Got dull knives? While some people might just throw it and buy a new one, this isn’t a wise thing to do! Chances are, your knives can still be spared. You just have to know how to use a sharpening steel.

For the uninitiated, one might believe that the purpose of a sharpening steel is to sharpen a knife. After all, that’s what the name says. Truth is, it is more of a honing steel than a sharpening steel. What it does is that It aligns the edges of the knife, which can get curled over time. In turn, this will restore its peak functionality, making your knives work as good as new.

What is a Sharpening Steel?

If you buy a knife set, especially one that is high-end, then you will most probably receive a sharpening steel. It is a long metal rod with a handle at the other end. It can be diamond-coated or ceramic, depending on the quality. This will be used for honing a knife, and not for sharpening, despite the name.

It is common for sharpening steels to have a carbide composition. It has a diamond dust that is bonded on the surface, giving a tough coating. It has varying carbon levels, which will also be the one responsible for the hardness of the rod. The main requirement is that the sharpening steel should be harder than the blade of the knife that you will be sharpening.

After a long time of use, the edges of a knife can become blunt. It will fold or bend, and as a result, it cannot easily cut. Sharpening is not a good solution. If you sharpen the blade, you will end up removing metals from the knife, and this will negatively impact its functionality.

Instead, you should hone the knife, and that is what a sharpening steel is made for. You will use it for pushing the blade, allowing it to return to its original position. By bringing back the alignment, you do not need a replacement for your old knives.

A Step-by-Step Guide on How to Use a Sharpening Steel

To optimize the benefits of a sharpening steel and bring your knives back to life, you must know how to use it properly. Fortunately, it does not take an expert to figure out the latter. Here are the steps on how you can hone a knife using a sharpening steel.

1. Position the Sharpening Steel

To start, hold the sharpening steel firmly on the top of a solid surface. Make sure that there is generous area for your hand to move as you hone the knife later. Hold the sharpening steel pointing down and with enough pressure. It should be vertical, and you must hold it firmly in such a way that it will not slide.

Use your non-dominant hand when you are holding the sharpening steel. This means that if you are right-handed, then your left hand must be the one holding the rod.

2. Hold the Knife

Once the sharpening steel is in its position, it’s now time to move to holding the knife. Hold it crossways against the sharpening steel. The back of the knife’s blade should be touching the rod.

As you hold the knife in place, another crucial consideration is the angle. The angle should be anywhere from 15 to 30 degrees depending on the knife that you will be sharpening. Holding at the right angle will let you make the most out of this task.

3. Hone the Knife

Now that you have held both the sharpening steel and the knife in the right places, it’s now time to move to the most important part – honing. All that you have to do is to the hone blade of the knife while you are pulling the steel rod toward you. While you are moving the knife, try your best to keep it at a consistent angle. As you move the blade, do not apply excessive pressure. Or else, there is a risk that you will be altering the shape of the knife’s edges instead of restoring it.

After honing one side of the knife, proceed to the other side. Hold the honing steel as you earlier did and make sure to still keep the proper angle of the knife. Depending on the extent of the problem, you might need to hone both sides of the knife five to ten times. The duller it is, the longer you will need to hone the blade.

4. Clean the Knife

Once you are done honing the knife, use a clean cloth to wipe the blade. Be careful not to hurt yourself. Next, place it under running water. This will remove the microscopic metal fillings. Test the knife for its sharpness. If you are unsatisfied with how sharp it is, repeat the honing.

How to Maintain Your Knives

Before we end this short guide, allow us to leave you a few insights on how you can maintain the sharpness of your kitchen knives:

• Cut only on the right surfaces. You must choose the right board. Avoid cutting on metals and hard surfaces.
• Store your knives properly. Keep it out of external elements that can speed up wear. It should have a dedicated spot. Do not keep it along with other kitchen utensils.
• Wash your knife regularly, but make sure that you do it the right way. Do not use a dishwasher.

Conclusion

After reading this short guide, we hope that you now know how to use sharpening steel the right way. As mentioned above, it is technically not a sharpening tool but a honing rod. It corrects the blunt edges and restores the peak performance of your knife, allowing you to save money in the long run. So, before you throw your knives, reach out for a sharpening steel and see what you can do!

Barley is among the top five most manufactured grains all over the world. It is from a similar plant species like wheat, corn, oat, and rice. Even though barley has been around perpetually, it’s not as well known as rice, except in some regions. 

Barley is cultivated either in a chilly environment or in a desert-like environment. The greatest makers of barley are from North Africa and North America. It is a highly nutritious meal with loads of carbs, fiber, and vitamins.

Barley is used in making different dishes, pastries, and brews. It is usually added to soups and stews.

