AlexZin
Member
Hello everybody,
I am planning to buy my first nakiri and I would very much appreciate your help and recommendation. Here is a standard form:
1)Pro or home cook? - home
2)What kind of knife do you want? - nakiri
3) What size knife do you want? 165-180mm
4)How much do you want to spend? Up to US$250, but will be good to limit with $200
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? SS or SS clad over carbon. Its not compulsory, but will be interesting to try a new steel.
6)Do you prefer Western or Japanese handle?- WA handle
7)What are your main knife/knives now? – here is a list of my J-knives :
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? - mostly push/pull, occasionally chop and rock
10)Do you know how to sharpen? – Yes
Here is my short list that I am considering:
1) Masakage Yuki White #2 Nakiri 165, https://www.**************.com/mayuna16.html
2) Wakui Shirogami 2 Migaki Nakiri, 165, Epicurean Edge: Japanese and European professional chefs knives
3) Yoshikane SLD Hammer Finished Nakiri 165, Epicurean Edge: Japanese and European professional chefs knives
4) Kurosaki R2 Hammered Nakiri 165, https://www.**************.com/kur2hana16.html
5) Makoto White #2 Nakiri 165, https://www.**************.com/makoto.html
6) Yoshimitsu Blue #2 Nakiri 165, https://www.**************.com/yobl2na16.html
1) What would be your preference and recommendation? Please does not worry if any of the above mentioned knives are not in stock. I have no urgency and I can wait. If there is any knife that you like that I’ve not mentioned above - pls let me know too.
2) Wakui nakiri is also available in size 180mm (Epicurean Edge: Japanese and European professional chefs knives) - is it better/more useful size?
3) I would like a knife from a good respectable blacksmith, not factory made.
4) The above listed nakiris have the blade height between 49 to 59mm, does the blade height make a
difference for knife performance, food release, etc.?
For your kind input and advise thank you so much in advance,
Alex
I am planning to buy my first nakiri and I would very much appreciate your help and recommendation. Here is a standard form:
1)Pro or home cook? - home
2)What kind of knife do you want? - nakiri
3) What size knife do you want? 165-180mm
4)How much do you want to spend? Up to US$250, but will be good to limit with $200
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? SS or SS clad over carbon. Its not compulsory, but will be interesting to try a new steel.
6)Do you prefer Western or Japanese handle?- WA handle
7)What are your main knife/knives now? – here is a list of my J-knives :
- Aryu Blue #2 petty 150
- Hiromoto AS Santoku 170
- Tojiro paring DP 90
- Konosuke HD2 Gyoto 240
- Anryu AS Gyuto 210
- Shiro Kamo Blue #2 Sujuhiki 270
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? - mostly push/pull, occasionally chop and rock
10)Do you know how to sharpen? – Yes
Here is my short list that I am considering:
1) Masakage Yuki White #2 Nakiri 165, https://www.**************.com/mayuna16.html
2) Wakui Shirogami 2 Migaki Nakiri, 165, Epicurean Edge: Japanese and European professional chefs knives
3) Yoshikane SLD Hammer Finished Nakiri 165, Epicurean Edge: Japanese and European professional chefs knives
4) Kurosaki R2 Hammered Nakiri 165, https://www.**************.com/kur2hana16.html
5) Makoto White #2 Nakiri 165, https://www.**************.com/makoto.html
6) Yoshimitsu Blue #2 Nakiri 165, https://www.**************.com/yobl2na16.html
1) What would be your preference and recommendation? Please does not worry if any of the above mentioned knives are not in stock. I have no urgency and I can wait. If there is any knife that you like that I’ve not mentioned above - pls let me know too.
2) Wakui nakiri is also available in size 180mm (Epicurean Edge: Japanese and European professional chefs knives) - is it better/more useful size?
3) I would like a knife from a good respectable blacksmith, not factory made.
4) The above listed nakiris have the blade height between 49 to 59mm, does the blade height make a
difference for knife performance, food release, etc.?
For your kind input and advise thank you so much in advance,
Alex