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Nakiri and Usuba

  • Original price $200.00 - Original price $200.00
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    Hitohira Futana S3 Nashiji Nakiri 165mm Cherry

    Nakiri translates to "leaf cutter", the specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...

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    Original price $200.00 - Original price $200.00
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    $200.00
    $200.00 - $200.00
    Current price $200.00
  • Original price $290.00 - Original price $290.00
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    Hitohira Futana Nickel Damascus Nakiri 165mm Tagayasan

    Original price $290.00 - Original price $290.00
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  • Original price $135.00 - Original price $135.00
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    Hitohira Imojiya MZ VG-1 Nakiri 165mm Imitation d'acajou

    Original price $135.00 - Original price $135.00
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  • Original price $230.00 - Original price $230.00
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    Hatsukokoro Kumokage Aogami #2 Damascus Kurouchi Nakiri 165mm Tagayasan

    Original price $230.00 - Original price $230.00
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  • Original price $500.00 - Original price $500.00
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    Hitohira Togashi Shirogami #1 Stainless Clad Kasumi Nakiri 180mm Ébène

    Kenji Togashi est un forgeron légendaire de Sakai et l’un des rares forgerons au Japon à avoir les compétences nécessaires pour forger des lames ho...

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    Original price $500.00 - Original price $500.00
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  • Original price $315.00 - Original price $315.00
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    Hitohira Gorobei Rikichi Aogami #2 Kasumi Nakiri Cerisier

    Original price $315.00 - Original price $315.00
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  • Original price $700.00 - Original price $700.00
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    Tetsujin Hamono So Kasumi Aogami #2 So Kasumi Nakiri Karin

    Superb Nakiri resulting from the collaboration of two childhood friends, Tora Tamura and Naohito Myojin, blacksmith and grinder. Tetsujin in Japane...

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    Original price $700.00 - Original price $700.00
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  • Original price $490.00 - Original price $490.00
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    Hatsukokoro Ginyo Ginsan Tsuchime Damascus Nakiri 170mm Wenge

    Distributeur: Hatsukokoro Forgeron: Yoshihiro Yauji 弥氏良寛 Zone de production: Echizen-Fukui / Japon Profil: Nakiri Taille: 170 mm Type d’acier: acie...

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    Original price $490.00 - Original price $490.00
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  • Original price $535.00 - Original price $535.00
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    Hatsukokoro Ginyo Ginsan Tsuchime Damascus Nakiri 170mm Ébène

    Distributeur: Hatsukokoro Forgeron: Yoshihiro Yauji 弥氏良寛 Zone de production: Echizen-Fukui / Japon Profil: Nakiri Taille: 170 mm Type d’acier: acie...

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    Original price $535.00 - Original price $535.00
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  • Original price $715.00 - Original price $715.00
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    Morihei Hisamoto Miroir Aogami #2 Usuba 225mm Ho

    Original price $715.00 - Original price $715.00
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  • Original price $770.00 - Original price $770.00
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    Morihei Hisamoto Miroir Aogami #2 Usuba 240mm Ho

    Original price $770.00 - Original price $770.00
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  • Original price $475.00
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    Current price $425.00
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    Morihei Munetsugu Shirogami #2 Kamagata Usuba 225mm Bois de Ho

    Original price $475.00
    Original price $475.00 - Original price $475.00
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    Current price $425.00
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À propos du nakiri and usuba

The Nakiri is a knife with a thin blade profile and popular throughout Japan. It is mainly used for effectively slicing and chopping vegetables, fruits or herbs, becoming a popular knife among vegetarians. Although often mistaken for a small Chinese cleaver, the Nakiri is too thin and light to compare to a cleaver and should definitely not be used to cut bone or very hard materials.

Like the Santoku, the Nakiri generally has a slightly taller blade than a similarly sized Gyuto or Petty. This gives your fingers a little more room when cutting directly over a cutting board. It has a good blade surface for your free hand to guide the blade during cutting techniques such as the ''Push Cut''.

The Usuba is ideal for cutting vegetables an...

The Nakiri is a knife with a thin blade profile and popular throughout Japan. It is mainly used for effectively slicing and chopping vegetables, fruits or herbs, becoming a popular knife among vegetarians. Although often mistaken for a small Chinese cleaver, the Nakiri is too thin and light to compare to a cleaver and should definitely not be used to cut bone or very hard materials.

Like the Santoku, the Nakiri generally has a slightly taller blade than a similarly sized Gyuto or Petty. This gives your fingers a little more room when cutting directly over a cutting board. It has a good blade surface for your free hand to guide the blade during cutting techniques such as the ''Push Cut''.

The Usuba is ideal for cutting vegetables and fruit served raw, as the thin, sharp blade produces very little damage to food cells, minimizing discoloration and taste change often caused by oxidation. The versatile center section of the blade can be used to cut vegetables into thin slices and also to perform the specialized technique of Katsuramuki (rotary peeling).

The Usuba's relatively high and long blade is ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruits with tough skins or hard stones as they may damage the blade. This large surface area is also very useful when using the knuckles of your free hand to guide the blade when cutting. This technique is useful if you want to cut vegetables consistently to a given thickness.

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