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A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after your “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
|Steel Type::||#1 Shirogami (white carbon) Steel clad with Stainless Steel|
|Handle Material::||Pakka wood with welded bolster|
|Knife Line::||Fujiwara maboroshi|
|Calgary||Out of Stock|
|Calgary Farmers Market||Call for availability|
|Edmonton||Out of Stock|
|Ottawa||Out of Stock|
|Vancouver||Out of Stock|
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