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 Post subject: Iinterested in a Nakiri
PostPosted: Sat May 03, 2014 9:49 pm 
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Location: Madison Wisconsin
Hi Mark,

I was originally interested in the Koisihi Nakiri, but when I saw your video, it guided me more to the Yuki, of which you are out of stock at the moment. Do you know when these will be back in stock?


Or perhaps you can guide me to something else that will suit my needs? First off, I’m not really concerned about budget. Secondly, I’m right handed and prefer 50/50 bevels and blades that are NOT white steel, since they don’t seem to maintain their edge as well as other blades.

Ideally I’m interested in a Nakiri OR Kiritsuke. I like a Nakiri that has a wide blade, something kind of resembling the style of a Chinese cleaver, but isn’t. I also prefer longer blades in general (I do realize nakiris tend to be shorter than other knives), and a rounded tip (note that my chopping style is more of a quick “up/down & pull” style vs. rocking).

As for the Kiritsuke, I was interested in the Takeda Classic 240: http://www.chefknivestogo.com/taki24.html. Out of the Kiritsuke knives, it seems to have a wider blade.


If you were in my shoes, what would you consider? I was really close to pulling the trigger on the Takeda Classic Kiritsuke above (btw, I noticed no saya option is available with it). I even considered the Kiyoshi Kato Nakiri because it has a long blade, but I it’s made of white steel #2. (http://www.chefknivestogo.com/kika18na.html)

Hoping to hear back soon as I’m ready to buy something!!! Note that I’m looking to invest in superbly crafted knife that will serve as my primary for 90% of my kitchen needs and last a lifetime.


Thank you
J



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 Post subject: Re: Iinterested in a Nakiri
PostPosted: Sun May 04, 2014 4:31 pm 
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We have the Yukis on order. If you're patient you can wait until we re-load on them.

If you want something now, my AS laser has been popular and the knife is really fun to use: http://www.chefknivestogo.com/rilana.html

The Takeda is an excellent choice. Nice and tall and great blades. We do have sayas: http://www.chefknivestogo.com/ta24kisa.html



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 Post subject: Re: Iinterested in a Nakiri
PostPosted: Sun May 04, 2014 8:33 pm 

Joined: Sat May 03, 2014 1:25 am
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Hi Mark,

Thanks for your reply, but please don't take offense when I say I didn’t find your response very helpful. :-(

I was hoping you could provide me a little guidance toward something more appropriate to my needs & wants, as described in my original email. Also, you shared the same link twice that directs me to the Richmond AS laser nakiri.

Anyway, I think I want to go with a kiritsuke now as I want a workhorse that will handle 90% of my kitchen needs.

I’ve pretty much narrowed it down to three options:

Moritake 240 blue: http://www.chefknivestogo.com/moritaka13.html

Takeda classic 240: http://www.chefknivestogo.com/taki24.html (what is the weight on this... Your description doesn't indicate dimension details)

Takeda stainless: http://www.chefknivestogo.com/tastclki.html


Please note that on the two Takedas above, there is no option to add a saya in the shopping cart. The classic gives you a drop down menu, but no option for a saya. The stainless clad Takeda doesn't give you any option to add a saya at all. I will definitely want a saya with any purchase.


Between these three knives, what would your personal preference be and why?

Sorry to be a pain, but thank you very much and I will anxiously await your reply!


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 Post subject: Re: Iinterested in a Nakiri
PostPosted: Mon May 05, 2014 1:45 am 
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Jason, I can't directly comment on the Moritaka 240 Kiritsuke/Gyuto, but I just finished a video on a group of Moritaka AS knives including the 210 Kiritsuke/Gyuto: http://youtu.be/ZmchaNBBoM4. I really liked this knife. If the 240 has similar characteristics, I can highly recommend it.


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 Post subject: Re: Iinterested in a Nakiri
PostPosted: Mon May 05, 2014 1:32 pm 
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Each of Takeda's knives are a little different in size. I'll put dimensions on that page later today but it's a general guide.

The saya for that knife is here: http://www.chefknivestogo.com/taki24.html

If I had to choose between them I would go with the Takeda classic gyuto followed by the Moritaka 240 Gyuto. I don't really like the kiri style profile.



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 Post subject: Re: Iinterested in a Nakiri
PostPosted: Mon May 05, 2014 1:48 pm 
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JASONS <> Inconsequential trivia: Although you had abandoned the idea, the Yuki is W#2 (and a badass), and the Kato you abandoned is made by one of the most competent swordmakers on the planet.

I can't even imagine what type of a kitchen a hybrid of a yanagiba & usuba could ever act as a workhorse, but since you have shared with us nothing about what you process & are quite resolute on one of the most quirky profiles on the menu (I know, they look cool), the Takeda is going to offer you a slightly more refined package. I own Moritaka AS, I have used Takeda AS, and the Takeda is, like I said, a more finished whole, albeit both rustic iterations.

Between iron-clad & stainless-clad... well what do you want.. fully reactive or partially?



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 Post subject: Re: Iinterested in a Nakiri
PostPosted: Mon May 05, 2014 2:06 pm 
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BTW we just got more Yuki Nakiris in this morning. :)

http://www.chefknivestogo.com/mayuna16.html



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 Post subject: Re: Iinterested in a Nakiri
PostPosted: Mon May 05, 2014 3:54 pm 

Joined: Sat May 03, 2014 1:25 am
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Hi everyone, I really appreciate the input, thank you!

Melampus - I primarily process vegetables, but am far from being a vegetarian. :) When it comes to knives, I kind of follow my mom's belief that less knives are better (she's Korean). She only has three knives: paring, meat cleaver, and Korean style chef's knife. However, when I was a teen, she got me a hybrid Chinese cleaver/nakiri knife, and that is what I learned to use in the kitchen to cut everything. Therefore, I really dislike the shape of the traditional/western chef's knife. I prefer flat blades, and my cutting/chopping style is quick up/down, more pulling than pushing. I also don't rock. That's why it just seems to me that the kiritsuke is going to offer more versatility than a nakiri, especially since they have a kissaki. However, while the nakiris I'm considering are rounded and lack a kissaki, they are still somewhat versatile and could still be used to slice small cuts of meat (I know, that's considered sacrilege to some people). :)

With so many wonderful knives on the site, it's just so hard to choose. Ideally, I would like something made with the aogami steel variety as they are superb at maintaining their edge compared to the white steels. Having said that, I did kind of develop a crush on the Masakage Yuki nakiri when I saw the video and how well it performed against the Masakage Koishi nakiri. :) As far as the clad goes, it really doesn't make much of a difference to me as long as the core/edge is aogami. And something a little "rustic" looking is always a plus.

Maybe I should just go with a cleaver? This Takeda is looking better to me each day: http://www.chefknivestogo.com/chclas20.html


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