Santoku or Nakiri?

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LarryC

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Hello everyone!

A big part of my cooking involves vegetables and as much as I love my gyuto, I would love to hear your thoughts on specialized veggie knives. Now I know santokus are not only for veggies but I love to work with it when I prep veggies!

Thanks,
Larry
 

echerub

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I like using both on veggies, but if I know I'm just doing veggies I'm far more likely to use one of my nakiris. But what volume of veggies are you going to be doing each time? Just a bit, or a huge whackload? If you're going through a huge whackload, a cleaver might be even better :)
 

Ruso

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If it's not a gyuto I reach for a nakiri much more often than the Santoku.
 

LarryC

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volume is not the main issue for me ( I usually make a huge dish every week or so and freeze it) I was just wondering what was the easiest to use! I had a feeling for the Nakiri and I've received confirmation!
 

XooMG

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I think if the tip is not a dealbreaker, then I think there's more functional difference between individual knives than between the two styles. Got to pick a specific knife to match to the tasks and cutting style.
 

daveb

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A Nakiri is a fun knife to use though limited to vegs. A Santoku is a knife without a tip that ladies like.
 

mkriggen

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I like nakiri's, generally have a flatter profile then the santoku's.


Be well,
Mikey
 

Matus

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Well - nakiri is a dedicated veggie chopper. But if you consider a santoku, you can as well can a nice funayuki and get the same functionality as santoku would give you in a more practical (IMO) package. Since I got my Carter funayuki (167mm) it quickly became my go-to knife for vegetables. The tip is very practical to have for more detailed work.
 

LarryC

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the thing is I want something to push cut... so I guess nakiris are best for that.
 

Mute-on

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There is a very slight profile difference between the two. Nakiris tend to be flatter, whereas a Santoku will have a slightly more pronounced curve or belly. My Shig Santokus have a very useful tip and a slightly longer cutting edge than Nakiris of the equivalent nominal length, but this will vary between makers.

Honestly, buy both and sell the one you don't like. I just kept them, but that's me :)
 

Noodle Soup

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I like the Santoku for general purpose use but feel the nakiri is the better pure vegetable blade. The one point I would add is go for a 180 nakiri rather than the more common 165's.
 

CutFingers

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Cheap chinese cleaver is more economical and serves the same purpose. I think a small gyuto is even better.
 

LarryC

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thanks for the input everyone! I think I'm gonna go for a nakiri!

I've seen the tadafusa with blue core and stainless clad.... Any other recommendations for a nakiri under 100$?
 

mistascoopa

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A santoku is a pretty good knife on it's own. Different shape and a smaller than a gyuto, but still functional enough for most tasks. Nakiri's are a bit one-dimensional. If you are looking to compliment your gyuto, I would get a nakiri.
 

kevpenbanc

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thanks for the input everyone! I think I'm gonna go for a nakiri!

I've seen the tadafusa with blue core and stainless clad.... Any other recommendations for a nakiri under 100$?
If you go to metalmaster they have tanaka nakiris in blue 2 and VG10 for US $78.
 

LarryC

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A santoku is a pretty good knife on it's own. Different shape and a smaller than a gyuto, but still functional enough for most tasks. Nakiri's are a bit one-dimensional. If you are looking to compliment your gyuto, I would get a nakiri.
You've read my mind! I am looking to compliment my gyuto!
 
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