How to Use a Nakiri - Japanese Kitchen Knife Skills

The Nakiri is the quintessential Japanese vegetable knife, with a flat edge that's perfect for making clean cuts. That said, this knife is unfamiliar to many. Mike's here to help you master your new nakiri, and get the most out of its unique design!

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[andrewm]

The looks after "where is my assistant" and "I'm a little bit biased" are classic and that look up after "is there even a cabbage there"! Great video both in content and tips!

[alexkulla]

If you like a Nakiri, try a Chinese knife (they look like a cleaver but are not supposed to be used like one- you can do really fine cuts with them). I find I have even more control with them. As to the cutting tutorial- can’t wait for the video how to hold a tea cup.

[bnkrmk]

You might not see this but I bought a set of 6 knives recently (which were expensive but was dropped down in price) and in this set a Nakiri is included, before watching this video I didn't know what a Nakiri is or what it should be used on. After watching this I can't wait to try it on a dense onion just like in this video! I can't tell you how stressful it is to use a blunt knife for cutting dense foodstuffs. I'm very eager to try my new set of knives!

[Norm]

I love these videos. I'm just a home cook and have learned a lot from them. Thanks!

[drinkingwithbeeh]

great personality and keeps the video interesting, much enjoyed

[AndyinMokum]

I love my 17 cm VG-10 Damascus nakiri. I've had the beast for years and. I couldn't ask for a better style of knife to slice and dice vegetables. I'm seriously thinking about buying another one. I have my eye on a 16.5 cm Muneishi, made from aogami #2 steel clad in iron with a kurouchi finish. It's tempered to 61 Rockwell. It's nice and tall too at 52.5 mm. The handle is cherrywood, with a rosewood ferrule. The knife weighs in at 179g, (6.3oz). It's a real beauty.

[Relic]

Just got my first Nakiri. Found this Channel. Subscribed. Eager to learn more about knifes in general. Keep up the good work man.

[markusr.]

Love this video as well. Still looking forward to a personal tour through your knife board. Would just love to see your personal collection, why you gothem and why you still have them there.

[himeko]

Kinda funny watching this video realizeing that my entire life ive used this very technique for a normal kitchenknife and not felt that feeling that most seem to get when cutting things. Buying one of these and i know even before holding it me and the knife is gonna be very happy together. Thanks!

[Geemeel]

Wow .what a GREAT vid, learned so much !! I bought this knife by mistake, but after seeing this I am so happy !! Great Chef are you Sir,

[josephchowable]

incredible that the steel is so sharp that there's basically no struggle. I have a ceramic knife in my inventory, but never a specialised japanese knife like the Nakiri. Thankfully based in Sydney, Australia I have 2 specialist shops close to where I am that I can access knives like this.

[pupawheelie]

Thanks for demo! Your knife collection reminds me of guitarists with a wall of guitars!!

[barrybaldwin]

Thanks for the information. So many people ( non-professional chefs ) buy these Asian style prep knives & really have no idea how to make them perform efficiently. I've been using a Chinese Chef Knife & a Nakiri for decades & love using them much more than Western designs.

[Flattsforthree]

Just got a new Shun Nakiri and needed some help. Thank you so much. Awesome video 🫡

[ANedovizzi]

Hohoho, if I had a doubt if I'd like a Nakiri before watching this video now I have none and ... a Nakiri. Thanks a ton, amazing job! Happy New Year :)

[Master...deBater]

I have a Moritaka tall nakiri (76mm tall) in Aogami Super. Absolutely love that blade!

[GIRLAGG]

I just bought a nakiri and I found it difficult to use. I can see why. I'm used to my chef's knife and I was using the nakiri the same way. Thanks for this video. Now I'm a subscriber!

[royalcityjazz]

The Fujiwara Nakri I picked up on Bank Street is so sharp I can almost split an atom with it. Great tutorial, thank you!

[carolbowerman]

This is excellent, thank you, I'm sold!

[jamesdean]

Entertaining and informative. And three more knives I want to get. I think Mike deserves a Tinker Tank!