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Discussion in 'The Kitchen Knife' started by Liewwing, Dec 7, 2019.
Get the Wat Pro, it’s an amazing nakiri.
I agree I just got my second since I gave one to my granddaughter who is a vegetarian and she loves the Way Pro Nakiri. I ordered the knife a few weeks ago and when he told me that he was sending it I got it in 3 days from Japan to California! The news paper he wrapped it in was dated 12/25.
Every year or two I get the bug to buy a nakiri. Started with a Wat, then a Shig. I find myself using it on rare occasion, maybe out of guilt?, and being quickly let down when I go to poke open a cryovac bag and realize there's no pointy tip. Dope!!!!
i believe this is just excuses, i use my nakiri all the time to slice it open mid-air. No problemo
You're looking in the wrong place. The pointy tip is at the bottom of the heel on a nakiri, if you need to do something like core an apple or open a package.
Muscle memory. Just need to use and get used to one. I am clearly impatient. That being said, I have a nice Gihei blue #1 currently, that I rather like. I make a point to pull it out if I know I have onion/ pepper/ garlic/ shallot type prep.
Damn, you need to find a handle guy..... Is that fondue?
Remember those pics a few years back of a million eyeballs, or a bunch of oozing craters? Yah, I was one of those weirdos that couldn't stand to look at them.
Sometimes this handle does it to me.
Problem solved !
Unless you have a Tsukasa Hinoura nakiri then God help you
Moritaka 180 AS would work great for serious prep. The steel & HT is great and it comes with a very nice handle.
Wakui 180 Nakiri...
Best Nakiri for the bucks
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