bob_loblaw
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- Mar 7, 2011
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Past and current nakiri owners, I'm looking to pick your brains a little bit on this topic. I recently decided to expand my small collection of knives and bought a nakiri. I wanted something a little more wieldy than a 240/270 mm gyuto for the small, quick vegetable tasks and was a fan of their flat profile. All of the j-knives I've had my hands on were pretty thin behind the edge, so I'm pretty used to that "falling through food" feeling.
My nakiri has a little bit of heft to it at 260 g and zero flex (which I find I like), but after spending more time with it I noticed it meets some difficulty cutting through anything that isn't just behind the edge of the food (vertical and horizontal cuts when dicing onion, halving a thick carrot). I know meatier nakiris are a somewhat common choice amongst makers, so what are some of the benefits of this style over the more laser-like grind? Am I just discovering something that many of you already know? Are thicker ground nakiris (or possibly any knife for that matter) a more focused tool for thin cuts of food with better release?
My nakiri has a little bit of heft to it at 260 g and zero flex (which I find I like), but after spending more time with it I noticed it meets some difficulty cutting through anything that isn't just behind the edge of the food (vertical and horizontal cuts when dicing onion, halving a thick carrot). I know meatier nakiris are a somewhat common choice amongst makers, so what are some of the benefits of this style over the more laser-like grind? Am I just discovering something that many of you already know? Are thicker ground nakiris (or possibly any knife for that matter) a more focused tool for thin cuts of food with better release?