Zweber12
Shig Lord
- Joined
- Apr 12, 2015
- Messages
- 529
- Reaction score
- 411
Hi Guys/Gals,
New to the board and tapping into your vast knowledge of Japanese knives for a recommendation for a new Nakiri and Sujihiki. Done a lot of reading up and checking out different blacksmiths, knife designs, types, etc, though would like to hear your feedback.
Some basic information:
LOCATION
- Europe (wondering how relevant is this?)
KNIFE TYPE
Looking for a Vegetable knife and protein slicer
Right handed
Japanese handle preferred
Slicer ~270mm; Vegetable ~ 170mm
Stainless steel not required, perfer harder steel
Max budget, around $500 per knife
KNIFE USE
Amateur kitchen environment
o Veggies: slicing, dicing, mincing etc
o Protein: cutting/slicing/breakdown
Replacements:
o Veggy: A Chinese stainless steel Nakiri
o Protein: do not have a designated knife
Grip: Pinch grip
Cutting Motions: Rock, Slice, Chop
Improvement to current set: replacing current knife, Japanese handles, better edge retention, harder steel.(function over decoration!)
KNIFE MAINTENANCE
Cutting board: bamboo & synthetic
Sharpen own knives (Yes, Naniwa Stones)
New to the board and tapping into your vast knowledge of Japanese knives for a recommendation for a new Nakiri and Sujihiki. Done a lot of reading up and checking out different blacksmiths, knife designs, types, etc, though would like to hear your feedback.
Some basic information:
LOCATION
- Europe (wondering how relevant is this?)
KNIFE TYPE
Looking for a Vegetable knife and protein slicer
Right handed
Japanese handle preferred
Slicer ~270mm; Vegetable ~ 170mm
Stainless steel not required, perfer harder steel
Max budget, around $500 per knife
KNIFE USE
Amateur kitchen environment
o Veggies: slicing, dicing, mincing etc
o Protein: cutting/slicing/breakdown
Replacements:
o Veggy: A Chinese stainless steel Nakiri
o Protein: do not have a designated knife
Grip: Pinch grip
Cutting Motions: Rock, Slice, Chop
Improvement to current set: replacing current knife, Japanese handles, better edge retention, harder steel.(function over decoration!)
KNIFE MAINTENANCE
Cutting board: bamboo & synthetic
Sharpen own knives (Yes, Naniwa Stones)