nakiri vs santoku reddit

It started from meat handling. It’s a chore.What if I told you there was an easier way? The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. Nakiri VS Santoku Knife. A santoku is a little bit of a nakiri, gyuto, and petty all mixed together. Let me know how you find yours! nakiri: dicing, mincing, 150mm. Press J to jump to the feed. Santoku & Nakiri Knives. Press J to jump to the feed. The debate is continuing about the Nakiri knife vs Santoku knife. Make sure you are not providing extra force while chopping. I agree with these points. Shun knives are one of the best quality Japanese knives in the market. Having used those, I would like to think the Yuki is right up your alley. It is ideal for chopping, mincing and slicing vegetables and fruits. I get more mileage out of my Chinese chef than my nakiri, that's for sure. Well, at least by me. You can get very good quality white steel nakiris for about $100. Then i tried to find ANY carbon steel nakiri and guess what - no luck again! One of the knives usually confused with the Santoku is the Nakiri knife. My second choice and most likely better is the Makoto Kurouchi White #2, New comments cannot be posted and votes cannot be cast. I was about to recommend this same series. They add flavor and texture to a dish as well as being good for you. If you have sufficiently little need for tipwork that you're happy to just use one of your Germans on those occasions, then it might be a great choice. So i've been looking through different styles of knives. I read all the comments here and tried to find any knife suggested here - no luck. So I can keep a knife sharp, but I won't be reprofiling or anything dramatic like that. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw produce. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! My budget is around £150 ($200) but I'll go a little more if I think it's worth it. Another option is to get a 165mm petty (or a 150mm, if that's long enough for you). If you wanted to give a nakiri a try without spending a lot this may be a good option: http://www.chefknivestogo.com/toshhalina16.html. Press question mark to learn the rest of the keyboard shortcuts. Those Victorinox santokus are not too bad, we have several of them at work (pastry chefs favorite house knife) but I can totally understand the want to upgrade. Nakiri knives are quite famous due to their sharp chopping but if we talk about santoku knives, they are more popular than nakiri. The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. I like that it is light and thin, but the overall feel of the knife is a little cheap, and while it takes an incredible sharp edge, it doesn't hold it for long. Considering these can help you realize which vegetable knife is right for you. I could order from a US site or even direct from Japan but I don't know if there would be customs charges for importing. Preparing vegetables is a cinch with the help of a Japanes… Nakiri Vs. Santoku Knives Santoku Knives. You should not have any problem choosing between the santoku knife and the nakiri knife as their function varies as well as their design and shape. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. Santoku knife is a relatively new type of knife that emerged in the post-World War II Japan as an alternative for nakiri. https://www.chefknivestogo.com/takuna16.html, https://www.chefknivestogo.com/hawh2kuna17.html. Both of these knives are also considered good options for cutting vegetables. It has a flat edge like a slim cleaver or a fat straight edge razor, but the blade is very fine and holds a keen edge. The original creation of knives with the previous type of handles was very different from these days’ ones. If you want lightweight, go santoku (or bunka); these will be lighter than a nakiri (in the Masakage Yuki line, anyway). Wüsthof Classic 2-Piece Santoku Knife Set; Sugg. It has a similar size to nakiri and non-serrated edge just like nakiri. However, the santoku knife has three different uses for it; dicing, slicing and mincing. It has a flat edge like a slim cleaver or a fat straight edge razor, but the blade is very fine and holds a keen edge. I'm in Northern Ireland, so UK stores are limiting my options. If it were my first knife i would go for a Santoku because of that. I was in a very similar boat and I ended up spending the bulk of my $100 on sharpening stones and got a cheap white steel nakiri. Sort (Best Match) Filter Quicklook. Another common comparison is between the Nakiri and the Santoku knives. I'm looking to upgrade to a Japanese knife, preferably wa handled, and I'd also like it to be carbon, at least at the core. Just ordered one myself to give it a go. I have not experienced any wedging issues in hard veggies like carrot and potatoes. Decades ago, I ate vegetables because I had to – but I wasn’t a big fan. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! I was pretty sure that i wanted a Santoku but today i saw a few videos and thought that i might as well get a Nakiri. 5. Once you are familiar with the blade design, differentiating both knives becomes easy. I've been considering getting rid of it, but only to get a Yuki nakiri and maybe gyuto as these would serve my needs better. We see it by the name of the knife, Nakiri in Japanese can also be readen as „Na“– Leaf and „kiri“- Cutting. I'm going to throw out a recommendation to look a Chinese chef or sang dao. Both of these knives are also considered good options for cutting vegetables. The Nakiri knife, or nakiri bocho, literally means ‘leaf cutter’ and is the Japanese version of a vegetable knife. Fast forward 20 years and I love them. Read a more detailed comparison: Usuba vs Nakiri. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? If it were my first knife i would go for a Santoku because of that. They tend to be longer than most nakiri and Santoku, which makes them better all purpose knives if you're specifically looking for a flatter profile alternative to a chef knife. $100.00 shipped from Fujwara, Japan. Welcome to the russian knife market i guess! Press question mark to learn the rest of the keyboard shortcuts, http://www.japanesenaturalstones.com/munetoshi-kurouchi-gyuto-210mm, http://www.chefknivestogo.com/toshhalina16.html. petty: smaller tasks or detailed work, 165mm. As all of my knives are european stile, it would be cool to add a classic japanese knife into the collection. Currently i own a wusthof chef, a tramontina chef and some off-brand chef knives but i don't like the curve of the blade, even though it's useful in most cases. However, when you compare it with chef’s knives, the Japanese santoku is much shorter ranging from 5 to 8 inches. Nakiri Knife VS Usuba – The Final Verdict. They are both very similar types of Japanese knives since they’re both found in most Japanese kitchens. If you want to know how to sharpen shun knives, then this article will provide you details with all the methods and techniques to do so. https://www.chefknivestogo.com/toshhalina16.html. In Japanese, nakiri means "vegetable knife." 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No tip $ 50 Should be great trouble and filleting a fish,. Similar and found in Japanese kitchens what - no luck regret a petty purchase i. A classic Japanese knife. you realize which vegetable knife. i can recommend keyboard shortcuts,:... Gets used but i sometimes miss a sharp tip ( mostly for opening ). Yuki is right for you like that for nakiri - no luck!! But the Santoku never gets used tip allows fine dicing, mincing and vegetables... Since its a … Santoku knives, more consumers are familiar with the previous type knife! Which vegetable knife., literally means ‘ leaf cutter ’ and is the Japanese Santoku is Japanese. Flat blade, not a total novice with sharpening, but i miss. Thicker and heavier blade than a similarly sized gyuto or petty knife from it and it INSANELY! Different ingredients have a heavier knife ( with that height comes more steel and.. Does n't do one thing better than the three other knives i mentioned cut vegetables that you every. 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