Most individuals believe cooking barley can be stressful because it consumes time. More often than not, cooking barley is much simpler and faster than you might have expected. You just need to follow through the right recipe, and your barley will be ready within an hour or less.

Nutritional Content

Barley is a hearty meal with loads of nutritional value and health benefits. One cup of barley contains 13 grams of fibers. These fibers prevent colon cancer, breast cancer, constipation, and hemorrhoids.

Whole barley is an excellent source of carbs, fibers, vitamin B, manganese, copper, phosphorus, and calcium for strong bones. Vitamin B prevents blood clotting and reduces the risk of heart attacks and high blood pressure. Copper reduces arthritis and asthmatic symptoms. 

Barley is not sans gluten. The gluten content in barley is lesser than that of other cereal. It is an excellent option for those trying to keep their blood sugar level in check, such as diabetic patients. Barley acts as a natural detoxifier when consumed regularly. It aids in weight loss and promotes healthy digestion. 

Types Of Barley

There are various types of barley in the market. What differentiates the barley from one another is how they are processed after harvesting. Barley is broadly categorized into two;  whole barley and refined barley. The type of barley determines the time required for cooking it. 

The different types of barley are listed below.

• Hulled Barley: This is whole grain barley. The inedible hull is separate from the barley during harvest, and it is sold without being polished. Hulled barley has the highest nutritional value when compared with others. It takes a longer time to get cooked except when pre-soaked. 
• Pearl Barley: This is the most common barley in the market. It is a more refined form of barley with all the outer husk and core germs removed during processing. The nutritional value is lesser than the hulled barley, and it can serve as a thickener. Pearl barley has a smooth texture and is creamy when served alone. 
• Quick Cook Barley: This type of barley is parboiled before being packaged for sale. It is precooked and dehydrated. This is the most processed type of barley, and it takes fewer minutes to cook. It is very convenient and quicker to cook.
• Pot Barley: This is also a refined version of the whole barley. Unlike the pearl barley that undergoes several rounds of polishing, the pot barley is a less polished version with most of the bran intact.

Soaked Barley or Dry Barley?

Do you prefer to pre-soak the barley before preparing to reduce the cooking time, or do you love to cook it when it’s dry to get a more chewy texture? Well, whichever way you love, it is dependent on your preference and taste.

You don’t always need to soak the barley before preparing it. However, soaked barley requires less amount of water to cook than dry barley. If two cups of dry barley require six cups of water, soaked barley will take four to five cups of water to cook. 

The cooking time for soaked barley is shortened by a maximum of 15 minutes. Soaking the barley also helps to reduce abdominal gas and aids digestion. 

How To Cook Barley

You don’t need to be a professional chef or have advanced culinary skills before you cook barley. The cooking process is straightforward and seamless. 

Here is a guide on how to cook the different types of barley with various heat sources and methods. The method of cooking and heat source determines the duration of cooking barley. 

The cooking time of barley is dependent on the cook’s preference for how tender or chewy he/she wants it. You will find the simplest way to cook barley in less than an hour in this guide.

Before you cook the barley, you need to wash it with your hands in a big bowl full of water a couple of times to rinse off residues and dirt. Then you drain the water using a strainer.

How To Cook Barley With Different Heat Source

The different heat source for cooking barley is either with a stove or a rice cooker or an oven.

How to cook barley using a cooker or a stovetop

Ingredients

• 2 cups of any barley (rinsed and drained)
• 6 cups of clean water or stock
• Salt (to taste)
• Cookware
• 4-quart saucepan with cover
• Sifter

Guidelines

Pour 6 cups of water or seasoned broth into the saucepan and set it atop the stove or cooker. Allow the water to get hot before you put in your washed barley and add some pinch of salt to taste. 

Stay close by so you can monitor the cooking process, because the barley will emit a ton of froth from the outset, which can make the pot bubble over. To prevent this from happening, you can leave the pot open for 5 minutes before covering it. 

Readjust the heat source to low heat after the bubble has seized and leave to cook until it gets soft. Add extra water if necessary, to get a more chewy result. 

Pearl barley cooks quicker within a minimum of 30 minutes, and whole-grain barley gets cooked within 40 to 50 minutes. Put off the fire and allow the barley to settle for about five minutes before serving.

Your barley is ready when it has significantly increased in volume, absorbed all the water, and is softer. Sift out the excess water, if any.

How To Cook Barley With An Oven

This method is used for baking the barley into a creamy or fluffy texture depending on the cook’s preference.

Preheat the oven for a few minutes. Then place the barley in a deep baking pan with a high rim. Add seasoned broth or boiled water to the barley with other aromatics to taste. Place a foil paper atop the barley before putting the baking pan into the oven. 

