What is a Nakiri? - Master your Japanese knife!

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Hey folks, thanks for tuning in as always!

In todays video we're going to show you how to get the most out of your nakiri, what it is and isn't good for, and show you some knife skills that will help you fly through veg prep in no time at all!

You can find our currently in stock selection of Nakiri here :

OR you can find all of our other knives, stones, and accessories here :

Intro : 00:00
Station Setup : 00:28
How to hold the Nakiri : 1:07
How to use the claw grip : 1:33
Lets julienne! : 2:16
Time to dice! : 3:46
Will it squash? : 5:10
But can it rock? : 6:05
What we love about the Nakiri/Outro : 6:37
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Best demonstration of claw grip I've seen so far. Thanks

Joshua_Griffin
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Nakiri knives are great as you’ve demonstrated. The wide surface area makes them great for transferring foods from board to container. Sharp, agile and versatile!

edro
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I like these types of videos, not a lot of videos on proper knife usage like this

slalomnorth
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As a professional line cook, I've diced onions easily with my nakiri. I have one for work and one for home.

Itsant
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Thank you for this awesome video! I'm a cooking idiot, so I learned a lot about how to safely (but quickly) chop/dice veggies.

ffxsam
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Right hand yanuba and ordered a blue steel nakiri. Love these knives.

michaelsouther
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I thought this was supposed to be about the Nakiri, but this is largely about techniques that could be applied to any knife.

mencken
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Excellent - I am definitely getting one of these knives, as I cut up a lot of veggies. Thank you so much! I definitely am a subscriber and will be following you!

dianntate
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I don't know if I'm doing dicing wrong, but I use the handle end (which I also find has a finer point, ) to cut uniformly close to the root. The rounded "point" end is great for rocking cuts, but I use the back 90 degree part of the blade at the handle end for anything I'd use a point for. Mine's 100% my go to utility knife now.

dawggonevidz
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Just got the Ittetsu x Hammer from you. Having such a blast with it. Best knive I have in my collection.

jeremieboudreau
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very nice demonstration and explanations. I like your way of presentation.

vBunny
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Excellent, very good tips, thank you. I love the shape of this knife. If anything can prevent veggies sticking to the blade, I will try it. Subscribed.
Tips:
If you have a carbon steel knife it will hold its shape longer and cut sharper than stainless steel as it is harder. The downside is you constantly wipe the blade with a dry towel and the finish up with an oil coating before putting away. Rust is an issue.

I would use a food scraper not knife to lift or move food off the cutting board. This action dulls your knife. No chef uses their knife to move food, that's a no-no.

There are some others similar to the Nakiri such as the Usuba, Bunka, Kiritsuke that are also for cutting veggies from fine garnish designs to chopping a banana squash. Pick the right one for your uses. Usuba and Bunka are for more delicate work.

mjremy
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Thank U very much for this awesome tutorial🙏🏻

JEEROFUKU
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I love cooking! But my nife skills are not on a chef level, love this video and need to learn more of that formal education.

snowliferwb
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Hey, here in India the import taxes and laws are a bit iffy, so the only brand i have as an option are brands owned by Kai like shun, seki magoroku, seki Manju, wakatake etc. I recently upgraded my kit and added a premier 8" gyuto and I got it for around 140 USD. Your thoughts on the purchase would be highly appreciated.
Other products from Kai I've been using are the benifuji petty 5" and santoku 7", and an Imayo 7" gyuto.

shuvamchoudhary
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Very informative video. I bought one for my wife and one for me in my BBQ kitchen

cahoonm
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Nice demo of the Nakiri and extra points for the chopping ASMR

reaver
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That's pretty much how you should most knives that aren't specialty. Grabbing the base of the blade gives more control. Can do with santoku or kitchen knives

Itsant
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Many when dicing onion/shallot, the additional horizontal slice in not necessary, makes no difference.

GingerYo
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I need a wider spine at the handle to prevent a hot spot on my index fingers first first finger crease. Any suggestions?

KFlyguy