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< $150 Nakiri Recommendation

Sun Oct 27, 2013 4:36 pm

I try my luck asking for a recommendation here for my purpose is basically the same. I'd like to find a good workhorse nakiri that preforms well in a professional kitchen environment. My price range is not as high as the original poster – somewhere around 100-150.

For quite a while I've been intrested in this Tanaka Kurouchi: http://www.chefknivestogo.com/takuna16.html

It's very cheap and the reviewers report getting a razor sharp edge after some sharpening. But since it's a high carbon steel, is it durable enough for a professional environment?

What other recommendations would you guys have? For me the most important things are quality-price ratio, reliability and edge. I don't have any preferations concerning handle or steel type, altough I would like to have something else than VG10 or Aogami Super Steel. And yes, I'm right handed.

Re: < $150 Nakiri Recommendation

Sun Oct 27, 2013 6:19 pm

Lehde's - Here are a few recommendations:

Tanaka Sekiso Damascus Nakiri 165mm: http://www.chefknivestogo.com/tanakanakiri1.html. This is a big step up in blade finish and blade geometry. TAZ can chime in here, but this is a superior performer over the Kurouchi version. It's got very good blade grinds and great steel. It is a reactive blade - no stainless cladding.

Goko Nakiri 165mm: http://www.chefknivestogo.com/gona16.html. This is another high performance blade. Advantages: stainless steel over White #1, so only the edge is reactive, nice grind, light, well crafted. Disadvantages: White #1 steel is among the easiest to sharpen, but the edge retention is not as high as some other steels. Depends on your workload, cutting surfaces, technique, etc.

Sakai Takayuki Damascus Wa-Nakiri 160mm: http://www.chefknivestogo.com/satadana160.html. This one is just above your price range, but it's all stainless steel for low maintenance, very thin, uses easy to sharpen AEB-L steel with great all around characteristics. The blade height might be a little lower than the other two. CKTG doesn't specify the height, but Mark could measure one and let you know that dimension.

Murata Buho Nakiri 165mm: http://www.chefknivestogo.com/mu16na.html. I don't know much about this knife, but it looks to compete well with your selected Tanaka Kurouchi if you want to stay in the lower price range.

Zakuri Blue #1 Nakiri 165mm: http://www.chefknivestogo.com/zabl1na16.html. I had this one in my hands doing the quick look videos and you can see if up close in the video on the product page. Another option in the lower price range. I didn't put knife to cutting board for this project so I cannot comment on performance.

Tojiro Stainless Wa-Nakiri 165mm: http://www.chefknivestogo.com/toshsa16.html. Another option in this lower price range, but stainless steel.

The good and bad thing is that there are a lot of choices. Mark has lot's of great Nakiris on the site!

Re: < $150 Nakiri Recommendation

Sun Oct 27, 2013 6:44 pm

I am not familiar with Steve's recommendations but I do own the Tanaka Nakiri.

It is carbon and is reactive, whether that is a problem depends on your preference/habits.

The fit and finish is OK. I had to grind a spot on the spine down because it was bent a bit, about a 5 min job. But it is a kurouchi knife so some rustic-ness is to be expected.

Until I got the Kohetsu and Anryu gyutos in the last couple of weeks the Tanaka was the thinnest ground blade I owned (the two above knives are my costliest knives). The Tanaka still measures up well, but it is a bit thicker. It got awesomely sharp very quickly and easily on my King stones.

The kurouchi finish is harder and smoother than my Tojiro ITK so friction and sticking are pretty good.

I highly recommend the Tanaka...but I am just a home cook and I cannot begin to vouch for durability in a professional environment.

One thought is the Tanaka is inexpensive enough that you could try it and still come back and look at the Zakuri, Tojiro, and maybe the Murata and still be near your price range. Then again the Sakai Takayuki could be a lot of fun.


Re: < $150 Nakiri Recommendation

Sun Oct 27, 2013 10:14 pm

Kono HH, or HD, Anryu, Laser AS or Kohetsu Nakiri are all nice, but over the budget. They are usually my go to recommendations besides Tanaka's.

Dojo Nakiri's are supposed to be nice; I have the 135mm petty and it works well. I prefer carbon Nakiri's (Tanaka Sekiso and Tanaka KU are awesome), but in a pro kitchen, they need care right now and not left out wet, so I would recommend at least a SS clad, or Semi stainless knife if you can't do the immediate care. The Tanaka KU is a bit taller than the Tanaka Sekiso; I will try to get a pic of both side by side. The Tojiro Shirogami/ITK Nakiri is a bit thicker overall than both the Tanaka's. The Murata should be nice and thin based on the other Murata's I have played with as well and the KU is nicely done. The Murata also has a lacquer on the blade that you sharpen off of the edge, so the lacquer will help keep reactivity down. Carbon steel will react to foods that you cut until the steel stabilizes, so onions may get turned brown, etc for a little until a good patina sets in.

AEB-L core is nicer than VG-10 core; easier to sharpen and deburr, better edge holding usually, too:

Re: < $150 Nakiri Recommendation

Mon Oct 28, 2013 7:13 am

I'd probably go for the Goko nakiri in that price range.

Re: < $150 Nakiri Recommendation

Tue Oct 29, 2013 6:12 am

Thank you for your recommendations!

Now that I've been thinking about this, I end up with two options. Either Dojo Hayashi from the lower price range or a little bit pricer Sakai Takayuki Damascus. I'm intrested in AEB-L for all the good things what I've heard about it, but Dojo seems to have great steel for the price. Now I just have to make my mind on the money I want to spend.

This is a little bit off-topic, but I've been wondering, is there some reason why nakiris preform better than other knife types in vegetable chopping tasks? Is it about the bevel symmetry (usually 50-50) or something else? Have I undestood right that asymmetrical bevels work better when slicing and symmetrical bevels better when chopping?

Re: < $150 Nakiri Recommendation

Tue Oct 29, 2013 7:16 am

Nakiri's are typically ground thinner than a gyuto. Their sole purpose is to cut veggies, so no need to be at all thick. Hence, they cut better.

I don't really think the symmetry has anything to do with it.

Dojo is a good value knife. The Sakai is a bit better overall.
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