A vegetable-friendly knife is one that keeps the cut surface clean—reducing the pathways where moisture and flavour can slip away. It’s not a dramatic difference, but it can quietly carry through to the end of the meal. That’s the idea behind “Clean Cut, Better Taste.”
Vegetables begin changing the moment they’re cut. Slicing opens cells and creates a tiny, invisible “wound.” The larger and rougher the wound, the more easily moisture leaves, aroma fades, and discoloration progresses. So the question isn’t only whether a knife feels sharp—it’s whether it can cut without roughening the ingredient.
Most of what we notice afterward comes from three related effects: moisture escapes more easily, surface changes happen faster when more area is exposed to air (like an apple turning brown), and crushing or tearing creates an unstable edge that deteriorates sooner.
That’s why “vegetable-friendly” isn’t a mood or a marketing phrase. It’s a practical goal: keep the cut surface calm and clean. The edge should separate fibres, not crush them, and it should enter and pass through with minimal unnecessary resistance. What matters isn’t how hard you push, but how the blade enters and exits.
Compared to a typical symmetrical double bevel (5:5), SUIFU uses a right-handed asymmetric bevel (8:2). The aim is simple: reduce crushing at the moment the edge first meets the ingredient. When the edge bites cleanly and the blade passes through without forcing, the cut surface is more likely to stay smooth and less damaged. In the project, we describe this direction as reducing the burden on the vegetable’s cells. In everyday cooking, it shows up as small differences that last: vegetables hold their shape better, the board stays drier, and aroma doesn’t scatter unnecessarily.
Shape supports the same goal. The Nakiri is built for straight up-and-down cutting rather than a rocking motion. That vertical, predictable movement is easier to keep stable in a home kitchen, which helps maintain a consistent cut surface. The wide blade also makes it easy to scoop and transfer vegetables, keeping the workflow simple and clean.
We don’t need loud claims. A good tool slows you down just enough—and that care becomes flavour. A clean cut helps keep what’s already there. Clean cut, better taste.