Allow the barley bake for 30 to 50 minutes, depending on the type of barley. Then put off the heat. Remove the baking pan out of the oven, uncover the pan and stir the barley before placing the barley back into the oven for 10 minutes. 

Pilau Method

Using the pilau method to cook barley, you need to fry the barley in hot oil mixed with other ingredients and spices before adding your barley with hot water or seasoned broth. Then you cook until it becomes crunchy.

The oil is mixed with other green veggies and spices such as shallots, green pepper, thyme, curry, ginger, garlic, carrots, and onion. 

How To Preserve Barley

The life span of barley is dependent on the processing. The refined barley lasts longer than the whole barley because the core layer with germ has oil that causes rot. 

Barley can be precooked and refrigerated for days before consuming. It can be added to soups, salads, and stews. Cooked barley can serve also as a side dish during a complete course meal. Uncooked barley can be preserved in a cool, dry place for months. 

Conclusion

Barley can be cooked and served in various ways beyond your knowledge and imagination. It is a nutritious meal with great health benefits. Barley is accessible in most supermarkets and food stores.

Japanese cuisine is popular globally because of its diversity and taste. However, for a beginner, it can also be confusing. Especially if you do not speak their language, Japanese food is tricky to understand.

Among others, two of the words that you will often encounter are nigiri vs sashimi. If you are ordering in a Japanese restaurant, do not be hesitant to ask about the difference. For those who are too shy to ask, then the best thing to do is to arm yourself with the right knowledge. If that is the case, then keep on reading and learn from the insights we’ll be sharing in this post.

What is Nigiri?

There are countless types of sushi, but none is perhaps more popular than a nigiri, which is a staple in many Japanese restaurants. Nigiri is a Japanese word, which means two fingers, which refers to the amount of rice that should fit between your two fingers when making a nigiri.

What is Sashimi?

While nigiri is a type of sushi, sashimi is not. Instead, sashimi is an ingredient that you can commonly find in sushi. Sashimi is a raw and sliced ingredient. It is usually fish, but it can also be beef, shrimp, and chicken, among others. It does not include rice in any way. This is unlike sushi, which uses rice as one of its main ingredients.

Difference Between Nigiri and Sashimi

Now that we have briefly described nigiri and sashimi, this section will talk more about the similarities and differences between the two.

Ingredients

The biggest difference between the two lies in the ingredients that are used. In the case of sashimi, there is no other ingredient. It is a thin slice of raw fish, such as tuna, salmon, and mackerel or raw meat, such as beef and chicken. The most common misconception is that sashimi only refers to raw fish. Another important thing to note about the ingredients is that sashimi does not come with rice.

A nigiri, on the other hand, has more ingredients. Because it is a type of sushi, then rice seasoned with vinegar is one of the must-haves. Sugar and salt can also be added for flavor. Aside from rice, it also includes raw fish or seafood. Unlike sashimi, meat is never used in a nigiri. While the topping is mostly raw, there are also instances when it is cooked or seared.

Garnish

When eating nigiri, most traditionalists will choose to not garnish it with anything. It is eaten as is, with most of the flavors coming from the topping and the seasoned rice. However, you can also garnish it and add sauce. Sashimi, on the other hand, is served with garnishes, including toasted nori, shisho leaves, daikon radish, and any sauce that you please.

Preparation

The manner of preparation is also different. More of this will be discussed in the next section as we talk about the specific steps. In a nutshell, nigiri is more difficult to prepare compared to sashimi. Sashimi requires skills to slice fish or meat. With nigiri, aside from slicing, you will also need to press rice using your fingers and add the slice of your chosen ingredient on the top. Both, however, will not require rolling.

Eating

There is also a slight difference between the two when it comes to the way you eat them. A nigiri is often eaten with your hands and chopsticks. It has pressed rice, so it will be easy to hold with your fingers. On the other hand, sashimi is a raw ingredient that is eaten with chopsticks. It is not eaten with hand.

How to Make Nigiri

Interested in learning how to make nigiri? It might seem difficult for a beginner, but if you know the right steps, it will be an easy task.

1. Cook the rice. Find a sticky kind of rice and season it as part of the cooking process. Vinegar is used for flavor, as well as sugar and salt.
2. Prepare the topping that you want for your nigiri. For most people, they use fish. Look for fresh fish for the best flavor. If you are unsure about the quality of the fish, then the best practice is to not use it raw. Grill or bake before slicing. Cut into thin and small slices.
3. Wet your hands. This is an important part of the procedure since this will prevent the rice from sticking.           
4. Start shaping the rice. Press about 25 grams of rice into an oval. Put it on the base of your fingers, specifically on the part where your fingers meet your palm. Press the rice gently with your palm until you get the desired shape.
5. Get a thin slice of whatever it is that you plan to use as the topping. Add a dab of wasabi. It does not only incorporate flavor, but this is also a great way to make sure that the topping will stick to the rice.
6. Garnish, serve, and enjoy. While you can enjoy it as is, you can also add sauces and garnishes depending on the flavors that you want.

