When you are torn between choosing a kitchen knife for vegetables or one for meat, what shape is suitable?
Because the blade shape of a knife for slicing vegetables straight differs from that of a knife for preparing meat, it is a situation where one hesitates over which use to prioritize when choosing a first kitchen knife.
Choosing a kitchen knife that combines the form of a nakiri, which cuts vegetables with a straight blade, and a gyuto, which handles meat with a curved blade, allows you to address both uses.
A nakiri has a straight blade that touches the surface flat, while a gyuto has a curved blade that gently rises toward the tip. Generally, the straight-bladed nakiri has a wide contact area with the cutting board, making it well-suited for slicing vegetables cleanly at a uniform thickness, and the round-bladed gyuto is suitable for thinly slicing meat or fish by pushing and pulling the knife using the tip as a pivot.
KAMA-ASA's collaboration kitchen knife combines the forms of these two traditional knives while providing a generous straight section along the blade line[1]. It is balanced to serve as an all-purpose kitchen knife that stably cuts vegetables with its straight edge while also handling meat and fish preparation across a broad range[2].
The specific numerical value or ratio that the straight section occupies within the overall blade length has not yet been confirmed.
Product measurements
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Life Kitchen Knife mina perhonen × KAMA-ASA
Other stated figures
| Part | Value |
|---|---|
| 무게 | 150g |