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Tue Oct 22, 2013 4:51 am
Hi, I'm a line cook in an extremely fast paced kitchen, and am looking for a nakiri under $200 dollars that is not extremely reactive, and pretty easy to take care of. Thanks!
1. Are you right handed? Yes.
2. What type of knife are you interested in (gyuto, nakiri etc..): Nakiri
3. What size knife are you looking for? About 165mm-170mm
4. Do you prefer carbon or stainless steel? No preference.
5. Do you prefer a western handle or a Japanese handle? I like the western handle, but am not opposed to japanese.
6. How much did you want to spend? Around $200
7. Do you know how to sharpen? Working on it.
Tue Oct 22, 2013 6:21 am
Tons of choices! If you are OK with carbon core/SS clad, the Kohetsu, Yuki, Anryu, Dojo, Tetsuhiro, Goko, AS Laser, etc come to mine. The Artifex Nakiri is nice, but a touch short blade height wise and really benefits from thinning behind the edge a bit. But the thicker edge will be more robust/less prone to chipping possibly than some of the other thinner knives.
All stainless, AEB-L Core:http://www.chefknivestogo.com/satadana160.html
Semi Stainless steel, reported to be an awesome performer. I enjoy the Kono's I have!
Kono HD2, 180mm:http://www.chefknivestogo.com/kohdna18.html
Tue Oct 22, 2013 1:55 pm
Yeah, actually CKTG is flooded with good nakiri at the moment.
Gun to my head, I'd probably pick the HD2 nakiri. It's longer than your requested length though.
I haven't seen the nakiri from Fujiwara Teruyasu, but the rest of the series is great:http://www.chefknivestogo.com/funa16naocha.html
The Goko is nice as well.
Tue Oct 22, 2013 3:48 pm
I had one of the Fujiwara Terayasu Nakiri's and when I tried out a Goko Gyuto, it seemed very very close to the Fujiwaya Terayasu in terms of F&F, grind, HT quality, etc. I don't think there will be much performance difference, biggest difference is the handle I think.
Tue Oct 22, 2013 5:07 pm
Sadly, I work in a place where people will pick up your knife and use it without asking, and without wiping it off when they're done. I have a moritaka gyuto that has been treated like crap because of that, and I don't what it to happen to my new knife. Out of the HD2, fujiwaya, goko, and the sakai, which is least reactive? Also, in your opinion, which tends to hold it's edge better? Any good nakiris with a western handle that aren't too heavy you would highly recommend? thanks for the help.
Tue Oct 22, 2013 5:54 pm
The Sakai will be the least reactive - it's all stainless, followed by the HD2, then the others. The Goko and Fujiwara Teruyasu are stainless clad carbon, so the only edge will be reactive, but it's still carbon steel and can rust.
Adam or TAZ can give their expert opinion on the steels, but I believe HD2 will hold it's edge a bit better than the AEB-L in the Sakai.
It's out of stock at the moment, but the Maruyoshi Nakiri might fit your criteria: http://www.chefknivestogo.com/hdnakiri170mm.html
. It's reputed to have a really good heat treatment on the VG-10.
Tue Oct 22, 2013 5:55 pm
Sakai would be the least reactive.....essentially none to speak of.
Best edge holding is not something I test as I'm a home cook....but the HD2, Fujiwara, and Goko would all have to be reasonably close.
For western handled versions:
The Tojiro DP nakiri certainly isn't bad....but not in the ball park of the others here.
Although I've not seen it personally, I've seen other knives in the series and the Tetsuhiro nakiri would probably be my choice if I had to pick a western handled nakiri under $200:http://www.chefknivestogo.com/160nakirinew.html
Over your budget:http://www.chefknivestogo.com/buwena16.html
Tue Oct 22, 2013 6:52 pm
thanks so much for your help. I've narrowed it down to the sakai and the HD2. I wish I wasn't making this such a hard decision, haha.
Tue Oct 22, 2013 6:55 pm
That's it. I'm going to go with the HD2. It seems everyone requests that one over all the others, and I'm going to take your words for it. I'm excited!
Tue Oct 22, 2013 10:58 pm
You'll love it. The hd2 nakiri is a great choice. It's thin, light easy to care for and sharpens up great.
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