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 Post subject: Between two prep knives
PostPosted: Wed Mar 26, 2014 5:50 am 

Joined: Fri Feb 28, 2014 4:09 am
Posts: 56
I have narrowed it down to two knives. One is a nakri=takeda large nakri or the richomend kohetsu 210 gyuto
whaT do you guys think as a prep knife, or do you have your own suggestions. yes i am right handed


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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 6:14 am 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Is this for home prep or commercial kitchen while working on a line? A Nakiri is good for push cuttings and quick veggie cubing but without a tip doing draw cuts or thin precision stuff you just can't do the same stuff without a tip on the knife.

The 210 is a thin blade. I think a shorter blade is a good thing to have in a confined kitchen space. But extra length and extra height really do make cutting stuff much more fun. You might want to get a taller longer blade than the 210.

For the price of the Takeda you could get a Nakiri and Gyuto...If you want a tall push cutting machine then the Takeda Gyuto would be better.

It really depends on the intended use You don't necessarily have to spend 300 bucks...but if you do you might as well get a Nakiri and a Gyuto...Both do things well but a Nakiri can't do everything a Gyuto can.


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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 1:30 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2866
Commercial or home....a gyuto is always going to be more useful IMHO. A pointed tip for one.....longer length for another.

So, I'd always go for the Kohetsu amongst your two choices.



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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 2:40 pm 

Joined: Fri Feb 28, 2014 4:09 am
Posts: 56
comercial


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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 2:41 pm 

Joined: Fri Feb 28, 2014 4:09 am
Posts: 56
i am mostley preping celery and dice onions.


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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 3:37 pm 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 193
Location: Austin tX
How about this takeda just came back in Stock http://www.chefknivestogo.com/taasstcl.html
Longer than nakiri and taller than Kohetsu and stainless cladding which will be helpful in a commercial kitchen


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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 4:43 pm 
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I still say a nice gyuto over a nakiri unless you already have a nice gyuto and want a nakiri for veggie prep days.



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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 6:07 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1341
Location: Raleigh, NC
I have to agree, if you have to pick just one, go with a gyuto. For my own commercial use I go up to 240mm, but that's personal. A nakiri is limited in scope, though it performs certain actions better.

The thin knives and fine grinds are incredibly nice to use, but as soon as a knife enters the kitchen door it's exponentially more likely to be damaged. That's why I try to stick to stainless, relatively inexpensive knives at work.


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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 6:31 pm 

Joined: Fri Aug 09, 2013 12:34 pm
Posts: 29
I´ve just got a nakiri and it is reaaly fun to use, however, much less versatile than a gyuto. I agree with Adam.. If you alrady have a nice Gyuto and just want to try a new design, go for it. If you don´t, DON'T! Get the Gyuto.


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 Post subject: Re: Between two prep knives
PostPosted: Wed Mar 26, 2014 8:19 pm 
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Joined: Tue Oct 30, 2012 12:20 am
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Lepus wrote:A nakiri is limited in scope, though it performs certain actions better.

The thin knives and fine grinds are incredibly nice to use, but as soon as a knife enters the kitchen door it's exponentially more likely to be damaged. That's why I try to stick to stainless, relatively inexpensive knives at work.



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