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KAI Vegetable Knife
Some see it as a necessary evil, while others enjoy it. We're talking about cutting, chopping, or whatever you want to call it when it comes to vegetables. With KAI vegetable knives, it's easy to do.
The Different Vegetable Knives
You probably already know that not all vegetable knives are created equal. Of course, you can also use a chef's or santoku knife to cut vegetables, as they are designed for that purpose. However, there are specially shaped knives for certain tasks.
KAI has the following knives in its range that are perfect for cutting vegetables:
The KAI Tournier Knife is designed for peeling and cutting fruits and vegetables, also known as "tourning". The rounded blade is perfect for peeling round vegetables and creating crescent shapes. The tip helps to remove dark spots. In many regions, this knife is also simply called a peeling knife or paring knife.
The KAI Office Knife is similar to the European paring and garnishing knife. However, the blade is wider and therefore less suitable for garnishing. Office knives are perfect for general preparation work such as peeling and cutting.
The KAI Vegetable Knives have a straight blade with a curved spine, just like their European counterparts. Why change something that works well? These knives are also excellent for peeling and cutting vegetables.
The KAI All-Purpose Knives are slightly longer than the office knives. You can choose between a smooth or serrated blade. All-purpose knives with serrated blades are often called tomato knives. Peeling small vegetables is a bit difficult with these knives, but chopping is much easier.
The KAI Nakiri Knife looks like a cleaver, but it is the traditional Japanese knife for cutting all kinds of vegetables. The application takes some getting used to, but you will quickly appreciate the special shape.
Our conclusion: cutting vegetables with KAI vegetable knives is no longer a chore, but a relaxing, almost meditative activity.
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