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Santoku and nakiri knives

Santoku knives excel at slicing, dicing and chopping with thanks to their super sharp blades. The only difference between a chef and santoku knife is that the latter is inspired by Japanese craftsmanship and features a dimpled blade for easy food removal, which is perfect when working with delicate food. The nakiri knife, on the other hand, is best known for cutting hardier vegetables. Although nakiri knives resemble cleavers, they should not be used as one and only be used as a vegetable knife. The dimples of a santoku and nakiri knife work by creating air pockets between the blade and food.
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Santoku and nakiri knives


The santoku knife is a versatile kitchen knife that's used for slicing, chopping, dicing and mincing a variety of ingredients like meats, fruits and vegetables, whereas a nakiri knife is best used for preparing hardier vegetables like squash, aubergines and pumpkins because of their larger, cleaver-like blade.


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