Hello all!
Been reading a lot lately and these two styles are what I'd like to try next. Confirmed the sizes I (think) I like by holding some models in a store nearby but the selection was narrow so online shopping is probably how I'll go about this purchase. Anyways, I'm bored and on a 24hr post so without further ado....
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in?
Sujihiki
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
Sujihiki: 270mm
Nakiri: 180mm
Do you require a stainless knife? (Yes or no)
Carbon Preferred
What is your absolute maximum budget for your knife?
Sujihiki: $220
Nakiri: $180
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home only
What are the main tasks you primarily intend to use the knife for?
Suji: Slicing cooked proteins
Nakiri: Chopping veggies
What knife, if any, are you replacing?
Rather, complimenting my 240mm gyuto.
Do you have a particular grip that you primarily use?
Pinch
What cutting motions do you primarily use?
Push/Pull, chop depending on what I'm cutting
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Curious how much better specialty knives perform their designated tasks.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I dislike damascus, but am open to all options otherwise, both reactive and not.
Handles are a non-issue, as I will likely make my own to replace the stock one on whatever I buy within my budget. That said, a great handle doesn't make a good knife any less appealing, if that makes sense.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Prefer octagonal handle, but again, non-issue and not a requirement. Eased/rounded spine & choil are nice, but also not required as I can do that myself too if it affords better geometry.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Don't care about OOTB edge, reactivity or ease of sharpening on either. Just want good clean quality cuts on their respective areas of expertise.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'm a noob home cook a couple times a week so this is not so much of an issue for me. I am fine sharpening before every use or once a year. Don't care aslong as it won't go dull half way through a meal but I assume that's more to do with my sharpening technique that any decent knives out there.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Always room for improvement. Constantly learning from old threads/videos on this forum.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
N/A
Thank you for your time in advance!!
Respectfully,
Dylan
Been reading a lot lately and these two styles are what I'd like to try next. Confirmed the sizes I (think) I like by holding some models in a store nearby but the selection was narrow so online shopping is probably how I'll go about this purchase. Anyways, I'm bored and on a 24hr post so without further ado....
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in?
Sujihiki
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
Sujihiki: 270mm
Nakiri: 180mm
Do you require a stainless knife? (Yes or no)
Carbon Preferred
What is your absolute maximum budget for your knife?
Sujihiki: $220
Nakiri: $180
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home only
What are the main tasks you primarily intend to use the knife for?
Suji: Slicing cooked proteins
Nakiri: Chopping veggies
What knife, if any, are you replacing?
Rather, complimenting my 240mm gyuto.
Do you have a particular grip that you primarily use?
Pinch
What cutting motions do you primarily use?
Push/Pull, chop depending on what I'm cutting
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Curious how much better specialty knives perform their designated tasks.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I dislike damascus, but am open to all options otherwise, both reactive and not.
Handles are a non-issue, as I will likely make my own to replace the stock one on whatever I buy within my budget. That said, a great handle doesn't make a good knife any less appealing, if that makes sense.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Prefer octagonal handle, but again, non-issue and not a requirement. Eased/rounded spine & choil are nice, but also not required as I can do that myself too if it affords better geometry.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Don't care about OOTB edge, reactivity or ease of sharpening on either. Just want good clean quality cuts on their respective areas of expertise.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'm a noob home cook a couple times a week so this is not so much of an issue for me. I am fine sharpening before every use or once a year. Don't care aslong as it won't go dull half way through a meal but I assume that's more to do with my sharpening technique that any decent knives out there.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Always room for improvement. Constantly learning from old threads/videos on this forum.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
N/A
Thank you for your time in advance!!
Respectfully,
Dylan
