Confused between a Gyuto and Nakiri

[labor of love]

As some stage those longer Nikiri's just looks like 240-270 gyuto's with the tip missing...
....which is probably the point for a "domestic" knife.
but what is the benefit unless you are a home-cook in cramped quarters
who doesn't want to care for or replace a fragile tip knife?

In other words, it would be an interesting to change the discussion to a question about techniques:
what is more usable or possible with the square tip and re-defiend balance point?

I dunno, that Toyama nakiri has a longer and taller flat spot than it's gyuto counterparts.

 

[dwalker]

I dunno, that Toyama nakiri has a longer and taller flat spot than it's gyuto counterparts.

Completely different grind as well.

 

[labor of love]

Dwalker, looks like a great knife. I'm guessing the grind is perhaps thinner not just at the edge but much of the blade?

 

[HRC_64]

>Toyama 210. It bears no resemblance to any I've tried previously

Nobody is saying this Toyama is average LOL...

http://www.geijn.com/kur_nakiri_165.html
http://www.geijn.com/kas_gyuto_210.html
http://www.geijn.com/kit_gyuto_240.html

these are a common maker with readily available stats, so just using this as an example

A standard 165 Nakiri I don't think has a larger flat spot than the same-maker standard 240 or 270, but some math or a ruler would probably be interesting to actually apply and double check.

https://japaneseknifereviews.files.wordpress.com/2015/05/profile-suisin.jpg?w=1024&h=233

Here is the estimated "useful" flat spot of a gyuto vs spec size based on the Inox Hyonyaki

210 127.3
240 145.5
270 163.7

Maybe someone else can do it with more precision.

The SIH has a thin grind so seems closer to a nakiri; the shig nakiri has no distal taper and a 2.0mm spine if i'm reading the chart above correct.

 

[dwalker]

I can only compare the Toyama 210 Nakiri to the 240 gyuto. The Nakiri is 10mm+ taller at the heel measuring 65.4mm. It is also 58g heavier than the 240 gyuto at 290g. The handles are identical. My 240 gyuto has almost no flat spot, maybe 15 or 16mm. The Nakiri has anout the same. The Nakiri is thinner behind the edge despite being heavier. Both are about 3.5mm at the spine above the heel but the Nakiri thins out a little quicker. Here is a choil shot of the Nakiri, but as we know, choil shots can be a little deceiving.

It kind of feels like a hybrid Nakiri/Chineese cleaver. I will let you know more as it gets some use.

 

[K813zra]

Interesting to see how some interpret things. I am sure there are those who claim a nikiri useless but I hear that about other knives as well. Namely a santoku. Say what you want but I resonate with them. I still like my gyuto though and particularly one small enough to be used as a petty. It is simply versatile without having to master some new or difficult technique to use it. It isn't that I don't like my nakiri(s) but they are good at what they are good at, for me, and that is veggie prep. I just put my Watanabe through the paces last week for a family gathering. A bag of onions and a case of mushrooms and for that it is marvelous. Not so much for pork loin.

If I could only own one knife it would not be a nakiri nor would I suggest it to others as such. That does not mean that it does not have a place in someones roll.

That said, wow, a 210mm nakiri as mentioned above seems huge! Now, you are talking about a Toyama which is already a beefy knife.

 

[labor of love]

The Toyama nakiri sounds big and maybe heavy, but for people that are used to a much heavier #6 cleavers these might be a lighter more compact option.

 

[K813zra]

The Toyama nakiri sounds big and maybe heavy, but for people that are used to a much heavier #6 cleavers these might be a lighter more compact option.

I've not used a cleaver but it seems like something to swat eagles with! I am a santoku or 180mm gyuto kind of guy so that seems freaking massive.