Several types of kitchen knives are suitable for working with meat, each of which has its narrow specialization. If you often cook dishes from large pieces of frozen or chilled meat, a Nakiri for chopping meat and bones will help speed up and facilitate the work. Cooks also call it a billhook or cleaver. This tool is useful for cutting a carcass fragment into portioned pieces, chopping bones, separating the pulp from bones and cartilage.
DESIGN FEATURES
A full-scale butcher’s ax is heavy and bulky, weighing up to 3 kg. This size allows you to make a sweeping blow with good destructive power, sufficient to cut even the largest carcass bones. With its help, large carcasses are cut, preparing meat for sale in markets and shops.
In the kitchen, the chef usually works with already separate fragments, so a lighter and more ergonomic kitchen Nakiri becomes the optimal tool. It allows you to cut small bones and cut off pieces of meat with one blow, butcher small game, and poultry. Repeated blows with an unsuitable knife can crumble the bone tissue, which will negatively affect the quality of the dish.
If we compare the meat Nakiri with other kitchen knives, it looks large and massive.
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We list the distinctive features of a kitchen Nakiri for chopping meat and bones:
- wide and straight massive butt;
- round handle with anti-slip coating;
- double-sided sharpening;
- the presence of a bolster – a thickening between the handle and the blade for optimal balancing of the knife;
- the rectangular (or almost rectangular) shape of the blade;
- anti-corrosion steel blades;
- blade 15-18 cm long;
- sharpening angle – 40-45 degrees.
It is with a Nakiri that it is convenient to work with meat and bones, without making much effort, as when cutting with a knife. A tired hand will take more time to cut, and the result will be unsatisfactory. The meat fibers are not destroyed when chopping with an ax, thus retaining their “juiciness”.
SELECTION TIPS
The design features of the kitchen Nakiri for chopping meat allow it to optimally cope with its purpose. When choosing a product in a store, it is important to make sure that it fully corresponds to the characteristics of a professional product. To buy a high-quality and functional Nakiri for chopping meat, pay attention to the following indicators:
Blade.ย
Wide and thick, with a massive butt tapering towards the cutting edge. The right balance between metal thickness and weight provides the right cutting power. The shape can be either rectangular or rounded on the cutting edge.
Handle.ย
Short or medium size – for a comfortable grip with one hand. To prevent the palm from slipping, there must be notches or anti-slip coating. This is necessary to prevent slipping of the Nakiri. Most often, the handle is made of wood. The wood must be stabilized – it does not accumulate moisture and pollution, and does not deform over time.ย
Cutting edge.ย
A kitchen ax for cutting always has a double-sided sharpening, the classic Damascus one-sided is not used. For the blade to cut deeply into the fibers of the meat, to cut cartilage and bones well, the sharpening angle is about 40 degrees. For sharpening, stones of medium grain size – # 3000 are used.
Steel type.
High-quality tools are made from hard high-carbon Damascus steel such as Mo-V, AUS-8, and others. Only a strong and hard blade can withstand heavy loads, impacts on bones and dense products, and does not require sharpening for a long time. In this regard, stainless steel and other types of “mild” steel with a low carbon content do not withstand the strength test, the cutting edge is crushed almost from the first blow.
Meat Nakiri has different blade modifications:
- with a wide blade – for cutting large parts of carcasses with bones, frozen foods;
- Cut large bone and cartilage pieces with a blade of medium width;
- with a cutting part of a small width – for cutting medium-sized pieces of meat.
Give preference to those models that are most suitable for you according to the type of frequently implemented tasks in the kitchen. Also, when choosing, pay attention to the center of gravity. It should be located in the central part, between the handle and the base of the blade (where the neck is a thickening of the metal).
RECOMMENDATIONS FOR USE
Like any professional tool, a Nakiri for bones and meat requires delicate care. Only if the rules of operation and storage are observed, it will be possible to ensure durability without loss of cutting quality and preserve the original appearance of the product. Stick to simple rules:
- store separately from other knives and tools – in a box or on a magnetic holder.
- wash only by hand, without the use of aggressive chemicals, immediately after use.
- dry the blade and handle.
- work on a wooden surface (glass, metal, ceramics, stone are not suitable.
- for sharpening, use a professional tool or contact a specialist.
You can buy professional Nakiri for meat and bones in our online store. The product images in the catalog and the specific features of the items are perfectly matched to reality. We sell genuine Damascus kitchen tools all over the world, and we are the official partners of major Damascus brands. The product compatibility certificate, the quality assurance from the manufacturer, and the reasonable prices all confirm this.
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