ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
How to Pick a Nakiri
ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2024
- Today, we will be doing a last wrap up video that goes through How to Pick a Nakiri. In the video, I will share what I look for in a nakiri as well as which nakiri I would recommend from the four we unboxed and show you an extra one that is a fantastic starter.
Shimabara Nakiri:
IG: Kaiso_Knives
Website: kaisoknives.bigcartel.com/
(Note: They will be getting some tall nakiris in)
Recommended Starter:
Tojiro Hairline Nakiri
𝐇𝐄𝐋𝐏 𝐒𝐔𝐏𝐏𝐎𝐑𝐓 𝐓𝐇𝐄 𝐂𝐇𝐀𝐍𝐍𝐄𝐋:
Merchandise Link:
teespring.com/stores/between-...
Music Credit:
N/A
𝗙𝗢𝗟𝗟𝗢𝗪 𝗠𝗘 𝗢𝗡 𝗢𝗧𝗛𝗘𝗥 𝗣𝗟𝗔𝗧𝗙𝗢𝗥𝗠𝗦:
Facebook Group: / 387725715187464
Website - www.BetweenTwoForks.com
Facebook - / betweentwoforks
Instagram - / betweentwoforks
Twitter - / betweentwoforks
Pinterest - / betweentwoforks
Want to add, Kaiso will be getting some Tall Nakiris in in the next few months. So keep an eye out! Don't let me snag it first LOL. Please Like & Subscribe!😀🙏
I have the Kiwi Nakiri and I absolutely love it 👍 it’s a beautiful knife and cuts brilliantly. Really comfortable in the hand too.
Love your no nonsense / practical reviews, and after looking at the specs on the late edition 165mm Tojiro nakiri, I've decided to buy one. * subscribed...
Thank you so much for your support! I really appreciate the positive feedback. The tojiro knives are such great affordable knives. Look forward to seeing what you think about the nakiri 😃🙏
This is really good content. I appreciate the honesty of your presentation. Clearly based in your experience and not beholden to an arbitrary ideal of what “good” is. You make the subject really approachable.
Thank you so much for the kind feedback! Glad I'm able deliver. Appreciate you watching and supporting the channel! 😃🙏
VERY good review for us " newbies " to fine cutlery ! Thank you so much !
You are most welcome! Thank you so much for supporting the channel! 😃🙏
Thank you for this instructive video.
Definitely interested in the Tojiro Shirogami knives if you decide to do reviews. I've heard some mixed reviews but they're really tempting for what they are.
Thanks! You brought up some stuff I wouldn’t have thought of.
You are most welcome! Glad it helped and thank you for supporting the channel! 😃🙏
I have the tojiro itk and it’s a great knife, super thin and has a flat profile. Love it and the price is right.
That is great to hear and thank you for sharing! I saw the ITK as well, but recommended the Hairline because it was a few mm taller :)
Glad you addressed the problem with blade thickness at about 2:00 . I got my first Nakiri recently, it had good 3 layer sandwiched steel and I was impressed with it's sharpness when cutting smaller vegetables in the middle section of the blade but when I tried to vertical cut an onion using the front end of the blade it got stuck midway thru the slice....the blade profile was ground so thick it acted like a fat wedge separating the onion so that the sharp edge of the knife no longer made contact with the onion, on a vertical cut you could force the knife thru splitting it but it would be unsafe to cut horizontally to the root end as you typically would hold the onion the extra force required may result in cutting your hand.
I have one of those. They cut onion well if you try Julienne (onion rings) but sucks really bad at Brunoise. I thought it was a Nakiri issue but it makes sense to be a convex grind issue.
I'm really glad you chose the kiwi as your second choice, I have just ordered it on Amazon and should be getting it in a week, can't wait to use it. Thanks for the good vid dude.
Thanks my man! The Kiwi is hard to pass up. I'm thinking about picking up a full size one just to compare it to the little brother. The price to performance ratio, it is a hard knife to beat!
Nakiri are for push cutting and chopping. I personally prefer the Nakiri edge profile which features a 75% straight profile from the heel that very gently curves up to a perpendicular tip, the tip height only around 3mm. This type of edge profile still allows for "cross chop" mincing, such as with garlic. Additionally, the perpendicular tip of the blade is beneficial for tip work precision.
