Hi guys, I don't have much experience with sharp knives and am considering getting a Nakiri.
As this will be my first 'non-cheap' knife, I'm limiting my budget to around $50.
I'm thinking of one of the Tojiro Nakiris:
- the DP
- white steel with the black finish
- white steel
- and also the 'Tokyo' model which is a centimeter shorter in length and has a more rounded blade.
From what I've read, this is a vegetable knife. Does it do well on boneless meats such as slicing beef/chicken cuts for stir fry?
What are the advantages/disadvantages of the more rounded blade of the Tokyo model? This is currently my first choice as, well, it looks the coolest.
The black finish white steel models are more expensive - is the finish worth the extra cost? I've read that some people don't like the finish and sand it down.
I don't particularly take care of my knives, as the ones I have now are stainless steel. Is it difficult to keep the white steel knives in good condition other than drying them right after use?
Do you guys prefer DP or the white steel?
Thanks!
As this will be my first 'non-cheap' knife, I'm limiting my budget to around $50.
I'm thinking of one of the Tojiro Nakiris:
- the DP
- white steel with the black finish
- white steel
- and also the 'Tokyo' model which is a centimeter shorter in length and has a more rounded blade.
From what I've read, this is a vegetable knife. Does it do well on boneless meats such as slicing beef/chicken cuts for stir fry?
What are the advantages/disadvantages of the more rounded blade of the Tokyo model? This is currently my first choice as, well, it looks the coolest.
The black finish white steel models are more expensive - is the finish worth the extra cost? I've read that some people don't like the finish and sand it down.
I don't particularly take care of my knives, as the ones I have now are stainless steel. Is it difficult to keep the white steel knives in good condition other than drying them right after use?
Do you guys prefer DP or the white steel?
Thanks!