Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Re: Looking for a heavy nakiri?

Wed Mar 27, 2013 12:54 pm

they get tossed.

Re: Looking for a heavy nakiri?

Wed Mar 27, 2013 7:21 pm

Must be "want to kick a puppy" frustrating to see one of those crack at the end, after all that love put into it :shock:

Re: Looking for a heavy nakiri?

Thu Mar 28, 2013 12:29 am

"Looking for a heavy nakiri?"

Usuba?

Re: Looking for a heavy nakiri?

Thu Mar 28, 2013 3:34 am

desol wrote:"Looking for a heavy nakiri?"

Usuba?


Bad idea. All a nakiri and an usuba have in common is the profile, and even then the usuba has a much flatter profile than a nakiri. They are not interchangeable.

Re: Looking for a heavy nakiri?

Thu Mar 28, 2013 4:39 pm

Shaun, would you recommend the Tetsuhiro Nakiri out of all the nakiri's you have demo'd?

Re: Looking for a heavy nakiri?

Thu Mar 28, 2013 4:40 pm

I mean all things beings equal.. take weight out of the equation.. is the Tetsuhiro White Hammered the best you have used? If not, what is your favorite Nakiri?

Re: Looking for a heavy nakiri?

Thu Mar 28, 2013 11:47 pm

Desol wrote:"Looking for a heavy nakiri?"

Usuba?"

Rick wrote:
"Bad idea. All a nakiri and an usuba have in common is the profile, and even then the usuba has a much flatter profile than a nakiri. They are not interchangeable."

They're both vegetables knives, and they both have flat edges. Usuba is a pro version.

I've seen some taller Usuba's that are slightly thicker, and heavier than the nakiri that are so nice. Beautiful knives.
Was the first thing that came to mind. :D

http://www.echefknife.com/honyaki-mirro ... 210mm.html

What a gorgeous knife. And! ...heavier than a nakiri.
Most nakiri's are a standard 130-160grams.

Re: Looking for a heavy nakiri?

Fri Mar 29, 2013 1:47 am

Desol wrote:
They're both vegetables knives, and they both have flat edges. Usuba is a pro version.


No, the usuba is not a "pro" version of a nakiri. The usuba is a single-bevel traditional Japanese knife; the nakiri is a double-bevel knife that just happens to share a similar profile with the usuba. The usuba is designed to be used for vegetable preparation in the tradtional Japanese manner, while the nakiri is more suited for Western style preparation. They are two different knives, and are not in any way interchangeable.
Post a reply