Howdy folks!

[HomeChef16]

Long time listener first time caller. Ive lurked in the shadows, pouring through blog after blog and post after post. Trying to gain some knowledge on the fascinating world of Japanese cutlery. I have been a foodie and homechef for my entire adult life. Many years ago I picked up a couple commercial Bob Kramers by Zwillilling. Over the past many months I have been trying to dive into the world of higher end kitchen knives and came across The Kitchen Knife Forum. I have been a knife enthusiasts for as long as I can remember. Collecting mostly pocket knives like spyderco, benchmade and like. The deep dive in to kitchen knives is long over due.

The first knife I would be interested in getting would be a Nakiri. There seem to as many options as thier are options, except for the Wat 180. That seems to be the only Nakiri that most everyone here agrees on. Only problem is, they are unavailable.

Anyway, I digress. Thanks for having me. I look forward to expolring this new relm where craftsmanship meets the kitchen.

Cheers!

 

[daveb]

Welcome

 

[Rodin326]

Long time listener first time caller. Ive lurked in the shadows, pouring through blog after blog and post after post. Trying to gain some knowledge on the fascinating world of Japanese cutlery. I have been a foodie and homechef for my entire adult life. Many years ago I picked up a couple commercial Bob Kramers by Zwillilling. Over the past many months I have been trying to dive into the world of higher end kitchen knives and came across The Kitchen Knife Forum. I have been a knife enthusiasts for as long as I can remember. Collecting mostly pocket knives like spyderco, benchmade and like. The deep dive in to kitchen knives is long over due.

The first knife I would be interested in getting would be a Nakiri. There seem to as many options as thier are options, except for the Wat 180. That seems to be the only Nakiri that most everyone here agrees on. Only problem is, they are unavailable.

Anyway, I digress. Thanks for having me. I look forward to expolring this new relm where craftsmanship meets the kitchen.

Cheers!

Welcome.

Not knowing what your budget is but I would take a look at the Nakiri that Michael offers at knife japan. You won’t break the bank and you’ll most certainly find something to your liking.

 

[HumbleHomeCook]

Welcome.

You indeed have lots of options. Kyohei Shindo is another great option. Rustic but all performance driven at a price that makes it worth trying out. It can use a little softening of the spine and choil but it slices wonderfully.

You can find a lot of rectangle talk and pictures here: https://www.kitchenknifeforums.com/threads/all-rectangle-march.63694/

Also, look in the Kitchen Knife sub-forum stickies for the new knife questionnaire. Put that into a new thread and you'll get some suggestions.

 

[HomeChef16]

Welcome.

You indeed have lots of options. Kyohei Shindo is another great option. Rustic but all performance driven at a price that makes it worth trying out. It can use a little softening of the spine and choil but it slices wonderfully.


Also, look in the Kitchen Knife sub-forum stickies for the new knife questionnaire. Put that into a new thread and you'll get some suggestions.

Awesome! Thanks, HHC! I will take a look at the Kyohei and the all rectangle link.

I really appreciate this.