Recommendation? Nakiri for every-day use

[brownshoe]

[/QUOTE]Which one would you recommend? I can't afford the ZDP at all, but just curious. Is it that much better than the VG-10?...[/QUOTE]

I think VG10 is great but ZDP is better. It all depends on what type of cash you have to spend. Personally, I use Forschner chef knife in the kitchen the most. I have serrated knives from Spyderco (MBS-26 and VG10), a L6 custom made by an Amishman (small upswept blade) and a dendritic 440C Boye Basic (kind of a mini-chef knife). My paring and boning knives are Cold Steel, like Forschner, not the best steel but a good compromise.

 

[BuckleBuilder]

I read eBay is kind of dangerous for high-quality knife ordering. Many fake stuff out there

That possible. There are many many reputable dealers. Feedback speaks volumes. Many sellers are authorized dealers for particular knife brands. Good luck with the search.

 

[Beak14]

I have always used a chef's knife and I have never used a Nakiri before
The reason I am looking for a Nakiri is simply because this is what I understand is best for vegetables, and this is most of my diet.
I definitely don't HAVE to get a Nakiri, but it seemed like the logical choice. Is there any specific reason why I shouldn't? Just comfort preferences?

Just my opinion, the Nakiri, for me, was a solution, looking for a problem. Personally, I found that I didn't like using it, at all. Essentially, a good chef's knife, and a pairing knife, are about all I use, in the kitchen.

Honestly, the Nakiri might be something other-worldly, for you. However, it wasn't, for me. That was just my experience, for what it's worth. If you find the Nakiri to be a wonderful implement, in the kitchen, I'd love to hear about it!

Anyway, this is what I have, and where I bought it from (don't know if he ships to Israel): https://www.chefknivestogo.com/todpna16.html

You can email Mark, at chefknivestogo.com, and see what he can do, for you. But, if you can find a Japanese seller, on eBay, with good feedback, I think I'd consider that route.

Good luck, and please let us know what you do!

 

[BMCGear]

I'm a vegan as well and I do not have a Nakiri or a real need for one. Anything I need I can do with a good Chef's knife. I'm not sure if you can get these there but I would highly suggest the Yaxell Dragon Fusion Knife designed by Ken Onion. Ken has the knife made under his own brand and I find that it does everything I need in the kitchen from potatoes to tomatoes. The CTSBD1N steel is highly corrosion resistant and holds an edge like a champ. The perfect marriage of German toughness and Japanese cutting performance.

 

[Wowbagger]

All of those types are pretty much off-limits due to their low rust-resistance. I'm not the type who'd wipe the knife between every swipe

I did this little diagnostic test of the edge as I do occasionally. I use a piece of fruit, even a tomato, or my finger nail. If the edge will catch on a vertical surface the edge is still sharp enough.


This is basic, basic "it'll rust" high carbon.


It hasn't been sharpened in about a year.
I use it daily to prepare fruit and vegetables.
I don't baby it, I have NEVER OILED IT. I use it on a soft plastic cutting board, when I am all done I rinse it under the faucet and give it a quick dry on the often damp dish towel and leave it on the cutting board.
Yes there is a little rust on the side . . . yes there is a ton of patina on the edge.
Look how sharp it is after A YEAR ! ! ! helloooooooo A YEAR of use.
I mean . . . what's not to like ? ? ?
The orange juice glass is keeping the knife from falling away from the apple.
I wasn't going to say it then I was then I wasn't
Now I am : somebody try that with their Sebenza.




And we do have and use other knives that are clad and more tarnish resistant. See photo below.
This is The Chef's knife (my partner). I almost never use this knife; it's her special knife for her use . . . well there was that one bramble hacking expedition but she's not supposed to know about that . . . I probably won't do it again

But as far as I can see clad and rust proof is of questionable value.
Her's is top knife (this is an old photo I used for another thread)

 

[wensynch]

A G Russell, ATS-34

 

[buffalo01]

Wooooow so many answers. Thank you all very much!

I'll just post this up-top so everyone could see, and then I'll answer everyone personally.
I live in Israel, and quality kitchen knives are not really a thing here. This Israeli site is the only one I could find, and these are all of the Nakiri's which are available:
https://www.japanese-knives.co.il/product-category/nakiri/?orderby=price

These are what I considered to be my options from this site:
1) https://www.japanese-knives.co.il/product/ymw_nakiri_vg10_165_wh1/
It's a Yamawaki (Sakai) VG-10 Nakiri. This one is about 185$.
2) https://www.japanese-knives.co.il/product/ymw_nakiri_srs15_165/
It's a Yamawaki (Sakai) SRS-15 Nakiri. This one is about 280$.

