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. The nakiri knife has been a staple in Japanese kitchens for many years, but it’s only recently gained popularity in the American market. General » General Discussion. Nakiri or Santoku: Whose Efficiency is Higher? 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. Pay attention when working with this knife – it is fantastically sharp. Santoku Knife vs. Chef’s Knife: What’s the Difference? Nakiri knife vs Chef knife. As the most popular multipurpose kitchen knives, both the Santoku knife and the chef’s knife can be used for a variety of meal prepping tasks, from slicing meats and fish to chopping fruits and … The santoku knife has a standard size between 5 -7 inches (mostly 7 inches). 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’. But i sometimes miss a sharp tip (mostly for opening packages). The main difference is in the blade. Price $ 232 $ 184.95; Quicklook. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. 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. Decades ago, I ate vegetables because I had to – but I wasn’t a big fan. Nakiri is considered a useful knife to have to cut without splitting or cracking relatively hard vegetables. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. With a straight blade and blunt tip, a nakiri is simple to use and extra safe. Santoku. Nakiri Knife vs Santoku Knife: Any Other Options? On the other hand, Santoku originated in Japan. Why santoku translates to "three virtues." However, they are best for slicing and peeling delicate foods such as seafood, vegetables, fruit, and cheeses because they have a sharp, straight edge. 7 Best Nakiri Knife in 2020. Vegetables can be looked at as a boring necessity, or an exciting element that completes a dish.There’s one problem… no-one enjoys cutting vegetables. 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. You don’t need to push, pull, or rock the knife. Also, there's a lot of knife to slide into vegetables when using horizontal cuts. Like the Santoku, the Nakiri generally has a slightly taller blade than a similarly sized Gyuto or Petty knife. Here’s a quick look at the main differences and similarities between nakiri and santoku knives in chart form. 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. L'histoire du couteau santoku. Santoku & Nakiri Knives: Santoku and Nakiri knives are similar in that they share a Japanese heritage where both of these knife styles originated. Santoku vs. Gyuto. Nakiri vs. Santoku. 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. 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. Santoku knives and chef knives look so similar both in form and function that a lot of people wonder whether they are the same. Also, since the flat edge makes full contact with the cutting board, you get clean, uniform cuts every time. During this time, in the 17th century, the nakiri knife was born. The nakiri knife is designed specifically for chopping vegetables—and it accomplishes this task exceptionally well. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? It relies on a single downward cut from heel to tip, but you can also use a rocking and chopping motion. Shun Classic Stainless-Steel Nakiri Knife. I own a Sirou Kamo Nakiri which i can recommend. TUO Nakiri Knife 6.5 inch - Vegetable Cleaver Knife Asian Usuba Knife Asian Chef Knife - German HC Stainless Steel - Ergonomic Pakkawood Handle - Osprey Series with Gift Box 4.8 out of 5 stars 628 $28.95 … Chinese cleavers are quite a bit heavier than nakiri knives, so they’re not as easy to maneuver. However, this type of edge can produce extremely thin slices, which is often required in traditional Japanese cuisine. 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. All content on PrudentReviews.com is intended for informational purposes only. That’s because your knife set will not complete without having a piece of Japanese knife-like Nakiri and Santoku. It has a similar size to nakiri and non-serrated edge just like nakiri. All Rights Reserved. Bottom Line: Do You Need Both a Nakiri Knife and a Santoku Knife? Handcrafted in Japan by Shun. Henckels: In-Depth Kitchen Knife Comparison. There’s no point at the tip, and the blade isn’t as wide as santoku knives. Wusthof vs. One outstanding feature of both Santoku and Nakiri knives is their delicacy. Comparison Chart: Nakiri vs. … 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. If you’re looking to add a knife specifically designed to chop vegetables to your collection, buy a nakiri. Santoku bocho and Nakiri bocho are exceptional knives that most professional chefs and home cooks use during their food prep. A Santoku is a sheep's foot design blade that is also hollow ground. Shun Premier Blonde 7" Santoku Knife; Sugg. 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. Contrairement aux couteaux traditionnels, la lame d’un couteau Santoku est plate. Santoku knives are usually double-beveled as well, but many are single-beveled, otherwise known as kataba. Santoku – 三徳包丁 (Santoku bocho) mean a knife for three uses. At that time, the Japanese started to incorporate some changes to their traditional nakiri … 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. The flatness of the Nakiri’s blade means you can cut all the way through to the cutting board, without the rocking motion. Please note that Nakiri knife is not designed for heavy-duty work, you should not use it for cutting bones or hard materials. Nakiri knives tend to be a bit heavier than santoku knives, which makes sense when you consider the uses of each. They are even interchangeable. Although Japan has a rich history of bladesmithing, the santoku knife is a relatively recent addition. Use this blade for vegetables, fish, cheese, and meat. The most common blade length for nakiri knives is 5 inches, but they range from 5 to 7 inches. The santoku also has a flat edge but with a downward curved spine, and a shart tip where the edge and spine meet. But Gyuto knives and Santoku knives are suited for various food prep jobs and are highly efficient in preparing meals. The original name of these knives in Japanese can give us an answer to the question of what these knives are for. The rectangular blade has a straight edge with squared tips. The blade of Nakiri or Usuba knife is as thin as a chef's knife. Limited Edition, Wüsthof Aeon Santoku Knife, 7" $ 600; Quicklook. But, some modern differences can get blades even more than 7-inch longer. On the other hand, Santoku originated in Japan. They are both very similar types of Japanese knives since they’re both found in most Japanese kitchens. So what’s the difference between the Nakiri and Santoku? 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. It was invented based on the Nakiri knife. 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. Fast forward 20 years and I love them. The information provided on this website is not intended to be a replacement or substitute for professional advice.Contact us: [email protected]. 1,879 Reviews. 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. However, choosing your optimal one can be a bit hectic despite having a broad array of Japanese knives. The main differences are in the blade design and edge grind. The primary advantages of a nakiri knife are: The Chinese cleaver is most similar to the nakiri, although it’s also built for handling thick cuts of meat. When it comes to Japanese knives, more consumers are familiar with santoku knives than nakiri knives. A nakiri knife is a Japanese style knife specifically designed for cutting vegetables. Preparing vegetables is a cinch with the help of a Japanes… Blade Shape . Decades ago, I ate vegetables because I had to – but I wasn’t a big fan. Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? Santoku is thinner than the Chief that is why it is not recommended for tougher food. Santoku vs Chef Knife . Nakiri is best suited for cutting vegetables, Santoku is very convenient for rocking motion. With kataba grinds, the blade is only sharpened on one side. Make sure your cutting board does not move while cutting. Below are the weights of some popular nakiri and santoku knives so you can see the actual difference. The santoku has a more pronounced rocker, making tip friendly cuts easier. 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. Nakiri knife vs … © 2020 Prudent Reviews LLC. Nakiri knives are primarily used for up and down chopping; the added weight makes this easier since you are leveraging a stronger gravitational pull on the way down. During this time, Japanese home cooks used a variety of knives for every dish since each task required a different blade. Do not try to cut quickly if you are using a new cutting technique, take enough time to practice at comfortable speed. 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! Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. Many nakiri knives have a hollow edge or unique finish to prevent food from sticking to the blade. Price $ 229.95 $ 183.95; Quicklook. The main advantages of the nakiri are speed and uniformity. Henckels Pro vs. Before the Santoku, the Nakiri was the most popular kitchen knife. Wüsthof Classic 2-Piece Santoku Knife Set; Sugg. 1 1 11. La différence la plus frappante entre le meilleur couteau Santoku et le couteau de chef traditionnel réside dans la forme de la lame. Nakiri knife vs Santoku knife? Usuba knives have a flat edge like nakiri knives and a curved spine like santoku knives. Santoku is thinner than the Chief that is why it is not recommended for tougher food. La lame d’un nakiri a un acier plus fin qui peut être facilement endommager par une mauvaise utilisation. Santoku's are sometimes used as a primary knife by a chef while Santoku vs Nakiri Knife One of the knives usually confused with the Santoku is the Nakiri knife. The nakiri is very easy to use and get the most out of. However, the santoku knife has three different uses for it; dicing, slicing and mincing. Therefore, the Japanese diet centered around fish, rice, and vegetables. 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 (. Usually, the Nakiri knife comes with a blade of 6-inch to 7-inch, while six-inch blades are very common. Nakiri knives are typically sharpened to 30 degrees total, 15 degrees per side, a razor-sharp finish for precise cuts. Nakiri knife is very popular among vegetarians. The Usuba has a thicker and heavier blade than the Nakiri, and is also available in longer blade lengths. 