Recommendation for NAKIRI japanese knife

Discussion in 'Cooking Knife Reviews' started by Marcelo_USA, Feb 12, 2018.

  1. Marcelo_USA

    Marcelo_USA

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    I am new here and would like to get your recommendation for a Nakiri japanese knife.
    My budget is $200 ish. Let me know which are the best options.
     
  2. Pat Pat

    Pat Pat

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    I used to ask the same question when I first started buying knives.

    What I have come to realize, however, is that all nakiri over $100 are great. In fact, a lot of the good nakiri's sell for even less than that.

    Therefore, just pick whichever one catches your eye the most. Aesthetic, I find, is a deciding factor in expensive knives.
     
  3. Marcelo_USA

    Marcelo_USA

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    Would you guys share some brands that I should consider as the best for the $200? I was thinking about selecting VG-10 and have it sharpen for more time (I know that it is harder to sharpen, but I am not concerned with that). I like Yoshimi, Tojiro, Sakai. But again I know nothing about this, that's why your guidance is important.
     
  4. benuser

    benuser

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    Are you right-handed, and would you consider carbon steel instead of stainless?
     
  5. Marcelo_USA

    Marcelo_USA

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    I am right handed. I do want a double edge knife. Single edge is not for me. Sure, a high carbon would work. I just want a blade that does not have to be sharpened often, like every time that I use. Let me know some good options.
     
  6. benuser

    benuser

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    Would you consider a Western handle?
     
  7. iceman

    iceman

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    This is what I've got. It's a beautiful tool in my bag. It's stainless and it's got a wa handle. Inexpensive ($75), easy enough to sharpen (I use an electric CC sharpener.), solid value if you don't have any issues.
    tojiro-dp-wa-nakiri-165mm-25.png.jpeg
    https://www.chefknivestogo.com/toshsa16.html

    This is what I had before that last one. I gave this away to make an old man happy. It's a little more than half as much $$ ($40). It's all one(1) steel that sharpens easily. It's got a professional grippy resin handle. It's a worker ... not a show model.
    tojiro-mvs-nakiri-165mm-16.jpg
    https://www.chefknivestogo.com/tomvsna16.html
     
  8. Marcelo_USA

    Marcelo_USA

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    Whatever handles well.
     
  9. Marcelo_USA

    Marcelo_USA

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  10. benuser

    benuser

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  11. Pat Pat

    Pat Pat

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    The Deep Impact line is one of my favourites.
     
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  12. Jedicat94

    Jedicat94

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  13. dave kinogie

    dave kinogie

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    Can't boil water
    Shameless plug: I have a Konosuke Damascus stainless steel Nakiri in bad need of a sharpening but other than that in beautiful shape I might consider parting with, but Idk how much I'd want, they're relatively rare.