Reposting this here since I initially put this in the wrong section... sorry about that.
Does anyone have suggestions for videos or articles that demonstrate proper cutting technique with a nakiri? So far I've been using almost exclusively gyutos. I love the versatility of gyutos but have found myself thinking I might like to try a flatter profile. I initially thought of trying a flatter gyuto (maybe a K tip?) but I mostly want the flatter profile for veggies so maybe a nakiri makes more sense. I feel like the technique with a nakiri will be similar to the push cutting I do with a gyuto but I want to do my homework on learn more before purchasing.
Currently I'm using a tanaka 240mm blue 2 gyuto, a 200mm miyabi 5000mct gyuto. The only flat-ish profile knife I've used is a henckel four star santoku. I dont like the santoku much at all, but I imagine that difference in steel quality, thinness, and grind could make a decent nakiri a totally different experience.
Does anyone have suggestions for videos or articles that demonstrate proper cutting technique with a nakiri? So far I've been using almost exclusively gyutos. I love the versatility of gyutos but have found myself thinking I might like to try a flatter profile. I initially thought of trying a flatter gyuto (maybe a K tip?) but I mostly want the flatter profile for veggies so maybe a nakiri makes more sense. I feel like the technique with a nakiri will be similar to the push cutting I do with a gyuto but I want to do my homework on learn more before purchasing.
Currently I'm using a tanaka 240mm blue 2 gyuto, a 200mm miyabi 5000mct gyuto. The only flat-ish profile knife I've used is a henckel four star santoku. I dont like the santoku much at all, but I imagine that difference in steel quality, thinness, and grind could make a decent nakiri a totally different experience.