We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Sep 29, 2013 4:12 pm
Hello ...I had my first trip to Japan 2 years ago for a month; Tanoshikatta desu !
I stayed in Kashiwa for one week and intended buying knives but ran out of time.
When young, I had a japanese clever with wooden handle. Smaller than the Chinese one I see around which are usually all steel.
I would like a clever and a knife for preparing vegetables in watashi no daidokoro .
O yoroshiku onegai shimasu . I do not cook meat but I do use fish.
Please can you suggest what would be suitable .I do not want to buy the most expensive..sumimasen !
Gomen nasai for no Hiragana or Katakana .
Thank you m..m
Sun Sep 29, 2013 4:17 pm
If you want a small cleaver I'm wondering if you would like a Nakiri? It has the same shape but it's much smaller and easier to handle. Also, I think it would be fun for you to have a hand made knife from a Japanese blacksmith. If you take a look at this section page full of nakiri knives there are a couple I like for you. Murata makes a good one and is affordable. So does Goko. http://www.chefknivestogo.com/nakiri-knives.html
Both of these knives are hand made and really fun to use. They're both carbon steel or clad with carbon steel edge so you need to dry the knife after you wash or use it so it won't rust.
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