The Japanese vegetable knife: extremely versatile and suitable for tasks such as cutting, dicing or chopping. Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones). The very sharp and finely ground blade is more designed to prep vegetables, herbs and fruit very quickly and finely. The dimpled edge of the knife (slight depressions in the blade that allow small pockets of air to form) prevents ingredients from sticking.
Can be used for:
- Cabbage , Fruit , Head of lettuce , Herbs , Vegetables
Type of use:
- Chopping , Cutting
Although some Wüsthof products are dishwasher safe, we do not recommend that your knives and scissors be put in the dishwasher. Blades can knock together, damaging them, and if not washed soon after use, corrosive food particles can damage the blade. Rather wash your knives as soon as possible after each use with warm water and a little detergent, rinse carefully and dry with a towel.
All knives require regular sharpening. Wüsthof manufactures sharpening options that suit all of their knives, including whetstones, honing steels and pull-through sharpeners.