Quantcast
Nakiri love - Page 3
+ Reply to Thread
Page 3 of 3 FirstFirst 123
Results 21 to 27 of 27

Thread: Nakiri love

  1. #21
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Location
    Central CA
    Posts
    793


    Love my Carter nakiri, but have always wanted more Takeda knives I got this one years ago when he still did custom handles on his KU stuff. I've also had my eye on the Fujiwara KU nakiri

    I don't use it as much as I'd like as I tend to be cutting a wide veriety of items and find that my nakiri works best on vegies only. Love to make salsa with it

  2. #22
    Senior Member

    Join Date
    Feb 2011
    Location
    Fort Worth, TX
    Posts
    568


    Love my Watanabe Nakiri

  3. #23
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Location
    Central CA
    Posts
    793
    Quote Originally Posted by sw2geeks View Post
    Love my Watanabe Nakiri
    Love that picture

  4. #24
    Senior Member
    Join Date
    Mar 2011
    Posts
    270
    Quote Originally Posted by cnochef View Post
    I received a Takeda nakiri in trade and have to tell y'all how much I love this knife. It's great for vegetable prep at home and wife-friendly too.

    I can hardly put it down!

    Totally recommend that you should add one to your kit, if you don't know what to buy next.

    Your thoughts?
    I have a Takeda too, which I love. It helps it was the second nice knife I got, after my Watanabe petty. Emotional attachment.

    Quote Originally Posted by ajhuff View Post
    I have one but rarely use mine in favor of a gyuto. I can't see any advantage. But maybe I don't use it correctly? Do you use a nakiri differently or are there special techniques used with one?

    -AJ
    When I'm looking at a board full of veg that needs chopping, I go for the nakiri. If I'm looking at a board full of stuff that needs slicing, I go for the gyuto. So if I'm setting out to do a rustic soup or a stir-fry, it's usually the knife I'll choose. The added weight and straighter blade makes things a little quicker and easier if all you need to do is break stuff up. I take it over an actual cleaver because it's easier to handle for the occasional finer cut and probably moreso because I have no history or experience with cleavers, so there's little draw. Plus I worry I would cut off a finger. But it fills the role for me that I imagine a cleaver might for others, other than dealing with proteins. I also like that they take up less board real estate than a gyuto does, just because they're a little shorter. This matters to me when I do all the prep for a stir fry in my limited kitchen.

    Admittedly, it is a toy. But so is pretty much everything other than a gyuto except for maybe a bread knife.

  5. #25

    Join Date
    Nov 2011
    Location
    Western Canada
    Posts
    32
    Put me down as a Takeda fan also. I had a watanabe as well, but preferred the Takeda so off went the watanabe.


  6. #26

    echerub's Avatar
    Join Date
    Mar 2011
    Location
    Toronto, Canada
    Posts
    1,782
    I too prefer Takeda's nakiri over Watanabe's. It just feels better to me. I still hang on to the Watanabe because I don't actually dislike it ... there's still room for it around here (or actually, at a totally different location, but it's still all good!)
    Len

  7. #27


    Dave Martell's Avatar
    Join Date
    Feb 2011
    Location
    Airville, PA
    Posts
    9,462
    One of the most fun knives for me to sharpen is Takeda's nakiri.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts