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Sun Apr 21, 2013 6:35 pm
I would like to buy a nikiri.
I think id like thin, lightweight, hammered and not too expensive if possible.
Sun Apr 21, 2013 9:11 pm
Not hammered...but looks like an awesome knife.http://www.chefknivestogo.com/kohdna18.html
Mon Apr 22, 2013 2:56 pm
Good to see you back Adam, & I totally agree... my first choice for him, as well!
Mon Apr 22, 2013 3:50 pm
I was the one that asked Mark this question.
The nikiri i'm using now is cheap, hollow (hence my desire for hammered), thin, light-weight and I love it.
Hence my desire to upgrade to a knife with similar features.
Thanks for your feedback. I know I don't "need" an upgrade.
Perhaps the Sakai is for me.
I'll give the other one to a friend.
Mon Apr 22, 2013 4:02 pm
MR.D <> What do you mean the knife is "hollow?"
Mon Apr 22, 2013 5:09 pm
I have a Tanaka Sekiso Damascus Nakiri and it is VERY light, thin and stupid sharp. It has a slight convex and just melts thru foods. Full Carbon and not a hammered finish, but it is clad in layered Damascus.
Wed Apr 24, 2013 5:27 pm
Hollow is the term Whustov (sp?) used to describe the bevels scattered accross the blade, a la a Santuko knife.
I believe they are there to help release the food from the knife as it's cut and from my experience it does this very well
for things like potatoes and such.
Wed Apr 24, 2013 5:39 pm
Hollow ground, grantons, etc.....all words for the same thing.
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