It's also a little easier to find in 210My favorite nakiriView attachment 98289
It's also a little easier to find in 210My favorite nakiriView attachment 98289
My favorite CleaverMy favorite nakiriView attachment 98289
I've consciously bought knives over nakiri and cleavers.has anyone consciously bought a 210 nakiri over a cleaver?
Last time I did, I was still coming down on a heavy dose of quaaludes. I thought I was leaving a negative yelp review for my local starbucks, but the next morning I realized I had unconsciously bought a 210 nakiri.has anyone consciously bought a 210 nakiri over a cleaver?
Toyama?My favorite Cleaver View attachment 98290
Could possibly also consider the Shibata Kotetsu...
Whatever it is, it is purdyMy favorite nakiriView attachment 98289
I have two 210 Nakiri’s - Watanabe Pro and Toyama. Love them both, and they are a joy to use - Watanabe the more heavier of the twoFWIW I was looking for a flat profile for better push cutting and eventually just ended up trying the Shibata Kotetsu 240. Currently my favourite knife. As long as you take care of the blade with good technique, it'll take care of you
Keen to see how this pans out for you though, as I'd be open to a longer nikiri than my 165 Anryu in the future.
not a nakiri, but close enough?Cutting a watermelon this morning, thinking it would be nice to have a larger Nakiri...
I actually can’t remember. Toyama or wat.Toyama?
They're out there, but they aren't always called "nakiri". You might find super-size nakiri's listed as "suika-kiri" ("watermelon-cutter"), "negi-kiri" ("scallion[-bunch] cutter"), "oh-gata nakiri" ("large-scale nakiri"), or yet something else. You'll likely have to do some digging around.Cutting a watermelon this morning, thinking it would be nice to have a larger Nakiri...
I've actually found it more satisfying to cut a softer papaya in half, but you don't need a nakiri.
what did you use to cut papaya?
how was the cutting experience - did the knife perform well?
Since when has asking two sinole questions on this forum stirring up things
I've seen a lot of extra long nakari shaped knives being used SE Asia for melons and other fruit. Usually Kiwi or a similar brand at very low prices rather than the ultra expensive by their standards Japanese versions.Why only 210 if you can get 360?
https://www.aiandomknives.com/colle...termelon-cutter-360mm-rosewood-handle-limited
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