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I desperately want a nakiri. Which one should I get?

buttertart Aug 20, 2011 09:40 AM

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?

  1. Chemicalkinetics Aug 20, 2011 03:10 PM

    "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
    http://www.chefknivestogo.com/toshsa16.html

    Fujiwara HKV nakiri (stainless steel blade, Japanese wood handle) $88
    http://www.japanesechefsknife.com/HKVSeries.html

    Inazuma Nakiri (stainless steel blade, Japanese octagonal handle) $99
    I don't know much about this one.
    http://www.japanesechefsknife.com/images/Img1183.jpg

    Shiki Tsuchime Damascus Twinkle Nakiri (stainless steel, western handle) $139
    http://japanesechefsknife.com/SHIKITsuchimeDamascusSeries.html
    http://japanesechefsknife.com/images/Img905.jpg

    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:

    http://www.watanabeblade.com/english/...

    10 Replies
    1. re: Chemicalkinetics
      buttertart Aug 20, 2011 05:53 PM

      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).

      1. re: buttertart
        Chemicalkinetics Aug 20, 2011 06:09 PM

        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 is the simple polish blade look which are:
        http://www.chefknivestogo.com/toshsa16.html
        http://www.japanesechefsknife.com/HKVSeries.html

        There is the Damascus pattern look which could be very subtle or very profound:
        http://www.japanesechefsknife.com/images/Img82.jpg
        http://www.japanesechefsknife.com/images/Img1077.jpg

        There is the "Damascus + Tsuchime (hammered)" design:
        http://japanesechefsknife.com/images/Img905.jpg
        http://www.japanesechefsknife.com/Ryu-Nakiri.jpg

        Finally, there is the kurouchi (black) finish:
        http://www.watanabeblade.com/english/pro/nakkiri.htm
        http://www.chefknivestogo.com/moritak...

        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.

        1. re: Chemicalkinetics
          d
          Dave5440 Aug 20, 2011 06:24 PM

          Is a nakiri supposed to be double bevel? For some reason I thought they were single.Nice assortment of knives you guys linked too.

          1. re: Dave5440
            Chemicalkinetics Aug 20, 2011 06:41 PM

            Dave,

            Nakiri refers to the commoner vegetable knives which are double bevel, and usuba refers to the professional single bevel knives.

            1. re: Dave5440
              tanuki soup Aug 21, 2011 02:45 AM

              One minor additional point is that "double-bevel" Japanese knives are not necessarily 50/50. For example, the Masahiro MV-H series is double-bevel, but with an asymmetrical 80/20 edge. (I wonder if this might be an issue for lefties?)

            2. re: Chemicalkinetics
              buttertart Aug 21, 2011 03:14 PM

              I like them all except the kurouchi, really. An atavistic association of shininess with cleanliness. The more dramatic Damascus and hammered ones are gorgeous.
              Absolutely need a 50/50 bevel if I'm going to be sharpening it. Not up to the different angles on each side.

              1. re: buttertart
                d
                Dave5440 Aug 21, 2011 05:07 PM

                It's the same angle on both sides, it's just the width of bevel it refers too

                1. re: Dave5440
                  Chemicalkinetics Aug 21, 2011 07:14 PM

                  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:

                  http://www.knifeforums.com/forums/fbb...

                  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?

                  1. re: Chemicalkinetics
                    d
                    Dave5440 Aug 21, 2011 08:42 PM

                    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

                    1. re: Dave5440
                      Chemicalkinetics Aug 21, 2011 10:15 PM

                      Yeah, there are more than 5 different kinds of asymmetric angle designs. Yes, I agree with you that 4 is the only one with two different angles. The whole tweeting thing is completely new to me. I guess I am surprised that there are so many tweeting for such a short thread.

        2. cowboyardee Aug 20, 2011 01:25 PM

          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:
          http://japanesechefsknife.com/HDSeries.html
          http://japan-blades.com/chef-knives/2861.html
          http://www.chefknivestogo.com/moritaka1.html
          http://www.chefknivestogo.com/tain18n...

          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.

          1 Reply
          1. re: cowboyardee
            buttertart Aug 20, 2011 05:47 PM

            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.

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