Nakiri bocho (菜切包丁) is a kitchen knife used mainly for cutting vegetables in Japanese cooking. As the name suggests, “na” means vegetable and “kiri” means to cut. Generally, it is used for cutting and chopping vegetables and fruits.
The main features of a na-kiri knife are as follows
- Shape of the blade: square, straight blade with a wide cutting edge, suitable for chopping vegetables into small pieces.
- Handle design: In most cases, the handle is easy to hold with one hand and provides a firm grip. They are designed to withstand prolonged use.
- Vegetable Processing: When cutting vegetables and fruits, the handles can be used for a variety of chopping methods, such as fine chopping, random chopping, and julienne. This is especially useful for food preparation and serving.
- Sharpness and maneuverability: The rapeseed knife is sharp and can make precise cuts, making it suitable for detailed culinary work. Maneuverability is also important, as it allows you to firmly grip and stabilize the vegetable while cutting.
- Versatile: Because they are specialized for cutting vegetables, they have a wide range of uses in cooking. They are mainly used to handle vegetables, but can also be used to process fruits and meat.
The nakiri knife is one of the basic knives widely used in Japanese cooking. It is considered one of the essential tools for cooks and home chefs for food preparation and finishing.
*This is a translation by a translation tool.
