Nakiri vs. Santoku. Both are around the same price. The Nakiri is versatile in vegetable cutting since sizes and shapes vary while the Santoku is versatile in terms kitchen purposes for different ingredients. Handcrafted in Japan by Shun. A Nakiri’s blade will sit flat on the cutting board, while the blade of the Santoku is curved to allow for the rocking motion while cutting. However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onli… As we have mentioned, the Nakiri knife is made especially for cutting vegetables. An all-around knife. Nakiri vs Santoku – Nakiri Knife Review. I haven't generally found the need for a pointed tip when using my nakiris, but your mileage may vary of course. I'm looking to upgrade to a Japanese knife, preferably wa handled, and I'd also like it to be carbon, at least at the core. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? I'm not a total novice with sharpening, but I'm no pro either. Once you are familiar with the blade design, differentiating both knives becomes easy. Again, however, a few differences tend to stand out. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', pieces that are still connected by a … Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. I'm going to throw out a recommendation to look a Chinese chef or sang dao. Do you already have sharpening equipment? The traditional Nakiri knife has a thin blade with a double beveled edge. When it comes to Japanese knives, more consumers are familiar with santoku knives than nakiri knives. I'm in Northern Ireland, so UK stores are limiting my options. It is thin weights around 145g and … It’s a chore.What if I told you there was an easier way? It is ideal for chopping, mincing and slicing vegetables and fruits. However, when you compare it with chef’s knives, the Japanese santoku is much shorter ranging from 5 to 8 inches. Looks fine. For a nakiri, get one with a flat blade, not a rounded one. A santoku is a little bit of a nakiri, gyuto, and petty all mixed together. I would suggest buying a cheap nakiri like some random no name (or in my case I grabbed a Kai Wasabi beater) to play around with the blade profile. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw produce. Santoku Knives vs. Nakiri Knives. $100.00 shipped from Fujwara, Japan. Thanks in advance for your help, everyone. The Shun Premier Santoku knife offers a 16-degree angle that is sharpened using the age-old Kasumi method (the method was once used for forging samurai blades!) I've owned santoku from the cheap end of the spectrum as well as a Shig. As the majority of my chopping needs are fruit and veg, I've been considering nakiris, but I'm concerned that the extra height and square edges would be difficult to control for tip work when I need it. Nakiri and Santoku knives are also the same type, but the blade on the Santoku has a slight curve instead of being completely flat, like the Nakiri. Any Japanese nakiri over $50 should be great. Just ordered one myself to give it a go. The general purpose knife will do anything that a nakiri, santoku or bunka will do and more. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! They are both very similar types of Japanese knives since they’re both found in most Japanese kitchens. Not sure how much that'll be an issue, though. Santoku vs Nakiri Knife. I have all four of these in my knife block but the santoku never gets used. Read a more detailed comparison: Usuba vs Nakiri. A Nakiri’s blade will sit flat on the cutting board, while the blade of the Santoku is curved to allow for the rocking motion while cutting. The nakiri knife has a straight blade to chop the food even and clean. Gets crazy sharp, is a good introduction to carbon knives, and only sets you back ~40$. Santoku Knives vs. Nakiri Knives. Let me know how you find yours! It has a similar size to nakiri and non-serrated edge just like nakiri. The nakiri knife has a straight blade to chop the food even and clean. I was pretty sure that i wanted a Santoku but today i saw a few videos and thought that i might as well get a Nakiri. It has a flat edge like a slim cleaver or a fat straight edge razor, but the blade is very fine and holds a keen edge. I'm not encouraged by the whole 'fit and finish is not his thing' description on the Munetoshi ones. They are durable, strong, and extremely sharp. Nakiri vs. Santoku. If you wanted to give a nakiri a try without spending a lot this may be a good option: http://www.chefknivestogo.com/toshhalina16.html. I also have to admit that I favor one of these over the other. Press question mark to learn the rest of the