How to Make Sashimi

Compared to nigiri, sashimi is easier to prepare. Slicing the fish or meat can be quite tasking, but when you have a sharp and high-quality knife, it is easier to achieve clean and consistent cuts.

1. Find the right ingredient. Most people will go for fish, including salmon, yellowtail, and tuna. Regardless, the most important is for it to be sushi-grade, which means that it is safe to be eaten raw. Otherwise, there can be parasites present.
2. Prepare the fish. Remove the skin and fillet as needed. You will need a good sashimi knife to do this. This will help to create clean cuts. When cutting the fish or meat, do it only once. When you go back and forth, this will ruin the appearance of the fish or meat. When slicing, another important thing is to use a wooden board and observe the right angle.
3. Once it is ready, arrange it on a plate. Presentation is important to make the dish more appetizing, so exert an effort to make it look good. Add garnishes and sauces on the plate. Lemon slices, wasabi, vinegar, soy sauce, and pickled radish are some of the best choices. You can also consider adding vegetables on the plate, which is a great way to add texture and color to the dish.

Conclusion

With the things mentioned above, we hope that you now know the difference between nigiri and sashimi. They are both popular foods in Japanese cuisine. Nigiri is a type of sushi. It is made of seasoned rice with a topping, usually raw fish or meat. The topping can also be cooked or seared. It is eaten using chopsticks or your hand. Sashimi, on the other hand, is raw fish or meat. It does not include rice. It is eaten with chopsticks and garnishes.

Sushi is one of the most popular Japanese foods. It is made of rice seasoned with vinegar and garnished with raw fish, shrimp, seaweed, or vegetables. For beginners, sushi can be confusing because of the different types available. They vary in terms of the way they are prepared and their ingredients.

If you want to know the best sushi for beginners and how to cut sushi like a pro, we got you covered in the rest of this short guide. You do not need to be an expert Japanese chef to make sushi at home. Equipped with the knowledge of the fundamental techniques, it will be a breeze to make high-quality sushi, similar to what you can enjoy in Japanese restaurants.

Best Sushi for Beginners

Eating and making sushi for beginners can be overwhelming. We are here to make things easy for you. Below, we’ll talk about the best sushi for beginners, and give you insights on how to make them like an experienced chef.

Nigiri Sushi

If you only have time to learn one recipe for sushi, then nigiri is one of the best options. It is the most popular sushi consumed in Japan. Nigiri is a Japanese word that means hand-pressed, which speaks about how this food is prepared. It has a mound of rice with fish on the top. Often, this fish is salmon.

To make this kind of sushi, the first thing that you need to do is to shape seasoned rice. Remember, it must already be seasoned for fuller flavor. You also need to wet your hands so that rice will not stick. Once the rice is ready, put a bit of wasabi on the salmon and place it on the top of the rice. Press gently to shape the rice. Serve with pickled ginger and soy sauce.

California Roll

This is a type of maki sushi or rolled sushi. Crab, avocado, seasoned rice, and nori are the main ingredients that are used. One of the most notable characteristics of this product is that it does come with raw ingredients. It is said to have originated in Los Angeles, California, and not in Japan.

To make California maki, you will need a bamboo mat. Place a plastic wrap on the top of the mat. Lay a sheet of nori on the top of the plastic then arrange rice. Add sesame seeds, cucumber, avocado, and crab stocks. Roll the mat, make sure to press with enough force but not too much to avoid breaking the ingredients. Release the roll from the mat and cut accordingly.

Vegetable Roll

Even vegetarians can eat sushi. Some people instantly think of fish or crab when someone mentions sushi. Truth is, you can have the freedom to choose the ingredients that you want, and you can stick to vegetables if you are a vegetarian.

Preparing a vegetable roll is similar to the way to prepare a California Roll mentioned above. You will need a bamboo mat with a plastic sheet on the top. Arrange the rice and spread evenly. Add the vegetables that you like. Roll the mat firmly and cut the sushi.

Temaki

This kind of sushi is different from those mentioned above because it does not need to be cut. This is also called a hand roll sushi, which speaks of the way it is made. It is rolled like a cone and filled with your ingredients of choice. This kind of sushi is not meant to be eaten using chopsticks. Rather, it is best enjoyed when you hold it in your hand.

