So this evening was french onion soup night in my house. Needed to process about 6 lbs of onions sliced root to stem.
Decided to face off my $60 Tanaka nakiri vs my $300 Kikuichi Warikomi Damscus 210 Gyuto.
Both knives had recently been stropped with 1 micron on balsa and then horsebutt. The nakiri was freehand sharpened by an experieneced sharpener to 2K grit and I took the gyuto to 6K most recently on an Edge Pro Apex. (Apologies. Still learning to sharpen.)
Started with the nakiri on the onions. Only trying to push cut and was flying through. Getting nice thin slices with the occasional gaffe due to my knife skills.
After about a pound and a half went to the gyuto. It slowed me down and I wasn't getting much more accuracy. Went back to the nakiri. Finished and was more accurate and faster.
So in this one, very, extremely, limited test I'm giving the nod to my nakiri. Were I to move this to a dice or a mince --- I have every expectation the nod would go to the gyuto.
Anyway, thought I'd throw this out there to see what I could stir up.