Are nakiri knives as fun to use as they look?
>>20695367anon, they might not look it but these are sharp and are not for cramming
its like a small chinese chef knife. very handy imo.
>>20695367I wouldn't call them fun, exactly, but they are the bomb if you're chopping lots of veggies. Much like a meat cleaver, it isn't strictly necessary, but is very useful - they're basically a vegetable cleaver.
Not particularly. A square edge like that is designed to be used with a straight up-down motion, curved edges are designed to be used with a forward motion. Forward motion feels more comfy.
>>20695371Don't listen to this guy anon, cram it to your hearts content. It IS as fun as it looks.
>>20695376I like up-down a lot, probably more than rocking. It makes me feel skilled when I do the up down motion quickly
>>20695376just say chopping and slicing, dumbass
>knife:|>knife (japanese):O
>>20695419>>knife :I:I>>knife (japanese) :O:(
>>20695367Hey anon. Your knife looks dirty. YOU SHOULD WUSHTOF
I'm thinking about getting the budget tojiro nakiriThoughts?Only $36 AUD
>>20695367There is literally no point to them.
>>20695367Yes, I got a cheap on from the local asian market years ago for $5. Since it's cheap I feel fine treating it like shit but it has held up all these years just fine. They keep their edge for a very long time and are easy to sharpen since the metal isn't high quality. Another plus is since they only need a little bit of space for cutting as opposed to a 10" chef's knife that needs a full cutting board.
>>20695461Stop wasting money on shitters, just buy a GOOD gyuto (one that serves your needs not what reddit shilled) and call it a day
>>20695371>>20695380yeah cram it in that buddy all day
>>20695461main thought is that you should emigrate to the US and escape that prison of a country
>>20695372I'm sure it's fine. I fell for the Japanese knife meme. I really just don't find much of them all that useful. I have like 3 ranging from $200-400 that just collect dust in their box. I mostly just main a Victorinox 8" chef (sub with any decent western chef really) and a Mulberry Chinese cleaver that's basically China's version of Victorinox or Mercer off of Aliexpress.
>>20695461>>20695503Isn't Tojiro the good cheap workhorse though? I have 3 "midgrade" Japanese knives that all have Hamon in the scrabblebag somewhere and while I admire the beauty of them, and they are sharp, they are just too much of a pain in the ass to deal with. Wash and dry immediately because carbon steel. Single fucking bevel so sharpening is a chore. Have to baby them because they are a thin enough to slice through the heavens or whatever. If you're autist enough to want to deal with it, power too you, but mostly I just want something I can bang around a little to get things done in the kitchen.
>>20695367I recently bought one, I like it for prepping veggies. The straight edge also helps with completely cutting through. With a curved edge and a mediocre technique sometimes you dont cut all the way through with the rocking motion (with scallions i.e.) and it turns into a sort of acordeon. With the nakiri you'd have to be retarded to do thath
>>2069552499% of Japanese knives are specialized to do one task. Only one that’s remotely practical for household use is gyuto and maybe santoku.
>>20695535it's a shitter, the reason they're popular is that 20 years ago they were relatively inexpensive and also they're so ungodly thick you can treat them like a retard and they won't breakthe only thing I find my tojiro good for is as a household utility knife, breaking up furniture packaging and things like thatalso I don't know what year you're living in but there are other options besides a honyaki yanagi and a thick ass shitter made of mystery meat stainless
>>2069711190% of japanese knives are gyutos or santokus
>>20697175If you’re talking about quantity, yes. If you’re talking about numbers of knife types, then no.
>>20695503>>20697165name a good gyuto
>>20697540How else would you measure it? You might as well claim that about as many cars are ferraris as hondas since there are roughly the same number of distinct models being produced>>20697659I'm pretty happy with my misono, you can pick a product line for your preferences and it will be solid pick. A lot of people were crazy about masamoto back in the day, they're probably still well respected but I haven't kept up with reddit's favorite gesshin meme spam knives
>>20695367The dimples are pleasing to look at.
>>20695367Yes, as long as you keep it sharp. There is nothing sadder than a dull nakiri
>>20695367Usuba is better knife.
>>20695367i don't see the point of a nakiri, a santoku is the same but with a tip, that can be useful for delicate work.
>>20697165I can get a tojiro gyuto for the price of a victorinox I don't see you offering better value than that
>>20697165the tojiro nakiri is not thick at all, i have the exact same tojiro nakiri than in that picture and it is a very thin knife
>>20698132>a santoku is the sameBold opinion from someone who has never used a nakiri.
>>20698009Bet you wish you had a nakiri though
>>20698157you would have to be an autist to notice the difference in the profile. they are both very flat blades, one has a tip and the other doesn't, the end.
>>20698157Usuba is better when dealing with large quantity. I think i would know.
I like my chinese cleaver, f208, but idk how to sharpen itI tried but I fucked it up
>>20698162single bevel knives sound cool, until you try them and realize how hard it is to make a straight cut
>>20698167You dont even know what youre talking about.
>>20698175you have obviously never used a single bevel knife
>>20698187We arent talking about knives you retard.
>>20695367Never used a Nakiri, but I've tried a Chinese cleaver and didn't like the flat edge.>>20698141The only Tojiro around Victorinox's price are the Color series, are those any good?
>>20698203I'm talking about the DP3 gyuto210 mm
>>20698166I use pic related for all my sharpening, very effective for the effort needed.Whetstone wasn't hard when I tried it though, isn't a flat edge easy on stone?>>20698205That's almost twice the price here, though I noticed they have a Basic line too.Is Tojiro really cheap or is Victorinox really expensive at your location?
>>20695367I got the cheap henckels gourmet one out of curiosity more than anything (was on sale) and I like it a lot more than I thought I would.
>>20695376>A square edge like that is designed to be used with a straight up-down motion, curved edges are designed to be used with a forward motion.No, this is not really how it works. You can push or pull with any knife. A curved edge means that any push or pull cut will also need to be rocked. A straight edge means that you don't need to rock (as much--the nakiri edge usually has a slight curve).
>>20695367They are comfy for chopping and slicing. Nakiri, pairing knife and a Chinese cleaver is all I'm using for knife work desu
>>20698159Incorrect. Nakiri is dual edged and usuba is single edged. Nakiri excels at chopping (vertical) and Usuba excels at peeling/slicing (horizontal)
>>20695367Nakiri may be fun to use sometimes, but for everyday kitchen routine I prefer santoku, it has more comfortable weight balance.
>>20695367I have a large gyuto (chef knife), a somewhat tall nakiri and a utility knife.In reality, the utility and the gyuto do everything you need to do in the kitchen, however the nakiri, when sharp, makes you look and feel like a pro when you're prepping something fine like garlic and is otherwise good to use for vegetable prep.So yeah, they're fun but I recommend getting one that definitely leaves enough space for your hand and only on the proviso that you'll keep it shaving sharp.
>>20698159zoom zoom zoom>>20698162at least there are some others left who wasted their lives here
>>20695367yes
