i am thinking of getting one of these knives for the kitchen. it is used to cut veggies and looks like a mini cleaver. any info/experience with is appreciated. here are some pics for those of you who don't know what it is. Don't worry, i thought Nakiri was the name of Godzilla's baby brother before i got into kitchen knives :p .
edit: i just realized it is very similiar to :spyder: kosher kitchen knife.
Anyone here have a Nakiri style knife
- tonydahose
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Anyone here have a Nakiri style knife
WTC #1444 Always Remember
Need info on a particular :spyder:, just click here
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Need info on a particular :spyder:, just click here
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Spydie count: a few:D
- The Deacon
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Never used a Nakiri, but aside from the tip (or lack of one) the ones I looked at via your link seemed very similar in size and shape to Spyderco's Santoku which is one of the most used knives in my kitchen.
Paul
My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Spydiewiki
Deplorable :p
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Spydiewiki
Deplorable :p
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
I got my Mother a set of kitchen knives for her birthday last year. About a month ago I looked at the edge on the chef's knife, which is the only knife I've ever seen her use out of the entire set. It had a bunch of chips missing out of it. I'm not too sure what she uses it on that would chip the edge like that.
I wanted to get her something that could be used for heavier duty work and initially thought of some sort of cleaver. I think she would shy away from using something shaped like a hatchet. So, I ordered one of these Shun Wasabi Nakiri knives. It has been stuck in Wisconsin since New Year's Eve.
The reviews I've read suggest that people like it. It will probably be a while until I can tell you my thoughts on it and say how it holds up.
I wanted to get her something that could be used for heavier duty work and initially thought of some sort of cleaver. I think she would shy away from using something shaped like a hatchet. So, I ordered one of these Shun Wasabi Nakiri knives. It has been stuck in Wisconsin since New Year's Eve.
The reviews I've read suggest that people like it. It will probably be a while until I can tell you my thoughts on it and say how it holds up.
-Brian
A distinguished lurker.
Waiting on a Squeak and Pingo with a Split Spring!
A distinguished lurker.
Waiting on a Squeak and Pingo with a Split Spring!
i have one and it is lightning fast and perfect in the role its made for
but so far as a all round user not so much (less its not made that well (read that as too thick at the edge ))
the flat edge and ultra thin edge slips right through veg. and if you get a nice one (good steel adn HT ) can be honed to over 8K grit for spooky easy slicing
but so far as a all round user not so much (less its not made that well (read that as too thick at the edge ))
the flat edge and ultra thin edge slips right through veg. and if you get a nice one (good steel adn HT ) can be honed to over 8K grit for spooky easy slicing
Lloyd R Harner III (Butch)
a step forward
working my way to a licence to drill
http://www.harnerknives.com
a step forward
working my way to a licence to drill
http://www.harnerknives.com
- java
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Think thinner. Santokus have thicker blades and can cut through small bones easily. They have more uses around the cutting board by virtue of their design and name which translates to three virtues. Nakiris are vegetable specialists (Vegetarians???) employing a push cut motion. They are excellent for dicing greens and are used to make some of the more intricate cuts seen in traditional Japanese vegetable preparation.The Deacon wrote:Never used a Nakiri, but aside from the tip (or lack of one) the ones I looked at via your link seemed very similar in size and shape to Spyderco's Santoku which is one of the most used knives in my kitchen.
Java learned the difference blade thickness makes on a camping trip when he tried dicing taters with his Extrema Ratio Fulcrum. With a 1/4" blade width, that sucker shot tater cubes all over the campsite! (Made the wildlife pretty happy that night.... :D )
j
When I said that mercy stood
Within the border of the wood
I meant the lenient beast with claws
And bloody swift dispatching jaws.
Death Before Decaf! ! :spyder:
Within the border of the wood
I meant the lenient beast with claws
And bloody swift dispatching jaws.
Death Before Decaf! ! :spyder:
- The Deacon
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Well Java, even though I'm more in the "veggies are what my food eats" category, if Nakiris are even thinner than my 1.6mm Spyderco Santoku I'll have to try one. :) Potatoes are a great test material. Even a one millimeter difference in blade thickness has a very noticeable impact on performance.java wrote:Think thinner. Santokus have thicker blades and can cut through small bones easily. They have more uses around the cutting board by virtue of their design and name which translates to three virtues. Nakiris are vegetable specialists (Vegetarians???) employing a push cut motion. They are excellent for dicing greens and are used to make some of the more intricate cuts seen in traditional Japanese vegetable preparation.
Java learned the difference blade thickness makes on a camping trip when he tried dicing taters with his Extrema Ratio Fulcrum. With a 1/4" blade width, that sucker shot tater cubes all over the campsite! (Made the wildlife pretty happy that night.... :D )
j
Paul
My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Spydiewiki
Deplorable :p
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Spydiewiki
Deplorable :p
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
things to remember about the thickness is that its measured at the spine and then you have to see how tall the bevel is ground ot really see how its going to cut
a 1mm thick spine that is only ground with 3/4 inch tall bevel will not be better then a 2mm blade with full flat grind
also it helps to know how thin the edge had been ground before the blade is sharpened
i was sent info about a blade that was SKD steel (much the same as D2 if i remember right ) and a blade made of that steel at RC64 is not for most ppl (thin blades high hardness and large carbide steel are not a good match )
a 1mm thick spine that is only ground with 3/4 inch tall bevel will not be better then a 2mm blade with full flat grind
also it helps to know how thin the edge had been ground before the blade is sharpened
i was sent info about a blade that was SKD steel (much the same as D2 if i remember right ) and a blade made of that steel at RC64 is not for most ppl (thin blades high hardness and large carbide steel are not a good match )
Lloyd R Harner III (Butch)
a step forward
working my way to a licence to drill
http://www.harnerknives.com
a step forward
working my way to a licence to drill
http://www.harnerknives.com