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Help selecting a Nakiri

Tue Feb 12, 2013 11:21 pm

I would like to buy a Nakiri up to $180,00.

Basically I would like the best performer I can get, I like thin and light blades.
The sharper the better, and a overall convex profile is appreciated -- non stickness (not only the edge, but the entire knife).

I still do not own any carbon knives, but basically I do not care (semi, stainless, carbon are all OK).
But I do want a 50/50 edge, that as I understand all Nakiri's should be.
And finally I am looking for Wa handles, either D shapped or octogonal.
(I own a Shun that has a D handle and I love it, and would like a knife with similar finish)
(I would very much like to try the octogonal handle) (My hands relatively are small for a man)

What I found so far:
Dojo http://www.chefknivestogo.com/dojousuba165mm.html
Tojiro DP http://www.chefknivestogo.com/toshsa16.html
Tojiro Shirogami http://www.chefknivestogo.com/toshna161.htm
Tanaka http://www.chefknivestogo.com/tanakanakiri1.html
Tanaka Kuroichi http://www.chefknivestogo.com/takuna16.html
Kono HD http://www.chefknivestogo.com/kohdna18.html
Kikuichi Warikomi http://www.chefknivestogo.com/kielwana17.html (the hammer finish is beatiful)
Moritaka http://www.chefknivestogo.com/moritaka1.html
Moritaka 2 http://www.chefknivestogo.com/moao2na16.html
Sakai http://www.chefknivestogo.com/satadana160.html (again the hammer finish, a looker)

Re: Help selecting a Nakiri

Wed Feb 13, 2013 5:15 am

I love Nakiri's! I have 3! Many of the Nakiri's aren't exactly a 50/50 grind; some are offset slightly to get thinner slices, maybe like a 60/40 grind, but that shouldn't cause any issues.

The Dojo gets good reviews, but the handle is more like a Western handle than a Wa.

Tojiro Shirogami is nice. Pretty thin, decent grinds. The Tanaka KU is nice, but a little rustic. It is crazy thin and will take a stupidly sharp edge. The Tanaka KU and the Tojiro Shirogami need some TLC on the spine and choil (some sharp edges as are common in many Japanese knives) and the handles are pedestrian; shaped OK, but the plastic ferrules may pop loose and the ferrule/main handle aren't flush, again common for lower priced Japanese knives..

I have a Tanaka 240 Sekiso Damascus gyuto and it is ground wonderfully (thin behind the edge and convexed well) and the handle is much better than the KU Tanaka handles. This would be a very good choice, D shaped handle I believe.

I have a Kono Suji and if that it anything like the Kono Nakiri, it should be an awesome performer! Very thin, not sure how much convexing it will have due to the thinness (less material to convex). The Tanaka Ku is also thin, but doesn't wedge and the Ku finish helps food not stick too much, but may add friction while cutting. The polished sides may cut smoother, but food may stick more to them.

I prefer a Nakiri with a slightly rounded tip, so the Moritaka doesn't do it for me. I prefer carbon and dislike VG-10, so that knocks out most of the stainless Hammered Nakiris. The Sakai Takayuki you have listed used AEB-L, so that would be a great choice in a Stainless Nakiri.

Another one to consider:
http://www.chefknivestogo.com/mayuna16.html

$9 over your budget:
http://www.chefknivestogo.com/mashna16.html

$20 over the budget, but I have one of these from several years ago and it performs very well:
http://www.chefknivestogo.com/funa16naocha.html

I would narrow it down to the Konosuke HD (out of stock), Tanaka Damascus Sekiso (out of stock) and the Masakage.

Oh yeah, many Nakiri's are thick where the blade goes into the handle and then narrow out very quickly, so don't let the thicker spine measurements throw you off!

Re: Help selecting a Nakiri

Wed Feb 13, 2013 2:14 pm

Having never seen the Fujiwara Nashiji nakiri, I can't directly recommend it, but it would likely be a killer knife. Their blades are always nice.

