Stainless/Stainless Clad/Semi-Stainless 180mm Nakiri suggestions.

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dogdoghowl

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Looking to buy a Stainless/Stainless Clad/Semi-Stainless 180mm Nakiri. Looking at Watanabe Pro Stainless Clad and Heiji Semi-Stainless. Looking at less reactive steels as I'll be using the Nakiri on fruit and veg though if highly recommended I could go with carbon and use a separate knife for fruit. One consideration is that although I have a range of JNS stones I am a complete sharpening novice, thus stainless is possibly slightly problematic... I'm absolutely open to any and all suggestions.
 
I consider both my Watanabe pro nakiri and my Heiji semi-stainless gyuto easy to sharpen, not at all problematic.
I really love the nakiri.
 
I can just confirm, Watanabe core is blue = easy to sharpen.
Heiji semi stainless is also very easy to sharpen, no issues at all. And also nice looking knife:



Please note that this is slightly custom: choil and tip edges are rounded
 
Watanabes are bada$$. I also have a stainless clad masakage Yuki Nakiri that was a real slow burner. I nearly gave it away. Then I thinned it and did away with the micro-bevel. Now it's a board-sticking-sharp slayer
 
Some interesting replies. Which of those two are the better Nakiri though? Or is there another blade Smith I should be looking at for a great Nakiri?
 
I'm probably looking to go a little more high-end than Itinomonn.
 
Not sure what you mean by "high-end". I would say Itinomonn and Watanabe pro are in the same class! Harners are usually stainless and are well regarded and come up for sale occasionally on 'the site who shall not be named'. A custom Heiji would fit the bill too.
 
Hi,

in the past I tested the Itinomonn Kasumi and the analog Wakui Nakiri and I find they're both really great. But I must say I liked the Wakui better. I personally use a Tokujho Kurouchi Warikomi Nakiri but wouldn't recommend it that much. It's a good knife now, but needed a lot of thinning to get there. Parallel I used to have a Shigeki Tanaka R2 damascus Nakiri (that one with the coke bottle shaped handle)... great knife too!

Watanabe Pro and and Masakage Yuki would be a great choice, too.

Now I'd probably go with a Toyama or a Heiji.

Regards, Iggy
 
Some interesting replies. Which of those two are the better Nakiri though? Or is there another blade Smith I should be looking at for a great Nakiri?


I have Watanabe gyuto and Heiji petty and nakiri. Cannot really directly compare but I think Watanabe is much much much better cutter.
 
@ dogdoghowl

I dont know if this thread is dead or not. I was searching for opinions on Wakui knives.
Did you look at Yoshikane SKD? I Have a 165mm Nakiri and it's awesome.
It stays sharp a long time. Since I got it 3 months ago I've only had to strop it.
The semi stainless core is not reactive with fruit :)
 
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