What is a Nakiri? - Master your Japanese knife! 

I thought this was supposed to be about the Nakiri, but this is largely about techniques that could be applied to any knife.

Best demonstration of claw grip I've seen so far. Thanks

I like these types of videos, not a lot of videos on proper knife usage like this

Nakiri knives are great as you’ve demonstrated. The wide surface area makes them great for transferring foods from board to container. Sharp, agile and versatile!

Right hand yanuba and ordered a blue steel nakiri. Love these knives.

As a professional line cook, I've diced onions easily with my nakiri. I have one for work and one for home.

very nice demonstration and explanations. I like your way of presentation.

Excellent - I am definitely getting one of these knives, as I cut up a lot of veggies. Thank you so much! I definitely am a subscriber and will be following you!

Thank you. A very informative video

Great vid, Thanks

Ohhh thanks! 😮

Nice demo of the Nakiri and extra points for the chopping ASMR

Great Video

Always so pro, Gage! Cheers! =)

Ty for video 🤗👌

Thanks bro'.

Excellent presenter!

Very informative video. I bought one for my wife and one for me in my BBQ kitchen

Just got the Ittetsu x Hammer from you. Having such a blast with it. Best knive I have in my collection.

I love cooking! But my nife skills are not on a chef level, love this video and need to learn more of that formal education.

Hey, here in India the import taxes and laws are a bit iffy, so the only brand i have as an option are brands owned by Kai like shun, seki magoroku, seki Manju, wakatake etc. I recently upgraded my kit and added a premier 8" gyuto and I got it for around 140 USD. Your thoughts on the purchase would be highly appreciated. Other products from Kai I've been using are the benifuji petty 5" and santoku 7", and an Imayo 7" gyuto.

I need a wider spine at the handle to prevent a hot spot on my index fingers first first finger crease. Any suggestions?

Jesse from Breaking bad giving us a Nakiri tutorial. Great!

Many when dicing onion/shallot, the additional horizontal slice in not necessary, makes no difference.

Excellent, very good tips, thank you. I love the shape of this knife. If anything can prevent veggies sticking to the blade, I will try it. Subscribed. Tips: If you have a carbon steel knife it will hold its shape longer and cut sharper than stainless steel as it is harder. The downside is you constantly wipe the blade with a dry towel and the finish up with an oil coating before putting away. Rust is an issue. I would use a food scraper not knife to lift or move food off the cutting board. This action dulls your knife. No chef uses their knife to move food, that's a no-no. There are some others similar to the Nakiri such as the Usuba, Bunka, Kiritsuke that are also for cutting veggies from fine garnish designs to chopping a banana squash. Pick the right one for your uses. Usuba and Bunka are for more delicate work.

Does type of cutting board matter?

what brand of cutting board is that?

That's pretty much how you should most knives that aren't specialty. Grabbing the base of the blade gives more control. Can do with santoku or kitchen knives

We’re to shop for this knife please

Dang jesse pinkman uve come a long way!

Maybe I missed it. Can you please tell me the make and model of your Nakiri? Thank you.

Is this knife good for chopping eggs?

Which Nakiri is used in the video?

I'm getting this knife. Hope I don't end up cutting off a finger.😅🤣😅

It's already known as a vegetable and fish knife

Brother it's not the knife that is lacking it's YOU that is lacking my friend!! I've watched a man with a Chinese cleaver do things that I thought were IMPOSSIBLE! A knife is a judge of our abilities to dream and execute beyond the ordinary. Peace

I don't know if I'm doing dicing wrong, but I use the handle end (which I also find has a finer point,) to cut uniformly close to the root. The rounded "point" end is great for rocking cuts, but I use the back 90 degree part of the blade at the handle end for anything I'd use a point for. Mine's 100% my go to utility knife now.

ACORN squash, not butternut squash

Should I feel guilt if I use a nakiri for cutting boneless meat cuts? Stupid question but a sincere one.

Its still a baffling to me that people still believe that chopping onion in cubes you need that vertical cut... NO you dont need to do that ...

lol @ "like a drumstick" bro, we're not cool like you. I'm fat, so I thought you meant chicken

Dawg is that a santoku

All of this cuts are easily done with a Santoku too... Way better knive in my opinion....