I'm a home cook, interested in buying a kurouchi nakiri. I don't really need one, but have an itch that needs to be scratched. I already own a Carter SFGZ which is murderously thin, so I'm looking at beefier models.
Maxim has a few Shigefusas in stock. He also has a Kato on the website that looks rather thick, but is intriguing, given the rave reviews given to the Kato gyutos. Lastly, the Watanabe 180 pro nakiri has always been attractive. I once owned a Takeda nakiri, and regret selling it, so that is on the list as well.
So, what say you, experts of knife forums?
Thanks in advance for all your help.
Maxim has a few Shigefusas in stock. He also has a Kato on the website that looks rather thick, but is intriguing, given the rave reviews given to the Kato gyutos. Lastly, the Watanabe 180 pro nakiri has always been attractive. I once owned a Takeda nakiri, and regret selling it, so that is on the list as well.
So, what say you, experts of knife forums?
Thanks in advance for all your help.