Recent content by mspeleoto

Kev, I have an 10cm paring and a 20cm chef's knife.

Thanks for the input everyone, my laptop had been in for repair for a week so I couldn't get round to replying any sooner. Decided to put off the purchase for a while, I believe one of my flatmates took my chef knife and either used it on a glass chopping board, or bashed it around as the edge...

But Nakiri is suitable for chopping still? That's the main use I would have for it, chopping vegetables up as I find the rock-chop fairly awkward. Single bevel interested me just because it was something different. If Usuba isn't really suitable then I think I would stick with Nakiri - I only...

Looks like I shall eat my words. For some reason I was of the impression that a Nakiri was single bevel. My mistake!

LOCATION UK KNIFE TYPE Single bevel - thinking Nakiri so far but willing to listen to advice. Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese What length of knife (blade) are you interested in...