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Wed Sep 12, 2012 8:14 pm
Might you make a recommendation for me?
Since I picked up the "Seyru?" nakiri that my wife received as a gift, I've not been able to put it down.
That was about a year ago and although I enjoy it thoroughly, it's not weighted well, nor does it keep it's edge for very long.
I have no problem sharpening any knife, just don't enjoy doing it each and every time I use it.
I had the mixed experience of the DP Tojiro's (friend)great cutting edge and western style handle, that I couldn't stand at all.
I keep all kinds of high end German, Spanish and Brazilian knives, some costing hundreds of dollars, but now, they seem to suck, compared to my $20.00 Seyru.
I'm not deterred by knife maintenance tasks and always hand wash and dry everything I use in the kitchen regardless of need.
That being said, have you any recommendations for a Wa handled nakiri around a hundred bucks or so?
Thanks for your input,
Wed Sep 12, 2012 8:18 pm
You have less options at this price but this Tanaka damascus nakiri is a smokin good knife for the money.http://www.chefknivestogo.com/tanakanakiri1.html
Thu Sep 13, 2012 3:13 am
I was going to recommend the Tanaka! Even the Kurouchi version takes and holds a good edge.