An 8-inch chef’s knife, a couple of paring knives and a bread knife have long been the basic wardrobe for everyday and special-occasion cooking. But several years ago I added a nakiri, the Japanese rectangular-blade knife designed for cutting vegetables. I have found many other uses for it. Nakiris have become widely available now, in several sizes. Abe Shaw, an entrepreneur who turned his hobby into a Staten Island business, is fanatical about craftsmanship; he sells knives and other utensils from artisans around the world through his companies, Living Steel 626 and Eatingtools. This nearly 6-inch-long nakiri, handmade at Andersson Copra Studio in Sweden, combines heft and tactile beauty, with a sleek blade, a comfortable octagonal handle and a handsome brass bolster.
Nakiri LS150, $625, Living Steel, Eating Tools, 60 Bay Street, Suite 708, Staten Island, open by appointment; 800-742-9948, livingsteel626.com.
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