MowgFace
Senior Member
Hello all!
Love playing these recommendation games, and this one will be near and dear to some folks hearts.
Looking to get my BIL a Kurouchi Nakiri.
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Nakiri
Are you right or left handed?
No
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa please
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm-ish
Do you require a stainless knife? (Yes or no)
Require? No. Stainless clad will probably be the BEST recommendation, but he is willing to go full carbon and can properly maintain his tools.
What is your absolute maximum budget for your knife?
Lets say ~$250, (so that when people stretch the budget we wont get anything north of $350)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Nakiri Tasks! As our rectangle faithful have been lobbying, Nakiris shouldn't be pigeon-holed. But this knife will not be misused... too badly.
What knife, if any, are you replacing?
Not replacing, but adding to Arsenal.
Current Lineup:
Tsunehisa Tsuchime Ginsanko Gyuto 210
Gesshin Stainless Wa-petty 150
Suisin Inox Petty 120
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer/Pinch Grip.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Rock chopping is his natural motion (Former Restaurant worker) but uses all cutting motions.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Needs to be a Nakiri
Aesthetics
Kurouchi please!
Comfort
N/A
Ease of Use and Care
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retention doesn't matter.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Teak and Plastic
Do you sharpen your own knives? (Yes or no.)
He does not, but maintains his edges with an Idahone. (Also he has me for full sharpenings)
If not, are you interested in learning how to sharpen your knives?
He is not
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No, thank you!
SPECIAL REQUESTS/COMMENTS
Love playing these recommendation games, and this one will be near and dear to some folks hearts.
Looking to get my BIL a Kurouchi Nakiri.
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Nakiri
Are you right or left handed?
No
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa please
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm-ish
Do you require a stainless knife? (Yes or no)
Require? No. Stainless clad will probably be the BEST recommendation, but he is willing to go full carbon and can properly maintain his tools.
What is your absolute maximum budget for your knife?
Lets say ~$250, (so that when people stretch the budget we wont get anything north of $350)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Nakiri Tasks! As our rectangle faithful have been lobbying, Nakiris shouldn't be pigeon-holed. But this knife will not be misused... too badly.
What knife, if any, are you replacing?
Not replacing, but adding to Arsenal.
Current Lineup:
Tsunehisa Tsuchime Ginsanko Gyuto 210
Gesshin Stainless Wa-petty 150
Suisin Inox Petty 120
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer/Pinch Grip.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Rock chopping is his natural motion (Former Restaurant worker) but uses all cutting motions.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Needs to be a Nakiri
Aesthetics
Kurouchi please!
Comfort
N/A
Ease of Use and Care
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retention doesn't matter.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Teak and Plastic
Do you sharpen your own knives? (Yes or no.)
He does not, but maintains his edges with an Idahone. (Also he has me for full sharpenings)
If not, are you interested in learning how to sharpen your knives?
He is not
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No, thank you!
SPECIAL REQUESTS/COMMENTS