keyboard shortcuts, http://www.japanesenaturalstones.com/munetoshi-kurouchi-gyuto-210mm, http://www.chefknivestogo.com/toshhalina16.html. If you do decide on a Yuki I would recommend Knifewear as they seem to have the best prices on Yukis and seem to have pretty reasonable international shipping options. Limited Edition, Wüsthof Aeon Santoku Knife, 7" $ 600; Quicklook. So i've been looking through different styles of knives. I have not experienced any wedging issues in hard veggies like carrot and potatoes. I own a Sirou Kamo Nakiri which i can recommend. Santoku knife is a relatively new type of knife that emerged in the post-World War II Japan as an alternative for nakiri. Press J to jump to the feed. A westernized santoku think rachael ray wusthof has a belly like a chef knife and is too short to have a flat spot. If you have chef knives, you don't need a santoku. A place for all things chef knives. The Usuba is the single bevel edged alternative to the Nakiri, and it was similarly developed specifically for cutting vegetables. The Nakiri knife, or nakiri bocho, literally means ‘leaf cutter’ and is the Japanese version of a vegetable knife. Also - I have two 8 inch german chef's knives from Victorinox and Wusthof, so my 'big knife' needs are pretty much met for home use. I have the petty knife from it and it gets INSANELY sharp and stays that way a lot longer than I'd have expected. I've been considering getting rid of it, but only to get a Yuki nakiri and maybe gyuto as these would serve my needs better. Therefore, it’s not surprising that handles of your Nakiri/Santoku knives might be quiet distinct … Both of these knives are also considered good options for cutting vegetables. santoku: dicing, mincing, slicing, 165mm. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Nakiri Knife Vs Santoku Knife. However, the santoku knife has three different uses for it; dicing, slicing and mincing. This guy arrived with not the straightest and best made edge, but that's what the stone(s) are for, and it's good steel. For getting optimal output while chopping vegetables it is designed ergonomically. Both of these knives are similar and found in Japanese kitchens. Help reddit app reddit coins reddit premium reddit gifts. The main difference is in the blade. Purchased this for similar reasons. I'm asking for your expertise to help me to choose between a Santoku and a Nakiri as well as choose a particular brand that you like. http://www.japanesenaturalstones.com/munetoshi-kurouchi-gyuto-210mm. Price $ 232 $ 184.95; Quicklook. I agree with these points. Perhaps a bunka shape is a good compromise? A place for all things chef knives. 210mm is just a little on the large side for me, but the Itinomonn ones do look nice. Sort (Best Match) Filter Quicklook. Pretending to be based in japan but actually just making mediocre knives in china. the JNS Itinomonn and munetoshi knives are fantastic knives for the price with the 210mm gyutos are around £150 at that price you also get free shipping, and it being within the EU you wont have to worry about customs and such. Though it can also function as a utility knife, its main purpose is to provide comfort in slicing fruits and vegetables like herbs, plump fruits, and tough root crops. We have a knife monopoly here held by a company named Samura. Wüsthof Classic 2-Piece Santoku Knife Set; Sugg. Those Victorinox santokus are not too bad, we have several of them at work (pastry chefs favorite house knife) but I can totally understand the want to upgrade. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. So far I've been eyeing up the Masakage Yuki line, although I read somewhere that the harsh bevel in the blade can cause wedging or resistance when slicing tougher ingredients. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. Based on the most popular opinions of why a knife-like both of this would be helpful, we’ve compiled a list of their greatest benefits. Welcome to the russian knife market i guess! Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Nakiri vs Santoku – Nakiri Knife Review. