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 Post subject: Re: Three Knife Kitchen
PostPosted: Sat Jan 19, 2013 9:38 pm 

Joined: Mon Jan 14, 2013 7:30 pm
Posts: 27
Here, again, the Nakiri is used as a "chopper". After his first set of celery sticks where he used what looked like a classic Gyuto cutting approach, he shifted to a very aggressive, downward "chop".

http://www.youtube.com/watch?NR=1&featu ... FbMpLmCGSo


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 Post subject: Re: Three Knife Kitchen
PostPosted: Sat Jan 19, 2013 9:40 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 2602
If you believe that your wife would prefer the parring knife then by all means start there. You can always add more later if you feel the need. Rick is right about the Victorinox parring knives, they are low cost and good quality. That is what we have and my wife loves them.

Spend the bulk of your budget on the Gyuto and a few dollars on the parring knife.



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 Post subject: Re: Three Knife Kitchen
PostPosted: Sat Jan 19, 2013 9:53 pm 

Joined: Mon Jan 14, 2013 7:30 pm
Posts: 27
And yet another Nakiri used as an aggressive "chopper". I would think this would dull any knife pretty fast. And, I seriously doubt my skill level will ever reach this speed. My wife, on the other hand, will probably master these techniques in short time. And, it is for this reason, why I was inquiring about these folks using their Nakiri as "choppers". If this has merit and somehow compliments the Wa-Gyuto in that each would be used for specific tasks, I will plan for both. If, however, the Wa-Gyuto can do it all, then I have no need for the Nakiri.

http://www.youtube.com/watch?v=L3nO45hbR44


I just want to effortlessly cut vegetables and fish versus the arm wrestling we are presently employing with our knife set. This is why I see a 240mm Wa-Gyuto and a 90mm Paring knife being the perfect combination for us assuming the Wa-Gyuto can handle both root vegetables and soft vegetables with equal success.


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 Post subject: Re: Three Knife Kitchen
PostPosted: Sat Jan 19, 2013 10:06 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 2602
Watch these.



[youtube]USIpyfI4E84[youtube]



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 Post subject: Re: Three Knife Kitchen
PostPosted: Sat Jan 19, 2013 10:54 pm 

Joined: Thu Oct 25, 2012 11:52 pm
Posts: 18
I like my Nakiris. Sometimes the lack of a point is a plus..

It is all about blade profile and steel.. You can't really hammer any of them on poly cutting boards for long and expect them to stay real sharp.

Also, we have found a stainless 150mm petty to be a fine citrus fruit peeler..


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 Post subject: Re: Three Knife Kitchen
PostPosted: Sun Jan 20, 2013 1:32 am 

Joined: Mon Jan 14, 2013 7:30 pm
Posts: 27
Which Nakiri knives do you have? And, do they share duties with Gyuto knives in your kitchen, or do you use the Nakiri knives exclusively for most cutting chores?

---------

As for those video clips, what a treat to see a mastewr at work. It is quite impressive!

[1] What knife was he using?
[2] Was it a different knife for the mushrooms in the last video clip?


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 Post subject: Re: Three Knife Kitchen
PostPosted: Sun Jan 20, 2013 4:34 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 2602
I know he was using one of the Konosuke Gyutos for the tomatoes and onions but not sure what he used on the mushrooms.



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 Post subject: Re: Three Knife Kitchen
PostPosted: Sun Jan 20, 2013 5:41 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 624
Location: Philippines
he used his new kono blue =D


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 Post subject: Re: Three Knife Kitchen
PostPosted: Sun Jan 20, 2013 5:56 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 2602
Aaron's got it goin' on, that's for sure!



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 Post subject: Re: Three Knife Kitchen
PostPosted: Sun Jan 20, 2013 11:36 am 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 216
haha hey guys. sorry been a busy at work and home so not much time to get on. But the two knives are gyuto blue # 2 and the suji is white #2. But yeah I use the suji because it's VERY light and good edge, (not sure how old it is lol) and since I had to do like 8 pounds of mushrooms (wasn't going to bore you with all 8 on the vid :) wanted to speed things up so to speak haha


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