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Nakiri question.

r
Ross101 May 22, 2012 03:20 PM

I've been looking a Nakiri knives and the Tojiro Nakiri at CKTG seems like a good price for a quality knife:
http://www.chefknivestogo.com/todpna16.html

But also noticed that Williams Sonoma has a Shun for just under $100.00
http://www.williams-sonoma.com/produc...

The Shun is hollow-ground and unsure it that is a negative.. Sure is a good price for a Shun.

Does anyone on the forum use Nakiri's and if so any recommendations or thoughts on purchasing one appreciated.

  1. paulj May 23, 2012 03:26 PM

    http://www.youtube.com/watch?feature=player_detailpage&v=ssncbR-_9jQ#t=204s
    here is Alton Brown waving a Shun nakiri about
    and using it on a bell pepper
    http://www.youtube.com/watch?feature=player_detailpage&v=pKgGlpe45T0#t=549s

    http://www.youtube.com/watch?v=nqUt-q...
    The Office clip - nakiri v usuba

    2 Replies
    1. re: paulj
      TraderJoe May 23, 2012 04:24 PM

      The Office clip is funny stuff.....LOL

      1. re: paulj
        Chemicalkinetics May 23, 2012 04:48 PM

        Shun nakiri is a bit unusual in the sense that the Shun Pro Nakiri is more like an usuba than a nakiri:

        http://iweb.cooking.com/images/produc...

      2. b
        bkling May 23, 2012 02:08 PM

        I have the Tojiro DP nakiri but also this carbon steel nakiri:

        http://www.epicureanedge.com/shopexd....

        The carbon steel version is a really wonderful knife -- takes a very very sharp edge and holds it well. Costs about $100. But when I get the Tojiro nice and sharp I can't really tell much difference in practice. Maybe the carbon steel one is a bit sharper but at a certain point it hardly matters as far as I'm concerned.

         
         
        1. paulj May 22, 2012 10:36 PM

          I have 2 Nakiris, and like both. One is an inexpensive no name from a Japanese grocery, with a rather thin simple blade. The other is a more typical Western construction with bolster and all; so it's heavier. Both have the slightly rounded tip, which is surprisingly useful when cutting meat. Both were around $20, so I can't comment on the value of the more expensive ones that you are looking at.

          3 Replies
          1. re: paulj
            Chemicalkinetics May 23, 2012 01:44 PM

            <Both have the slightly rounded tip, which is surprisingly useful when cutting meat>

            Really? I thought most people consider that as a "minus", which is why many believe a Santoku having a pointed tip is more well-balanced.

            1. re: Chemicalkinetics
              paulj May 23, 2012 02:54 PM

              It's hard to say why. The sharp tip is better for poking, but a sharp round edge feels better for the short slicing strokes that I use to separate skin from meat, or slicing along the lines between muscles. I keep a couple of santokus on the same knife rack. To a degree I use them interchangeably, but am more likely to grab a nakiri.

              1. re: paulj
                Chemicalkinetics May 23, 2012 03:02 PM

                <The sharp tip is better for poking, but a sharp round edge feels better for the short slicing strokes that I use to separate skin from meat, or slicing along the lines between muscles.>

                Cool. Thanks for the explanation.

          2. Chemicalkinetics May 22, 2012 04:47 PM

            A few of us use Nakiri from time to time. Usually, Tojiro knives are cheaper than Shun. In this case, it is $70 vs $100. I don't care for the hollow scooped out blade, but there is nothing wrong with it.

            The Shun knife on that page has a right handed handle. Keep this in mind.

            I think the two knives will be about the same, but the Tojiro is chepaer. The Shun will have slightly better handle and have better warranty.

            1 Reply
            1. re: Chemicalkinetics
              r
              Ross101 May 22, 2012 08:29 PM

              Thanks Chem. I think I will go the Tojiro.. Appreciate the reply.

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