So , Victorinox Nakiri ?

Japanese Knives - by Tokushu Knife
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I'm also going to consider a Wa handle for lighter more agile .

Also , I've read that to get a next level up will be at about the $150 price range .
Which other makers / brands could I consider ?

The MAC seems like a hybrid between Japanese and Western from what I'm reading ( the blades are ever so slightly curved, allowing for both the push-pull and rocking cutting styles) while the Tojiro is a Japanese knife . (other than the handle)
 
I went with the MAC JU65 after it was America's Test Kitchens' pick for performance/value. Very sharp out of the box,,, nicely finished, and nimble in the hand.

 
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Bobby2shots said:
I went with the MAC JU65 after it was America's Test Kitchens' pick for performance/value. Very sharp out of the box,,, nicely finished, and nimble in the hand.

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Might take some of these recommendations with a bit of salt, not that the Mac was a bad choice. They ruled out a usuba in their recs because it didn't slice through a whole butternut squash easily... it's true that that is one of the reasons it's not a good general purpose knife, but to even try that in a video review is totally bizarre.

Edit: ok, maybe I'm being too critical. Enjoy your nakiris, all!
 
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ian said:
Might take some of these recommendations with a bit of salt, not that the Mac was a bad choice. They ruled out a usuba in their recs because it didn't slice through a whole butternut squash easily... it's true that that is one of the reasons it's not a good general purpose knife, but to even try that in a video review is totally bizarre.

Edit: ok, maybe I'm being too critical. Enjoy your nakiris, all!
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America's Test Kitchen reviews are definitely questionable, I would weigh them about as heavily as a random Amazon customer review. I feel like they're more a platform to push products to home cooks than to actually provide much insight.
 
This was posted in the "How to Sharpen a Victorinox Santoku ?" I started .
How to Sharpen a Victorinox Santoku ?
"The Mac could be nice. Also of interest should be the Zwilling Diplôme/Miyabi, harder and better steel yet. Under 200$ you won't find much else towards harder stainless, and I don't know where you have access to buy this, but I'd take a good look around still.

You pretty much have the Victorinox Nakiri already with the Santoku - Victorinox Santoku is quite square and flat. Don't think you'd see much difference. The Zwilling or Mac wouldn't make much difference neither - not tall enough. Your Santoku is 46mm high, if you want to see a difference in use, look for something along the 55mm tall lines."
 
ian said:
They ruled out a usuba in their recs because it didn't slice through a whole butternut squash easily... it's true that that is one of the reasons it's not a good general purpose knife, but to even try that in a video review is totally bizarre.
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Why is it bizarre to use an usuba for that? (Yes, I'm familiar with usuba's and quite aware that they'll steer all over the place even on far softer foodstuffs.) A Japanese chef probably wouldn't use a deba or yanagiba for it.

Ultimately, if it isn't well-suited for cutting vegetables, it ceases to be a vegetable-knife.

EDIT: I wasn't writing that in order to be contrarian; merely pointing those things out. I wonder what would a Kyoto chef would normally use to cut things like squash or other tall items if steering is a serious issue? Dicing and the more "conventional" western cuts definitely aren't alien to Japanese cuisine (q.v. how most of the vege-cutting techniques in the Mukoita book are mostly the same as those in western fine-cooking), but if usuba's aren't suited for it, I wonder what would they normally use?
 
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Qapla' said:
Why is it bizarre to use an usuba for that? (Yes, I'm familiar with usuba's and quite aware that they'll steer all over the place even on far softer foodstuffs.) A Japanese chef probably wouldn't use a deba or yanagiba for it.

Ultimately, if it isn't well-suited for cutting vegetables, it ceases to be a vegetable-knife.
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You‘re right, thanks for the correction. I’m too immersed in a world where everyone has many double bevel knives, and where noone would use a usuba for that purpose.
 
ian said:
You‘re right, thanks for the correction. I’m too immersed in a world where everyone has many double bevel knives, and where noone would use a usuba for that purpose.
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Well, I wouldn't assume outright that I was right. Maybe they do use double-bevel knives nowadays for that purpose.

I edited my previous post too.
 
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