Takada or Yoshikane nakiri?

[Szalon]

This is a replacement of the Questionnaire, I pulled it from one that was filled out by a member. It should be useable.
LOCATION -Europe - Switzerland - Location is not a limiting factor, it's not a problem to order it anywhere.
KNIFE TYPE - nakiri (for vegetables)
Are you right or left handed? - right
Are you interested in a Western handle or Japanese handle? prefer Japanese but not exclude western handle either
What length of knife (blade) are you interested in? 165-180mm
Do you require a stainless knife? no
What is your absolute maximum budget for your knife? 300-500 EUR but it's flexible I can go higher (2x)
KNIFE USE - home environment only
What are the main tasks you primarily intend to use the knife for? I want a best knife for fresh vegetables
What knife, if any, are you replacing? - new type of knife for me
Do you have a particular grip that you primarily use? - no
What cutting motions do you primarily use? I'm an enthusiastic beginner without any preferences
What improvements do you want from your current knife? I just want to have a knife which is really good fit for fresh vegetables. Easy maintenance is not really a priority I will maintain it well to prevent it from rust and corrosion, but it's more of a matter of reactivity than corrosion because I want to use it with a lot of tomato.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? - wood and synthetic
Do you sharpen your own knives? Yes, but I need to learn...
If not, are you interested in learning how to sharpen your knives? Yes!
Are you interested in purchasing sharpening products for your knives? Yes-yes
SPECIAL REQUESTS/COMMENTS
I tried to read back as much as I can and I tried to narrow it down for 2 option:
1 - Takada no Hamono Suiboku Blue #1 Nakiri - My no1 choice but I couldn't find an available one...
2 - Yoshikane SKD nakiri - 165mm = I have a Yoshikane SLD Gyuto which I like a lot so that could be an easy follow up.

I'm really open to any other recommendations! Which nakiri you would buy today which is more or less available this days?

 

[Just a DK]

I think there is a Toyama ss clad Nakiri 180mm in BST... think those are in vogue for nakiri's right now.

 

[HumbleHomeCook]

I haven't tried a Takada but as you've discovered, they are hard to come by. Since you're new to nakiri and seem to be highly motivated by performance, perhaps consider something lower down the cost ladder where function is prioritized over form. Of the nakiri I have tried, which admittedly is limited to like eight or ten, these are my favorites:

https://knifejapan.com/homi-kajiya-nakiri-bocho-165mm-aogami-2/This is just a great do-it-all knife. Good slicing but not fragile. Nice steel. Feels good in use. Decent food release. Again, a nice all around knife and the one I probably grab the most.


https://knifejapan.com/sasaoka-hasami-nakiri-165mm/I've only had this one for a short time but it is impressive. Decidedly on the laser end of the spectrum with a very thin overall blade. Mine has shown to be distinctly unreactive. The somewhat polished finish has a little stiction but the concave bevels help. Nothing egregious. The tip borders on the kaku style of being square but still has some rounding. Very light and slicey knife.


https://carbonknifeco.com/collections/moritaka-knives/products/moritaka-nakiri-180mm-walnut-handleI really like this knife. Thin at the edge but still doesn't feel dainty. Nice balance and length without being overly heavy. I haven't really come up on anything that the blade can't handle in terms of size (cabbage, lettuce, etc.). Anything that I think might be too large for this I'd be grabbing my sujihiki for anyway. The steel is nice and the cladding is not very reactive. Obviously this one is higher price than the others but still lower than either originally mentioned and quite reasonable. This could easily be my "one knife".

Honorable mentions for...

https://tokushuknife.com/products/kyohei-shindo-nakiri-keyaki-handleShindo is a bit of a forum darling and for good reason. His knives evoke that Sanjo/Tosa style of being thicker in the spine with significant taper to the edge, like a Yoshikane. These knives have something of a unique feel that is both robust yet teetering on delicate. This comes from the grind that tapers to a very thin edge. I really like the performance of this one, but I do tend to find it a little too sensitive for my general needs. But there is no getting around the way it slices!


Stepping up in price would be a knife that many consider the pinnacle of rectangle goodness, the Watanabe Pro 180mm. This really is a very nice knife that is again done in the Sanjo style. I used this as my one knife for a good while and could still easily adapt to it being such again. I've just found that in daily use my personal preferences seem to be for something a little lighter.


Again, there's a ton of makers out that I haven't tried so take all of this for what it is worth.

But, by going with a lower cost but still function forward offering you can test what you like (and don't), still get good steel, not be afraid to scratch them up learning to sharpen and have the money leftover to buy some sharpening gear.

 

[jacobwilder5]

I was on a bit of a nakiri binge recently and if I had to choose one from the lot it would be Wakui.

This one in particular really stood out. Amazing cutter with a lovely flat profile.

https://bernalcutlery.com/products/...-stainless-warikomi-ho-octagonal-165mm-nakiri

 

[daveb]

If nakiri is the question, Watanabe Pro 180 is the answer. May as well have the best.

 

[chefwp]

I have that Takada, one of my favorite knives for sure, highly recommend if you can find one.

 

[chefwp]

I haven't used one of these that just came on BST, but the reputation is legendary
https://www.kitchenknifeforums.com/threads/wat-pro-nakiri.69713/

 

[esoo]

I think there is a Toyama ss clad Nakiri 180mm in BST... think those are in vogue for nakiri's right now.

I had one of these a few years ago and it was an excellent knife. Only sold it as I was going through one of my phases where I decided I wanted gyutos more than nakiris

 

[Heckel7302]

Yeah, do yourself a favor and buy that Wat Pro

 

[SwampDonkey]

Wat Pro food release is another league better than Yoshikane in my experience and I concur with the recs above, I love mine. If you like that thin slicey feel of the yoshi though, I recommend a Shindo. They're super thin at the edge with a comfortable thicker spine, and he hammers a little S-grind into them which also puts food release above a Yoshikane. Worse fit and finish though, you'll likely want a model with an upgraded handle from the plastic ferrule one and you may have to spend 30 seconds on the choil with some sandpaper to round it out. Cutting performance is worth every second, and they're like $90. Absurd value.

 

[Szalon]

Thanks everybody for the new recommendations, unfortunately I missed the Wat Pro nakiri here... it's already sold. They will be available in April in theory based on the official site.


I don't like to sell stuff, and rather buy a better one and in time I grow up for the better product, than take 2-3-10 intermediate steps between, so I try to find my permanent companion (I know .... I know... )

What do you guys think about this one?

https://tokushuknife.com/products/t...enka-nakiri-165mm?_pos=2&_fid=9fdd4e952&_ss=c

 

[flow_the_pro]

I like Toyama’s work, but to offer something else, i really like my Masashi SLD 165 nakiri! Really thin, slightly convex grind.
Masashi Kobo - Kasumi Nakiri 165mm

I have this and a 210 toyama and feel well covered.