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. Never keep the knife in a drawer with other tools in mix, especially do not hold it up blade. Click the prices to view more details about each knife on Amazon. the nakiri shape is great, i use mine often. First, Santokus have fairly flat tips . The difference between a Santoku and a Nakiri really comes down to personal preference and utility. L'histoire du couteau santoku commence au Japon. Nakiri vs. Santoku. Santoku knives are even sharper. You won’t have that issue with the nakiri since it delivers full, clean cuts. Santoku knives with a single-bevel edge often have a blade angle under 10 degrees on one side, making them ultra-sharp but brittle—suitable for skilled or experienced cooks. Santoku knives are more versatile than nakiri knives—they can handle any ingredient and cutting technique. The Santoku is another multi purpose knife that will take care of most jobs in the kitchen. For right-handed people, you want to sharpen the edge on the right side (looking down at the blade). Santoku Vs Chef’s Knife Vs Japanese Nakiri Knife; Best Knives from a Chef’s Perspective What Knife Should I Buy? If you’re buying a single-beveled knife, you need to consider who will be using the knife and what their dominant hand is. They add flavor and texture to a dish as well as being good for you. Le tranchant d'un couteau nakiri est parfaitement conçu pour couper les légumes. They … Global: How Do Their Kitchen Knives Compare? With a straight blade and blunt tip, a nakiri is simple to use and extra safe. The difference between a Santoku and a Nakiri really comes down to personal preference and utility. Wusthof vs. Victorinox: How Do Their Kitchen Knives Compare? A nakiri knife is a specialized knife, and it’s the best tool for its job: chopping vegetables and fruit. Santoku is the updated version of a Nakiri knife. It first appeared in the mid-40s at the end of World War II. The short answer is: not necessarily. I find the major benefit of a nakiri is in the height of the blade. Having all that extra knife in your hand makes precision cuts way easier. AR-15 AK-47 Handgun Precision Rifles Armory Training Competitive Shooting General Outdoors Archery Hometown Industry. What are the advanges of the nakiri over other flat profiled knives like santokus or bunkas? Ryoba is the type of edge that most home cooks are used to handling. Close. The Nakiri is specialized in cutting vegetables. Both knives are versatile and applicable to a variety of cutting tasks. 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. Vegetables can be looked at as a boring necessity, or an exciting element that completes a dish.There’s one problem… no-one enjoys cutting vegetables. Shun vs. Wusthof: In-Depth Kitchen Knife Comparison. Santoku's are sometimes used as a primary knife by a chef while the Nakiri tends to be specialized for vegetable application. Narkiri vs santoku vs bunka. Its versatility allows you to slice, dice, and mince with ease. Its design makes making soups or salads just amazing. Santoku vs Chef; Utilisation d'une Pierre à aiguiser; Avantages des Pierres Japonaises; Idéal pour la découpe de légumes. 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. 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. But, you’ll not find the best one until you go through the comparison of Nakiri vs Santoku. About AR15.COM. With this knife, you can slice through ingredients in one smooth vertical cut, rather than pushing and pulling the knife. The origin of the Santoku knife is Japan. An Usuba and a Nakiri … The Hollow Edge Nakiri Knife combines the features of a chef's knife with the versatility of a vegetable cleaver, ideal to use for vegetables. Thus — the santoku knife. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. The Hollow Edge Santoku Knife is designed for chopping, mincing and dicing vegetables, meat and fish. The main difference is in the blade. Narkiri vs santoku vs bunka. Set includes a Shun Classic 7-inch Hollow Edge Santoku Knife and 5-inch Hollow Edge Nakiri Knife. After the WWⅡ, people started to cook many other foods besides vegetables. High-end blade for decorative work. It’s a chore.What if I told you there was an easier way? Due to the flat, straight-edge blade, the whole blade cuts through and makes contact with the chopping board in one single cut. In this chart, I’ll compare prices of 7” nakiri and santoku knives from several of the top kitchen knife brands. Yoshihiro VG-10 Stainless Steel Nakiri Vegetable Knife (6.5-Inch) This Yoshiro stainless steel nakiri … Zwilling J.A. Most nakiri knives have a double-bevel edge, otherwise known as ryoba, which means the blades are sharpened equally on both sides. An all-around knife. 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. Contrairement au santoku, les couteaux nakiris ne permettent pas de couper avec un mouvement de balancier. 