Usefulness of a Nakiri knife

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Dave Kinogie said:
No. She sized it up well enough but couldn't identify the joint.
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in her defense, their are few things as a chef harder then identifying the joint on a crab leg. i mean its really just anyones guess? Sometime i keep this posted up in my kitchen as a helper, but even with this image its still nearly impossible on the first try

 
Lizzardborn said:
Nope, but she did have somewhat interesting definition of curling the fingers. Also her sharpening video is worth checking out. http://www.youtube.com/watch?v=-1fUFbij2s0#t=110 But for the sensitive people beware - there is some serious graphic knife abuse inside. Lets say that she managed to say 45 degrees. And did not meant included.
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i like how she demonstrates how to hold your fingers, after NOT holding her fingers that and nearly cutting them off.

[video=youtube;-1fUFbij2s0]http://www.youtube.com/watch?v=-1fUFbij2s0#t=110[/video]

guh... i was hoping to see a message at the end saying "none of the knives in this video were harmed, as this was a staged renactment"
 
I used my Shig nakiri this morning to slice up a shallot, some garlic and make fries out of 4 potatoes. Definitely could have done it with any other type of knife, but I mainly love to switch it up sometimes and use the nakiri. I do have some issues with it wedging on stuff like carrots though, a little disappointing but it just needs some time on the stones I imagine.

The Shig is a brick of a knife though, I didn't realize til I got it how substantial the blade is even though it's very thin behind the edge. That has it's pros and it's cons, I don't mind it much, just wish it didn't wedge so much with stuff like carrots and squash. I've only given it a super light touch up on a 6K and some truing on a ceramic rod and it certainly responded well, but I'm wondering if it needs some higher thinning, I'm not experienced enough a sharpener nor feel I have the proper stones to tackle that yet.
 
The nakiri really grew on me. I did not see much point in it at the beginning but now I would use it every so often. Nothing better to chop the onions or peppers. Light, fun, chops like a champ. Just today I used it to cut two onions for a marinade. For any longer prep task I prefer gyuto/santoku tho.
 
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