I am seeking a nakiri as a backup to the chinese cleavers that are the main driver in our home. The main use case will be as a vacation knife or guest knife: we often cook with friends and family, and try to do an annual get-together at an air-bnb/vacation house which may or may not have decent cutlery.
I think this means we're looking for something lightweight, non-reactive, and can be used by left-handers and right handers with all sorts of wacky grips. We'll maintain enough awareness to say no dishwasher and wood or synthetic cutting board only. Nakiri instead of cleaver because we're looking for something we can easily pack into our luggage. Cleaver as a scoop is a big plus for us, so open to tall nakiri recommendations as well.
Questionnaire below
LOCATION
USA
KNIFE TYPE
Nakiri (or tall nakiri)
Are you right or left handed?
This knife will be used by us and strangers of multiple skill levels and handedness.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either, so long as it doesn't mind being left wet for an hour every so often
What length of knife (blade) are you interested in (in inches or millimeters)?
Given this is a travel/vacation knife, probably a 165mm, but we use a CCK 1303 and Sugimoto #6 in our house and so appreciate the extra length
Do you require a stainless knife? (Yes or no)
Prefer something minimally reactive. Probably stainless or stainless clad, but open to a resistant carbon.
What is your absolute maximum budget for your knife?
My partner would say to get the $40 Tojiro and stop looking already, but I'd say $100, and be fuzzy up to $125 if it's compelling enough. (all in good fun, she knows sharp objects are my hobby)
KNIVES CONSIDERED
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
On vacation and at home.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
What knife, if any, are you replacing?
A German style 8 inch chef, which we have grown to dislike.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Given this is a vacation/guest knife, it will be used by all sorts of people of multiple skill levels who will use whatever grip they prefer.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push-cut, straight chop, slicing.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Vacation / guests' knife that is easy to care for, but still has decent performance. I'd rather restore a dinged edge and let my friends play with something fun than buy something overly soft.
Using the knife as a scoop to transfer big piles of cut stuff is a big draw for cleaver use for us, and the main reason we're retiring our Euro style knife.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? - yes
Do you sharpen your own knives? (Yes or no.) - yes
Are you interested in purchasing sharpening products for your knives? I have what I need.
I think this means we're looking for something lightweight, non-reactive, and can be used by left-handers and right handers with all sorts of wacky grips. We'll maintain enough awareness to say no dishwasher and wood or synthetic cutting board only. Nakiri instead of cleaver because we're looking for something we can easily pack into our luggage. Cleaver as a scoop is a big plus for us, so open to tall nakiri recommendations as well.
Questionnaire below
LOCATION
USA
KNIFE TYPE
Nakiri (or tall nakiri)
Are you right or left handed?
This knife will be used by us and strangers of multiple skill levels and handedness.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either, so long as it doesn't mind being left wet for an hour every so often
What length of knife (blade) are you interested in (in inches or millimeters)?
Given this is a travel/vacation knife, probably a 165mm, but we use a CCK 1303 and Sugimoto #6 in our house and so appreciate the extra length
Do you require a stainless knife? (Yes or no)
Prefer something minimally reactive. Probably stainless or stainless clad, but open to a resistant carbon.
What is your absolute maximum budget for your knife?
My partner would say to get the $40 Tojiro and stop looking already, but I'd say $100, and be fuzzy up to $125 if it's compelling enough. (all in good fun, she knows sharp objects are my hobby)
KNIVES CONSIDERED
- On CKTG, I'm looking at the Tojiro A1 (aka the Tojiro DP 2 Rivet VG10). I tried my friend's knife and this felt decently nice. $40
- the Reigetsu 160mm, but don't know anything about it. $38
- I also saw the Masutani Nakiri VG10 165 mm mentioned here and on reddit. I see that CKTG has the tall version - given we come from cleavers, this is interesting to me. $75 - $100
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
On vacation and at home.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
- Veggies, fruit, bread, cutting boneless meats and seafood
- Peeling citrus zest for cocktail garnish
- Practicing katsuramuki with the wrong tool
- Over-sharpening to charm electrons off an atom, tease open holes in the fabric between realities, then compulsively polishing again until I get bored and settle on a more reasonable maintenance routine that accepts the reality of what I'm buying a <$100 knife for
What knife, if any, are you replacing?
A German style 8 inch chef, which we have grown to dislike.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Given this is a vacation/guest knife, it will be used by all sorts of people of multiple skill levels who will use whatever grip they prefer.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push-cut, straight chop, slicing.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Vacation / guests' knife that is easy to care for, but still has decent performance. I'd rather restore a dinged edge and let my friends play with something fun than buy something overly soft.
Using the knife as a scoop to transfer big piles of cut stuff is a big draw for cleaver use for us, and the main reason we're retiring our Euro style knife.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? - yes
Do you sharpen your own knives? (Yes or no.) - yes
Are you interested in purchasing sharpening products for your knives? I have what I need.