I knew I would value this video the moment I read your sweatshirt.
Thankyou for making this video, it was a good one.
Aloha🌴
Thank you so much for your support and watching! :)
thanks !!! excellent info. Regards from UY
I have a Wusthof Classic Ikon Nakiri that I am very pleased with.
Thank you for the video first off, I am in the market for one of these knives I am no cook just a DIY at home I haven’t worked in the kitchen for over 40 years which was my first job and we were required to buy a knife of our own at the time I bought a frost’s French knife that I still have to this day and absolutely love it I paid $13 off the knife truck that came to the restaurant in 1982 today frost is owned by a different company I believe but the same knife is in the $80 range what I love about it is the edge the weight and how great the handle feels in the hand, I noticed you didn’t mention handle and comfort was that not part of this video do you have another video because feeling the hand is also important again thanks for the radio
A tall +/- 60mm 180mm blade super thin Nakiri is my sweetspot! I have many Nakiri's and Chuka Bocho's. My favourite is my Anryu Mega Long Nakiri 400mm. Hahaha. Rounded tip and flat profile for the win!
I love the 60mm range. I think that's a sweet spot between a Chinese chef knife vs a normal nakiri. Not too tall, reduced weight and slightly more nimble but enough surface to double as a scraper to pick up ingredients. 😃🙌
I vote for the Tijiro!
Thanks for the heads up on the Tojiro. For me, Nakiri's should range in blade length from 6" to 8". The average is either 165mm (6.5") or 180mm (7") in length. Although as long as it isn't smaller than 150mm (5.9") or larger than 200mm (7.9") then the nakiri should still feel nice to use. The other thing is I prefer that traditional WA handle with a front balance knife for an easier pinch grip on the blade to make the push chop cutting easier.
You are welcome! Completely agree on that range. Anything bigger will feel a bit awkward. For me, I definitely want one that is on the taller side. I also like Wa handles as well. It just fits the esthetic more than a western handle. Forward heavy for sure, more like a traditional Chinese cleaver 😃🙏
@@BetweenTwoForks I emailed this as well in the event that this message isn't read.
I enjoy your videos. I noticed you were on a Nakiri journey recently and thought I'd share my adventure with them thus far. I have 5 different nakiri's so far in the more affordable range. These are all $50 or so or less for me thus far. I wish I could post links to the image of my knives and the product pages, but YT doesn't like external links.
What I own (amazon product pages should be easy to find):
Sunnecko from amazon
Global inspired set from aliexpress com item 1005001650834112 html (fill in punctuation)
Famcute from amazon
Tuo Ring from amazon
Nexus from cutlery and more
The cheapest I got from ali above on a 3 knife set for $25 shipped during a deal. The rest were at $50 or less through amazon lightning deals. For the price the ali one, while not optimal design, is hard to beat. If I had to pick my favorite of the bunch and one I think you would like to try it would be either the famcute or the tuo ring. Both of them are closer to proper weight, dimensions. and balance for how a traditional nakiri should be. In their own ways, I like them all though for different reasons. I thought you might like to see what I've picked up if you are interested in trying another nakiri to compare with.
I bought a Japanese made nakiri for about $29 and it is very similar to the Tojiro. It's made by Satake Cutlery. It's got a thin blade and comfortable handle. The blade is 160mm in length. It's high enough for good finger clearance. It has a half bolster. It was razor sharp right out of the box. The workmanship is good for the price. The blade is high carbon molybdenum stainless steel. It seems to hold a very sharp, fine edge.
Hey! Thank you so much for sharing! I will need to look into that. It is always nice to find those good performers that are also a real good bargain. Are you still liking it so far?
@@BetweenTwoForks Yes, I cut up some yellow squash the other night and it worked very well. For the price it's a decent nakiri. It's interesting to find a Japanese made nakiri for that price. The quality is better than what the price would indicate.
Hi, would you please send a link to your favorite of these knives. Thanks
Great comparison clip bud..great content per usual bud....
I appreciate that brother! Thanks for always supporting the channel!
@@BetweenTwoForks no prob bud..keep up the good work...if you film it....they will come
@@davidmccormack4826 Always appreciate you my man!
A soft steel Kiwi with a cheap honing rod is all you need for vegetables. What a fantastic brand.
