|Ship Weight||.4 lbs.|
|Edge Type||Straight Edge|
|Knife Style||Nakiri Knife|
|Metal Type||High Carbon Stainless Steel|
|Steel Shaping Method||Stamped|
Japanese-style cutlery has some noticeably different characteristics from its Western counterparts, the primary differences being found in the blade. It generally features a blade that is thinner and more flexible, making it better for both accuracy and precision. They are also more lightweight and more ergonomic than Western-style blades. Update International has captured some of these characteristics in their 7” Nakiri knife (JK-03). The knife features high-carbon stainless steel with molybdenum vanadium for increased flexibility and a POM handle that resists corrosion. It is ideal for dicing and chopping vegetables, as it has minimal horizontal push or pull.
A nakiri knife, or nakiri bocho, is a Japanese knife meant for slicing vegetables. It has a light, thin blade that is ideal for cutting delicate produce. This knife’s blade is straight so that long cuts can be made without having to move back and forth. The edge of the blade is ground on both sides. This knife should work decently for cutting julienne carrots, if not doing so in bulk.