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which nakiri?

Wed Mar 26, 2014 4:51 am

hi everyone. been lurking for a few days and decided to join. i am having trouble debating between a few nakiri models on cktg.

there seem to be lots of options under $100. I dont want to spend too much at the moment on a nakiri. I'd like to buy one to try out first before thinking about buying a more expensive one.

after reading a few threads i am choosing between these:

Yamashin http://www.chefknivestogo.com/yawh1na16.html
Tanaka http://www.chefknivestogo.com/takuna16.html
Murata Buho http://www.chefknivestogo.com/mu16na.html
Kajihara http://www.chefknivestogo.com/tskakuna16.html

They are all carbon blades. I am right handed as well.

I do like how the later two look though :mrgreen: I have read that the Kajihara is kind of thick for a nakiri. But those handles 8-)

Or should I just save my money and buy the $49 Tojiro ?

Re: which nakiri?

Wed Mar 26, 2014 5:09 am

I have the Tanaka and really enjoy it. The finish has been durable and is very attractive. I am a big fan of the aogami #2 steel, takes an awesome edge and keeps is forever. The grind on it is very good.

This thread may be informative:
nakiri-suggestion-please-t5834.html

Re: which nakiri?

Wed Mar 26, 2014 5:16 am

nakiris-with-carbon-steel-blades-t4548.html

This thread has a lot of info on it, I tend to ask a lot of questions lol.

Re: which nakiri?

Wed Mar 26, 2014 5:18 am

Oh and I got one of my best friends that Yamashin for Christmas and got to use it some, it's a nice performing blade, especially for the money and that was OOTB.

The handle is very underwhelming though as one would expect for that type of coin, but he definitely enjoys using it and says it's become one of his go to knives.

Re: which nakiri?

Wed Mar 26, 2014 7:05 am

They say the grinds on Tanaka knives are very good for the money. I have one coming this week. Hopefully I like it. For 70$ you would be getting a nice thin edge. The Yamashin would be good to.

The lower priced Tojiro knives are said to be quite reactive.

Re: which nakiri?

Wed Mar 26, 2014 10:19 am

Umberto wrote:They say the grinds on Tanaka knives are very good for the money. I have one coming this week. Hopefully I like it. For 70$ you would be getting a nice thin edge. The Yamashin would be good to.

The lower priced Tojiro knives are said to be quite reactive.

And I've read more then once they can let off a foul odor, much more so then most any other carbon blades. Can't personally attest, but it's been said on here and other forums.

Re: which nakiri?

Wed Mar 26, 2014 1:28 pm

Of those you listed, I'd get the Tanaka first.

Re: which nakiri?

Wed Mar 26, 2014 2:02 pm

Brianch - off that list, I really like the Buho and the Tanaka.

For a little more money, the Anyru Suminagashi Nakiri: http://www.chefknivestogo.com/kaankusuna.html will have better F&F, and a very comfortable rounded neck/choil with good relief work on the corners. This is a fair step up for not much $$.

The new blue handle on the Anryu is basically the same as the Buho.

Re: which nakiri?

Wed Mar 26, 2014 3:22 pm

thanks for all the replies

any reason noone likes the kajihara?

I will consider the Anyru, but as I am getting a few other knives for the kitchen I am trying to keep the $$ a bit lower. Once I convince the wife that these knives are worth the $$ over the cheap ones we use now - maybe I can stretch even further in terms of budget.

Lots of votes for the Tanaka so I am leaning towards that.

As silly as this sounds I just like how the handles look on the Buho and Kajihara...

Re: which nakiri?

Wed Mar 26, 2014 3:23 pm

The Murata looks nice. Good height, nice handle, nice steel.

Then Yamashin. White #1.

Kajihara looks fine as well...

Then...

I own a Tanaka and honestly...I don't know what all the rage is.
One thing I did notice was how easy it was to bend when crushing garlic, how short it was and I hate the profile.

But that's just me. ;)
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