Im thinking about a Nakiri

It will be down the road a bit, as I just bought a certain group buy Gyoto (240mm) and have some other major projects up coming, but as my second nice knife a Nakiri was the blade type I was going to add. I do lots of stews and slow cooker stuff because A. I live in canada, and B. I have a horrible work schedule. so I chop and dice and do lots of veggies. Ive been told to hang tough till i get a good feel of the Gyoto to see how that works for me as I have only used a German chefs knife for a full sized guy before, but was wondering from all you blade Guru's how many just need to have a Nakiri in the kitchen and would consider it an essential part of their prep, or if its really unneeded and I should possibly think about some other things ?

 

The usuba, santoku, and nakiri are all variations on the cleaver theme. The santoku tries to accomplish perhaps too many things (three virtues), but I don't think it particularly excels at any of them. The usuba is a very specialized single bevel knife that may see very limited use in your kitchen. Of the three, I think the nakiri is the sleeper. It's a great mini cleaver with a rounded tip and a thin blade that's great for veggie work. I love to death.

 

Nakiri is a knife that you will either like or not. I would say buy one and if you don't like it, sell it. Or borrow a nakiri from somebody to see if you like it.

I can do everything with a gyoto that nakiri would do, but on an occasion, a nakiri is a good knife to have. I personally make an effort to use one to get some variation in my cutting.

If you get one, make sure it has a rounded tip.

Marko

 

I'm trying to think of whether or not I have one hanging around that you could borrow. Oshawa isn't exactly far, for me.

 

Didn't you have a Shige nakiri, Tom? A great nakiri by the way.

 

Gone! There is one by the Son, but it's still new....

 

I have a vender close by ? That may be good or bad... im guessing it will hurt lol

 

If it helps, we're Canadian, so you know I'll always say sorry afterwards....

 

I let my kids and great grandmother use my nakiri.....not tyring to dissuaded you from getting one, but the are other more useful knives...

 

What would you use, I don't mind being dissuaded but id also like to hear what others like as well for their prep

 

I enjoy nakiris, but I don't have one anymore, with my new streamlined collection. A sujihiki and petty are essentials, for sure.

 

How come all Japanese knives have cool japanese sounding names like Gyoto, Nakiri, sujihiki... then petty. Maybe the maker was a big fan of Tom I guess

 

Stick with the gyuto it will do everything a nakiri does and more. If you really want to go hard core in the veggie prep get a chance cheap chinese cleaver.

 

Your the second mention for a chinese cleaver. Man at this rate my gyoto is going tobe lonely guesz it can have out with my pens and razors

 

I see the famous James dictionary translates to other forums as well.

 

"Petty" is a bastardization of "petit gyuto".

 

The sooner they learn "syngentism" the easier It will be on all of us

 

Make it three. I'm a home cook, and as an experiment, I worked for a month with only four knives - a parer, a hankotsu, a line knife and a Chinese cleaver. Didn't miss a gyuto one bit.

 

Nice line up!

Chinese cleavers are pretty cool, I guess. Haha. I have to admit, I could never do it, myself. I tried, but it wasn't for me.

 

Here is the thing, there is a learning curve, but if you give it a hardcore go for a month you will find you cannot live without it. it slices, it dices, it chops and best of all...it scoopes.

There is really nothing to loose, you can find a cheap China town cleaver for a few bucks, a CCK for not much more.