Gather all the ingredients that you will need. You can be as creative as you want, but two of the most important are rice and nori. Cut the nori sheet in half. Lay the sheet with the rough side up. Add rice on the left portion of the sheet. Wet your fingers and spread rice evenly. If your hands are dry, the rice will end up sticking. Add your ingredients of choice on the top of rice. Grab the bottom left corner of the nori sheet and roll gradually to form a cone. Press gently to be sure that the rice will be firm but do not apply too much pressure to avoid breaking the ingredients.

How to Cut Sushi

One of the most important procedures in making sushi is cutting. You have to be as careful as possible so as not to ruin the outcome. Otherwise, your sushi won’t be as presentable and appetizing.

Use a Sushi Knife

If you want to cut sushi rolls with a knife, then make sure that it has a sharp blade. If the budget is not a concern, then it will be a good idea to invest in a sushi knife. It has a sharp blade and designed specifically for cutting sushi. If the knife is not sharp, then you will end up cutting the roll back and forth, which will crush the ingredients and ruin the sushi’s appearance.  

Before cutting the sushi roll, place it on the top of a wooden chopping board. Aside from being flat and sturdy, it should be large enough to accommodate the entire roll. If the chopping board is not made of wood, it can cause the knife to go dull quickly.

Now that everything is ready, slice the roll in half. Find the center of the roll and cut it from the top to the bottom. It should only take one slice to do this, so your knife needs to be sharp. Dip the knife in a bowl with water. You only have to wet the edge of the blade. Tap the knife to get rid of excess water and cut. This will prevent the rice and other ingredients from sticking on the edge of the knife.

Use a Sushi Roll Cutter

If using a knife seems like too much work for you, then a sushi cutter is a great alternative. This machine is especially good for commercial purposes or large-scale cutting. This is a tabletop device that will ensure clean cuts and accurate sizes, although, this will depend on the quality of the specific product that you will be using.

Position the sushi roll in the cutting tray. Depending on the cutter that you are using, you can pull down the lever or turn the power button on to start cutting. Once it is done, hold the rolls from both ends, lift it off the tray, and serve.

Sushi Secrets Beginners Need to Know

To make delicious sushi at home, below are some of the most important things you need to know.

• The quality of rice you are using is one of the most important considerations. Mix 1.5 cups of rice with 2 cups of water. Bring it to a boil. Once the water is boiling, reduce the heat and cover. Stir every 5 minutes and simmer up to 20 minutes.
• Aside from cooking rice properly, making good sushi is also possible by seasoning the rice to impart subtle flavors. Adding rice vinegar will improve its taste. A bit of sugar and salt will also be good.
• Get the best fish, making sure that it is fresh. Along with the rice, the fish will have a huge impact on the overall flavor of your sushi. When buying fish, pay attention to its color and texture to guarantee freshness. Also, use the right knife to slice it the right way.
• Always have a cold bowl of water next to you when making sushi. You will need this for dipping your knife when slicing. It is also for your hand. This will prevent the rice and other ingredients from sticking. It also makes sure that you can cut the sushi in one go instead of creating a sawing motion.
• Use the best knife that you can get. Sushi and sashimi knives are expensive, but they will be worth every dollar. They are meant to have thin and sharp blades, which will make it easy to have the cleanest cuts.

Conclusion

From the things mentioned above, we hope that you were able to learn a thing or two about the best sushi for beginners and how to cut sushi. It can be quite intimidating, but when you are armed with the right knowledge, making sushi is a snap!

You might have some questions running through your mind about these two Japanese knives, such as which of these knives do I need in my kitchen or the major difference? At the end of this article, you will find answers to them.

Santoku bocho and Nakiri bocho are exceptional knives that most professional chefs and home cooks use during their food prep.

These knives are constructed like the samurai swords used in the past for fighting wars. One outstanding feature of both Santoku and Nakiri knives is their delicacy. They are used to perform specialized kitchen tasks. The design of both knives are old fashioned but sturdy and is still very much in use for food preparation tasks.

Without further ado, let’s take a look at the top 3 best Nakiri knives on the market:

A Quick Overview Of Santoku Knife And Nakiri knife

Santoku knife is a multipurpose kitchen knife used primarily for vegetables and other tough kitchen tasks such as cutting meat. This knife comes with a Japanese style blade, and the handle can either be a Japanese style or western style. Its blades are ground symmetrically. Santoku is not limited to only one kitchen task.

Santoku is a Japanese word that means a knife of three virtues. These virtues are dicing, mincing, and slicing. But this knife can still be used for cutting. The average length of most Santoku knives is 6-inch, although you can have them in other lengths. A Santoku knife is easier to manage than other heavier knives. It has a blade curvature for chopping and rocking.

Due to the multipurpose feature of the santoku knife, it is more popular among the western chef’s. It can be used to replace a chef knife in the kitchen. The sharp, thin, long, and flat blade is perfect for cutting many different ingredients. 

