A Complete Guide For Using A Nakiri Knife

A Nakiri knife in Australia is a knife with a rectangular blade with a flat edge and no tip. This knife is also known as the reaper of herbs. Every kitchen in Australia needs this knife. if you do not eat vegetables then you will not grow healthy and strong. We all know this and that is how important a Nakiri knife is. It has a dramatically different profile than most kitchen knives people are used to. Understanding how this knife works is extremely easy.

Take advantage of the flatness of the knife

The key to using a Nakiri knife in Australia is to take advantage of the flatness of the knife. With a simple pull-back and push-forward method, you are not making a lot of contact with your cutting board when using a Nakiri knife. This makes the knife an ideal tool for slicing through your tomato skin, green onions, or other types of foods that you might find difficulty getting clean cuts through with just one stroke. We have all julienned pepper and realised later that we didn’t make a clean cut all the way through the skin. This is known as an accordion cut.

These cuts suck and no one wants them when preparing food. Using a sharp knife such as a Nakiri is the best way you can avoid such cuts. Most Nakiri knives are typically rounded up at the tip but they are not designed for techniques such as rock-chopping used with a Gyuto or Santoku. When you buy Nakiri knife in Australia and use it for the first time, you will realise that the tip of the knife is the first part of the blade that will make contact with the cutting board. If you had a pointy tip and a squared-off tip, it would be easier to damage the knife.

Some blacksmiths in Australia can produce extra-large versions of the Nakiri designed for slicing coleslaw using the push and pull technique. The fun doesn’t stop there; Nakiri knives are great at mill chopping. This is the gentle tapping of a sharp Nakiri blade onto a little pile of ingredients. The Nakiri knife does a great job because of its flat edge. All you have to do is to ensure the blade is sharp and you do not need to use excessive force. Heavy-handed chopping using a dull knife will just macerate your herbs into some disappointing pile of mulch. 

You can say no to mulch and be gentle by using a sharp Nakiri knife. The results will be clear and you won’t have to use a lot of energy doing your kitchen work.

Now that you have some beginner tips for using a Nakiri knife in Australia, there are some important things you need to do to ensure you get the most out of your knife. You should use a sharp knife when using a Nakiri knife. You should also invest in a wooden chopping board since hard chopping boards can damage your knife.

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