Recommendations for 180mm+ Stainless Nakiri

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tostadas

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Looking for a long-ish (180mm+) nakiri with wa-handle in full stainless. Budget I'd like to stay around $100 or less.

Most of the non-cleavers I've come across tend to be in the 165mm range. Anyone got recommendations for longer ones? Thanks!
 
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HiramWare Knife Sharpening Stone with Non-slip Rubber Base, 400/1000 Grit Premium Whetstone, Double-Sided Knife Sharpener for Kitchen, Waterstone for Honing Blades Manually
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Knife Sharpening Stone Kit, KERYE Professional Japanese Whetstone Sharpener Stone Set, Premium 4 Side Grit 400/1000 3000/8000 Water Stone, Flattening Stone, Angle Guide, Leather Strop, Anti Cut Gloves Sakai Heritage
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So 180 stainless nakiri, under $100, not terrible, and it should also never need sharpening? Perhaps consider increasing your budget? That Knot in BST would be good.
 
I have been into Nakiri's for almost 10 years, the blade design is my absolute favorite. I presently have four of them, plus one Usuba which is the predecessor to the Nakiri which is a post-WW2 design. My absolute favorite is my Zwilling Gourmet 6.5 in Nakiri. I have fancy pattern welded Narkiri's and they have ultra-sharp edges but you also have to be very cognizant of how you use them or you can chip their edges. The German-made Zwilling is made of its Friodur steel, a Hi Carbon steel tempered with an ice treatment with an RC of 55-58 which makes it very easy to sharpen in the kitchen, and you don't have to worry about chipping edges. This knife is well-balanced, lite in weight, and has a Western-style handle. It does not have Grantons which I absolutely detest. It costs about $80 USD.

I mentioned the Usuba, which is a single-bevel knife with the blade shape of a Nakiri, they are not easy to find Stateside. I had to go the Australia to get the one I have. The Usuba rules in fine vegetable prep. As I have been told the Nikiri you use on carrots the Usube on strawberries.

Here is the Zwilling Nakiri

IMG_8461.jpeg
 
Last edited:
I just noted you desire for a Nikiri of more than 165mm. The largest Nikiris I could find was 180mm and cost many hundreds of USD. Here is an 8" Global that is not exactly a traditional Nakiri in blade design but would do the job nicely.

Global 7.9 in (200mm) Nakiri

Screenshot 2023-11-25 at 07.48.09.png

 
Tranmaster said:
I have been into Nakiri's for almost 10 years, the blade design is my absolute favorite. I presently have four of them, plus one Usuba which is the predecessor to the Nakiri which is a post-WW2 design. My absolute favorite is my Zwilling Gourmet 6.5 in Nakiri. I have fancy pattern welded Narkiri's and they have ultra-sharp edges but you also have to be very cognizant of how you use them or you can chip their edges. The German-made Zwilling is made of its Friodur steel, a Hi Carbon steel tempered with an ice treatment with an RC of 55-58 which makes it very easy to sharpen in the kitchen, and you don't have to worry about chipping edges. This knife is well-balanced, lite in weight, and has a Western-style handle. It does not have Grantons which I absolutely detest. It costs about $80 USD.

I mentioned the Usuba, which is a single-bevel knife with the blade shape of a Nakiri, they are not easy to find Stateside. I had to go the Australia to get the one I have. The Usuba rules in fine vegetable prep. As I have been told the Nikiri you use on carrots the Usube on strawberries.

Here is the Zwilling Nakiri

View attachment 284240
Click to expand...

Tranmaster said:
I just noted you desire for a Nikiri of more than 165mm. The largest Nikiris I could find was 180mm and cost many hundreds of USD. Here is an 8" Global that is not exactly a traditional Nakiri in blade design but would do the job nicely.

Global 7.9 in (200mm) Nakiri

View attachment 284245​

Click to expand...

We need to get you into better nakiris. ;)
 
chefwp said:
while they are only 165mm per unit, you can get a set of 2 Kiwis on Amazon for 11 dollars, giving you a combined total of 330mm!
Click to expand...
If you can find them Kiwi makes the pattern in a number of different longer sizes. I have a couple I picked up in Cambodia. They use them for all sorts of different cutting chores including meat cutting.
 
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