A Nakiri knife is uniquely designed with a thin flat blade that has no pointed tip. The blade is not too thick, which makes it easy to use, and it is lightweight. This knife looks like a meat cleaver, Usuba. It is made for finesse work on veggies and is not suitable for heavy-duty meat or bone tasks. The handle is well structured in a way that your knuckles do not hit the chopping board when in use. The flat edge blade is perfect for chopping.

This knife has a standard blade length that ranges between 6 to 7-inch. Nakiri knives are seen in many Japanese kitchens. It has a flat blade that comes in full contact with the cutting board when in use, giving you a full cut and less chance of the vegetables sticking together by a thread.

Nakiri is a safer choice for slicing fruits, vegetables, and greens in the kitchen. You need to have at least one knife without a tip in your kitchen. It makes you look like a professional chef, even if you are not.

Santoku vs Nakiri Knife

You should not have any problem choosing between the santoku knife and the nakiri knife as their function varies as well as their design and shape. Here is an overview of a Santoku knife and Nakiri knife.

Blade Design

Once you are familiar with the blade design, differentiating both knives becomes easy. The blade design is one of the differences between a Santoku knife and a Nakiri knife. 

Nakiri has a straight blade edge with a squared-off tip. Its rectangular-shaped allows for a clean cut through the veggies to the board using a horizontal push or pull motion. 

Santoku has a wide surface blade that curves down to the tip. 

Functions

Another difference between these knives is their functionality. It is good to know what a particular knife is designed to achieve better results in the kitchen. Their uses are very clear from what their names imply.

Santoku offers a more versatile usage than the nakiri knife, making it more popular than the nakiri knife. Nakiri is mostly for veggies and delicate foods. Santoku is for vegetables, fish, and meat 

Length

Traditionally, both knives have the same blade length, but nowadays, they come in various lengths, which range from 5-inch to 8-inch. The most common length for a Nakiri knife is 6-inch, and the standard length for a Santoku knife is 6-inch as well. 

Handle

You get either a western handle style or a Japanese handle style with both knives depending on the brand. The handle that comes with many modern knives is different from how they were made. Most manufacturers try to design a more classic Japanese handle style for their knives. 

Blade Angle

Blade angle determines the cutting performance and edge retention. Santoku knife features a blade angle that ranges from 10 to 15 degrees on each side of the blade, making it a total of 20 to 30 degrees. For a Nakiri knife, both blade sides must be sharpened at 15 degrees per side. The sharp edge enhances the cutting performance by producing thin vegetable slices. 

Reviews of Top 3 Best Nakiri Knife Product in 2020

#1. Shun Premier Nakiri Knife

The top pick for Nakiri Knife on our list is Shun Premier Nakiri Knife. A reliable product from Shun. Made from VG-MAX Japanese super steel and cladded in 32 layers of Damascus steel. Handcrafted and hand-polished with premium quality materials by skilled artisans. Shun premium comes with a lifetime warranty. It has an elegant design.

The end cap is embossed with the shun logo. The tempering process and precision heat treatment harden the blade. The edge holds up longer and stays sharp for long. It is lightweight and less tiring to use. The ultra-thin blade glides through food with ease. Hand washing is the best way to care for the pakkawood.

Shun Premier Nakiri Knife features an ultra-sharp thin blade that is perfect for cutting vegetables and fruits paper-thin. This product is sturdy and durable. The heat treatment makes the double-bevel blade edge more fine-grained, harder, sharper, stronger, and thinner. 

Hand-hammered finish with layered Damascus steel ensures a non-stick surface, enhancing the strength. It helps you to reduce drag when cutting and prevent the food from sticking to the blade. This 5-inch nakiri knife has a handle made from pakkawood that ensures a comfortable and secure grip. The handle is ergonomically designed to fit your hand’s contour without causing a strain to your wrist after extended use.

Pros

Pakkawood handle

Ensures secure grips

Razor-sharp blade

Hand-hammered finish

Cons

Requires extra care

Not suited for dishwasher

#2. Shun Cutlery Classic 6.5″ Nakiri Knife

This 6.5 -inch Nakiri knife is ideal for dicing and slicing. The handle is ergonomically designed for easy grip and can fit home cooks with even smaller hands. The D-shaped handle made from an ebony-coloured pakkawood provides a firm grip and extra stability. The handle is a combination of durable, waterproof resin and strong, natural wood. The stainless steel bolster offers maximum safety.

The embossed stainless steel end provides an excellent finish giving the knife a sleek look. It is safe for handwashing.

 It comes with a limited lifetime warranty.

