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Thread: New nakiri?

  1. #1
    Senior Member
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    New nakiri?

    LOCATION

    What country are you in?
    Thailand (I guess I'm ordering)


    KNIFE TYPE

    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
    Nakiri


    Are you right or left handed?
    Right


    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    Japanese


    What length of knife (blade) are you interested in (in inches or millimeters)?
    165mm seems nice


    Do you require a stainless knife? (Yes or no)
    Not really. Actually would like a clad knife rather than a bare carbon


    What is your absolute maximum budget for your knife?
    200$ maybe more in I could push it



    KNIFE USE

    Do you primarily intend to use this knife at home or a professional environment?
    Both


    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
    Veg prep says it all


    What knife, if any, are you replacing?
    Not really would like to try a nakiri out

    Do you have a particular grip that you primarily use? (Please click on this for the common types of grips.)
    Pinch mostly



    What cutting motions do you primarily use? for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
    Chop, push cut, rocking sometimes



    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
    Clad as said before (no bare carbon)


    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    Light nimble knife


    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
    Good chopping power, good food release might be nice


    Edge Retention (i.e., length of time you want the edge to last without sharpening)?
    3-7 weeks


    KNIFE MAINTENANCE

    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    Hinoki wood, synthetic bamboo


    Do you sharpen your own knives? (Yes or no.)
    Yup



    SPECIAL REQUESTS/COMMENTS
    Watched some of the nakiri reviews from mr knife fanatic.
    Very interested in the masakage yuki
    Maybe tojiro?


    Thanks

  2. #2
    Senior Member
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    Ah Masakage Yuki is a great choice IMHO. Quite uncomplicated and good knife. An alternativ would be a Teruyasu Fujiwara Nashiji Nakiri. Superb cutting performance but extremely poor F&F... your choice

  3. #3
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    My first choice would be an Itinomonn nakiri. It is a laser-like, light knife. If you enjoy heavier bladles, Watanabe. I would get an 180mm nakiri, though, considering you are going to also use it at work.

  4. #4
    Senior Member Roger's Avatar
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    Quote Originally Posted by Marcelo Amaral View Post
    My first choice would be an Itinomonn nakiri. It is a laser-like, light knife. If you enjoy heavier bladles, Watanabe. I would get an 180mm nakiri, though, considering you are going to also use it at work.
    I second that, for the Itinomonn. I have the 180mm and I use it all the time, it was a fine choice.

  5. #5
    daveb's Avatar
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    I heart my Watanabe. The Itinomonn gets a lot of good press and I hope to try one. And plus one to the 180mm. I have a 165 I use at home but it cant crank product the way the 180 c
    Dave
    Older and wider.

  6. #6

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    The Yuki is a terrific nakiri: light, board-stick sharp and tall for scooping. But White steel #2, it needs more sharpening than every 3-7 weeks. Kurosaki AS is a bit shorter, still very light but a touch heavier to power thru dense ingredients. Stays sharper longer.

  7. #7
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    Another vote for Watanabe. Not the greatest handle but the pro line blade is fantastic.

  8. #8
    Senior Member preizzo's Avatar
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    Wakui 180 mm
    Superb grind, nice ff, very good edge retention.!!

  9. #9
    daveb's Avatar
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    Quote Originally Posted by Bill13 View Post
    Another vote for Watanabe. Not the greatest handle but the pro line blade is fantastic.
    My handle looks great! Course it has a turtle on it.
    Dave
    Older and wider.

  10. #10
    Senior Member chinacats's Avatar
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    180 Watanabe...165 will likely feel very small.

    I would also add that while Watanabe has a reputation for being on the hefty side, the nakiri is an exception.
    once in a while you get shown the light, in the strangest of places if you look at it right

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