KINKO Japanese Nakiri Chef's Knife

Japanese Chef's Knife Nakiri KINKO (Left or Right Handed) AU NAIN

Knives made with this type of blade are:

• The Santoku : the ultimate all-purpose knife! If you can only have one Japanese knife, choose this one. It's better to pay the price for one good all-purpose knife than several mediocre ones. This type of Japanese knife will slice meat, fish, or vegetables equally well. It's the knife to have in your kitchen!
• The yanagiba , also called a "sashimi knife", is characterized by its long blade (21 to 24 cm), which is quite thin and rigid. It is mainly used for cutting carpaccios, slices of salmon or, in general, for working with fish.

• the deba : a knife with a pointed, short (17 cm) and fairly wide blade and a relatively heavy weight. It is mainly used for cutting meat, particularly tartares.
• the nakiri : has an ambidextrous V-shaped blade. It allows for a variety of cuts.

A short list of cuts found in Japanese cuisine:

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