Takeda Nakiri … WOW!!!

[Jeff]

So last week I was lucky enough to get a TAKEDA NAS 165 mm Nakiri (actually over 170 mm

I used it for the first time cutting onions & potatoes for soup.

WOW

AMAZING

AND CRAZY GOOD RELEASE TOO!

I get the onions jumping off the blade but the potatoes too? They were Yukon Gold and cut into a fine dice. Not a one stuck. Not when I cut disks, planks, or dice!

very happy!

 

[Choppin]

Nice. I’ve been eyeing those as well.

Have you tried cutting carrots or any dense stuff? I’m curious if it wedges or cracks them…

 

[Jeff]

Nice. I’ve been eyeing those as well.

Have you tried cutting carrots or any dense stuff? I’m curious if it wedges or cracks them…

not yet I’ll let you know.

 

[Borealhiker]

Nice. I’ve been eyeing those as well.

Have you tried cutting carrots or any dense stuff? I’m curious if it wedges or cracks them…

On carrots it does not wedge at all. It does come close to cracking on the bigger fat tops tho but as you move down to thinner it just glides through.

 

[Jeff]

Nice. I’ve been eyeing those as well.

Have you tried cutting carrots or any dense stuff? I’m curious if it wedges or cracks them…

A few carrot nickels.

Sliced like a dream. No wedges or cracks or sticking.

BTW: On all slices tried 3 styles of cutting:
1. straight chop (no forward or backward blade movement)

2. Regular slice (push or pull with downward pressure

3. Rock chop with “tip” on board and lowering heel through product (unnatural for a nakiri, but just a test.

All worked well, but if I ever found myself “rocking” I would switch out to a larger gyuto.

 

[Choppin]

A few carrot nickels.

Sliced like a dream. No wedges or cracks or sticking.

BTW: On all slices tried 3 styles of cutting:
1. straight chop (no forward or backward blade movement)

2. Regular slice (push or pull with downward pressure

3. Rock chop with “tip” on board and lowering heel through product (unnatural for a nakiri, but just a test.

All worked well, but if I ever found myself “rocking” I would switch out to a larger gyuto.

sounds fantastic... now I need to find one of those lol...

 

[Bill13]

I have always heard good things about the Toyama Nakiri's. Nakiri's in general don't get enough love.

 

[btbyrd]

They're great when they cut well. My big Takeda cut well enough, but my small one needed thinning before it could really dice onions well. But now it slays. Really, they both needed thinning. I wish the grinds were a bit more consistent, but given how they’re made I don’t know how they could easily improve the process. All that said, I love mine and would love to add a cleaver (or just test drive one sometime).

Glad your nakiri is a good cutter!

 

[Jeff]

They're great when they cut well. My big Takeda cut well enough, but my small one needed thinning before it could really dice onions well. But now it slays. Really, they both needed thinning. I wish the grinds were a bit more consistent, but given how they’re made I don’t know how they could easily improve the process. All that said, I love mine and would love to add a cleaver (or just test drive one sometime).

Glad your nakiri is a good cutter!

Wjen you say “big Takeda” or “small Takeda”

Which sizes are you referring to?

I have Takeda ko-Bunka 105 mm) which is for all intents & purposes a nakiri (see photo)

Those Takeda Bunkas have a very short K tip!

 

[btbyrd]

210 and 300 gyutos.

 

[banjo1071]

No knifecollection is complete without a Takeda nakiri. These are one of those spot-on knives!

 

[Jeff]

I personally prefer shorter knives and only “scale l-up” when the job calls for it.

So, I’m thinking the 130mm might
be in my future too

FWIW, on a whim I bought a saya for it.

Very very happy I did.

100% thrilled with Carbon knife and the saya they chose for it!