They add flavor and texture to a dish as well as being good for you. Prices and images pulled from the Amazon Product Advertising API on: Do you need both a nakiri and a santoku knife? Le tranchant d'un couteau nakiri est parfaitement conçu pour couper les légumes. Like the Santoku, the Nakiri generally has a slightly taller blade than a similarly sized Gyuto or Petty knife. This way you can archive paper-thin slices quickly and efficient. Pay attention when working with this knife – it is fantastically sharp. Also, there's a lot of knife to slide into vegetables when using horizontal cuts. Nakiri is best suited for cutting vegetables, Santoku is very convenient for rocking motion. Santoku & Nakiri Knives: Santoku and Nakiri knives are similar in that they share a Japanese heritage where both of these knife styles originated. Nakiri vs. Usuba - The Usuba and Nakiri knife is a Japanese vegetable knife. Before the Santoku, the Nakiri was the most popular kitchen knife. Conventionally, the Nakiri, as well as Santoku knives, get about the same length of blade that relies on the producer. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. L'histoire du couteau santoku commence au Japon. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. Santoku vs Gyuto (couteau chef) Question : bonjour je suis cuisinier pro et je suis a la recherche d’un couteau avec lequel je pourrai faire le max de chose soit le plus polyvalent. Fast forward 20 years and I love them. An all-around knife. 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. In this chart, I’ll compare prices of 7” nakiri and santoku knives from several of the top kitchen knife brands. Having all that extra knife in your hand makes precision cuts way easier. The nakiri knife is designed specifically for chopping vegetables—and it accomplishes this task exceptionally well. Preparing vegetables is a cinch with the help of a Japanes… Santoku's are sometimes used as a primary knife by a chef while 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. Others, like the Shun Premier Nakiri Knife and the Sakai Kyuba x Japana Nakiri Knife, use multiple layers of steel forged in a Damascus style to reduce drag when cutting. High-end blade for decorative work. There’s no point at the tip, and the blade isn’t as wide as santoku knives. Nakiri knives tend to be a bit heavier than santoku knives, which makes sense when you consider the uses of each. Nakiri is a Japanese style vegetables to cut, slice and mince vegetables. The main advantages of the nakiri are speed and uniformity. A Nakiri knife is primarily used just for vegetables, whereas a Santoku knife is used on vegetables, meat and fish. Due to the flat, straight-edge blade, the whole blade cuts through and makes contact with the chopping board in one single cut. The blade of Nakiri or Usuba knife is as thin as a chef’s knife. ... 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. Santoku knives usually have a straight edge, but some have a subtle curve enabling the rocking technique, also known as the “rock chop.” They also have a pronounced downward spine and hollow edges, which help to release food. I want a new knife with a flat profile to work mostly on vegetable prep with, and am not sure which of the three styles I would like best. Price $ 229.95 $ 183.95; Quicklook. The santoku vs chef’s knife debate is a tough one but we will break it down so you can decide which of these two knives is the best for you. Santoku knives are newer, having debuted in Japan in the 1940s. ... 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. Handcrafted in Japan by Shun. This provides a little more clearance for the knuckles of your knife hand when cutting directly above a cutting board, and also provides a good blade surface for the knuckles of your free hand to guide the blade when 'tap chopping’, ‘push cutting’, or ‘pull cutting’. However, this type of edge can produce extremely thin slices, which is often required in traditional Japanese cuisine. Bottom Line: Do You Need Both a Nakiri Knife and a Santoku 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. A santoku knife is a general purpose knife that excels at slicing, dicing and mincing. The nakiri knife is designed specifically for chopping vegetables. AR-15 AK-47 Handgun Precision Rifles Armory Training Competitive Shooting General Outdoors Archery Hometown Industry. Santoku & Nakiri Knives. Besides, it was the famous kitchen knife for the people. The most common blade length for nakiri knives is 5 inches, but they range from 5 to 7 inches. These knives are constructed like the samurai swords used in the past for fighting wars. Contrairement aux couteaux traditionnels, la lame d’un couteau Santoku est plate. Posted by 2 years ago. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. We may earn a fee if you buy via links in this post (at no extra cost to you). But, some modern differences can get blades even more than 7-inch longer. Santoku knife is a relatively new type of knife that emerged in the post-World War II Japan as an alternative for nakiri. Santoku can be used in a rocking motion, but still relies more on a single downward cut and even landing from heel to tip. A Nakiri’s blade will sit flat on the cutting board, while the blade of the Santoku is curved to allow for the rocking motion while cutting. 