Shun Classic Nakiri knife has a light razor-sharp blade that is constructed from advanced stainless steel. This provides you with exceptional control. The blade has a double bevel edge cladded with 68 layers of Damascus stainless steel and VG-MAX steel. It is hand-polished to 16 degrees for easy precision. The handle is resistant to rust, stain, moisture, and corrosion.

This product is a versatile and durable knife that is useful in performing mundane kitchen tasks. It is perfect for chopping peppers, dicing onions, and slicing tomatoes. An excellent choice for delicate foods. The stainless steel blade is resistant to corrosion. It is constructed to serve both home cooks and professional chefs.

Pros

Versatile

Durable

Corrosion-resistant 

Solid edge retention

High-quality materials

Cons

Not dishwasher safe

#3. Wusthof Classic 5″ Hollow Edge Nakiri Knife

This product is precision-forged from a single piece of high-carbon high-quality stainless steel. The blade features a hollow edge with 58 Rockwell hardness. The Triple-riveted handle with an embossed logo allows for maximum precise control of the blade. 

The Nakiri knife is fully tanged with a handle made of Polyoxymethylene, a highly durable synthetic material that resists fading, stain, and discoloration. This knife can serve as either a chef knife or a vegetable cleaver. It is perfect for slicing and dicing fruits and vegetables. The hollow edge is evenly spaced with vertical indentations that create small air pockets between the food and the blade. This helps in reducing friction and drag of food. 

The blade was constructed with a precision edge technology that ensures the blade is 20% sharper with excellent edge retention. You enjoy an effortless food prep with this classic nakiri knife. The full bolster guards your fingers and ensures safety while you use it. 

This product is crafted by one of the best, well-known, and oldest knife makers in the world. It is budget-friendly and offers great value for your money. 

It offers an extremely high cutting performance, and the sharpness lasts longer. It guarantees an optimum cutting edge along the entire blade. 

Pros

Full tang

Triple-riveted handle

58 Rockwell hardness

High-carbon stainless steel

Lifetime warranty

Cons

No sheath

Nakiri and Santoku Knives FAQs

Which of these knives is more versatile?

The most versatile knife between the Santoku knife and the Nakiri knife is the Santoku knife. As the name implies, it is a knife for three uses. Nakiri knife is mostly for veggies. The Santoku knife, on the other hand, is for fish, meat, and veggies. 

Which of these knives is perfect for delicate foods? 

The Nakiri knife is the perfect choice for delicate foods such as tomatoes.

Conclusion

If you want to have a collection of knives in your kitchen, there are a wide variety of knives on the market to choose from. As a professional chef, your knife set is incomplete without a few Japanese knives.

In the western world today, Nakiri and Santoku knives are the most widely used Japanese knives. Knowing the difference between these two knives will help you make better choices as regards to your needs and preference.

Sushi is one of the most popular foods in Japanese cuisine. For most people who live outside Japan and unaware of the country’s diverse cuisine, all types of sushi are the same. Truth is, there are many ways to make sushi. Two of the most popular are cut roll (or simply roll) and hand roll.

In this short guide, we will be comparing cut roll vs hand roll sushi. We’ll talk about their similarities and differences to help you elevate your knowledge about mouthwatering Japanese food. kni

What is Sushi?

Before anything else, let’s first talk about what sushi is. It is a quintessential item in the menu of many Japanese restaurants. To understand Japanese culture and the nation’s rich food scene, you have to understand sushi. 

Sushi goes beyond raw fish. The main ingredient in sushi is sashimi, which means raw fish in English. Sushi refers not to the ingredient in the food but to a manner of rice preparation. It is mandatory for sushi to have rice, but it does not always have fish. It is made using Japanese rice and seafood, such as fish and prawn. The medium grain rice used in making sushi is traditionally seasoned with vinegar, which gives it a unique taste.

There are two main types of sushi – cut roll and hand roll. To know more, the next section will talk about what makes them similar and different.

A cut roll or roll is locally known as maki por makizushi in Japanese food lingo. The name implies to coil or wrap, which is a reference to the manner of its preparation. A hand roll, on the other hand, is called temaki in local language.

Cut Roll vs Hand Roll Sushi

To set the record straight, here is a quick look at their similarities and differences.

Ingredients

In understanding the two foods, one of the first things that you should be looking at is the ingredients that are used. This will have a huge impact on the overall flavor. Especially for a picky eater, knowing what goes in your food is important to have an enjoyable culinary delight.

There are two ingredients that are always present in both types of sushi – rice and nori (a seaweed wrapper). Raw fish, other seafood, fruits, and vegetables are added. Between the two, cut roll often contains more raw ingredients compared to hand roll sushi. If you are going to make this food by yourself, you can get creative with what to add but stick to the basics to keep it authentic.

