We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jan 15, 2013 2:37 pm
Thank you for your response. I appreciate it.
I did some research on Tojiro on the back of your recommendation. Tojiro seems like its a highly rated knife so it must be a good option. I checked your site and it looks like you have 3 different DP models in the Nakiri style but in my research I found that Tojiro has several other Nakiri options. Is there a big difference in them or is it more of an aesthetic thing.
I dont want to take up your time but I have a friend who swears by Tamaganhe and a friend who swears by MAC in terms of Nakiri. Can you compare those two with the Tojiro? I like the Damascas look..the MAC and Tojiro Damascas Nakiri are beautiful looking knives.
Thanks for your time. I appreciate it
Tue Jan 15, 2013 4:09 pm
To make sure we're talking about the correct knives, I've linked to each below:http://www.chefknivestogo.com/macdanakn7.htmlhttp://www.chefknivestogo.com/tojiro4.htmlhttp://www.chefknivestogo.com/ta6vekn.html
Is that correct? If not, my continued contribution could be seriously flawed.
Although there may be some differences between each of these, at the end of the day they are all going to be very similar. All use a core steel clad in either straight stainless or a stainless damascus. They likely all have similar geometry, so they will likely all cut similarly.
The biggest difference I see is going to be in the handle design with the Tojiro having the worst handle.
I've not specifically handled the Tamahagane or the Mac nakiri in question here, but I have handled others knives from both series as well as the Tojiro DP damascus nakiri.
Tue Jan 15, 2013 7:37 pm
I kind of like the Tamahagane handle the best of the three but based on price vs performance I prefer the Tojiro.
Wed Jan 16, 2013 7:58 am
Yeah, I definitely don't think the nicer handles are worth the extra cost over the Tojiro...no way.
Wed Jan 16, 2013 11:45 am
Thank you for the tips. I appreciate it. I must admit that I had no idea a forum like this existed for knives. I registered and read some of the other posts on the site. There is obviously a lot of knowledge and a tremendous enthusiasm for knives amoung this group
As stated in the first post that Mark kindly sent forward I am in the market for a Nakiri knife. I have very little knowledge when it comes to knives but very much enjoy cooking. I have a set of Henkel Twin Cuisine knives that are cracking on the material that flanks the tang and the company asked me to send them back for inspection. So I figured that I would use the oppty to experiement with some other knives.
I was interested in a Nakiri because its something I have never used before and I am not much of a butcher so fruit..veg etc is the extent of my duties. I have friends in the NY and London restaurant industry and suggested giving a Nakiri a try.
So I have been two a few shops and hand held several brands and lines. Miyabi..Wusthof..Shun.. Tojiro..Tomahagane..MAC and Kasumi. The German lines dont seem to get great reviews and neither does Shun..I have friends that swear by Tojiro and Tomahagane and MAC and Kasumi. I rather enjoyed the Tamahagane handle as others seem to. I have never used a knife without a Western style bolster but not sure if it matters. I am not an experienced cutter and in terms of sharpening..I take my knives to a guy in the city. I do enjoy the Damascus look with some of the knives but havent educated myself as to whether its hard to maintain. I am not concerned about price but I appreciate everyone's thoughts that Tojiro is a value.
Once Henkel decides what they are gonna do about my Twin Cusine set...this site has inspired me to look into getting out of the set mentality and finding 5 or 6 really good knives to start a new collection.
If anyone has any further thoughts it is much appreciated.
Good day to you
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