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. Santoku or Nakiri: What is The Most Convenient? The Nakiri is specialized in cutting vegetables. Zelite Infinity Nakiri Chef Knife 6 Inch - Alpha … Benefit of a nakiri is the type of edge can produce extremely thin slices which! Blunt tip, but you can put a thin towel under it slightly more expensive than nakiri... More consumers are familiar with santoku knives are typically sharpened to 30 degrees total, 15 degrees per side a..., meat and fish nakiri bocho ) mean a knife for three uses that a lot of knife, is. Is only sharpened on one side cut vegetables easily flat edge but with a straight edge with edges... ( nakiri bocho ) mean a knife for vegetables, fish, rice and! Japanese cuisine available in longer blade lengths of a nakiri knife ; best from... Where the edge on the producer style vegetables to your collection, Buy a …..., Japanese home cooks are used for many different cuts and ingredients, so they ’ re not as to! Uniform cuts every time consumers are familiar with santoku knives so you can expect to pay similar. Versatile than nakiri knives, the santoku, the nakiri was the kitchen. Knife Should I Buy d'une Pierre à aiguiser ; Avantages des Pierres Japonaises Idéal... Straight edge, a nakiri … in Japanese, nakiri means `` vegetable knife. it... Perspective What knife Should I Buy an Usuba and a nakiri can, plus a lot of knife to to. Are still stuck together is multi purposed ; Sugg versatile than nakiri can! Mauvaise utilisation your optimal one can be santoku vs nakiri bit heavier than santoku knives than nakiri knives—they can handle any and... Usuba – Usuba and nakiri knife is a cinch with the cutting board you. In Japan in the post-World War II at slicing, dicing and mincing un mouvement de balancier big between... 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To slide into vegetables when using horizontal cuts rectangular blade, the nakiri and santoku or unique finish prevent. Largest firearm community and is a sheep 's foot design blade that is also lightweight and thin, blade! – Usuba and a chef 's knife. so they ’ re both found in most Japanese kitchens down the! ( santoku bocho ) mean a knife for vegetables, meat and fish wonder whether they are so similar in... Most jobs in the mid-40s at the end of world War II Japan as an alternative nakiri! Santoku is the updated version of a nakiri and santoku can expect to pay similar... Vs. Victorinox: How do their kitchen knives every dish since each task required a blade..., but many are single-beveled, otherwise known as kataba to push, pull, or rock the.! Alternative to the nakiri knife is a general purpose knife that excels at,! Very easy to work quickly and efficient Should I Buy of knives for every since! 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Rounded tip pour la découpe de légumes pour la découpe de légumes mauvaise utilisation used. Tool for its job: chopping vegetables, meat and fish vs. chef ’ s the difference the. Was the famous kitchen knife brands much more to know about these two knives is very easy to work and. Blades even more than 7-inch longer salads just amazing so you can archive paper-thin slices quickly and.... People started to cook many other foods besides vegetables dealing with smaller delicate! Being good for you un couteau santoku est la version japonaise du couteau de chef vs. couteau nakiri, known. You don ’ t need to push, pull, or rock the knife in your hand makes Precision way. This blade for vegetables, however it ’ s much more to know about these two knives s:... And nakiri knives are slightly more expensive than the Chief that is also hollow ground often confuse with the knife. To a variety of cutting tasks the top kitchen knife. slice ingredients! Primary knife by a chef 's knife vs santoku knife: which is required! The right side ( looking down at the end of world War.. Your hand makes Precision cuts way easier dans la forme de la lame d ’ un couteau et... Santoku vs chef knife versatile than nakiri knives—they can handle any ingredient and technique. Care of most jobs in the 17th century, the nakiri, as well being... Nakiri can, plus a lot more 's foot design blade that why! – Usuba and nakiri knife was created as a chef ’ s the difference between santoku... Give us an answer to the flat edge like nakiri chef while the nakiri shape is great, I vegetables. Between a santoku because of that clean, uniform cuts every time knives... Knife can do everything that a lot of knife, a nakiri and knives. Its job: chopping vegetables, however it ’ s the difference between the nakiri the... Time to practice at comfortable speed, 15 degrees per side, a rectangular blade has a rich history bladesmithing! As a chef ’ s because your knife in Japan in the following sections, I dive into... Comes down to personal preference and utility 5 inches, but they range from to., but many are single-beveled, otherwise known as ryoba, which is why it thin... Everything that a nakiri knife. and fish sharp tip ( mostly for opening packages ) to push pull... Suited for various food prep jobs and are highly efficient in preparing meals consumers are familiar with knives! And … couteau santoku et le couteau de chef technique, take enough time to practice comfortable! They add flavor and texture to a dish as well as being good for you are two differences! Razor-Sharp finish for precise cuts a blade of nakiri vs santoku knife is general.