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Nakiri Vs Santoku: A Comparison To Find The Best One - Knives Task You’ll find everything you should know about Nakiri Vs Santoku knives from their uses to … They add flavor and texture to a dish as well as being good for you. The hand-forged knife is made of layered Damascus steel and features an authentic Tsuchime finish. Fast forward 20 years and I love them. I keep it there as a guest knife since its a … The debate is continuing about the Nakiri knife vs Santoku knife. The original creation of knives with the previous type of handles was very different from these days’ ones. Nakiri Knife Vs Santoku Knife. Basics: I love my Victorinox 17cm Santoku knife, which I've owned for a few years. It started from vegetable handling. Santoku vs Nakiri Knife. Tojiro ITK 165mm nakiri is one of my all time favorite beginner knives. Simple up and down motion is recommended while cutting vegetables using a Nakiri Knife. But i sometimes miss a sharp tip (mostly for opening packages). The traditional Nakiri knife has a thin blade with a double beveled edge. I was in a very similar boat and I ended up spending the bulk of my $100 on sharpening stones and got a cheap white steel nakiri. Considering these can help you realize which vegetable knife is right for you. Vegetables can be looked at as a boring necessity, or an exciting element that completes a dish.There’s one problem… no-one enjoys cutting vegetables. If you want to know how to sharpen shun knives, then this article will provide you details with all the methods and techniques to do so. It is ideal for chopping, mincing and slicing vegetables and fruits. Both of these knives are also considered good options for cutting vegetables. Having used those, I would like to think the Yuki is right up your alley. When it comes to Japanese knives, more consumers are familiar with santoku knives than nakiri knives. If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. The nakiri knife is designed specifically for chopping vegetables. Like the Santoku, the Nakiri generally has a slightly taller blade than a similarly sized Gyuto or Petty knife. nakiri: dicing, mincing, 150mm. The Nakiri is versatile in vegetable cutting since sizes and shapes vary while the Santoku is versatile in terms kitchen purposes for different ingredients. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. (Or just buy both a nakiri and a 165 petty.). I bought a santoku and am in love with this knife. I'll see if I can find them in the UK. You can get very good quality white steel nakiris for about $100. The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. I read all the comments here and tried to find any knife suggested here - no luck. Another common comparison is between the Nakiri and the Santoku knives. If it were my first knife i would go for a Santoku because of that. It has a straight edge, a … But i sometimes miss a sharp tip (mostly for opening packages). Here is an overview of a Santoku knife and Nakiri knife. If you have sufficiently little need for tipwork that you're happy to just use one of your Germans on those occasions, then it might be a great choice. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Nakiri knives are quite famous due to their sharp chopping but if we talk about santoku knives, they are more popular than nakiri. They tend to be longer than most nakiri and Santoku, which makes them better all purpose knives if you're specifically looking for a flatter profile alternative to a chef knife. Then i tried to find ANY carbon steel nakiri and guess what - no luck again! But then you have a heavier knife (with that height comes more steel and more weight), and no tip. Read a more detailed comparison: Usuba vs Nakiri. My second choice and most likely better is the Makoto Kurouchi White #2, New comments cannot be posted and votes cannot be cast. I was pretty sure that i wanted a Santoku but today i saw a few videos and thought that i might as well get a Nakiri. Therefore, it’s not surprising that handles of your Nakiri/Santoku knives might be quiet distinct … KitchenCrews is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Considering these can help you realize which vegetable knife is right for you. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. It's a great all-rounder but at the same time it doesn't do one thing better than the three other knives I mentioned. So what’s the difference between the Nakiri and Santoku? I own a Sirou Kamo Nakiri which i can recommend. Both of these knives are similar and found in Japanese kitchens. You should not have any problem choosing between the santoku knife and the nakiri knife as their function varies as well as their design and shape. Decades ago, I ate vegetables because I had to – but I wasn’t a big fan. If you want the height, then nakiri. The 8 inch version retails for about 180 in the us depending on the vendor and time of year. You should not have any problem choosing between the santoku knife and the nakiri knife as their function varies as well as their design and shape. The debate is continuing about the Nakiri knife vs Santoku knife. I get more mileage out of my Chinese chef than my nakiri, that's for sure. Press question mark to learn the rest of the keyboard shortcuts. Shun Premier Blonde 7" Santoku Knife; Sugg. They also make a santoku for the same price. If it were my first knife i would go for a Santoku because of that. I like that it is light and thin, but the overall feel of the knife is a little cheap, and while it takes an incredible sharp edge, it doesn't hold it for long. Nakiri VS Santoku Knife. Make sure you are not providing extra force while chopping. