Recommend me a Nakiri knife

Find deals on amazon
Shop Knives and stones on ebay
Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
1

10160

Well-Known Member
Joined
Sep 12, 2021
Messages
130
Reaction score
48
Location
USA
Looking for a nakiri. I'm not sure what steel i want but I am open to hearing your suggestions for what steel is good for nakiris for chopping veggies and fruits. The only thing I do know is that i strongly prefer western/yo style handles with wood. Im going to link some nakiris here that ive narrowed down for things I like (at least only on CK TG website). Also i love hammered finishes
https://bit.ly/3uGBTdxhttps://bit.ly/3FiSJnFhttps://bit.ly/2YqDU1Nhttps://bit.ly/3uGoNwVhttps://bit.ly/3Fj0XfFhttps://amzn.to/3DffHuq
 
https://www.**************.com/havgtsna16.html
 
10160 said:
looks nice but that basic brown wa handle is so ugly to me.
Click to expand...
Agreed. Wa handles are easily replaced, I wouldn't use it as a deciding factor on a knife. (IMO watanabe's handle upgrades are a bit costly, I'd replace it with something from a western maker)
 
10160 said:
Looking for a nakiri. I'm not sure what steel i want but I am open to hearing your suggestions for what steel is good for nakiris for chopping veggies and fruits. The only thing I do know is that i strongly prefer western/yo style handles with wood. Im going to link some nakiris here that ive narrowed down for things I like (at least only on CK TG website). Also i love hammered finishes
Click to expand...
What sorts of vegetables and fruits? And why a nakiri?

If said fruits are acidic, then you'd likely prefer stainless or high-Cr semistainless steels. Otherwise you can be open to more-rustable carbon-steels.

What is your budget? (So far I'm guessing it's the under-$200 range.)

What sort of sharpening are you planning on doing? This will also affect your choice of steels.

What knives do you currently use?

I'll throw out a few more guesses here. However, I will state that I am not a nakiri-user.

https://www.epicedge.com/shopexd.asp?id=91733
https://www.epicedge.com/shopexd.asp?id=99165
https://mtckitchen.com/sakon-ryuga-powdered-steel-nakiri-165mm-6-5-polished/
 
Last edited:
Qapla' said:
What sorts of vegetables and fruits? And why a nakiri?

If said fruits are acidic, then you'd likely prefer stainless or high-Cr semistainless steels. Otherwise you can be open to more-rustable carbon-steels.

What is your budget? (So far I'm guessing it's the under-$200 range.)

What sort of sharpening are you planning on doing? This will also affect your choice of steels.

What knives do you currently use?

I'll throw out a few more guesses here. However, I will state that I am not a nakiri-user.

https://www.epicedge.com/shopexd.asp?id=91733
https://www.epicedge.com/shopexd.asp?id=99165
https://mtckitchen.com/sakon-ryuga-powdered-steel-nakiri-165mm-6-5-polished/
Click to expand...

Yeah i will be cutting acidic stuff, but if carbon steel can handle it as long as i maintain it properly i dont mind doing that.
Im not sure what you mean by what sort of sharpening. I use a shapton 1000 whetstone although im not GREAT at it yet, im ok.
I currently use a lot of german knives along with a takamura santoku (which i have not had to sharpen yet).
id like to spend between 75 - 120$ unless theres something amazing for 150-200 that would be worth the extra money
 
A Masutani is one of the best stainless knives you can find for under $200. I'd say they are equal to a Takamura in terms of performance.

For carbon, I'd suggest a Kaji-bei. In my experience, they cut just as well, if not better than almost any knife at any price point. The handle is very basic.

You can also try the Moriya Munemitsu Nakiri. It's pretty unique considering it's G#3 monosteel.

https://knivesandstones.us/products...-western-handle-with-free-premium-knife-guard
https://realsharpknife.com/collections/nakiri/products/kaji-bei-165mm-nakiri
https://knifejapan.com/moriya-munemitsu-nakiri-165mm-gingami-3-stainless-steel/
You don't have to spend over $200 to get a great nakiri (or any knife for that matter).
 
Infrared said:
A Masutani is one of the best stainless knives you can find for under $200. I'd say they are equal to a Takamura in terms of performance.

For carbon, I'd suggest a Kaji-bei. In my experience, they cut just as well, if not better than almost any knife at any price point. The handle is very basic.

You can also try the Moriya Munemitsu Nakiri. It's pretty unique considering it's G#3 monosteel.

https://knivesandstones.us/products...-western-handle-with-free-premium-knife-guard
https://realsharpknife.com/collections/nakiri/products/kaji-bei-165mm-nakiri
https://knifejapan.com/moriya-munemitsu-nakiri-165mm-gingami-3-stainless-steel/
You don't have to spend over $200 to get a great nakiri (or any knife for that matter).
Click to expand...
wow that masutani is so cheap, i wonder why i have never seen anyone talk about it before.
Those other two knives have crap handles or i might consider..
the last option i was looking at is the shun premier nakiri. I know its mass produced and marketed etc but it is possibly the sexiest looking knife ive seen yet with that hammered finish pattern and shine
 
10160 said:
wow that masutani is so cheap, i wonder why i have never seen anyone talk about it before.
Those other two knives have crap handles or i might consider..
the last option i was looking at is the shun premier nakiri. I know its mass produced and marketed etc but it is possibly the sexiest looking knife ive seen yet with that hammered finish pattern and shine
Click to expand...
It looks like a very budget construction. It's a half length and half height tang. Not necessarily a bad thing, but that's how they are able to cut some cost.
 
You must log in or register to reply here.

Latest posts

Back
Top