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knyfeknerd
12-27-2012, 09:42 PM
Any one got any thoughts on a 210? I think I saw Del did a run of some not too long ago. Any thoughts or reviews of that run?
Any other maker(s) do a 210? I'm not picky, it could be a cheapo.
Would love to try one out and/or buy one.

Josh
12-27-2012, 09:45 PM
I had a Shig version of this.... I didn't use it (home cook)

EdipisReks
12-27-2012, 09:46 PM
Global has an 8 inch (http://www.cutleryandmore.com/global/heavyweight-nakiri-knife-p11074), but that's a lot of belly...

Notaskinnychef
12-27-2012, 11:17 PM
that does seem like a lot of belly for a nakiri, aren't they normally quite flat?

EdipisReks
12-27-2012, 11:19 PM
that does seem like a lot of belly for a nakiri, aren't they normally quite flat?

yup.

schanop
12-27-2012, 11:33 PM
Get a chinese cleaver.

El Pescador
12-27-2012, 11:47 PM
I have a Heiji that I really like, but I use it more as an all-arounder. It is much more substantial that my trusty MSC 165mm Nakiri which I think of as a laser.

quantumcloud509
12-27-2012, 11:48 PM
I just got a 7" Wustholf Nakiri off the bay for $18 brand new, theres a guy selling factory seconds or something like that. It was a lot lighter than the 8" chefs knife I was used to from the same series and was a lot thinner metal. I didn't quite like it, so ended up gifting it to a stay at home chef for Christmas, sticking to the Takeda still, this thing is a veg-beast...everything from onions to squash.

Jmadams13
12-27-2012, 11:49 PM
Get a chinese cleaver.

What he said...

quantumcloud509
12-27-2012, 11:53 PM
PM sent

labor of love
12-28-2012, 12:01 AM
the shig nakiri is nice. and that 180mm heiji nakiri runs long enough to be considered.

Notaskinnychef
12-28-2012, 12:15 AM
im still looking for a cheap cleaver (minor hijack lol)

Notaskinnychef
12-28-2012, 12:45 AM
disregard above comment, sorry (wish the edit timer was longer)

labor of love
12-28-2012, 01:22 AM
zakuri 180 nakiri seems like a great bang for the buck.