I have been waiting for the six month reviews of the knives. Are you going to do one?
Speaking as somebody that's used a knife that has a thick grind like that, I appreciate your focus on and explanation of it.
I find it a bit surprising for a manufacturer to release a nakiri like that.
Coincidentally, I recently picked up a kiwi nakiri, and boy is that knife thin. Polar opposite in blade thickness. I'm not sure if I'll get used to a chopping blade that light though.
The blade I had was a santoku, made in China. And I suspect they designed it almost more thinking of a cleaver, rather than the traditional santoku characteristics.
It was quite the disappointment when I first used the knife.
I was actually considering looking for a shop to thin the edge, but I'm not sure how feasible or economical that might be.
Yeah, the thickness of the knife really affects the usability. I know some like it for more of a workhorse style for line cooks. But if you want finesse, thick ain't it lol 😃🙏
You better get that tojiro!
Hahaha I will have to put that on my list of to grab!
Whats your take on the Fujiwara Maboroshi? Do you have any first hand experience with it? I have read a couple people complain about the grind.
I'm really enjoying your videos. I picked up the Kiwi knives after your review. They are really fun to work with. We'll have to see how they age. My current nakiri is a Shun Kanso, and I really like how it feels in the hand and the way it cuts. I got it on clearance, so I call it a win-win: great knife at a great price. Keep up the great work!
I like a thin blade Nakiri but I have issues with the thin spine at the base of my index finger, I cut lots of veggies and after about 15 minutes of working I start to get a hot spot. A thicker spine would solve this but I like lighter knifes, any suggestions?
Thi sis the best guide out there for Nakiris! do you have one for sujihikis?
Thank you so much!! I have only recently started learning more about suji's. I will try to put one together once I have a better base knowledge 😃🙏
I'm happy with my kiwi brand nakiri
isn't a flat nikiri called usuba?
i'm new to japanese knifes and i've bought a mistumoto sakari nakiri, which is more rounded
How about the tojiro F-300... 165mm, vg10 core, $32
Or the kanetsune KC-351...
165mm, takefu shiro core, $48
What is your take on the Dual Core Shun? I know shuns are way overpriced mass-produced knives but I can pick one up fkr $150 (340 retail).
They are vg2 vg10 damascus coreless.
You need to try masakage Nakiri and fujiwara nashiji Nakiri both are awesome...both has flat profile and rounded tip
Definitely! I have heard nothing but great things about both of those makers. I cannot wait to get my hands on one. 😀🙏
@@BetweenTwoForks both are awesome but I think fujiwara cut little bit better... Masakage Nakiri is 60 mm tall and the fujiwara Nakiri is 53 mm
Cool! I'm not in love with the look of the nakiri but obviously it's way useful in the kitchen for slicing and mincing and so forth, and that Tojiro looks like a winner. It's like Tojiro is the Japanese Mercer-not the best you can get, but maybe the best value dollar for dollar. Glad they're there at any rate.
I hear ya! I love the look of cleavers or maybe I'm a little bias being Chinese lol. I think a Nakiri is a great middle ground for someone who doesn't want to go full cleaver and still have something a bit more nimble and lighter. The larger Chinese Slicer cleaver can be really heady. Explains why the cleaver wielding chefs that use it all day and pow their woks have such jacked forearms! And agree that Tojiro is a great starting point for a lot of people. They also have some higher end stuff. So something for everybody :)
@@BetweenTwoForks I didn't realize until recently that the Chinese approach (at least in some regions?) traditionally was to do everything with a cleaver. I was watching a video on some dish or other and that's how the chef did it and it was pretty cool. Then you have those Serbian things. It's a whole subject in itself, cleavers. Just got a second-hand big-ass Old Hickory butcher knife, 10-inch carbon steel blade that needs a lot of thinning before it'll ever be a good slicer. Big 'ol knives could be interesting video subjects for you maybe? I watched a vid on Baltimore pit beef and the guy was slicing off the fat cap with a blade that looked like a scimitar off a pirate ship.
@@mfreeman313 It's really amazing to see the seasoned Chinese chefs perform some of the most delicate cuts with a big ol' cleaver. If you are interested, check out the Chinese knife skills. The serbian cleavers, personally, I think they are just a knockoff from the Chinese chef knives. Most of the people from Serbia have never seen such a knife before lol.