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 nakiri knife has been a staple in Japanese kitchens for many years, but it’s only recently gained popularity in the American market. Many nakiri knives have a hollow edge or unique finish to prevent food from sticking to the blade. © 2020 Prudent Reviews LLC. But Gyuto knives and Santoku knives are suited for various food prep jobs and are highly efficient in preparing meals. 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 on their uses but have a different user interface. With a few exceptions, the santoku style knives are slightly more expensive than the nakiri. When it comes to Japanese knives, more consumers are familiar with santoku knives than nakiri knives. Blade Shape . It’s a chore.What if I told you there was an easier way? Santoku knives are usually double-beveled as well, but many are single-beveled, otherwise known as kataba. The blade of Nakiri or Usuba knife is as thin as a chef's knife. Santokus are used for many different cuts and ingredients, so a lightweight and maneuverable knife is ideal. The Santoku knife was created as a mix between the katana (samurai sword) and the Nakiri. For left-handed people, it’s the opposite. The difference between a Santoku and a Nakiri really comes down to personal preference and utility. Global: How Do Their Kitchen Knives Compare? This knife became popular in the United States in the early 2000s when Rachael Ray, celebrity chef, showcased her admiration for a Wusthof Santoku knife on her popular cooking show. Do not try to cut quickly if you are using a new cutting technique, take enough time to practice at comfortable speed. A nakiri knife is a Japanese style knife specifically designed for cutting vegetables. Below are the weights of some popular nakiri and santoku knives so you can see the actual difference. If you’re a vegetarian or vegan, a nakiri could be a handy addition to a more extensive set that includes a santoku or chef’s knife. There are other types of knives with specific functions, such as a steak knife, cleaver, Nakiri knife, and others. Close. The difference between a Santoku and a Nakiri really comes down to personal preference and utility. Santoku vs chef knife: Which is best for your kitchen. However, they are best for slicing and peeling delicate foods such as seafood, vegetables, fruit, and cheeses because they have a sharp, straight edge. Santoku vs Chef; Utilisation d'une Pierre à aiguiser; Avantages des Pierres Japonaises; Idéal pour la découpe de légumes. 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. Nakiri knife is very popular among vegetarians. The nakiri is very easy to use and get the most out of. Santoku – 三徳包丁 (Santoku bocho) mean a knife for three uses. Use this blade for vegetables, fish, cheese, and meat. The Nakiri is specialized in cutting vegetables. A nakiri knife is a specialized knife, and it’s the best tool for its job: chopping vegetables and fruit. Its versatility allows you to slice, dice, and mince with ease. Decades ago, I ate vegetables because I had to – but I wasn’t a big fan. 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. If you’re buying a single-beveled knife, you need to consider who will be using the knife and what their dominant hand is. It’s also great for tap chopping. It has a wider blade, so it isn’t as precise when dealing with smaller, delicate ingredients. 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. In Japan, during the Edo era, it was illegal to eat four-legged animals. That’s because your knife set will not complete without having a piece of Japanese knife-like Nakiri and Santoku. The Usuba is the single bevel edged alternative to the Nakiri, and it was similarly developed specifically for cutting vegetables. Thus — the santoku knife. Nakiri knives are typically sharpened to 30 degrees total, 15 degrees per side, a razor-sharp finish for precise cuts. Bottom line — if you’re looking for an all-purpose knife with a bit more finesse than a chef’s knife, go with a santoku. Pick one: Chef vs. Santoku vs. Nakiri. A Santoku is a sheep's foot design blade that is also hollow ground. AR15.COM is the world’s largest firearm community and is a gathering place for firearm enthusiasts of all types. Santoku's are sometimes used as a primary knife by a chef while the Nakiri tends to be specialized for vegetable application. Le tranchant est incliné des deux côtés, ce qu'on appelle en japonais un "Ryoba edge". Narkiri vs santoku vs bunka. