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Wusthof Nakiri knife

jackie2830 Mar 31, 2014 06:20 AM

Please, would someone explain the differences in a Nakiri knife, ie; hollow ground, fine & so forth? Thanks in advance!

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  1. Chemicalkinetics RE: jackie2830 Mar 31, 2014 09:28 AM

    A nakiri is a Japanese vegetable knife. Of course, you can use it to cut anything really, but it is designed for vegetables.

    As for hollow ground, there are many meanings. Really, hollow grind should mean picture number 1:

    http://upload.wikimedia.org/wikipedia...

    However, many people use the term to describe these dimples

    http://i.c-b.co/is/image/Crate/Classi...

    Since you are asking about Wusthof nakiri, then I assume the latter is what you are referring.

    For Wusthof, the term "hollow ground" simply means the knife has the dimples, and "fine" means it does not.

    3 Replies
    1. re: Chemicalkinetics
      Candy RE: Chemicalkinetics Mar 31, 2014 09:57 AM

      The dimples in a knife that are referred to as "hollow ground" are called cullens.

      1. re: Candy
        cowboyardee RE: Candy Mar 31, 2014 10:51 AM

        Or 'divots,' 'dimples,' 'hollows,' 'scallops,' or perhaps even 'grantons' (though 'granton-edge knife' is more common). One of the problems with buying knives is that the terminology isn't consistent.

      2. re: Chemicalkinetics
        cowboyardee RE: Chemicalkinetics Mar 31, 2014 11:00 AM

        Chem's post is right on.

        I'll add that in theory, the dimples on the side of the knife are supposed to keep food from sticking to the blade and make the knife cut a bit more easily through certain foods due to decreased drag on the blade.

        In practice, the dimples on a Wusthof nakiri aren't going to make much of a noticeable difference from a knife without dimples. A few knives use these dimples (cullens, hollows, whatever) to more noticeable effect, but these knives have much more dramatic implementation of the design. And some other knives manage to keep food from sticking to them or minimize cutting resistance extremely well just by shaping the knife expertly, and not using dimples at all.

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