Matsu nakiri knife

To use this nakiri knife, you'll need to start by holding the handle firmly with your right hand (or left if you're left-handed). It's important to maintain a firm, stable grip to maximize precision and control when cutting. Place the tip of the blade on top of the vegetable you wish to cut. Use a back-and-forth motion to cut the vegetable into thin, even slices. You can also use the rear edge of the blade to crush or mince softer vegetables. It is important to maintain an appropriate blade angle to avoid cutting too deeply into the vegetable and damaging the work surface. Finally, good maintenance of your nakiri knife is necessary by cleaning and sharpening it regularly to ensure a clean, precise cut.

The nakiri knife is a Japanese kitchen knife used for slicing vegetables. It has a flat, rectangular blade, enabling it to cut vegetables into thin, even slices. It is often used by professional chefs to prepare vegetable dishes such as tempura and salads. It is also popular with cooking enthusiasts for its ease of use and efficient cutting performance.