It is currently Wed Dec 17, 2014 9:38 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 16 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Help me choose a Nakiri
PostPosted: Fri Jun 22, 2012 10:43 pm 

Joined: Fri Jun 22, 2012 10:29 pm
Posts: 27
Hey everyone, I am fairly new at this stuff but I am catching on fast!

I have been using japanese knifes for some time, but just now deciding to find out exactly what I am using and how it all works.

I typically use a five piece arsenal while cooking (Bread, Chef, Utility/Petty, Paring, and Nakiri).

I need help with that last piece to complete my new setup. I would like to stay stainless for now, I know that rules out a lot, but I find the VG-10 knives to perform really well (open to other steels for sure, just not carbon). I have two black pekkawood handles, a walnut handle, and a tradition light colored ho-wood handle, so I'd like my last knife to not be black (pekka or not) in color, I like some aesthetic variety. Of course I want to get the best combination of overall knife quality, and my budget is $150, but less would be great.

Appreciate any help and advise that any of you all can give! Thanks!



_________________
My 5-Piece Arsenal:

Bread - Tojiro 270mm ITK Bread Knife
Chef - Shun Premier 8" Chef Knife
Nakiri - Sakai Takayuki Damascus 160mm Nakiri
Petty - Konosuke HH Stainless 150mm Wa-Petty
Paring - Tojiro DP 90mm Paring Knife
Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Fri Jun 22, 2012 11:22 pm 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2946
Location: CT
Based on reviews I have read of other Konosuke knives, I would go with one of these two:

http://www.chefknivestogo.com/kohdna18.html
They are out of stock now, but it's a semi stainless steel. You get the nice edge of carbon with not having to worry about it as much as a full carbon blade.

http://www.chefknivestogo.com/kostna18.html
Same as above, but full stainless. Out of stock as well; the Konosuke's seem to be pretty popular lately!

Some others:
http://www.chefknivestogo.com/ta6vekn.html
http://www.chefknivestogo.com/satahadana16.html
http://www.chefknivestogo.com/todpna16.html

I really like Nakiri's. I use them a lot on veggies. I have a Fujiwara Terayasu nakiri that has stainless steel side panels and white #1 steel in the middle. The white steel is carbon and will patina, but is easy to maintain. I prefer carbon blades for the edges they take, but a good stainless is OK, especially if you don't want to have to worry about it.


Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Sat Jun 23, 2012 12:36 am 

Joined: Fri Jun 22, 2012 10:29 pm
Posts: 27
Thanks for the advise, I like the looks of the takayuki, but the konosuke looks to be a fine blade as well.

Anyone else have any advise?



_________________
My 5-Piece Arsenal:

Bread - Tojiro 270mm ITK Bread Knife
Chef - Shun Premier 8" Chef Knife
Nakiri - Sakai Takayuki Damascus 160mm Nakiri
Petty - Konosuke HH Stainless 150mm Wa-Petty
Paring - Tojiro DP 90mm Paring Knife
Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Sat Jun 23, 2012 12:42 am 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7880
Location: Madison Wisconsin
Hi Blake,

The Takayuki hammered damascus is one of Sue's (my wife and co-owner) favorite knives on the site. It's a lot of knife for the money.

http://www.chefknivestogo.com/satahadana16.html



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo New Arrivals
Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Sun Jun 24, 2012 1:49 am 

Joined: Fri Jun 22, 2012 10:29 pm
Posts: 27
Seems like the Takayuki is the winner, before I pull the trigger on it, does anyone else have any other Nakiri's to throw into the mix?



_________________
My 5-Piece Arsenal:

Bread - Tojiro 270mm ITK Bread Knife
Chef - Shun Premier 8" Chef Knife
Nakiri - Sakai Takayuki Damascus 160mm Nakiri
Petty - Konosuke HH Stainless 150mm Wa-Petty
Paring - Tojiro DP 90mm Paring Knife
Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Sun Jun 24, 2012 8:38 am 

Joined: Sun Jun 24, 2012 8:31 am
Posts: 1
*edit* just saw your budget :!:


Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Sat Jul 07, 2012 1:38 am 

Joined: Sun Jun 10, 2012 1:17 am
Posts: 355
damascus knives always get me


Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Sat Jul 07, 2012 3:30 pm 
User avatar

Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
Nope, Takayuki it is.

I would have said Dojo, but alas, Carbon Steel.



_________________
http://www.chefknivestogo.com/gyutos.html
Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Sun Jul 08, 2012 11:39 pm 

Joined: Fri Jun 22, 2012 10:29 pm
Posts: 27
Update:

Went with the Takayuki. Came sharp and ready to go. Seems to be holding the edge well, using it mainly on veggies like green onion, carrots, and cucumbers (a fruit, I know), and on some herbs like dill and parsley.

My only complaint would be a quality control issue, the ferrule is made of steel and is a good bit uneven, I'd say that one side is about 5mm closer to the blade than the other.

Like the knife and would recommend it to others looking for a Nakiri around $100.



_________________
My 5-Piece Arsenal:

Bread - Tojiro 270mm ITK Bread Knife
Chef - Shun Premier 8" Chef Knife
Nakiri - Sakai Takayuki Damascus 160mm Nakiri
Petty - Konosuke HH Stainless 150mm Wa-Petty
Paring - Tojiro DP 90mm Paring Knife
Offline
 Profile  
 
 Post subject: Re: Help me choose a Nakiri
PostPosted: Fri Jul 13, 2012 10:06 pm 

Joined: Wed Jun 06, 2012 5:18 pm
Posts: 27
About the Konosuke HH Nakiri:
http://www.chefknivestogo.com/kostna18.html

I was wondering if it will be available in ebony wood or maybe ho wood with black ferrule? The ferrule on the picture looks okay but must say I kinda like the other alternatives a bit more. Was thinking about getting a carbon nakiri, but I think I need a stainless knife for a certain someone in the house to use. And since this certain someone only cooks vegetarian food a nakiri would be the way to go.


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 16 posts ]  Go to page 1, 2  Next


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred