Hi folks,
What do you think ? Toyama 210 Nakiri from Maksim or Wat 180 pro (direct buy from Japan extra fees/dutes) or something else ?
I have 165 nakiri and I feel its too short but i like this length and want something longer like 210 mm, im not sure about 180 mm, It will change something ? Mini cleaver/tall nakiri idea is my next goal in my collection.
Now i have:
Nakiri 165 mm HAP40 from sharpedge - nice very thin knife but lots of issues cutting big sweet potatoes
Sukenari Gyuto 210 mm HAP40 and Jiro 270 mm (also need 240 mm)
Suji 240 mm Sukenari HAP40
Petty 165 mm Sukenari HAP40
Knife will be use with harder veggs like carrots, sweet potatoes, root celery, beetroot, parsley root. I now how to sharpen and maintenance carbon steel knifes. Cutting boards are Hasegawa and Asahi. Cash to spend is not a issue I can earn something but i have 600 $ to spend.
Best,
Perzua
Sorry for my english, Im still learning. Have a good day friends.
What do you think ? Toyama 210 Nakiri from Maksim or Wat 180 pro (direct buy from Japan extra fees/dutes) or something else ?
I have 165 nakiri and I feel its too short but i like this length and want something longer like 210 mm, im not sure about 180 mm, It will change something ? Mini cleaver/tall nakiri idea is my next goal in my collection.
Now i have:
Nakiri 165 mm HAP40 from sharpedge - nice very thin knife but lots of issues cutting big sweet potatoes
Sukenari Gyuto 210 mm HAP40 and Jiro 270 mm (also need 240 mm)
Suji 240 mm Sukenari HAP40
Petty 165 mm Sukenari HAP40
Knife will be use with harder veggs like carrots, sweet potatoes, root celery, beetroot, parsley root. I now how to sharpen and maintenance carbon steel knifes. Cutting boards are Hasegawa and Asahi. Cash to spend is not a issue I can earn something but i have 600 $ to spend.
Best,
Perzua
Sorry for my english, Im still learning. Have a good day friends.