Hobbiest with the following knives:
1) Mac stamped blade 8"
2) Global G-2
3) japanese handmade from japan 8"
4) Chai dao (Wusthof)
5) 2 pairing (victorinox)
6) Bread, slicing, etc...
7) 10" Mundial chef (beater)
I was drawn to the Chai dao due to the wide blade for prep work; however, the aggressive curve of the blade isn't ideal for me. I sometimes get vegetables partially cut through (certainly can be technique more than the knife...).
So my b-day is next week, and my wife wants to get me something. I recently came across this board, and thought I'd ask for ideas. I was leaning toward a 10" wide Wusthof Chef b/c it's nice to cut onions, smash garlic (something I'd never do with my global, mac or J-knife) and then break down a chicken. When I found the Nakiri's, it seemed to solve my issue with the Chai dao, but I don't think I'd want to break down chicken spine with a Nakiri.
Then I saw this:https://www.youtube.com/watch?v=2YKRnv0aq-8
Don't know what kind of knife it is, but if I already have a thin Global, Mac, and jknife, do I really need a Nakiri? Maybe a utility/prepper knife like the above is something I'd get more use out of... Still can't break down chicken spine with this...
What are your guys thoughts? Is there a knife that can do it all? Break down chicken, smash garlic and then brunoise a carrot? The 10" wide Wusthof might be the best, but the wide blade would feel sluggish going through vegetables. On the other hand, the Nakiri would smash garlic, breeze through vegetables but not break down chicken backs. The prepper/utility wouldn't break down chicken, but maybe I'd grab for this for prep vs my Mac and Global??? The Nakiri might be too similary to the Mac and Global...
Hell, maybe I'm over thinking things and I should just buy one of the knives. Worse comes to worse, I can always sell it used. Thoughts are appreciated though. Thanks!
Cooks Illustrated rated the Mac Nakiri their favorite (I understand they only review commercial knives, and not handmade) and it runs for < $90.
I went to a knife shop here in San Francisco, and got to try out a few Nakiri's, and my favorite was the Kono HD (http://www.This Site Not Allowed Here.com.com/kohdna18.html). So sharp, and cut through carrots like a hot knife through butter. The blade was so sharp, when I tried to rock the knife (I know, it's designed for up & down), the blade tip would actually stick in the board. Maybe some of the other Nakiri's just needed some slight sharpening? The Kono is a beautiful knife, but is it 2x better than the MAC?
I was leaning toward a 10" wide Wusthof Chef b/c it's nice to cut onions, smash garlic (something I'd never do with my global, mac or J-knife) and then break down a chicken.
1) Mac stamped blade 8"
2) Global G-2
3) japanese handmade from japan 8"
4) Chai dao (Wusthof)
5) 2 pairing (victorinox)
6) Bread, slicing, etc...
7) 10" Mundial chef (beater)
I was drawn to the Chai dao due to the wide blade for prep work; however, the aggressive curve of the blade isn't ideal for me. I sometimes get vegetables partially cut through (certainly can be technique more than the knife...).
So my b-day is next week, and my wife wants to get me something. I recently came across this board, and thought I'd ask for ideas. I was leaning toward a 10" wide Wusthof Chef b/c it's nice to cut onions, smash garlic (something I'd never do with my global, mac or J-knife) and then break down a chicken. When I found the Nakiri's, it seemed to solve my issue with the Chai dao, but I don't think I'd want to break down chicken spine with a Nakiri.
Then I saw this:https://www.youtube.com/watch?v=2YKRnv0aq-8
Don't know what kind of knife it is, but if I already have a thin Global, Mac, and jknife, do I really need a Nakiri? Maybe a utility/prepper knife like the above is something I'd get more use out of... Still can't break down chicken spine with this...
What are your guys thoughts? Is there a knife that can do it all? Break down chicken, smash garlic and then brunoise a carrot? The 10" wide Wusthof might be the best, but the wide blade would feel sluggish going through vegetables. On the other hand, the Nakiri would smash garlic, breeze through vegetables but not break down chicken backs. The prepper/utility wouldn't break down chicken, but maybe I'd grab for this for prep vs my Mac and Global??? The Nakiri might be too similary to the Mac and Global...
Hell, maybe I'm over thinking things and I should just buy one of the knives. Worse comes to worse, I can always sell it used. Thoughts are appreciated though. Thanks!
Cooks Illustrated rated the Mac Nakiri their favorite (I understand they only review commercial knives, and not handmade) and it runs for < $90.
I went to a knife shop here in San Francisco, and got to try out a few Nakiri's, and my favorite was the Kono HD (http://www.This Site Not Allowed Here.com.com/kohdna18.html). So sharp, and cut through carrots like a hot knife through butter. The blade was so sharp, when I tried to rock the knife (I know, it's designed for up & down), the blade tip would actually stick in the board. Maybe some of the other Nakiri's just needed some slight sharpening? The Kono is a beautiful knife, but is it 2x better than the MAC?
I was leaning toward a 10" wide Wusthof Chef b/c it's nice to cut onions, smash garlic (something I'd never do with my global, mac or J-knife) and then break down a chicken.