Santoku and Nakiri Knives
Miyabi Santoku and Nakiri Knives
Miyabi Santoku and Nakiri Knives are well-known, high-quality, sharp, durable knives that home cooks and professional chefs worldwide appreciate. The Miyabi Santoku and Nakiri Knives are made in a Japanese style incorporating traditional Japanese knife-making techniques. Specifically, let's talk about the Miyabi Santoku and Nakiri knives and why each is vital to your collection!
The Miyabi Santoku Knife: A Santoku knife is a general-purpose kitchen knife from Japan. The Miyabi Santoku blade length ranges from 5.5" to 7" long. The Miyabi Santoku Knife has a flat edge and a sheepsfoot blade that curves at an angle approaching 60 degrees at the point rather than the Western-style curved edge. The word "santoku" means "three virtues" or "three uses," referring to the Miyabi Santoku knife's three cutting tasks it performs well: slicing, dicing, and chopping. Miyabi Santoku knives are known for their exceptional sharpness, balance, and thin, precise cutting edge.
The Miyabi Nakiri Knife: The Miyabi Nakiri knife is a traditional Japanese vegetable knife. "Nakiri" can be broken down to "na," meaning 'leaf' in Japanese, and 'kiri' meaning 'cut.' The Miyabi Nakiri knife is designed with a thin, flat blade that makes it great for chopping, slicing, and dicing vegetables and fruits. Unlike the Miyabi Santoku knife, the Miyabi Nakiri knife has a straight blade edge and a squared-off tip, perfect for chopping down to the cutting board without needing a horizontal push or pull. Again, Miyabi Nakiri knives are esteemed for their superb quality, sharpness, and comfortable handling.
Regarding materials and construction, Miyabi Nakiri and Santoku knives have high-carbon stainless steel blades, often featuring Damascus-style layering or a hammered finish ("tsuchime" in Japanese). The handles can vary, including Western-style and traditional Japanese-style, typically made of high-quality, durable materials like Pakkawood.
Remember, when choosing between a Miyabi Santoku and a Miyabi Nakiri, you must consider what type of cutting tasks you frequently do in the kitchen. Both are versatile and can handle various jobs. Still, the Miyabi Nakiri might be a slightly better choice if you primarily cut lots of vegetables. At the same time, the Miyabi Santoku can take on a broader range of tasks.