@@BetweenTwoForks BTW I was sort of idly looking over nakiris that were available and keeping your criteria in mind, when what should pop up but a Tojiro "bolsterless" DP version, a budget line I hadn't known about, with a pretty good nakiri for 32 bucks. That's the regular price. No beauty contest winner but looks like a solid performer based on the specs-and like the other DPs, they're VG-10 so that's nice. Thin blade, flat profile, looks like it's ready to go. It's on the road in my direction right now. Check them out under the Tojiro DPs if you're curious. Could be helpful when you're introducing people to this whole Japanese knife thing.
@@mfreeman313 hey my man! I love the DP line up but had no idea they were only $32! Where are you seeing it for that deal? Cause I'm ready to pull the trigger now 😂 thanks a lot for sharing the info 🙏
I’d this the cleaver equivalent that will cut through bones n carrots alike?
Anyone have any experience with Masakage Kiri Nakiri? Any thoughts I just ordered
Can't go wrong with a Masakage 😃 great choice! 🙌
Dao vua also make a more traditionally shaped nakiri. Have you seen that one?
I have! I am actually the one that convinced them to create the new traditional Japanese line that they just came out with. I haven't had a chance to try it out yet. Still need to get my hands on one! 😀
@@BetweenTwoForks awesome thanks! I actually bought one right after seeing your review of their pipeline nakiri. Very common style of knife in Vietnam FWIW.
Idk If you’ll see this, but what’s the best knife with an octagonal handle and 210-240mm at the most 100$?
Hi! Sorry for the delayed response! I think if you are looking for a gyuto in the sub $100 with a wa-handle, you might want to check out Kitchen Knives ID. Affordable and great knives. Tojiro is another good one with lots of options under $100, but you won't get the octagonal handle. It will come with a round/oval wa-handle. If you can swing an extra $50 your options will open up a lot. Hope this helps!
@@H--2 you are very welcome! For that price range, I really like the Tsunehisa brand. Send my friend a DM on IG his store is called @TanaquoCutlery he has some great stuff and can find you something in your price range. I grab most of my Japanese knives from him. Very knowledgeable guy. Tell him Raf from Between Two Forks sent ya! 😃🙏
@@H--2 you are very welcome my man! I really appreciate you saying that! 🙏😃 feel free to reach out anytime and I'd be more than happy to help!
Have you looked into Masakage Nakiri’s? I love their shape, especially their height.
I have! I agree, their knives look great! Another maker I was looking at is the Takeda's because they are usually very tall!
@@BetweenTwoForks I own that too lol. I have been wanting to get the Watanabe 180mm nakiri. Everyone I’ve talked to really thinks it’s the best nakiri. Have you seen or heard about it?
@@AJ-by6pd How is the Takeda? I have not heard of the Watanabe, I just looked it up and it looks like a very solid knife judging from the specs!
@@BetweenTwoForks I like it a lot. I just wish it was a little longer. The Watanabe 180mm Nakiri, the Toyama 180mm nakiri, or the 180mm Kochi nakiri from Japanese knife imports are in my opinion pretty close to perfect from a size, sharpness, and fit/finish perspective. All three sell out fast and have a long wait list. They are the unicorns for most knife collectors.
@@AJ-by6pd Thank you so much for the recommendations! It's been kind of hard to find anything lately. Everything is constantly out of stock. The pandemic put knife demands through the roof!
Did you ever end up trying the Tojiro hairline nakiri? I'm considering it myself.
Unfortunately not, I got too busy with other knives 😅 it looks like a very solid option though!
@@BetweenTwoForks Agreed, I'm torn between it and the Mercer Asian collection nakiri.
@@oneduelist i think for the price, I would personally go with the Tojiro. But assuming the Mercers are stainless steel? Just depends on what you like to use 😃
Do you recommend a specific one for us left handers?
Not one specifically for lefties. Most nakiris are 50/50 grinds and wa handles are ambidextrous, so you are pretty much good to go. If you go with a usuba, which is basically a single bevel nakiri. In that case, definitely one made for lefties. Hope this helps!! 😃🙏
@@BetweenTwoForks I guess I got confused, I thought that Nakiri knives had a single bevel. Thanks for clearing that I up!