Other than that, the Kono HD would be a very good choice, but it's out of stock at the moment. I would personally wait for this one to get back in stock.

Re: Help selecting a Nakiri

Wed Feb 13, 2013 8:45 pm

I bought the Kono HD nakiri about a month ago and LOVE it. It's getting tons more use than anything else in my knife roll right now, I really can't speak highly enough of the knife!

Re: Help selecting a Nakiri

Thu Feb 14, 2013 1:09 am

Few weeks ago Ibought (From CKTG) a Hokiyama Sakon 165mm Nakiri Damascus (clad). Very good thin tool and I love it, just afraid of screwing up the beautifull blade when I sharpen it. Outstanding performance and long lasting edge.

Re: Help selecting a Nakiri

Sat Feb 16, 2013 1:54 am

Thanks all, and in special to taz575.

Still too many choices :), so let me diviate to discussing brands.
Knosuke seams to me to be one of the better brands available, but
I still cannot figure Tanaka in the picture.

The Tanaka Damascus: http://www.chefknivestogo.com/tanakanakiri1.html
Appears to be a fine well priced blade.

What else can I do? Any word on availability?

Re: Help selecting a Nakiri

Sat Feb 16, 2013 2:28 am

Also, upon further inspection it seams to me that taz575 has narrowed it down to perfectly

Any comments on his 3 choices.

Re: Help selecting a Nakiri

Sun Feb 17, 2013 1:21 am

I have two Nakiri's here. One Tanaka #2 Aogami and one which i think is #2 or #3 Shirogami, not sure of the maker.
They get alot of use. I used to think that having a rounded tip would be more comfortable, but i'm kinda seeing that a square tip has it's advantages. It kinda, sorta makes up for not having the pointed tip of a Gyuto. ie: slicing half way into an onion, with the point first. I guess it depends on how you like to chop things up. The rounded tip hasn't caused me any regrets.

I've tried probably 7 or 8 different Nakiri's...and the best one for me, by a considerable margin was a Takeda. There was just something about the geometry, weight and balance that's hard to explain. The jump to 260.00 is worth it, imo...as your going to have it for a long time. AS steel, a well finished rosewood octogon handle...and also the type of finishing that he does on the blade is nice.

I've read great things about the HD's. The Moritaka is also a good deal, AS steel and a rosewood octogon handle at a steal of a price but unfortunately, they're both out of stock.

I like octogon hangles and AS steel...so my recommendation would be a Takeda.

At $60, the Yamashin in Shirogami #1 looks nice...

Re: Help selecting a Nakiri

Sun Feb 17, 2013 6:06 pm

I would like to thank everybody, but due to availability I am currently between:
(in order of preference)

- Moritaka Aogami #2 >> http://www.chefknivestogo.com/moao2na16.html
- Masakage Yuki Nakiri >> http://www.chefknivestogo.com/mayuna16.html
- Masakage Shimo Nakiri >> http://www.chefknivestogo.com/mashna16.html
And also thinking on the Yamashin White #1 >> http://www.chefknivestogo.com/yawh1na16.html

Also found 2 good web sites: http://www.moritakahamono.com/en/hocyo1.html, http://www.masakageknives.com/knives_shimo.html.

Comments are apreciated, thanks.
(I am not actually buying until the end of march -- holpe the stock helps)

Re: Help selecting a Nakiri

Mon Feb 18, 2013 5:39 am

You know, if this is your first carbon knife...i'd probably recommend the Yamashin. Carbon knives entail a bit of getting used to, sharpening, rusting, etc. I've had a few carbon knives and i considered the Yamashin because of the #1 white steel core. Shirogami #1 is awesome steel and for $60 you can't really lose on your first carbon purchase.

I noticed the Fujiwara knives in your choice...his knives look good. He also makes the JCK original brand...not sure what steel it is but i think it's Shirogami #1?

After you're used to carbon...then i'd recommend the Takeda. :)
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