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Fri Jun 22, 2012 10:43 pm
Hey everyone, I am fairly new at this stuff but I am catching on fast!
I have been using japanese knifes for some time, but just now deciding to find out exactly what I am using and how it all works.
I typically use a five piece arsenal while cooking (Bread, Chef, Utility/Petty, Paring, and Nakiri).
I need help with that last piece to complete my new setup. I would like to stay stainless for now, I know that rules out a lot, but I find the VG-10 knives to perform really well (open to other steels for sure, just not carbon). I have two black pekkawood handles, a walnut handle, and a tradition light colored ho-wood handle, so I'd like my last knife to not be black (pekka or not) in color, I like some aesthetic variety. Of course I want to get the best combination of overall knife quality, and my budget is $150, but less would be great.
Appreciate any help and advise that any of you all can give! Thanks!
Fri Jun 22, 2012 11:22 pm
Based on reviews I have read of other Konosuke knives, I would go with one of these two:http://www.chefknivestogo.com/kohdna18.html
They are out of stock now, but it's a semi stainless steel. You get the nice edge of carbon with not having to worry about it as much as a full carbon blade.http://www.chefknivestogo.com/kostna18.html
Same as above, but full stainless. Out of stock as well; the Konosuke's seem to be pretty popular lately!
I really like Nakiri's. I use them a lot on veggies. I have a Fujiwara Terayasu nakiri that has stainless steel side panels and white #1 steel in the middle. The white steel is carbon and will patina, but is easy to maintain. I prefer carbon blades for the edges they take, but a good stainless is OK, especially if you don't want to have to worry about it.
Sat Jun 23, 2012 12:36 am
Thanks for the advise, I like the looks of the takayuki, but the konosuke looks to be a fine blade as well.
Anyone else have any advise?
Sat Jun 23, 2012 12:42 am
The Takayuki hammered damascus is one of Sue's (my wife and co-owner) favorite knives on the site. It's a lot of knife for the money.http://www.chefknivestogo.com/satahadana16.html
Sun Jun 24, 2012 1:49 am
Seems like the Takayuki is the winner, before I pull the trigger on it, does anyone else have any other Nakiri's to throw into the mix?
Sun Jun 24, 2012 8:38 am
*edit* just saw your budget
Sat Jul 07, 2012 1:38 am
damascus knives always get me
Sat Jul 07, 2012 3:30 pm
Nope, Takayuki it is.
I would have said Dojo, but alas, Carbon Steel.
Sun Jul 08, 2012 11:39 pm
Went with the Takayuki. Came sharp and ready to go. Seems to be holding the edge well, using it mainly on veggies like green onion, carrots, and cucumbers (a fruit, I know), and on some herbs like dill and parsley.
My only complaint would be a quality control issue, the ferrule is made of steel and is a good bit uneven, I'd say that one side is about 5mm closer to the blade than the other.
Like the knife and would recommend it to others looking for a Nakiri around $100.
Fri Jul 13, 2012 10:06 pm
About the Konosuke HH Nakiri:http://www.chefknivestogo.com/kostna18.html
I was wondering if it will be available in ebony wood or maybe ho wood with black ferrule? The ferrule on the picture looks okay but must say I kinda like the other alternatives a bit more. Was thinking about getting a carbon nakiri, but I think I need a stainless knife for a certain someone in the house to use. And since this certain someone only cooks vegetarian food a nakiri would be the way to go.
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