KINKO Japanese Nakiri Chef 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 is better to pay the price to have a single good all-purpose knife, rather than several mediocre knives. This type of Japanese knife will slice meat, fish or vegetables just as well. It is the knife to have in your kitchen!
• The yanagiba , also called "sashimi knife", is characterized by its long blade (21 to 24 cm), 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 blade, short (17 cm) and quite wide with a relatively high weight. It is mainly used for cutting meat and in particular tartares.
• the nakiri : has an ambidextrous V-shaped blade. It allows you to make various cuts.

A short list of cuts that exist 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)