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Wow. Just wow.

Damn. I was looking for an ealy paring

Pm sent.

Good photo quality.

PM sent.

Well, I went ahead and put in an order for a 180mm Nakayaheiji semi-stainless nakiri. Just four months to go..

No more love for Nakiris?

I realise my needs and other's will vary and that 'best' is entirely subjective, hence why I'm asking what each individual feels is the best Nakiri as far as they're concerned. Cheers.

Ni, I'm not after stainless, simply the best Japanese Nakiri out there.

Skal i was kicking around the idea of buying a stainless/semi-stainless 180mm Nakiri and Heiji seemed to be the top dog. I'm keeping that recommendation as a strong possibility but I think I'm going to check the stainless requirement and just ask what Nakiri you would order if you had a choice...

I'm probably looking to go a little more high-end than Itinomonn.

Some interesting replies. Which of those two are the better Nakiri though? Or is there another blade Smith I should be looking at for a great Nakiri?

Looking to buy a Stainless/Stainless Clad/Semi-Stainless 180mm Nakiri. Looking at Watanabe Pro Stainless Clad and Heiji Semi-Stainless. Looking at less reactive steels as I'll be using the Nakiri on fruit and veg though if highly recommended I could go with carbon and use a separate knife for...

PM sent about the 180mm Shig Nakiri.

I'll take the suji

So, what did you go for in the end?

Damn! Love the profile.

If you don't mind me asking, what is the one on the right of the photo that's not for sale exactly?

Ok, so I've tooled around and settled on two knives so far: This 210mm Syousin Chiku KU Kurosaki Gyuto http://www.knivesandstones.com/syousin-chiku-ku-gyuto-210mm-aogami-super-stainless-cladding-by-kurosaki/ And this 150mm Itinomonn Petty...

These are all good recommendations but it leads me to wonder if you limited your initial kit for home cooking to two or three knife sizes/shapes, what would be the best combination?