I respectfully disagree.You need a nakiri, sure, but before that, you REALLY need a sujihiki.
I respectfully disagree.
You need a nakiri first, so you can cut up the vegetables to feed to the cows, pigs, etc. The once they are all grown up you will need a nice suji (or three) :knight:
The opposite of many posts here. I just got a nice gyuto. I have the urge to buy another knife. Tell me why I don't need a nakiri and save me some money
Coming from a place where women drive ****-clobbering pickup trucks, shoot big freaking rifles, and have no trouble field dressing bucks six times their own weight, this sounds to me more the result (and perpetuation) of sexist and illogical marketing hogwash. Lol.Dunno if you are married, but there seems to be a trend of ladies liking the Nakiri but not gyuto (and in my case, also not Chinese cleaver).
Dunno if you are married, but there seems to be a trend of ladies liking the Nakiri but not gyuto (and in my case, also not Chinese cleaver).
+1:laugh:Second Chinese cleaver proposal
I'd get a parer or a suji first everything a nakiri can do can be done with a gyuto.
+1:laugh:
All the cleaver people do you recommend getting a japanese carbon cleaver or whatever the local asian mart has?
why I am looking for a good Nakiri....
1) it allows a chop cut motion which is more economical in motion as opposed to a push or pull cut.
2) most Nakiris are less than 50mm high. My ideal one must have knuckle clearance which shld be higher than 56mm like the one Will Catcheside made which will be a US pass around adn also the one that Bishamon ( Nathan) just let go and the one that I missed. With a higher blade, it will be an efficient scooper too which wld be ideal for a home cook as there is always something that I forget to prep. Also with the wider blade.. it will be great for flattening/smashing garlic.
3) thus I am going to try custom make 60mm, 70mm high, length from 16cm , 17cm and 20cm long ( stainless steel), western handle so that it one of the dimensions will hopefully be a perfect one for me; Hopefully . The maximum weight shld be no more than an average german chef's knife ( oh, abt 225grams). All those in the market, as far as I know weighs more than 300grams and some 400+. Too heavy for my feeble hands.
4) Spoken and emailed to a few makers in Japan.. so far no success. However, one of them shows some promise. Will see whether it makes sense for him to do these odd pieces.
Have fun and stay sharp..
rgds d
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