602731 Tue Mar 10 17:34:51 -0700 2009 3 33 Food Media and News 0 4492694 I was poking around the net today and found this video. This woman has obviously never used a nakiri or, as she calls it, cleaver before in her life. Now I am not going to ridicule her because she does not know what she is doing, we all started out ignorant, but what in the hell is she doing teaching how to do it!!!!! How many people are going to be misled by this woman. Be sure to watch what she does to the crab legs. The most ridiculous thing is the video is put out by some group calling themselves "Expert Village" She also has another one demonstrating the "proper" way to hold a chef's knife. http://www.youtube.com/watch?v=CXJRlpEfPnU Tue Mar 10 17:34:51 -0700 2009 251167 billieboy 1 4493047 Are you sure this is a nakiri? When viewed from above it looks a lot thicker, especially along the spine, which tapers down from full handle width. I don't know what brand it is, but that handle/blade joint is neither traditional Japanese nor Chinese. Tue Mar 10 19:50:26 -0700 2009 4492694 12139 paulj 2 4493081 It is a Calphalon Katana...I have one. It is not a great knife, by any means, but it is a Nakiri. I bought as a test (cheap) to see if the knife would suit my style. It is suprisingly good for $40 Tue Mar 10 20:01:50 -0700 2009 4493047 251167 billieboy 3 4493122 So it is! Mine is a less expensive Japanese one, made from 1/16" plate steel. I'd cut the carrots that way, but not the crab leg. For that I'd probably use the backside of an inexpensive santoku. Tue Mar 10 20:16:21 -0700 2009 4493081 12139 paulj