Suggestion first (and maybe second) Japanese knife

Discussion in 'The Kitchen Knife' started by DragonHB, Oct 3, 2019.

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  1. Oct 3, 2019 #1

    DragonHB

    DragonHB

    DragonHB

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    Hi,
    I should buy a new knife but I need you suggest to do the best choise!
    Thanks


    LOCATION
    What country are you in?
    Italy


    KNIFE TYPE
    What type of knife are you interested in?
    Nakiri knife and maybe a small petty

    Are you right or left handed?
    Left handed

    Are you interested in a Western handle or Japanese handle?
    Both, but I like a little bit more Western handle.

    What length of knife (blade) are you interested in (in inches or millimeters)?
    From 16 to 18 cm

    Do you require a stainless knife? (Yes or no)
    Stainless cladding and non-stainless core

    What is your absolute maximum budget for your knife?
    Around 200€ both, but the most of budget is for Nakiri


    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?
    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.)?
    Nakiri: slicing and chopping vegetable
    Petty: trimming meats and filleting fish


    What knife, if any, are you replacing?
    Just sold Victorinox santoku

    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.)
    Heavier and harder knife

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?
    As many time as to improve my sharpening skill :D


    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    Bamboo or wood

    Do you sharpen your own knives? (Yes or no.)
    I'll try...

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)
    Yes

    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    I already have cheap sharpening stone

    SPECIAL REQUESTS/COMMENTS

    I found this one
    http://www.knivesandstones.com/sentan-kaigann-sld-semi-stainless-nakiri-170mm/
    but I don't know if it's a good choise



    Thanks for your help!!
     
  2. Oct 3, 2019 #2

    Carl Kotte

    Carl Kotte

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    kayman67 likes this.
  3. Oct 3, 2019 #3

    DragonHB

    DragonHB

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    Do you know any other EU vendors? I don't know how to choose one insead of other
     
  4. Oct 3, 2019 #4

    Carl Kotte

    Carl Kotte

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    What do you mean? Do you want more alternatives? Or do you want recommendations among the ones mentioned? All best!
     
  5. Oct 3, 2019 #5

    DragonHB

    DragonHB

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    More alternatives! :D It's my first japanese knife and I'm so undecided
     
  6. Oct 5, 2019 #6

    DragonHB

    DragonHB

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    Last edited: Oct 5, 2019
  7. Oct 5, 2019 #7
  8. Oct 5, 2019 #8

    DragonHB

    DragonHB

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    Thanks for the advice, in terms of quality, how do you position them compared to those I posted before?

    Thanks a lot
     
  9. Oct 5, 2019 #9

    Carl Kotte

    Carl Kotte

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    No idea! I’m not a big fan of Shiro Kamo. I suggest you take a good look at the nakiris on CleanCut. In general their knives are good to great and their prices are competitive.
     
  10. Oct 6, 2019 #10

    Benuser

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    The OP is left-handed.
     
  11. Oct 6, 2019 #11

    DragonHB

    DragonHB

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    Sorry but what do you mean for OP?
     
  12. Oct 6, 2019 #12

    Benuser

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    Original Poster, you!
     
  13. Oct 6, 2019 #13

    Benuser

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    Almost all Japanese knives are more or less asymmetric and right-biased — even as sold as symmetric. If a left-handed uses them expect at least serious troubles with food release, even if one can overcome steering issues.
     
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  14. Oct 6, 2019 #14

    DragonHB

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    So the choice become even more difficult...
     
  15. Oct 6, 2019 #15

    Benuser

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    Exactly. You can only rely on experience by other left-handers who've actually used a knife for some time. Or consider a knife with an inverted geometry: convex left side, flat right side, edge off-centered to the right. Adapting only the edge is a short term solution that ignores the fundamentals given by the grinding.
     
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  16. Oct 6, 2019 #16

    DragonHB

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    So I should wait a left-handed who has tested the same knife I want to buy or suggest another Nakiri in budget, sounds like a miracle ahahah :p
     
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  17. Oct 6, 2019 #17

    Carl Kotte

    Carl Kotte

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    Or, you contact the vendors and ask them what they have available for left-handed people; then you can post the results here and so see whether any of the offers from the vendors are to the liking of (or recommended by) KKF lefties.
     
  18. Oct 6, 2019 #18

    M1k3

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    Isn't @labor of love a lefty? Or did I think of the wrong person?
     
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  19. Oct 6, 2019 #19

    Bobby2shots

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    For the "home cook" as you've described yourself,,, I'd recommend you take a look at the the MAC JU-65 Nakiri,,, and for your "petty/utility" knife,,, I would go with not less than a 5 1/2" blade since you've stated that you'd be sometime using it for fileting fish and trimming meat. In my opinion, the Victorinox Rosewood 6" chef/utility knife would be a terrific, and very affordable choice for that application. Super-easy to maintain a good edge. Both knives are very light and nimble, which however, conflicts with your mention of prefering "heavy and harder". In that case, an alternative to the Nakiri, might be a Chinese vegetable cleaver. Both would fit very comfortably within your stated budget.
     
    Last edited: Oct 6, 2019
  20. Oct 6, 2019 #20

    DragonHB

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    FYI I just send 40 email to different vendor asking for lefty knives, let's see their reply.

    Anyone whit other suggestion are wellcome!

    Again thanks to everyone!
     
  21. Oct 8, 2019 #21

    Qapla'

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    Deleted.
     
  22. Oct 9, 2019 #22

    DragonHB

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  23. Oct 11, 2019 #23

    DragonHB

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  24. Oct 11, 2019 #24

    Interapid101

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    Single bevel knives are generally specialized for intended use, and no style of single bevel seems to fit the uses you list. I second the recommendation for a Mac nakiri if you feel you must have a nakiri. (They are less useful than they seem). I think a chef's knife and a petty are better for your needs, maybe a smaller Chinese cleaver and a petty.
     

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