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Nakiri length - 165mm or 180mm?
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Thread: Nakiri length - 165mm or 180mm?

  1. #1
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    Nakiri length - 165mm or 180mm?

    I've handled both, and I'm torn between the two. Anyway, I'm ordering a custom nakiri right now, and I'm probably going to order a 180mm. Unless someone here can give me a good reason why 165mm is functionally better!? My only thought is that a 165mm is superior if board space is at a premium in a home kitchen.

  2. #2
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    Never tried a 165 nakiri, but love my 180. As a home cook with a decent sized kitchen, knife space is not an issue.

  3. #3
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    I've used both lengths, and for me the 180 just nudges out the 165. In that style, 15 mm isn't really that noticeable, not like the difference between a 210 and 240 gyuto.

    Who's making your custom?
    “Ignorance more frequently begets confidence than does knowledge.”

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    Senior Member bahamaroot's Avatar
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    I feel that 180 gives a little more versatility.
    "Those who say it can't be done are always pasted by those doing it"

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    I'd say 210mm is the best compromise, if you go custom. That way, it can be more of an all purpose, just like a chinese cleaver.

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    Senior Member Customfan's Avatar
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    For me 180mm is definitely the way to go... but then again, I've never tried the 210mm, I like some nimbleness and if its too large it might feel cumbersome. 165mm on a nakiri is a bit small for my taste but its a mater of personal preference..

    Now... on an Usuba, its a completely different matter, 200 or even 210mm is the way to go... but then again I prepare quite a lot of Japanese food.

    Any details on that "custom" you are ordering? Kind of got me curious there! who? what? where? why?

    Eat to live? -> live to eat... but as long as we are at it... eat very, very well!

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    Senior Member Amon-Rukh's Avatar
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    I have tried both and own a 180, which I like better overall. That said, if you have very limited space, the 165 does have it's advantages.
    - Erik

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    Senior Member Brad Gibson's Avatar
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    go with over 200mm, why the hell not?!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  9. #9
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    180>160...

  10. #10
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by berko View Post
    180>160...
    + 1. I have a Harner and a Carter in 180ish. Love the Carter for its nimbleness, but I had asked Butch to make his a little wider at the heel and that is also very nice.

    Tried a 200 x 70 once, but that was too cleaverish for my taste.

    Stefan

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