Popular in Japanese cooking, the nakiri knife features a straight, squared-off blade similar to a guillotine. The shape of the blade dictates the cutting action, slicing straight down instead of rocking back and forth. Instead of a tapered edge, the nakiri’s straight cutting edge produces consistent and even slices with an easy chopping motion.
A Nakiri is used to cut, slice and mince vegetables. The Nakiri is considered a useful knife to have to cut without splitting or cracking relatively hard vegetables. Not surprisingly the Nakiri is very popular among vegetarians.
AEB-L is an expertly designed steel, balancing high hardness with good corrosion resistance, and maxing out the amount of carbide that still maintains high toughness, sharpness, and blanking performance for razors. Those qualities make it a good knife steel in many ways as well.
With its high toughness and good potential hardness, AEB-L excels in applications requiring thin edges like razors, fine slicing fixed blades and folders, and kitchen knives. Especially in knives where corrosion resistance is desired. It also does well in knives that require high toughness that will be subjected to hard use. It is not a good choice for applications that require very high slicing edge retention or in very corrosive environments like salt water. It is an especially good choice for those that prefer simple carbon steels and low alloy steels but would like to try a stainless steel. AEB-L will behave more similarly in grinding, polishing, and end user properties than many other high wear resistance stainless steels.