Nakiri

The Nakiri knife is widely recognised for its efficacy in cutting vegetables, although it can also be used for boneless proteins. Despite its visual similarity to a Chinese cleaver, the Nakiri's rectangular blade is typically crafted from more brittle steel. This characteristic makes it less suitable for cutting through hard ingredients like bones, as the blade may be prone to chipping. Consequently, the Nakiri is most effectively utilised for precise and clean cuts on vegetables and boneless proteins. In this context, its design and sharpness can shine without encountering the risk of damage when used against hard substances.