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Western Knives

Western Knives

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5 Item(s)

  1. Kunio Nakiri 165mm

    Kunio Nakiri 165mm
  2. Brieto 3 layers Nakiri (2 sizes)

    Nakiri – This is the definitive Japanese shape for the preparation of vegetables. Whether slicing the softest tomatoes, dicing the hardest swede or mincing ginger to the consistency of a smooth pulp this blade will transform any culinary chore into a ‘Zen’ experience. The very straight edge profile with its flat front means that when chopping round layered vegetables like onions the resulting cut pieces are all the same size and will melt evenly during cooking. Be prepared for an increased amount of vegetables in your diet when using this knife as preparation becomes such a pleasure that it is difficult to stop slicing, chopping, dicing and mincing any vegetable you can get a hold of!

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  3. Tojiro DP Hammered Nakiri 165mm

    Tojiro DP Hammered Nakiri 165mm
  4. JKC Super Aogami Nakiri 160mm

    160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in fact more a precision instrument. Whilst fans of British TV cookery shows may observe chefs confidently applying the Nakiri to a multitude of meat and fish ingredients this would be totally anathema to the Japanese, who reserve these slim fine edge blades for things like getting thin rolls of Daikon which are then minced to absolutely delicate angel hair vermicelli. Home cooks and Japanese chefs use the Nakiri to make powder of various herbs as well as transform onion or garlic with incredible efficiency into fine rings or fabulously even, meltingly small, diced pieces. The rounded tip can be guided with relative ease against the top of the fingers to cut along the ridges of halved fruit and vegetables. Actually this shape truly lends itself to the process of properly cutting an onion from the halving all the way through to following the lines and then mincing. As for tears with an onion, as with all well made Japanese knives, there is no way the user could possibly be reduced tears unless they have allowed the edge to dull after a lot of heavy use. The Nakiri is the easiest blade to 'strop' sharp as the straight profile allows the edge to be swept across the newspaper or leather in one movement. So, regularly sweeping edge on each side on newspaper five to 10 times should keep your nakiri Knife keenly sharp.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

    Includes: One Free Sharpening These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section).

  5. Tojiro DP VG10 Nakiri 165mm

    Tojiro DP VG10 Nakiri 165mm
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5 Item(s)