chef's Knife

Japanese Chef's Knife Nakiri KINKO (Left or right handed) AU DWARF

The knives made with this type of blade are:

• the santoku : versatile knife par excellence! If you can only have one Japanese knife, choose this one. It is better to pay the price for having one good all-round knife, rather than several mediocre knives. This type of Japanese knife will mince meat, fish or vegetables just as well. This is the knife to have in your kitchen!
• the yanagiba also called "sashimi knife", is characterized by its long blade (from 21 to 24 cm), quite thin and rigid. It is mainly used for cutting carpaccios, slices of salmon or in general, for working fish.

• the deba : knife with a pointed blade, short (17 cm) and quite wide with a relatively high weight. It is mainly used for cutting meat and in particular tartars.
• the nakiri : has an ambidextrous V-shaped blade. It allows you to make various cuts.

Small list of cuts that exist in Japanese cuisine:

• Arare-giri (small dice)
• Sainome-giri (diced)
• Hangetsu-giri (in half-moons)
• Tanzaku-giri (in chopsticks)
• Sasagaki (in shavings)
• Sen-giri (in strips)
• Wa-giri (in slices)
• Hyoshigi (in strips)
• Hanagiri (flower shaped)