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 Post subject: Nakiri suggestion, please
PostPosted: Fri Mar 21, 2014 10:59 pm 

Joined: Tue Mar 18, 2014 8:22 pm
Posts: 3
Hi all. Since I currently own a Wustoff and Richmond Chef's Knife, I'd like to add something different and even go a little higher end...so to speak. A Nakiri style for chopping vegetables is where I'd like to go next. Soooo, here we go:


1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..) Nakiri
3. What size knife are you looking for? Would like a recommendation. Standards seem to be 165 and 180 mm. I have never used a Nakiri, so my experience is lacking. My Richmond AEBL is ~ 8 inches...if that helps
4. Do you prefer carbon or stainless steel? Would like to venture a little ways away from SS, but I don't want a really difficult knife to maintain. Again, looking for a recommendation.
5. Do you prefer a western handle or a Japanese handle? Japanese
6. How much did you want to spend? Around 200
7. Do you know how to sharpen? I'm learning...let's say on a scale of 1 - 10, I'm about a 6.

I am just a home cook. Ease of sharpening is important, but so is edge retention.


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Fri Mar 21, 2014 11:47 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1829
Tanaka kurouchi (KU): http://www.chefknivestogo.com/takuna16.html

This is an all carbon blade, so it is reactive but I have not found it to be difficult to keep up with at all. The knife is an entry level price point, but IMHO it is much higher quality than entry level. The KU finish has more character than the other KU finishes I have seen, and it feels/looks/has been on the more durable side of KU finishes. I have had mine for several years, and until I got ~$200 price point, I did not own a knife with as pleasant a grind or a steel of quite this quality.


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 12:02 am 
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Joined: Mon Dec 16, 2013 3:42 pm
Posts: 109
Location: Boston, MA
I totally agree with cedarhouse about the Tanaka Kurouchi nakiri - not very reactive, nice fit and finish, sharpens easily and stays that way, and is more knife than the price suggests.

This knife and a Kohetsu santoku were my first Japanese knives (purchased from CKTG) and I have been very pleased with them. It took a few times using it for me to get used to the nakiri but now I use it as much as the santoku or one of the gyutos that I've since bought.


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 12:54 am 
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Joined: Fri Apr 12, 2013 12:07 am
Posts: 371
Which Richmond do you own? Artifex? What do you consider really difficult to maintain?

In lieu of responses to the above questions, Masakage Shimo would be a definite step in a different direction. :)
Tall, light, thin, all carbon, hand forged and really good edge ootb. http://www.chefknivestogo.com/mashna16.html


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 2:47 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 623
I'm gonna go the other way and suggest that at $200, there are FAR nicer Nakiri's than a Tanaka. But then again, I'm not a big Tanaka fan...and I own one!

Teruyasu Fujiwara - Awesome core, stainless clad, nice height.
Konosuke - Any of them.
Shigefusa - When it's back in stock.
Moritaka - Nice AS knife for the $.



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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 2:54 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 264
~ desol ~ re read cedars post, wasn't saying the tanaka is on par with 200$ knives but that until he used others in that range thinks nothing could beat it.


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 12:50 pm 

Joined: Tue Mar 18, 2014 8:22 pm
Posts: 3
mark wrote:Which Richmond do you own? Artifex? What do you consider really difficult to maintain?

In lieu of responses to the above questions, Masakage Shimo would be a definite step in a different direction. :)
Tall, light, thin, all carbon, hand forgesd and really good edge ootb. http://www.chefknivestogo.com/mashna16.html


Mark, I own the Artiflex. Superb knife for the money.

As far as difficult to maintain...I have read on your site about establishing/maintaining patinas, reactiveness with foods, etc and I am unsure about all those processes.

Of the knives recommended by you and Desol, I am leaning towards the Moritaka http://www.chefknivestogo.com/moritaka1.html

or the Masakage Shimo http://www.chefknivestogo.com/mashna16.html

Aesthetics on both are fantastic, but I'm liking the rustic look of the Moritaka and I have heard nothing but praise for the AS steel. But, I like the tallness of the Masakage.

Between the two, which one would be the easiest to maintain aesthetically and edge wise?

Thanks to all you guys for your help!!!


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 1:27 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2391
The Shimo is one bad a$$ Nakiri. The Moritaka will have a little better edge retention with the AS steel. The Shimo will take a patina over the entire blade. Desol won't like hearing this :-), bit I would get the Shimo and just let it naturally patina as you use it. If you like tall get the Shimo. Also Shimo will have better F&F.


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 2:06 pm 

Joined: Tue Mar 18, 2014 8:22 pm
Posts: 3
SteveG wrote:The Shimo is one bad a$$ Nakiri. The Moritaka will have a little better edge retention with the AS steel. The Shimo will take a patina over the entire blade. Desol won't like hearing this :-), bit I would get the Shimo and just let it naturally patina as you use it. If you like tall get the Shimo. Also Shimo will have better F&F.



Well, you sold me. One Shimo with Gaya on order.

Thanks again to all for all recommendations!!!


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 Post subject: Re: Nakiri suggestion, please
PostPosted: Sat Mar 22, 2014 6:13 pm 

Joined: Wed Jul 31, 2013 1:47 am
Posts: 11
Although it's a bit late - a second vote for the Shimo. We have one, it has become my wife's favourite knife for prep, after she was iniially very reluctant to even pick it up. But it is light, takes a great edge and is absolutely wicked looking. One bad ass knife indeed!


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