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw produce. Since nakiri blades are used primarily for chopping vegetables, they tend to be shorter than santokus. The Definitive Guide to the Best Kitchen Knife Brands, Best German Kitchen Knives: Top 5 Brands Compared, Fish, fruit, vegetables, cheese, and meat, Straight edge with rounded tip, long, thin, Shun Cutlery Classic 6.5” Nakiri Knife: 7.5 ounces (, Wusthof Classic Nakiri Knife 7”: 7.6 ounces (, Zwilling Kanren 6.5” Nakiri Knife: 8 ounces (, Cangshan TS Series 7” Nakiri Knife: 9.4 ounces (, Shun Cutlery Classic 7” Santoku Knife: 6.5 ounces (, Wusthof Classic 7” Santoku Knife: 5.6 ounces (, Zwilling Kanren 7” Santoku Knife: 7.8 ounces (, Cangshan TS 7” Santoku Knife: 8.5 ounces (. However, choosing your optimal one can be a bit hectic despite having a broad array of Japanese knives. Yoshihiro VG-10 Stainless Steel Nakiri Vegetable Knife (6.5-Inch) This Yoshiro stainless steel nakiri … Nakiri knife vs Santoku knife? Gyuto and Santoku are versatile kitchen knives that can be used to accomplish a wide range of kitchen tasks. Before the Santoku, the Nakiri was the most popular kitchen knife. A santoku knife is a general purpose knife that excels at slicing, dicing and mincing. Ryoba is the type of edge that most home cooks are used to handling. With a straight blade and blunt tip, a nakiri is simple to use and extra safe. Here’s a quick look at the main differences and similarities between nakiri and santoku knives in chart form. Shun Classic Stainless-Steel Nakiri Knife. The nakiri knife has a thin, flat blade with squared edges. Make sure your cutting board does not move while cutting. the nakiri shape is great, i use mine often. Wusthof vs. Victorinox: How Do Their Kitchen Knives Compare? 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. In Japanese, nakiri means "vegetable knife." Nakiri vs. Santoku. Wusthof vs. Which is a better knife, the santoku knife or the chef knife? In the following sections, I dive deeper into the differences between nakiri and santoku knives. 1,879 Reviews. The santoku also has a flat edge but with a downward curved spine, and a shart tip where the edge and spine meet. The Usuba has a thicker and heavier blade than the Nakiri, and is also available in longer blade lengths. The short answer is: not necessarily. Japanese vs. German Kitchen Knives: What’s the Difference? 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. There are two big differences between a Santoku and a chef’s knife. Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? All Rights Reserved. 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. 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. That is why Santoku is the most popular general-purpose kitchen knife in Japan. What are the advanges of the nakiri over other flat profiled knives like santokus or bunkas? After the WWⅡ, people started to cook many other foods besides vegetables. Narkiri vs santoku vs bunka. Santoku. It has a similar size to nakiri and non-serrated edge just like nakiri. Nakiri Knife vs Santoku Knife: Any Other Options? Nakiri is considered a useful knife to have to cut without splitting or cracking relatively hard vegetables. La différence la plus frappante entre le meilleur couteau Santoku et le couteau de chef traditionnel réside dans la forme de la lame. One outstanding feature of both Santoku and Nakiri knives is their delicacy. A double-beveled santoku knife can do everything that a nakiri can, plus a lot more. Couteau Santoku vs couteau de Chef Vs. couteau Nakiri. Handcrafted in Japan by Shun. Unlike chef’s knives, where you cut with a rocking motion, a nakiri knife is designed for straight up and down chopping. In this comparison of santoku vs. nakiri knives, you’ll learn how they compare in terms of design, uses, price, and much more. It relies on a single downward cut from heel to tip, but you can also use a rocking and chopping motion. On the other hand, Santoku originated in Japan. Why santoku translates to "three virtues." If you’re shopping for a new kitchen knife, you might be wondering: What’s the difference between a santoku and a nakiri? Santoku. You will find the chef’s knife handy for tasks that require a longer blade, while the Santoku knife will enable you to chop foods even without making much effort. Zelite Infinity Nakiri Chef Knife 6 Inch - Alpha … It has a straight edge, a rectangular blade, and a rounded tip. 1 1 11. During this time, in the 17th century, the nakiri knife was born. An Usuba and a Nakiri … Fast forward 20 years and I love them. If you already have a good chef knife (see our guide for the best chef knives under $100) then you will wonder if you need a nakiri knife. The main difference is in the blade. So what’s the difference between the Nakiri and Santoku? However, they are best for slicing and peeling delicate foods such as seafood, vegetables, fruit, and cheeses because they have a sharp, straight edge. It was invented based on the Nakiri knife. Shun is one of the finest brands when it comes to kitchen … The flatness of the Nakiri’s blade means you can cut all the way through to the cutting board, without the rocking motion. They are characterized by their straight blade edge that can cut vegetables easily. Nakiri or Santoku: Whose Efficiency is Higher? Santoku vs. Gyuto. During the World War II era, Japanese chefs examined Western cooking styles in the hopes they could create an all-purpose knife that suited the needs of Japanese cuisine. Most are a little thicker than a nakiri knife, which is why these blades can better handle meat.