The Watanabe 180mm nakiri is the recommended nakiri on this forum. However, if you think it's somehow too close in size and function to your cleaver, you could opt for his 165mm nakiri.This one right?! I’ve been looking at it and love it! But I have a big clever....would it be be pointless? Could u tell me some about it first hand?
A cleaver and a nakiri are very different knives- basically a cleaver is a chopper and a nakiri is a slicer. .
For myself, I would worry about chopping with a nakiri in that I might damage the edge or chop myself, when it’s sharp enough to just slice through with minimal effort.
How do other people use cleavers and nakiris?
Wait, isn’t this the other way round? A vegetable cleaver is large and rather heavy (although rather thin). Because if its size it us used for slicing or push cutting. Chopping would require quite some strength and - because of the weight - it would be very easy to damage the thin blade upon an impact on the cutting board.
Nakiri because it is much lighter cab be used for quick and precise chopping. It can be of course used as well for slicing and push cutting.
Some nakiris are very thin, but the best choppers are not exactly lasers, so that the food does not stick too much. Think of the aforementioned Watanabe.
In general 165 nakiris tend to be better fast chopers because of lower weight. I had a 180 Toyama and as great if a knife it was, at 200g it was too heavy for me to chop comfortably with it.
this one, I suggest 180mm direct from Watanabe if you want bigger and heavier, this is my favourite nakiri. 165mm can be had from Carbonknifeco for a few bucks less if you are in the states.Only one answer to your question - the Watanabe Pro Nakiri is stainless clad blue and just over $200. The mother of all nakiri.
Enter your email address to join: