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 Post subject: Help with a Nakiri
PostPosted: Mon Nov 05, 2012 7:07 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Mark,
I would appreciate help with a Nakiri knife selection. I would be using it for home cooking and vegetable prep. There are only two of us at home. I don't do a ton of veggies at any one time.

I already have a CCK 1303 , a 120 Tojiro petty and a 150 Tanaka Damascus petty that I use. I love the wa handles on these knives.

I was surprised to see rust appearing on the Tanaka while I was prepping onions (large quantity) for a party. This surprised me. I like the steel in the Tanaka but watching it rust in spots while cutting with it was a bit unnerving! I removed the rust spots carefully but rusting while cutting? I try to keep it shiny looking on my magnetic rack. I don't mind stains but not rust.

I am undecided between the Tanaka Damascus Nakiri or the Dojo Hayashi Nakiri. Maybe the Dojo with the stainless cladding would be better for veggies? I also appreciate having a thin blade to reduce wedging in potatoes and squash and the like. The standard handle on the Dojo is a bit on the negative side for me but it appears to have great steel for the price point.
What would be your opinion here?
Thanks,
Harr



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 Post subject: Re: Help with a Nakiri
PostPosted: Mon Nov 05, 2012 8:04 pm 
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Location: CT
Kono 180mm HD, Artifex Nakiri, Sakai Takayuki Damascus Wa Nakiri, or the Tetsuhiro Nakiri all come to mind. Onions will discolor carbon steels quickly unless a good patina is on the blade.


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 Post subject: Re: Help with a Nakiri
PostPosted: Mon Nov 05, 2012 8:36 pm 
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Location: Madison Wisconsin
To follow up on what Tim said, you should encourage patina on the knife so it's not so reactive. Try forcing a patina with mustard and this will lessen the reactivity of the blade a great deal. If you scrub it off and shine it up you can expect it to rust more easily until it's black with patina again.

Check out video #16 in my series. It shows how to force a patina:
http://www.chefknivestogo.com/knshforne1.html



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 Post subject: Re: Help with a Nakiri
PostPosted: Mon Nov 05, 2012 8:40 pm 
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Location: Madison Wisconsin
Why not try a stainless nakiri like this one?
http://www.chefknivestogo.com/satadana160.html

I love this nakiri. Good steel, pretty, nice wa handle and a good price make it hard to beat.



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 Post subject: Re: Help with a Nakiri
PostPosted: Tue Nov 06, 2012 6:37 am 
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Joined: Tue Oct 30, 2012 12:20 am
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Here's a couple good units for the $$:

Moritaka. Has a nice flat blade; nice handle; #2 Blue: http://www.chefknivestogo.com/moao2na16.html
Tojiro in White #2: http://www.chefknivestogo.com/toshna161.html

Get rid of any brown rust with a plastic scrubby(or something else not too abrasive)...let normal patina stay.



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 Post subject: Re: Help with a Nakiri
PostPosted: Tue Nov 06, 2012 2:21 pm 
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I do agree that a good stainless nakiri is more the ticket for lots of veggie prep, I will also add that I think any nakiri under 180mm is far less useful than one 180mm. That extra 15mm is very nice.

The Kono HD nakiri (which is sadly not in stock) would be my first choice.



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 Post subject: Re: Help with a Nakiri
PostPosted: Tue Nov 06, 2012 9:08 pm 
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I wouldn't say that 15mm makes a Nakiri far less useful. My blue steel Nakiri at 165 is very useful, in fact i use it all the time!
15 mm would be a reasonable benefit for some larger vegetables, but i can use a gyuto for that(210mm).

If your working as a chef, doing non-stop prep...i could see stainless as a must, but for a personal knife carbon is great. Stainless cladding is a smart choice, provided that the knife it satisfies all your other wants/needs. One of mine is a completely flat edge, another is a nice handle, another is good steel forged well.



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 Post subject: Re: Help with a Nakiri
PostPosted: Sun Nov 11, 2012 9:16 pm 

Joined: Sat Sep 01, 2012 6:00 am
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Thanks to everyone for the suggestions and input! I dropped the hammer on the Dojo Hayashi Nakiri 165mm today.

I really struggled with this one. Being 74 yrs old with a limited income but knowing at this age, I will be long gone and the knife will still be here. So, I gave myself a little leeway on the price I could afford. After all, if it's your last dance, make it a good one.

I was strongly lured by the Tanaka Damascus Nakiri. A pretty knife, good steel, and a wa handle which I love. However, Pulling my head out of the clouds, the Dojo was many $$ less. You really can't have it all.

The Dojo was like a girl with a great figure, a good heart (Blue steel),a pretty dress (stainless cladding) but she wears combat boots (the handle)! :D

But she is mine and I will love her.
Thanks to all!!!
Ragamuffin


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