I desperately want a nakiri. Which one should I get?
Like a dope, when I spent a few fairytale days in Kyoto staying at the Hiiragiya, aka heaven on earth, and a very happy morning in Nishiki market, I did not buy any knives there.
I am resolved to get a nakiri (which I did not know by name until quite recently, and thanks to this board). Ideally it would have the Japanese handle and be stainless steel, but just having seen this beauty; http://japanesechefsknife.com/HDSerie..., I am reconsidering that. Budget is up to $200. One from Kyoto would be nice, given the retroactive souvenir aspect.
Could I impose upon your patience and ask your (further) advice and counsel in the matter?
The link isn't taking me to any specific knife - are you reconsidering the carbon steel thing or the Japanese handle?
How do you feel about damascus?
Just in terms of how the blade looks, which of these blades do you like the most:
Also, do you already have any experience with Japanese knives? Are you used to thin, slightly fragile blades?
$200 for a nakiri gives you a lot of options.
The stainless steel thing.
I love the looks of the Hattori HD which is the one I intended to link and the Kanetsune is gorgeous (and has the handle I want).
I have a Global vegetable knife and a Kyocera ceramic chef's knife, but that is the limit of my experience with Japanese knives.
"in Kyoto staying at the Hiiragiya, aka heaven on earth"
Ha ha ha
Ok. So, it is stainless steel, Japanese handle and under $200, right? I think cowboy question on the knife pattern is important. It seems you like the pattern of a pattern knife, or do you?
I like many of cowboy suggestions, but I will add a few.
Tojiro DP nakiri with wa handle (stainless blade, Japanese wood handle) $74
Fujiwara HKV nakiri (stainless steel blade, Japanese wood handle) $88
Inazuma Nakiri (stainless steel blade, Japanese octagonal handle) $99
I don't know much about this one.
Watanabe Professional series Nakiri (stainless steel cladded, Aogami (blue) steel core, Japanese wood handle) $200. This one is not full stainless steel blade. The very core, the very edge is carbon steel, but it should be relatively easy to take care because much of the exposed area is stainless steel:
Yeah it was heavenly (as was the food). I had wanted to stay in a ryokan since I first knew what Japan was.
The Fujiwara and Inazuma ones are very appealing (I can feel the octagonal handle in my hand, somehow).
The Shiki Tsuchime one is too, despite the Western handle (the quince wood is a nice touch).
Actually, I think I have mistaken cowboy's questions above. I think what he meant is the type of look of the four blades he showed.
There are more still, but those above the usual finishes.
Do you care for the blade look? If so, which look would you prefer? Needless to say, the simple polished look is usually the cheapest.
Dave, I think there are two kinds (at least) of asymmetric angle knives. There is the one you talked about: same angle, but offset. There is also the different angles, but centered. Namely, #3 and #4, respectively, in the following link:
P.S.: Do you know what does the number of Tweet mean? As of this moment, there is a "9" number on top of the Tweet. Does it mean 9 people tweeted this post?
I would say from the drawing that only 4 is differnt angles, but i'm reading =Deg means the same angle, and the equal sign with the slash means different angles, but as always I could be wrong. I'm not sure where you're seeing the tweet count, but I don't know much about tweeting either.
Edit-Yes I think that means 9 people tweeted it, I sent it out too , see if it goes to 10