Shape

When talking about cut roll vs hand roll sushi, one of the biggest differences to note is the shape. This is directly related to how the two foods are made. Later, we’ll give you a quick step-by-step guide on how to prepare these mouthwatering Japanese foods.

In the case of a cut roll sushi, the shape is tubular or cylindrical. This is because it is first prepared as a tube, then it is cut after to divide it into smaller round pieces. On the other hand, a hand roll sushi is shaped like a cone.

Size

Aside from their differences in shape, the two will also be different in terms of their size. Cut roll sushi is smaller if you count in based on a single piece and not the entire tube before it is cut. Because hand roll sushi is shaped like a cone, you can expect that it will be usually larger.

Eating

The two types of sushi are also different in terms of the way they are eaten. The proper way to eat cut roll sushi is to use chopsticks. On the other hand, because of the cone shape of the hand roll sushi and since it is larger, you will eat it with your hands instead. This is the best way to enjoy it instead of trying to look sophisticated by using chopsticks.

Preparation

The manner of preparation is another huge difference between the too. To illustrate this better, below, we’ll have a quick look at how you can prepare two of the types of sushi you will encounter in Japan.

How to Make Cut Roll Sushi

To make cut roll sushi, the first thing that you need to do is to boil 20 cups of short-grain Japanese rice. Choosing the right rice is a crucial step as this will have a huge impact on the overall quality of the sushi you will be making.

In a stovetop, simmer about half a cup and one tablespoon of rice vinegar. Add one teaspoon of salt and ¼ cup sugar. Pour it over rice and stir until you achieve the desired consistency.

Prepare a bamboo mat or makisu. This will act as the roller, and one of the most important tools you will need. On top of the bamboo mat, lay your nori. The seaweed sheets will cover the rice.

Cut vegetables in thin and long strips. Carrots and cucumber are two of the most popular choices. Start on the safe side and stick to the basic ingredients.

Wet your hands so that rice will not stick. Pick rice from the bowl and assemble it on the top of the nori. Spread the rice evenly and add the vegetables that you want. Add crab meat, fish, shrimp, or any other ingredient you like. Roll the mat firmly. Once it is in a tube shape, take the bamboo mat off. Chop using a clean and sharp knife. This is an important procedure, so make sure that you will be making a cut as clean as possible.

How to Make Hand Roll Sushi

Like when making a cut roll sushi, the first thing you will need to do is to prepare the rice. The preparation will be similar to the steps mentioned above.

Once the rice is cooked, you can now begin with the assembly. You will not need a bamboo mat when making hand roll sushi. Before you start with the assembly, slice the raw fish, vegetables, and other ingredients you wish to add in your sushi.

Cut the nori into half. Cut it into another half if you want your rolls to be smaller. In most cases, half of the sheet is enough. With hands completely dry, lay the sheet on the top of your non-dominant hand. Next, use your dominant hand to scoop rice. Flatten the rice and add slices of your preferred ingredients.

Fold the bottom left corner of the wrapper into a cone shape. Keep rolling until you are able to form it into a cone.

Tips and Tricks for Preparing Sushi

Regardless if it is cut roll or hand roll sushi you intend to prepare, below are some of the most important things to keep in mind.

• As mentioned above, your choice of rice is crucial. Japanese chefs agree that older and harder rice is better. When mixed with the seasoning, this will make excellent texture. It will also be easier to prepare as it won’t be too sticky.
• Learn the art of sushi rolling. Whether you are using a bamboo mat to form a tube or you are using your hand to create a cone shape, roll smoothly and with light pressure. Before rolling, press the rice firmly so that it will be flat. When you roll with excessive force, you might end up ruining the shape. On the other hand, when you roll with too little force, the shape of the sushi might not hold up.
• When you are cutting sushi, which will be the case in a cut roll, it is a good practice to wipe the knife with a wet cloth after every cut. This will remove the rice on the surface and prevent the blade from being sticky. This way, the cuts will look cleaner.
• Experiment with several sauces. This will largely impact the taste of sushi. In most cases, it will be a matter of personal preference.
• Presentation has a key role to play in enjoying good sushi. Arrange it nicely in a plate and it will look more impressive. It will be a treat not just for the appetite but also for the eyes.

Conclusion

Now that you have reached the end of this short guide on cut roll vs hand roll sushi, we hope that you have learned a thing or two. The two types of sushi use similar ingredients, but the main difference lies on the preparation and appearance. Cut roll sushi is tubular or cylindrical. On the other hand, hand roll sushi is conical. Also, you eat a cut roll sushi using chopsticks while you eat hand roll sushi using your hand. Regardless of the differences between the two, one thing is for sure – they both taste good!