Anyone here have a Nakiri style knife

[tonydahose]

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.

[The Deacon]

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.

[Donut]

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.

[butch]

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

[Morris]

pretty cool looking :)

[java]

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.

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

[The Deacon]

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

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.

[NoFair]

I have one and for cutting vegetables it is perfect. My Japanese one has a very thin edge, almost like a straight razor.

The steel is hard and will chip if abused, but holds an edge very well if used correctly.

Get one Tony, we know you want to :p

[butch]

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 )