So i want a nakiri and plan on doing tap-chopping technique with it (fast chopping up and down). what would be the best length for this? Seems like my options are typically either 5.5 inch or 6.5 inch. sometimes longer. I have read from people that 5.5 inch is way too small and they prefer longer blades. what do you think?
Help Support Kitchen Knife Forums:
Tap chopping you say...
tostadas
Hobbyist / Craftsman
completelyjim
Member
I can only recommend on what not to get for a tap chop... a Takeda Nakiri, they have a pronounced belly that doesn't cut all of the veg and are better suited for push cuts..
May I recommend: Slapchop Homepage
But seriously though, speed comes with control. Control comes with experience. Experience means having a breadth of knowledge regarding technique, knife care, etc. Anything short of that is just you asking to get cut.
But seriously though, speed comes with control. Control comes with experience. Experience means having a breadth of knowledge regarding technique, knife care, etc. Anything short of that is just you asking to get cut.
