Description

Nakiri

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

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.