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KAI Vegetable Knives
Some see it as a necessary evil, while others enjoy it. We mean cutting, chopping, or whatever you call it. With KAI vegetable knives, it’s a breeze.
The Different Vegetable Knives
You probably already guessed it: not all vegetable knives are the same. Sure, you can also cut vegetables with a chef's or Santoku knife, as they are intended for that. However, for some tasks, there are specially shaped knives.
KAI offers the following knives that are perfect for cutting vegetables:
The KAI paring knife is designed for peeling and trimming fruits & vegetables, a process known as turning. With the rounded blade, you can easily peel round vegetables and, for example, shape them into a half-moon. The tip helps you 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 & garnishing knife. However, the blade is wider and therefore less suitable for larding. For general preparation tasks like peeling and trimming, office knives are the perfect companions.
The KAI vegetable knives have a straight blade with a curved back, similar to their European counterparts. Why should KAI change something that works well? These knives are also excellent for peeling & trimming vegetables.
The KAI utility knives are slightly longer than the office knives. You have the choice between a smooth and a serrated edge. Utility knives with a serrated edge are often referred to as tomato knives. Peeling small vegetables is a bit challenging with these knives, but chopping is all the easier.
The KAI Nakiri knives look like cleavers but are the traditional Japanese knives for cutting all types of vegetables. The application takes some getting used to at first, but you will quickly come to appreciate the special shape.
Our conclusion: with KAI vegetable knives, cutting vegetables is no longer a chore but a relaxing, almost meditative activity.
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