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>> No. 452363 Anonymous
4th July 2022
Monday 12:04 pm
452363 Nakiri recommendations
I bought a nakiri about a decade ago and it went missing with a big move 3 years ago and I've missed it ever since. It's just nice having something like a nakiri that can do practically everything and have excellent control, sharpness and accuracy.
I've decided it's nigh time to get a new one, any cheflads/enthusiastic cooks out there to recommend one? As it's a big investment for something that'll last, I'm not shying away from the £100 upper barrier. Ta.
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>> No. 452371 Anonymous
4th July 2022
Monday 6:55 pm
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>>452363

This is a boring answer, but my Wusthof nakiri I swear by, but I've used Wusthof all though my cheflad career, so perhaps it's more familiarity than anything else.

In general for Japanese style knives my first reccomendation would be Shun, but they're definitely over budget. Seki would be my next recommend, they're make by the same people as Shun (Kai) but are a little more affordable. They have a traditional look but a lot of modern techniques go into making them. They're very nice.

I have zero experience with the sort of knife you posted, with the super decorative handles, Damascus style blades and so on, but I've always been a little suspicious of them - to me they feel like they probably put form over function, but I have no hands on experience so really can't say for sure.

I also have a lot of time for ProCook. Their X50 range is ludicrously high quality for the price, and they last forever - they're definitely designed to live in professional kitchens. They do a posh damascus one now, I'm sure it's good, but I've only ever used their X50 stuff.
>> No. 452375 Anonymous
4th July 2022
Monday 8:12 pm
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Controversial answer: get a vegetable knife (菜刀 - càidāo) from your local Chinese supermarket. It's basically a massive nakiri with a deeper blade, which also allows you to use it like a fish slice to transfer food to the pan. It looks a bit like a western meat cleaver, but the blade is much thinner with a finer bevel angle.

It's the only knife that most Chinese chefs and cooks use, so economies of scale mean that you can get a good one for about £20-£30. The cheap catering-grade knives look a bit rough, but they're made of good steel and will last a lifetime.
>> No. 452376 Anonymous
4th July 2022
Monday 8:29 pm
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>>452375
Yeah, this is the general sort of oriental cleaver I'm after, not quite so fussed about how it looks, more if it's suitable to act as a paddle to move food from the chopping board to pan/pot after doing some fine, good chopping, but I am still open to the £100 mark.

>>452371
Heard good things about the Wusthof blades, I think the one I had in the past was another German brand nakiri from TK Maxx that I got for about £30 ~10 years ago, so I would imagine it would've been around the £70 mark.

I'll give it a fortnight of thought to make an informed decision. Cheers so far!
>> No. 452377 Anonymous
4th July 2022
Monday 8:54 pm
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>>452371
>Damascus style blades and so on, but I've always been a little suspicious of them - to me they feel like they probably put form over function
In theory they're putting the hard steel at the cutting edge and soft steel around the outside to make it strong and tough.
Great on a big sword or machete you're going to be chopping deer antlers up with, on a little kitchen knife though, ehhh probably is a bit of form over function. Perhaps a good damascus knife can be made much thinner without sacrificing strength which would be good for japanese style knives, but the cheaper ones probably aren't made that well.
Indirectly, damascus does at least serve as visual evidence that the steel is forged and has been extensively worked from the billet. This is very good for the properties of the knife although you don't necessarily need it to be damascus to get these benefits.

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