Wusthof Classic IKON Hollow Edge Nakiri, One Size, Black, Stainless
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Asian-style knives (Santoku and Nikiri) from Wusthof are sharpened at a 10 degree angle.
PeTEC 14* is the code name for this product.
Nakiri is available in two sizes: 5 and 7 inches. Check the last two digits on the knife's blade. If it says 18 cm, that means the blade is 7 inches long. It's the 5 inch if it's 14cm.
Only in the manner in which they are employed. Because the Nakiri has a pointed tip, it can be used for that purpose. mincing motion (as when mincing garlic or green onions). That is not how the Santoku pivots. It's ideal for chopping vegetables such as cabbage and bok choy. I use it for sweet potatoes and onions, as well as the tougher vegetables. I used to own a Nakiri, but now I only own a Santoku. I'd probably use both if I had them, but I don't miss the Nakiri and prefer the longer blade.
Selected User Reviews For Wusthof Classic IKON Hollow Edge Nakiri, One Size, Black, Stainless
This is something I do with almost every vegetable and fruit. I've got a love-hate relationship with my boyfriend. eggplants - a love-hate relationship - They're both delicious and a pain in the neck to make. With this knife, peeling them is a breeze, and even if they're on the "oops, we need to cook this TONIGHT because it's starting to turn" side, the knife will cut paper thin slices with ease. Isn't it time to break out the eggplant lasagna noodles? br>It can also slice tomatoes into paper-thin slices. Almost no vegetable can stand a chance against it. I say almost because I'm sure there are some vegetables that I've never tried. I don't like cutting through a squishy tomato that's on its last legs and the whole thing gets smooshed as you try to slice it carefully. My Nakiri is unfazed by sour tomatoes. The superhero skin tomatoes that a knife wants to slide across the surface aren't either. Nope. Nakiri breezes through it with little effort. This is a must-have for me! br>Because I use it so much, it's my favorite knife in the series so far. When it comes to food preparation, it makes things a lot easier! br>br>Edited on October 25, 2019: br>I still use this knife every day and it's still my favorite! I had a few dodgy old zucchini in the crisper drawer, so I took one out and sliced a few paper thin pieces to take these pictures to show just how insane this awesome Nakiri is! Even my potato peeler produces thicker slices, so I sliced up the rest and stir-fried them with garlic and oil. So good!.
Not 7", but 25" edge length 5/17/21: The Wusthof Classic Ikon Nakiri knife I received is razor-sharp, ergonomically designed, well-balanced, and aesthetically pleasing. The cutting edge length is only 6 inches, as shown in the attached photo. NOT THE 7" IN THE DESCRIPTION ABOVE, but rather 25" or less. A 7" cutting edge length would be ideal for me. The above description should be updated to reflect that this knife has a 6-inch blade. The cutting edge of this knife is 25 inches long. It's only 6 inches from the end of the bolster taper to the other end of the upper part of the blade. 75" is the minimum length. In addition, I'd like the handle to be a little wider around the circumference (see second photo). The blade cut cherry tomatoes well right out of the package, but after a few weeks and the use of a ceramic sharpening rod, those tomatoes are much more difficult to cut through, so I've switched back to a serrated knife for those. br>br>Amazon was the shipper, not the seller, of my knife, which arrived wrapped in plastic but without a box. It did come with a Wusthof cardboard sheath, though. "Just hold the blade at a 20-degree angle and draw down and across each side of the steel," the instructions say. In contrast, the current description states that the knife has a "10° cutting edge. " " I believe both of these statements are false, because the Wüsthof - 2nd Stage – Asian "These two stages sharpen the edge to a 20° angle, or 10° per side," according to the Style Hand-Held Knife Sharpener. (A Nakiri is an Asian-style knife. ) I believe the knife has a 20° cutting edge/cutting angle, which means you should sharpen it by holding each side of the blade at a 10° angle while drawing it across a sharpening rod or whetstone. Could the authors of the Amazon description and the words on the sheath please correct their text if it is incorrect (as it appears to be)? (I've been sharpening knives with Wedgek angle guides and a "Messermeister Ceramic Rod Knife Sharpener - Ceramic Rod Knife Sharpener - Ceramic Rod Knife Sharpener - Ceramic Rod Knife Sharpener - Ceramic Rod 12- To assist me in achieving a 10° sharpening angle on each side, I used the tool "Inch. ".
This is an excellent knife that I am pleased to have in my kitchen. br>br>This is the most recent model, and it seems to be of the same high quality as the rest of my Ikon knives. br>br>The knife is razor-sharp and maintains its edge well. One thing to keep in mind is that Wusthof's Asian knives have a different angle on the blade, so make sure you have one of their Asian sharpeners for this knife; their traditional sharpeners will not produce a blade as sharp. br>br>The knife is small and light, but it is extremely well balanced. These knives are designed to be used in a chopping motion rather than a traditional rocking motion, but they are excellent for chopping vegetables and other items. br>br>They also look great and should last a lifetime. br>br>I've never been disappointed by a Wusthof, and this one is no different. You are going to be overjoyed!.
It's razor-sharp and makes quick work of these slices. Despite the lack of serrations, it's ideal for tomatoes, where a chef's knife may work a little when sharp but isn't perfect, whereas this knife glides through with ease. It will be more difficult to maintain due to the thin angle (my family does not value or care for knives as much as I do). My knives are also subjected to torturous treatment on occasion! I don't mind sharpening it, and I like being able to choose the right knife by moving up or down a slot in the block; I couldn't part with a chef's knife because of its sheer utility, but having a razor-thin Nakiri has been fantastic. It's simple and enjoyable for me to make thin slices. If you don't have one, you should get one right away. My only problem is preventing my wife from using it as a utility knife; so far, the blade has held up well, requiring only a sharpening steel and no more extensive reshaping. Let's hope it keeps up!.
All of my old knives are gradually being replaced with Wusthof Classic Ikon models. This is the first time I've ever done a Nakiri. I had an old Santoku that I loved and was planning on getting another one, but after watching the Wustof videos, I decided on the Nakiri instead. The rounded tip allows you to cut in a rocking motion, which I like. That didn't go well for the Santoku. This is the new way I'm going to do things. to an asian-style knife, and the Wusthof knives in particular are fantastic. So easy to use and comfortable to hold. Just try to avoid going to the ER (they're that sharp).
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