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Mon Sep 02, 2013 6:59 am
I work in a very high level high paced kitchen where I have to do a considerable amount of her mincing and chopping. I am trying to find a way to produce a quart of perfectly minced chives as fast as possible. I also have to julienne mint, besil, etc. to threads for each order. I was thinking maybe a nakiri? any ideas?
Mon Sep 02, 2013 7:14 am
I am not a strong proponent for Nakiris as a Gyuto does everything a Nakiri can while a Nakiri can not. A laser gyuto will perform this duty admirably while still allowing a broad versatility for other duties. Furthermore, I far prefer a Gyuto profile over a Nakiri to mince.
On the other hand, you are proposing buying a knife for such an incredibly limited application it makes me think you just want a lot of knives, and if so, go ahead with a Nakiri because they do julienne extremely well.
Mon Sep 02, 2013 7:42 am
a funayuki profile would work well, so long as they're for small things like that. something like the yamashin if you're okay with carbon steel.
or a small gyuto, 165mm-180mm
Wed Sep 04, 2013 2:46 am
Not a knife collector, dont want anything high carbon steel that isn't a suji because sometimes I don't have time to baby a knife on the line. My current kit is a forschner 8 in chef knife, a richmond artifex, a fujiwara FKM HC Suji, a togiharu 6 in petty, a forschner bread knife, a pairing knife I found, a kuhn rikon peeler, and a 2.99 cent pastry pass that I use as a board scrape. I can sharpen well. suggestions?
Wed Sep 04, 2013 1:25 pm
What is the issue now that limits you on doing the desired tasks?
Wed Sep 04, 2013 4:56 pm
Nakiris are fun and they work great for mincing chives and the like. Try this one: http://www.chefknivestogo.com/gona16.html
Wed Sep 04, 2013 6:21 pm
"Mincing" chives is slightly ambiguous because its just repeated push cuts - like juliennes... perfect for a Nakiri, but not so appropriate for his true mincing applications.
Thu Sep 05, 2013 4:02 am
Mr. Marr gets the award for question of the day. I don't have trouble with the precision so much as yielding a quart of perfect chives in under 10 minutes. If I use a longer knife... a 270mm or so... that might allow me to do more than one bunch at a time and still maintain the precision required.
Thu Sep 05, 2013 1:01 pm
One thing to keep in mind-Usubas, Nakiris and veggie cleavers( I have a Maestro Wu D-11 sharpened on a King 8K to 12 deg) have a wider blade so you can scoop more and faster vs a regular knife.
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