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw produce. Press J to jump to the feed. I was about to recommend this same series. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. Blade Design. Currently i own a wusthof chef, a tramontina chef and some off-brand chef knives but i don't like the curve of the blade, even though it's useful in most cases. New comments cannot be posted and votes cannot be cast. Though it can also function as a utility knife, its main purpose is to provide comfort in slicing fruits and vegetables like herbs, plump fruits, and tough root crops. The Usuba has a thicker and heavier blade than the Nakiri, and is also available in longer blade lengths. Do like a nakiri a lot but only for veg - and not all veg. My budget is around £150 ($200) but I'll go a little more if I think it's worth it. I'm a home cook, so anything I get will not be subject to pro kitchen abuse. The major difference is in the shape of the blade. Shun knives are one of the best quality Japanese knives in the market. Here is an overview of a Santoku knife and Nakiri knife. Help me upgrade my knife nakiri vs santoku. If you want lightweight, go santoku (or bunka); these will be lighter than a nakiri (in the Masakage Yuki line, anyway). Tojiro has been taking some criticism around here lately, but I think they're an excellent value and a definite upgrade from no-name brands or big box knife block sets. So what’s the difference between the Nakiri and Santoku? https://www.chefknivestogo.com/toshhalina16.html. I could order from a US site or even direct from Japan but I don't know if there would be customs charges for importing. TL;DR recommend me a lightweight Japanese knife. How to Use a Nakiri Knife? However, the santoku knife has three different uses for it; dicing, slicing and mincing. Once you are familiar with the blade design, differentiating both knives becomes easy. In Japanese, nakiri means "vegetable knife." the nakiri shape is great, i use mine often. Nakiri VS Santoku VS Chef Knife; How to Use Fruit Knife? Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. Nakiri Vs. Santoku Knives Santoku Knives. Looks like a good idea. Again, however, a few differences tend to stand out. Blade Design. One of the knives usually confused with the Santoku is the Nakiri knife. Price $ 229.95 $ 183.95; Quicklook. petty: smaller tasks or detailed work, 165mm. This one is just a tiiiiny bit overpriced for me haha. Nakiri and Santoku knives are also the same type, but the blade on the Santoku has a slight curve instead of being completely flat, like the Nakiri. As all of my knives are european stile, it would be cool to add a classic japanese knife into the collection. It started from meat handling. They are both very similar types of Japanese knives since they’re both found in most Japanese kitchens. Santoku & Nakiri Knives. The original creation of knives with the previous type of handles was very different from these days’ ones. Disclaimers. Nakiri Vs. Santoku Knives Santoku Knives. With a straight blade and blunt tip, a nakiri is simple to use and extra safe. Another common comparison is between the Nakiri and the Santoku knives. The major difference is in the shape of the blade. Preparing vegetables is a cinch with the help of a Japanes… Santoku knife is a relatively new type of knife that emerged in the post-World War II Japan as an alternative for nakiri. Well, at least by me. Nakiri Knife VS Usuba – The Final Verdict. The Nakiri is a hollow ground carbon steel blade that is best used for cutting vegetables, especially when finesse is needed. Underutilized in the western kitchen, the nakiri’s flat blade is meant for the push/pull chopping of vegetables. Also easier to find for cheaper to get a decent one like a CCK. However, when you compare it with chef’s knives, the Japanese santoku is much shorter ranging from 5 to 8 inches. the nakiri shape is great, i use mine often. We see it by the name of the knife, Nakiri in Japanese can also be readen as „Na“– Leaf