@@RayTomlin all good! The Japanese have so many task specific knives, it's hard to keep up 😅
@@BetweenTwoForks and I'm looking to make my kitchen experience better. I need a good vegetarian knife.
@@RayTomlin grab a Japanese nakiri. Gotta say, ever since I started using Japanese knives. It's made cooking even more exciting 😃
Review the new knife
Hi! Please check out the other videos where I review them individually. This is the how to pick a nakiri video and not a review. Thanks for watching and supporting the channel!
where can i buy the nakiri he likes best in this video. been looking for one in this price point. me want
Available online from chef knives to go (CKTG). CKTG offers a custom sharpening service for $15 when someone purchases a new knife. I think you'll find it's worth it.
Tojiro is a well-respected line of mid-level Japanese knives available from a variety of sources. Within the Tojiro classification number system, this item is F-702A.
Keep in mind that this is a reactive blade steel, meaning it will patina not remain shiny, and it will also rust if not cared for properly. Read the reviews, and see if this is a knife that would work for you..
Tojiro also offers the DP line nakiri with a stainless steel blade for $25 more. (Item F-502. If you're not into sharpening your own knives, you'll find that the edge will last longer with the VG-10 steel in the DP nakiri, and doesn't require the same level of maintenance.
While you're on the CKTG website, you'll see that it has a whole section on tall nakiris, which were also mentioned in the video, so you might like to take a look at those.
@@randy472 Thanks a lot for the recommendations. I have purchased a few knives from CKTG. Will check out all the nakiri's. want a really thin knife. Don't mind about the knife patina. I have a few sharpening stones and love sharpening them. Also have a F. dick hoaning rod.
@@kurtis4572 I didn't read your original comment as carefully as I should have, I thought you were asking about the Tojiro he introduced at the end without having it on hand, but reading your comment more closely, I see you may have been asking about the $150 item he gave his highest rating.
I've also been happy with the products I've bought from CKTG, and one of my first was the Tojiro DP Nakiri. I subsequently migrated to a full height Chinese vegetable cleaver (Yaxell Ran) but have thought about trying a tall nakiri, for which CKTG has an entire section.
If you're interested in having someone in a small highly sophisticated shop to talk knife culture and product with, Dave at knifemerchant has a vast storehouse of knowledge that reaches all the way to being in Japan and making knives with the people in the handmade shops. Knife manufacturers will sometimes consult with Dave when thinking about introducing a new item.
The guy at Sharpknives also appears to be a very accessible and knowledgeable resource, although I haven't done business with him.
I saw a few videos of Dave a knife merchant sharpening knives and knife lingo. Bought the honing rod at knife merchant. Will check their store for nikiris also.
Hi! Sorry for the delayed response! The Nakiri that I got in this video is the Shimabara. They sell exclusively through Kaiso Knives. I have their information in the video description. They are also going to have two short cleavers coming in soon. Hope this helps!
Have you think about using an usuba
I have! They are basically a single bevel nakiri, correct? I have very limited experience with single bevel knives. Have you used one before?
@@BetweenTwoForks tes i have one and it a big usuba style knife. It is a cheap one but i like it because it is Very long (8 inch or 210mm blade) but it is fairly thick 4.5mm at the spine but it is a razor and it is Very large i think maybe 60 mm.
@@BetweenTwoForks: This is one of the most satisfying knife videos on TH-cam, and it features a rusty old usuba: th-cam.com/video/3XW-XdDe6j0/w-d-xo.html
My mom is like the best asian cook ive ever seen and Ive visit alot of expensive restaurants... and she uses those cheap knifes you buy with bundle discount at asian grocery stores. Just go to show all these expensive knifes are totally unnecessary.
Yes. But you can also walk to the store, or take a bicycle, or take a car.
You accomplish the same thing, but some options are better than others. ;)
@Showmetheevidence- if you sharpen it ever two hours it's the same thing.
I want a Bunku and Nakiri
Got one KKID bunka left on shank shop if you are interested.
Is Kaiso still in business?
Hi there! Unfortunately I don't think so.
@@BetweenTwoForksAh, shame. Thanks for letting me know!
Dude:
“Go with a steel you’re comfortable with”… what?
Steels have different qualities like strength, brittleness and sharpening ease (for e.g.) and you just brush over this like its nothing.