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Traditionally used for vegetables, the nakiri, a Japanese-style chef’s knife, changed the way I cook. It has a thin blade that is great for slicing through vegetables and makes for a lighter, easier-to-use knife that is ideal for the home cook. (Over the past 100 years, European knives have competed with each other on heft, which makes little sense to us here at Milk Street—lighter, thinner knives are both easier to handle and to slice through foods.) I designed this nakiri during a meeting in Albacete, Spain, with the folks from Zwilling J. A. Henckels. My nakiri's cutting edge measures 6.5 inches and is 2 inches high, half the height of a Chinese cleaver; the deeper blade makes it easier to rest the flat side of the blade against the knuckles while slicing, for comfort and safety. The high-carbon stainless steel blade is well balanced; its edges are expertly honed and require little maintenance other than the occasional sharpening; and the smooth polymer handle is triple-riveted. This knife will make cooking fun again, since the food prep will be quicker, safer and easier. I could not recommend a knife more highly, especially at this amazing price.
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