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 Post subject: new knife
PostPosted: Mon May 26, 2014 2:00 am 

Joined: Mon May 26, 2014 1:25 am
Posts: 3
hello, i need some help for choose my new knifes

i need:
1 nakiri knife or 1 chef knife around 16 cm long
1 sashimi knife (or anyway for fillet fish)
1 paring knife
1 steels
1 beginner stone


i'm left hand and i live in newzealand (for the ship)
my budget is around 150/200 $ each for the first two knife and up to you for the rest.

i'm looking for a knife who can live not like all my life long but as long as possible
thanks a lot


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 Post subject: Re: new knife
PostPosted: Mon May 26, 2014 1:38 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4241
A Nakiri at the top of it's class: http://www.chefknivestogo.com/mayuna16.html
Very good honing rod: http://www.chefknivestogo.com/id12cerodwna.html



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 Post subject: Re: new knife
PostPosted: Tue May 27, 2014 9:32 pm 

Joined: Wed Mar 05, 2014 2:28 am
Posts: 259
For filleting fish, I'll recommend the Richmond sujihiki. Excellent steel and outstanding value for a versatile, flexible blade. For one stone I would check out the naniwa green brick. Cuts fast and polishes nicely, it would be hard to find one stone that does as much as this one, especially at the price. People have ranted and raved over the shun classic paring knife for high end, or the tojiro dp for less money. Hope this helps


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 Post subject: Re: new knife
PostPosted: Thu May 29, 2014 3:03 pm 
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Joined: Thu May 29, 2014 1:41 pm
Posts: 1
Location: 123 street
MINI SCANDI KNIFE Black Linen Micarta
Originally designed from the Finnish sami knife, used by the Laplanders for all their hunting and bushcraeft tasks. These knives have traditionally been flat ground, single or double sided, with a "zero-ground" edge--ground to the edge.



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 Post subject: Re: new knife
PostPosted: Thu May 29, 2014 4:40 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
Still my favorite paring knife:

http://www.chefknivestogo.com/kepakn31.html

You're left handed though....don't know if the "D" shaped handle will mess you up.

Perhaps a more lefty friendly:

http://www.chefknivestogo.com/macprpakn31.html

Very nice sujihiki:

http://www.chefknivestogo.com/rila27suae.html

I would tend to recommend more towards a double bevel sujihiki versus a single bevel sashimi (yanagi) knife unless you truly know that you want a yanagi. They're different animals and a sujihiki is more universal in use......and as a lefty, you'd have to get a left handed yanagi which runs spendy.

I'll definitely +1 Jeff's Idahone recommendation:

http://www.chefknivestogo.com/id12cerodwna.html

"Steels" aren't all that great for these types of knives. A ceramic rod will do more good for these knives. Just be very gentle in it's use.....little to no pressure against the rod.

Decent enough combo stone:

http://www.chefknivestogo.com/kingcombostone.html

The better option is currently out of stock.

A better option than a combo stone would be a starter set:

http://www.chefknivestogo.com/3pcstoneset.html

Gets you all you really need and they're great stone's to boot.

The nakiri/gyuto thing......has me thrown a bit. I'd much prefer about a 210mm gyuto as a universal prep knife than a nakiri of any length and certainly more than a 16cm chef's knife.

http://www.chefknivestogo.com/gokogyuto210mm.html

Great place to start.



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 Post subject: Re: new knife
PostPosted: Thu May 29, 2014 6:04 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
Like Adam said, a 160mm chef knife is undersized. A 210mm gyuto has the sweet spot of a nakiri and a sweeping tip that gives much more utility. If you want a hybrid of the two, consider a santoku.


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 Post subject: Re: new knife
PostPosted: Fri May 30, 2014 5:00 am 

Joined: Fri Dec 20, 2013 4:24 pm
Posts: 298
Actually a nakiri feels more like a 240 gyuto chopped off at the 165 or 170 mm point. The flat spot on a 210 is a lot shorter than that on a nakiri.


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 Post subject: Re: new knife
PostPosted: Sat May 31, 2014 11:42 pm 

Joined: Mon May 26, 2014 1:25 am
Posts: 3
Jeff B wrote:A Nakiri at the top of it's class: http://www.chefknivestogo.com/mayuna16.html
Very good honing rod: http://www.chefknivestogo.com/id12cerodwna.html





what do you think if u can buy this http://www.chefknivestogo.com/keshclnakn.html for 60 cash less ?


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 Post subject: Re: new knife
PostPosted: Sun Jun 01, 2014 12:32 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
If we are talking about nakiri on the cheap side I probably would go with Dojo for $80. But you did mention you live In New Zealand so I have no idea what shipping would be....

And if you can get the shun for 60 and assuming there is no shipping then it does make an intriguing buy.



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 Post subject: Re: new knife
PostPosted: Sun Jun 01, 2014 12:38 am 

Joined: Mon May 26, 2014 1:25 am
Posts: 3
whosthebestcop wrote:If we are talking about nakiri on the cheap side I probably would go with Dojo for $80. But you did mention you live In New Zealand so I have no idea what shipping would be....

And if you can get the shun for 60 and assuming there is no shipping then it does make an intriguing buy.



we are not talking about the cheap side,
the shun classic full prize is 200 , the same of the yuki but on the web site the shun has a discount of 60$
my question is: for 60$ less is better the shun ?


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