Im thinking about a Nakiri

Nice handle on that

 

A big fan of my nakiri and use it more than most other knives in the small roll, Try one if ya can

 

I have Nakiri on the min, Im thinking im going to need one in my hand or Ill always regret it

 

I love my Nakiri's! I do a decent amount of veggies and will usually grab the Nakiri to blow through onions, peppers, mushrooms, carrots, sweet potatoes, etc. It also saves the edge on the gyuto and gives me another excuse for another knife!! I normally julienne onions; if I am doing a fine dice, I will grab a gyuto sometimes, but not always.

Ones I have tried:

Artifex Nakiri: a bit too short blade height wise for me, also thicker behind the edge. I still had knuckle clearance, but I like a taller Nakiri normally.
Fujiwara Terayasu Nashiji: Great cutter, good convexing, crazy expensive now? Like over double what I paid for mine 6 or 7 years ago IIRC. The White Steel didn't seem to be the 64-65 advertised back then, too, but performed very well.
Tojiro Shirogami: A bit thicker overall, the Kurouchi finish looks like a smooth gun bluing and translucent, not the solid textured black I normally see. Cuts well, more of a workhorse Nakiri with some extra weight to it. Handle is low end, too.
Tanaka Kurouchi: One of my faves, I practiced my thinning on mine so it's like a laser now, but even OOTB, performed on par/a smidge better than the Fujiwara Terayasu. Kurouchi releases food easily, cuts well through food. Handle is fairly low end, too.
Tanaka Sekiso: Excellent performance like the Tanaka Kurouchi, slightly better F&F/handle, too. Metal Master has these for great prices usually!
Richmond AS Laser Nakiri: Stupidly thin behind the edge with the blade slightly hollow ground from above the blade road to the spine. Cuts very well, a bit taller than the Sekiso Nakiri. SS Clad, AS core, but also a lot more $$ than the Tanaka's!
Yamashin Kurouchi: Meh, lefty bias blade grind, somewhat thicker behind the edge like the Fujiwara and Tojiro Shirogami. Decent cutter, loved the blade profile, but there are better ones out there. Handle was very rough, too.

Haven't tried many SS Nakiri's other than the Artifex, I prefer carbon for my blades normally.

Performance wise, the 2 Tanaka's beat out most others, especially for the cost.

 

Unlike many, I'm a fan of santokus. Here's a choil shot of an Itinomonn santoku I just picked up from Maxim. The blade gets so thin at the edge it turns into sort of an atomic mist. Falls through food, as you might expect. I think this maker is one to watch.

 

Oh man, that is a sweet choil shot!! Grind looks like it has the small hollow towards the spine and then a nice thin grind down to the edge. I don't mind santoku's, but they tend to be a bit short lengthwise by the time I pinch grip it. Double bevel Funayuki's are also fun, but again, 165mm is the normal length. Same with Nakiri's; most are 165mm.

Wow, the nakiri in that same series has a nice looking grind and it's a 180mm!

 

Here's a quick poor quality choil pic of an Itinomonn nakiri 180mm. This thing is crazy thin behind the edge, you can just imagine what it doe's to vegies.

 

Yup, thats a veggie killer grind right there!:thumb

 

This is very bad news. I hate you all.

-Andy

 

Did you already pull the trigger? Ill let you be the guinea pig

 

No. It'll have to be later this year. It will bother me until then, however.

-Andy

 

So many more knives to get and Nakiri is one of them. I heard that there over 500 types of knives in Japan if not more... anybody ever tried completing the list?

 

oh the possibilities

 

500?? That's what I can a Bucket List!

 

Girls need a dressing room, guys need their kitchen knife room

 

Some of us need padded rooms, but they cant catch us all

 

Padded floors would be great for when we drop a knife...

 

Sadly it happens

I'll try to get a choil shot of my nakiri that Dave had in the B&B group buy. The picture I have shows it but it is hard to see.

 

There is always this one... http://www.amazon.com/Yoshihiro-Cut...&keywords=Yoshihiro+Cutlery+Hammered+Damascus

 

That's quite lovely!

-Andy