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Yanagi and Nakiri suggestions ~$300 total

Fri Jun 28, 2013 5:06 am

Hi all!

Info:
1. Left handed (maybe convert to right hand if necessary)
2. Yanagi, Nakiri
3. standard sizes? Yanagi ~270mm sounds right, Nakiri ~ any size?
4. Stainless steel (easy maintenance)
5. Japanese handle
6. $300 for both
7. Yes, I can sharpen

Buying a gift for a friend who wants to be an amateur Sushi chef, I think a Yanagi and Nakiri would be a good start for him. I currently have a Shun Classic Santoku with paka wood and VG-10 that he seems to like, but I want to get him something different, a bit more traditional.

If I can get both knives that come from the same line (looks similar in style), that would be perfect. Any suggestions would be appreciated! Love this site. Thanks in advance!

Re: Yanagi and Nakiri suggestions ~$300 total

Fri Jun 28, 2013 5:22 am

HUEY <> I have to say that price point for LEFTY stainless Wa's is a difficult one. CKTG just picked up a new line of knives that fit your request for righty chisel grinds, but I have no first hand experience nor have I heard any reviews as they are that new. http://www.chefknivestogo.com/kijo.html. You would have enough money left in budget to add some sayas if CKTG says their universals fit.

AUS-8 steel I have been very pleased with in many of my folding knives, but I've never experienced it in kitchen cutlery.

Re: Yanagi and Nakiri suggestions ~$300 total

Fri Jun 28, 2013 6:30 am

Does your friend need a nakiri, or would they be better served by either a better yanagiba alone, or a different knife in the pair? I can't say that I've found much of a use for a nakiri myself, nor do I see them often on the line at a sushi bar in the US. Even for the daikon/cucumber peeling cut, a yanigiba can be used.

As you say that your friend is looking at sushi for fun (as opposed to apprenticing for a career), perhaps a sujihiki might be a more versatile option than a yanigiba? It's also ambidextrous...

Re: Yanagi and Nakiri suggestions ~$300 total

Fri Jun 28, 2013 1:25 pm

Welcome to the site.

A couple of words of advice first:

Any lefty, stainless yanagi for under $300 by itself would be suspect IMHO. I can't imagine that it would be very nice.

Budget yanagi can be extremely difficult, if not impossible, for a newbie to maintain. They often times come with serious flaws. Knowing how to recognize them and the ability to fix the issues is part of owning budget yanagi. Now, a $300 right handed, carbon steel yanagi isn't what I would consider in this category.....but a $300 and under, lefty, stainless yanagi would be.

My recommendation would be to either get him/her a 270mm stainless sujihiki (double beveled slicer and still works well for sushi) and a stainless nakiri.

or

Get a lefty, carbon 270mm sujihiki for $300. This will still be hard to find a quality example. Lefty's get screwed with traditional Japanese knives.

Re: Yanagi and Nakiri suggestions ~$300 total

Fri Jun 28, 2013 4:21 pm

Thanks for the advice, guys.

- I will take another look at the AUS8A Kiyotsuna Josaku, it looks the part, I'm just concerned about edge retention. I'll do some research on that steel

- He likes to do some mean chopping with vegetables, so a nakiri may suit him.. but I will consider dropping this for a better quality slicer.

- You guys may be right about the sujihiki. I was hoping to stay away from carbon (because he's lazy). I'll watch his technique to figure out how he handles the blade. That may give me a better impression of his slicin and dicin skills.

I will continue to look for some stainless steel knives in this order:
1) Sujihiki
2) Right handed yanagi (he's a lefty, but may cut with his right, I need to check)
3) Nakiri


Thanks a lot!!
-Huey

Re: Yanagi and Nakiri suggestions ~$300 total

Fri Jun 28, 2013 5:24 pm

http://www.chefknivestogo.com/tkcsujihiki240.html
http://www.chefknivestogo.com/kohdna18.html

A little over your budget but two great knives.
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