Thanks to BuckleBuilder , William Sonoma is also an option. They ship to Israel.

Ideas?


Unfortunately, I do not really have any knife shop in my country (Israel).
But - I looked at William Sonoma's site and they do ship to Israel, so that's an option!
https://www.williams-sonoma.com/products/shun-kaji-hollow-ground-nakiri-knife/?cm_src=E:cleavers
This one would total 240$ including the shipping. What do you think? Is it better than the Yamawaki (Sakai)?


When I finally decide what is best for me, I may go that way. Thank you for the additional recommendation!


Double bevel, Yo handle. That's at least what I think would be best for me, but then again I have never tried a Wa handle.
Are there any benefits/disadvantages to any of those?

You have strengthened my trust in SRS-15/SG-2, so thank you for that
They are pretty expensive though. Are they worth the additional price, or would a VG-10 be more than enough?


Thank you for the help!
Do you personally own a VG-10? Mind sharing your experience?


I have always used a chef's knife and I have never used a Nakiri before
The reason I am looking for a Nakiri is simply because this is what I understand is best for vegetables, and this is most of my diet.
I definitely don't HAVE to get a Nakiri, but it seemed like the logical choice. Is there any specific reason why I shouldn't? Just comfort preferences?


Well veganism is a different talk, but noted

PS: If I could afford multiple I would definitely do it, but I can't.
PPS: VG-10 is also cheaper, which is great! I would consider it, unless the SRS-15/SG-2 have any obvious benefit.
PPPS: I have made pretty awesome cakes that even non-vegan/non-vegetarians have adored. I am not afraid of that

Thanks mate!


Which one would you recommend? I can't afford the ZDP at all, but just curious. Is it that much better than the VG-10?


Yup that's what I read... And I really don't think I'll invest much into the maintenance, so it's pretty off-limits..
Thanks for the verification


Take a look at what I wrote at the top and my reply to BuckleBuilder .
I would love to hear your opinion as well

Thank you all again!!

I own 3 knives in vg10, none of them are kitchen knives and all are spyderco. I have the most experience with my delica and even with complete neglect I have only very minor staining,and I live in the delta of Arkansas where it is very humid and it sits outside in my garage most of the time.
Takes a great toothy edge, holds it good, and comes back in just a couple minutes when dull. One of my favorite steels by far

 

[Ourorboros]

First, I suggest you go to a specialty kitchen knife forum where they know about Japanese knives.
If you use a pinch grip, you will be fine with a wa handle.
To my knowledge, there are a large number of carbon steel (Shirogami 1 & 2, Aogami 1 & 2, AS) with Wa handles. After all, this perfectly describes what the Japanese have been using.
If you handle large root vegetables & winter squash, keep a European style chef's knife.
Of course a Chinese Vegetable Cleaver handles all vegetables well. It will be called a Chuka-bocho on Japanese knife sites. You should use a three finger pinch grip with extended fingers rather than the two (thumb & forefinger) fingered pinch grip.

I've used & maintained a Shun Classic Nakiri. It can certainly get very sharp, but I'm not impressed with it's edge holding. This is an indictment on Shun's heat treat rather than the steel. They are somewhat notorious for this.

I actually really like Ginsan steel for a stainless. Sharpens easily, though not as fine as a carbon steel. There is one in your price range.
There are also HAP40 nakiris in your price window. Holds an edge very well, though if you are new to sharpening it might not be for you.

Taking care of carbon steel, especially stainless clad carbon, isn't bad. Just keep a dry (& clean) cloth in your kitchen. Wipe down your blade whenever you stop working. On a clad blade, this is only the edge - as well as the spine if it is true San Mai - that you have to worry about. Once a patina has built up the reactivity settles down.

 

[Omga4000]

To everyone who replied - thank you!

I am sorry for taking this long, but I was in pursuit of tracking a Nakiri so I could try it myself.
And you were right, it really is not the knife for me.

I guess I will be hunting for a Chef Knife (Santoku or Gyuto) after all