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

Nakiri Knife Recommendation

Mon May 14, 2012 9:02 pm

Hello Mark, my name is Joseph and I'm a sous chef at a hotel in San Antonio, I wanted know which three nikiri's would you recommend for under $200. Thank you for your time

Re: Nakiri Knife Recommendation

Mon May 14, 2012 9:03 pm

Hi Joseph,

I just started a new forum for Chefknivestogo. Do you mind if I use your question and my answer? It will help others who read it. I'll only use your first name if I post it. Here is the forum: index.php


Are you right handed?
Do you know how to sharpen? If yes what's your routine?
Do you want a stainless Nakiri?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend on it?

Re: Nakiri Knife Recommendation

Mon May 14, 2012 9:03 pm

I am right handed, I am impartial to carbon or stainless, and I do know how to sharpen on a stone, I use the norton tri-stone at work. I am looking at getting one of your f.dick f2000 fine cut honing steel along with my knife and I prefer a Japanese handle, I am really considering the shun premiere, but would really like something more unique. Thank you for your help.

Re: Nakiri Knife Recommendation

Mon May 14, 2012 9:10 pm

Here are a few I like very much:
The Konosuke is carbon steel and gorgeous. It will perform well and it looks great with the ebony handle on it.
http://www.chefknivestogo.com/kofuwh2na18e.html

Excellent performing Nakiri and in your price range. This one is hand made and stainless clad with Aogami Super Steel on the core (excellent carbon steel)
http://www.chefknivestogo.com/kawa16.html

Moritaka is a really good one. Fully Carbon and in your price range. This one is hand made too.
http://www.chefknivestogo.com/moritaka1.html

Re: Nakiri Knife Recommendation

Mon May 14, 2012 11:41 pm

okay I just joined the forum, now how do I add this post to my username?

Re: Nakiri Knife Recommendation

Tue May 15, 2012 1:08 am

Hi Joseph,

Welcome to the forum! :)

Re: Nakiri Knife Recommendation

Tue May 15, 2012 2:55 am

The ones Mark recommended look awesome! I kinda have a thing for Carbon steel Nakiri's; I have 3 currently and a custom blank with a longer blade on order :) One is White #1 clad in stainless, 1 is white #2 Shirogami, 1 is Blue steel Kurouchi style and the custom is going to be 1095 and a 7.5-8" blade. I wish more places made a longer Nakiri like a 210mm version! With some big onions or cabbage, the 165's tend to be a bit short. I prefer carbon in general due to the fine, bitey edge I can get on them easily, but I am starting to play with some stainless blades. Go with a 180 if you can; I enjoy the extra length!

But I am kinda digging that blond buffalo horn on the Kono :) I prefer carbon for most stuff, but with acidic veggies (tomatoes) or stuff that can get discolored (onions) if there isn't much of a patina on the carbon blade, I may spring for a stainless or semi stainless Nakiri to go with my 4 carbon ones. Or you can get 4 of the cheaper carbon Nakiri's from Mark (Tojiro or Tanaka Kurouchi styles) and have more knives to play with!!

Re: Nakiri Knife Recommendation

Tue May 15, 2012 9:20 pm

I was telling mark that I was considering buying the shun premiere nakiri, I have a shun 8" hollow ground classic and it performs very well, but I really want a japanese hand made nakiri. what are your thoughts on the shun premiere nakiri?

Re: Nakiri Knife Recommendation

Wed May 16, 2012 1:34 am

Hi Joseph,

Just to keep our conversation in tact here was my response:

I like these three better and it's more fun to own a knife that is unique and hand made. The Shun is a good knife but it's got no soul. :)

Re: Nakiri Knife Recommendation

Wed May 16, 2012 3:31 am

It's a bit over your budget at $250, but you simply cannot beat a Takeda 165mm nakiri in AS steel.
Post a reply