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Sun Mar 10, 2013 4:17 am
I was pretty set as a Nakiri for my next purchase but then I had a gander at the cleavers as well and really can't decide. I've never held a cleaver or a Nakiri so that makes the decision a little tougher. Any suggestions?
Sun Mar 10, 2013 10:56 am
Nakiri's are generally shorter height wise and may be shorter length wise as well. I've never used a cleaver, but I love the Nakiri's that I have for veggie prep!
Sun Mar 10, 2013 1:09 pm
I personally like nakiris better. But, I do work with some people that swear by their cleavers. I've used both but I tend to be a 50-50 push-cut/ rock chopper. I find it's harder to push cut with the heavier cleaver. The nakiri will be lighter so this allows for easier push cutting, in my opinion. I would try and find a store that sells them both and hold a couple and see how they compare. Then, determine what you like and come back here to get better prices and service!
Sun Mar 10, 2013 4:55 pm
Maybe you'd like to try out a tall nakiri then? Just got my paws on a Masakage Yuki Nakiri http://www.chefknivestogo.com/mayuna16.html
Very tall for a nakiri, still very lightweight and thin. I'm trying to get a video done on it soon. Very nice F&F on these knives too.
Sun Mar 10, 2013 5:11 pm
You can think of a nakiri as two-thirds of a gyuto, and it is used with pretty much the same techniques as a gyuto.
A cleaver is a whole different story. You hold it in a different grip, and the weight of the cleaver does most of the work.
Sun Mar 10, 2013 5:54 pm
Most good Nakiri's i see have a flatter belly than a gyuto as well. But let's not get into that.
Gyuto is a different knife.
Sun Mar 10, 2013 10:17 pm
Many Nakiri's are also a good bit thinner at the edge than a gyuto is. They cut a bit differently as well; for veggie prep, I prefer a Nakiri over a gyuto for slicing tasks.
Mon Mar 11, 2013 1:24 pm
I rather much agree with what Rick said. Using a cleaver (I'm assuming we're talking about a thin cleaver) is nothing like using a nakiri. I never got used to it, but others love them and use them as their primary meal prep knife.
A nakiri and a cleaver can do the same things technically, but how you do them is different in a lot of ways.
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