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 Post subject: Nakiri
PostPosted: Tue Dec 03, 2013 3:02 am 

Joined: Tue Dec 03, 2013 2:43 am
Posts: 2
Well here goes

1. Are you right handed?
Right

2. What type of knife are you interested in (gyuto, nakiri etc..)
Nakiri

3. What size knife are you looking for?
6"-7"

4. Do you prefer carbon or stainless steel?
I prefer stainless since my wife and guess are not as carefully with things as me

5. Do you prefer a western handle or a Japanese handle?
I'm ok with either

6. How much did you want to spend?
$80 or less

7. Do you know how to sharpen?
Kind of... I have an Edge Pro, but I'm only a few knives in

My thoughts:
Well the purpose is that my wife asked for a specific knife for fruits. Just apples, strawberries, oranges, and other small fruits. I've been debating on 2 nakiris the Tojiro DP and Dojo. I was also considering the CCK since I've been wanting one, but I fear for it since certain people like to just leave the knives in the sink.

Well any advice or recommendation would be great.
Thanks!


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 Post subject: Re: Nakiri
PostPosted: Tue Dec 03, 2013 3:50 am 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
The Tojiro DP series is a VG10 core sandwiched with stainless, so it would do well in the stainless department. VG10 is kind of hard so it may be chippy (I could be very wrong about that, lol), and probably not something to leave laying in the sink (like any knife!). I think it is also kind of wear resistant, so even though it might hold an edge longer it could be a little harder to sharpen.The Dojo is a beautiful blade with an Aogami Super core (carbon steel) clad with stainless, so the edge can still rust if not cared for. So if there are those that would leave the knife wet or not wash AND dry it after each use it may not be the best choice either.

Maybe the nakiri from the Richmond Artifex line: http://www.chefknivestogo.com/riarna17.html

I'm guessing the AEB-L steel used in the Artifex line might be fairly resistant to abuse. It looks to be hardened around a rockwell of 60 or so, so it is hard but probably not quite as brittle. Plus it is supposed to be easy to sharpen which is always a plus.

To be honest, the Tojiro DP and Richomnd Artifex look like good choices, I am just not totally sure about VG10 and how well it would stand up to abuse or being left in a sink. I've seen tips broken and fingers sliced that way. >.<


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 Post subject: Re: Nakiri
PostPosted: Tue Dec 03, 2013 4:03 am 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2277
Tojiro DP would be a nice choice. I have an observation and question - on strawberry prep, how are you hulling them before slicing? Paring knife? The Nakiri really has no tip to speak of. A Santoku is cousin to the Nakiri, but it does have a tip - albeit not very pointy like a petty or Gyuto. Personally, I'd be tempted to look at a Santoku for your stated tasks. I'm not poo-pooing a Nakiri, just suggesting options.

You might actually consider a 6" (150mm) petty that's got a taller blade. Might be hard to find one under $80 though. This Suisin Inox might be an option: http://www.chefknivestogo.com/suinpe15.html.

Another Nakiri option would be the Tojiro Wa-Nakiri: http://www.chefknivestogo.com/toshsa16.html.

Santoku options for your consideration:

Tojiro DP 170mm: http://www.chefknivestogo.com/todpsakn17.html

Fujiwara FKM 180mm: http://www.chefknivestogo.com/fufkmsa18.html

A note on the Dojo - it's got a carbon steel core at the edge and cannot be left with moisture on the blade or it will rust. It must be cleaned and dried after each use. I had to work on this with my wife, but try and get her to at least leave the knife on the counter after using it. The sink is such a bad place for a knife to hang out, almost as bad as the dishwasher ;-). I totally hear what your saying.

Josaku 165mm: http://www.chefknivestogo.com/kijosa16.html


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 Post subject: Re: Nakiri
PostPosted: Tue Dec 03, 2013 4:44 am 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
After seeing my wife load the dishwasher a long time ago and informing her (before she started it, thankfully!) that stainless cookware, non-stick cookware, big knives, and good steak knives don't go in the dishwasher but have to be hand washed... well, guess who has had to load the dishwasher and hand wash the other stuff every time since... lol ;)

It's fine though... I'm the one that cooks everything anyhow, so I know everything is being cared for properly. lol


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 Post subject: Re: Nakiri
PostPosted: Tue Dec 03, 2013 6:38 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2752
Location: CT
Nakiri's are great for chopping things, but not necessarily for a fruit knife? Maybe look at a 120-150mm petty instead? How are you breaking down the fruit? If just slicing, nakiri will work, but for fruits, people want something more nimble/pointy usually. The CCK is gonna be way too huge for fruits.

Some 120mm stainless petty's:
http://www.chefknivestogo.com/fufkmpe12.html
http://www.chefknivestogo.com/suin12pe.html

Artifex, Suisin, Fujiwara stainless are all nice stainless pettys in the 150mm size.


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 Post subject: Re: Nakiri
PostPosted: Tue Dec 03, 2013 10:35 am 

Joined: Tue Dec 03, 2013 2:43 am
Posts: 2
Thanks for the input. Lol... I'm always slicing fruits as my wife and daughter enjoys them more in slice form. Mostly just apples and bananas lately. That's why I was thinking nakiri, but I do think a petty would work much better with other fruits.


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 Post subject: Re: Nakiri
PostPosted: Tue Dec 03, 2013 3:14 pm 

Joined: Sat Nov 16, 2013 3:37 pm
Posts: 25
When trying to decide which knive shape works best, I think if you can get some cheap knifes with the questioned shapes to compare what fits best, you should be able to make a good decision. It can be hard to find japanese shaped 10$ knives though. Depending on where you live, you could get lucky in a kitchenware-shop or even an anything-but-mostly-souveniers-shop in chinatown or something. If you happen to live near a chinatown that is :)
I found one that sold these kiwi brand made in thailand knives, got a nakiri for 4$
Maybe that helps you out a bit


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