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Sat Jan 04, 2014 6:34 pm
I am currently in the market for a right handed Nakiri knife (well, the knife really has no hands, but you catch my drift), as I'm turning vegetarian for a few months and need something to slice through my veggies like the average knife slices through warm butter.
I prefer rounder handles. Well to be honest, I have tiny girly hands - so I probably shouldn't get a handle I could beat someone invading my kitchen over the head with as it more than likely wouldn't really fit in my palm. I recall being back at my grandma's house though (the old lady from indonesia has a "no bullshit" policy when it comes to her knives) - and I think the japanese style handles fit me a lot better.
I'm looking for a knife about 6 inches in length, give or take an inch.
I have no preference when it comes to the steel. I tend to treat my kitchen equipment like a cherished firstborn - whatever it requires, I shall provide.
I currently employ a 1000/3000 combination whetstone I use after (almost) every cooking session for my wusthof cooking knife - I usually use a 8000 grid whetstone before every session, and keep the stones nice and flat with my toishi every few weeks or so. Every now and then I take a sharpening steel to it, though I'm not sure that will be nescessary with a Nakiri? Now I am quite content with my wüsthof cooking knife - I just really don't feel I should be using it for every single operation. It's currently the only knife I own, so I reckon it's time to bring someone new into the family.
My budget is somewhere around 100-200$. If there's a leap in quality, I'm willing to spend the extra few bucks.
PS: Excuse my rather horrid English. I am not a native speaker, nor a resident of any English-speaking country. Feel free to correct me though, I am eager to learn.
Sat Jan 04, 2014 9:14 pm
Your English is better than many native speakers
I only own one Nakiri, the Tanka Kurouchi, and I highly recommend it for the price: http://www.chefknivestogo.com/takuna16.html
. It is a bit rustic and it is carbon steel so you need to be comfortable with a knife that is reactive, but this is below your price range and a great performer.
I do not have experience with these, but it seems no Nakiri thread is complete without a recommendation for the Konosukes. The HD is a semi-stainless, the HH is stainless, otherwise they are basically the same knife. The HD steel is very highly thought of and is not generally regarded as reactive despite only being semi-stainless, though it is out of stock at the moment. http://www.chefknivestogo.com/kohdna18.html; http://www.chefknivestogo.com/kostna18.html
Sat Jan 04, 2014 11:27 pm
Two nakiri posts in the same day....same knife recommendation.
It's a great knife. The HD2 version is better IMHO, but out of stock and slightly more expensive.
Sun Jan 05, 2014 3:56 pm
I've heard a lot of good things about Konosuke. The Kai Shun line of nakiri is rather popular here in Europe - could anyone chime in on those by any chance? It'd be amazing if someone owned both, but that's rather unlikely I guess ^^; It's basically coming down to those 2 atm - unless someone has another manufacturer I should be aware of to offer?
Sun Jan 05, 2014 4:08 pm
I think everyone should own at least one konosuke. They are pretty special knives.
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