RockyBasel
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I tried Denka, Heiji, and TanakaI think the real difference here is wedge-monster wide bevel vs thin convex grind, not gyuto vs nakiri.
I tried Denka, Heiji, and TanakaI think the real difference here is wedge-monster wide bevel vs thin convex grind, not gyuto vs nakiri.
I tried Denka, Heiji, and Tanaka
Iron clad W#1 inhouse forged TF. 'Nihonto' finish to smooth out those little 'imperfections'. Hand chiseled kanji by the Master
Agree - it was not so much the tip getting stuck, it was just difficult to cut those dense beets and sweet potatoes with the gyuto’s overall.Cool, nice knives! I'm jealous. I was just saying it's probably more that the Toyama grind is suited to hard produce, rather than the absence of the tip being the reason it cut better. The Toyama 180 nakiri you sold me was also stellar. ❤
Super thin behind the edge. The HT seems perfect as it holds the edge and there has been zero micro chipping. The stone finish definitely pays dividends in promoting edge stability.How is the TF (TFTFTF…) Nakiri? I have been tempted so many times, but the Denka is a scalpel, and I was not sure if that is how their Nakiri would be too
Just curious. Does Toyama nakiri cut sweet potato better than Toyama gyuto?We had a bake this weekend, and there were lots of veggies to cut - sweet potatoes, beets, red onions, etc. the gyuto’s were simply not effective - tended to get stuck in the sweet potatoes for example,
Creating risk of chipping the edge.
Gyuto’s I tried included Denka and Heiji
Then I pulled out the 210 mm Toyama Nakiri. My problems with cutting dense food evaporated. - food just split open and bowed to the Toyama Nakiri.
It made such light work of the whole situation
You really need a good Nakiri in the kitchen
Jesus Christ. That’s a gorgeous one. Custom made?
I would not be surprised if it does. I have a 210 iron clad one and it drops through dense food like carrots like a champ. I had some iron clad Toyama gyutos, the later thinner ones. And they were serviceable through sweet potatoes, but weren’t competing for any awards. I haven’t put the nakiri through any sweeties but I suspect it would be very, very good. Like Ian said there is plenty of gyutos that glide through sweet pots. My tansu easily comes to mind but there are plenty of others. But that 210 nakiri with its grind and flatter edge and that heft and major forward balance might power through with sone of the best I suspect. I need to put it through a sweet potatoe.Just curious. Does Toyama nakiri cut sweet potato better than Toyama gyuto?
But i totally get your point - Nakiri grind is meant for dense produce for sure
Just curious. Does Toyama nakiri cut sweet potato better than Toyama gyuto?
I would not be surprised if it does.
In this situation. I am only comparing the Toyama nakiri to the Toyama gyutos I had. The newer stainless clad gyutos may be different. I am not trying at all to make a case that any Nakiri is better than any gyuto for sweet potatoes. Like I said I have gyutos that are wonderful through sweet potatoes. One thing also to consider at times with a nakiri, especially a 210, you have the edge tapering down longer the whole way, where as a gyuto it will be more uneven as the nose thins out. Technique can come into play to using a gyuto more slicing motion, where the nakiri a more direct downward motion. Or you may power through with the back end of a sturdy gyuto.While there's a lot of variation between makers (e.g. the Heiji nakiri I tried wouldn't have been my go-to knife for sweet potatoes), maybe it's possible that often Maker X's nakiris have slightly thinner grinds than Maker X's gyutos. That would make sense, I suppose. Is this consistent with your experience, KKF members? The Catcheside nakiri I had wasn't thinner than the gyuto I tried, but I've tried so few nakiris that I have no idea, really.
Jesus Christ. That’s a gorgeous one. Custom made?
While there's a lot of variation between makers (e.g. the Heiji nakiri I tried wouldn't have been my go-to knife for sweet potatoes), maybe it's possible that often Maker X's nakiris have slightly thinner grinds than Maker X's gyutos. That would make sense, I suppose. Is this consistent with your experience, KKF members? The Catcheside nakiri I had wasn't thinner than the gyuto I tried, but I've tried so few nakiris that I have no idea, really.
That's good to know.I have the 180 nakiri and the 240 gyuto by Toyama, both SS clad. The grind on the nakiri is way thinner (at least from mid blade) and makes it feel pretty different in use.
I love how supportive KKF members are of others.Just dooooo it @Hz_zzzzzz ! The price is INsAnE
That's good to know.
I don't have any nakiri at this moment and I don't plan to have one yet. If I want to use a thinner knife I'd just grab my Yoshikane gyutos for now. Might try a 210 toyama nakiri one day.
The one from JNS, blue 1 damascus at about 155g? I would guess that is a laserish midweight, no?Tanaka blue 1
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