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Sat Dec 14, 2013 12:52 pm
I am looking for a Nakiri knife. I currently have a small (6") Shun chef but want something for chopping veggies. I like the Shun but I am starting to feel like it is a knife for the broader consumer market, and i would like one with a more hand-made feel and character. I am a good sharpener, so I am up for one that would reward that effort.
Some knives are not as clear about what kind of steel they use and whether they are clad in stainless or are layered as Damascus, etc. A little confusing to me, as well as what difference that makes.
I appreciate any suggestions and additional information on the steel choice.s
Sat Dec 14, 2013 3:36 pm
Kono HD, very popular and one of the best on the market, semi-stainless. http://www.chefknivestogo.com/kohdna18.html
Tanaka Damascus, excellent knife at a great price, full carbon. Looks great too! http://www.chefknivestogo.com/tanakanakiri1.html
Sat Dec 14, 2013 5:26 pm
I would urge you to look at the Konosuke HH Stainless, this is a great bargin for the money.
Review my thread here: need-some-quick-help-t4427.html
Todd in Chicago
P.S. I absolutely love my Takeda Nakiri, but that is out of your recommended price range.