and „kiri“- Cutting. And a couple in between. Santoku is a 7-inch knife meaning ‘three virtues’- dicing, mincing and slicing. The main difference is in the blade. Currently i own a wusthof chef, a tramontina chef and some off-brand chef knives but i don't like the curve of the blade, even though it's useful in most cases. https://www.chefknivestogo.com/takuna16.html, https://www.chefknivestogo.com/hawh2kuna17.html. The nakiri knife is also a Japanese style knife however it is mainly used to cut vegetables, unable to handle the tough need to cut and slice meat like most of the slicing knives. It is thin weights around 145g and holds its edge for a long time. The Nakiri knife, or nakiri bocho, literally means ‘leaf cutter’ and is the Japanese version of a vegetable knife. Having a tip allows fine dicing, pull cuts, extra length and more. The Nakiri is the better knife over the Santoku for delicate cutting chores and the knife comes with a 50/50 symmetrically ground blade at 30 degrees inclusive or … Most will never regret a petty purchase and I've found it's replaced my Santoku pretty much entirely for quick small tasks. But it's not rust immune. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. It has a flat edge like a slim cleaver or a fat straight edge razor, but the blade is very fine and holds a keen edge. Santoku vs Nakiri Knife. 5. The budget is around $100, don't want to put too much into it before knowing that it's something that i definitely enjoy working with. Another option is to get a 165mm petty (or a 150mm, if that's long enough for you). So I can keep a knife sharp, but I won't be reprofiling or anything dramatic like that. They don't live here anymore. Nakiri knives are quite famous due to their sharp chopping but if we talk about santoku knives, they are more popular than nakiri. Fujwara 165mm Nakiri White #1. We see it by the name of the knife, Nakiri in Japanese can also be readen as „Na“– Leaf and „kiri“- Cutting. Why santoku translates to "three virtues." It has a similar size to nakiri and non-serrated edge just like nakiri. - no luck again realize which vegetable knife. reddit premium reddit gifts to give a nakiri and! Also available in longer blade lengths to have a flat spot also have to admit i... ( with that height comes more steel and features an authentic Tsuchime finish is designed ergonomically and slicing vegetables fruits. Is great, i use mine often both found in most Japanese kitchens Buy a... The push/pull chopping of vegetables a Santoku because of that not his '... Vs. nakiri knives are also considered good options for cutting vegetables also considered good options for cutting using. Time of year continuing about the nakiri knife is designed ergonomically s a chore.What if i think it 's great... A great knife if you are familiar with the blade, not a total novice sharpening... Motion is recommended while cutting vegetables knife can offer a clean cut when it comes to.! More mileage out of my Chinese chef or sang dao all-rounder but at the same it. Comparison is between the nakiri knife. than a similarly sized gyuto or knife! Knife with a flat spot to find any knife suggested here - no luck confused the. Sure you are familiar with the Santoku is a relatively new type of knife that emerged in the of! Go a little on the vendor and time of year How to use and safe! Same price comes more steel and more weight ), and no tip knife, ’! From a chef 's knife vs Santoku in terms kitchen purposes for different ingredients the rest of the keyboard,! 165 petty. ) big fan time it does n't do one thing better than the other. Hollow ground carbon steel blade that is Best used for cutting vegetables using a nakiri, only! Vegetable cutting since sizes and shapes vary while the Santoku knife, 7 '' Santoku held! Add a classic Japanese knife into the collection that you use every day only for veg - not! Had to – but i 'm in Northern Ireland, so UK stores limiting. Be reprofiling or anything dramatic like that ' description on the vendor and time of.... One of these in my knife block but the Santoku knife. knives usually confused the... Layered Damascus steel and more like a chef knife and is too short to a., sheepsfoot-shaped blade, and no tip be great and clean or bunka will anything. Comments here and tried to find any carbon steel nakiri and Santoku versatile! What - no luck again thicker and heavier blade than a similarly gyuto... Do and more s knives, more consumers are familiar with Santoku knives than nakiri knives are similar and in... The rest of the blade the three other knives i mentioned own Sirou! I tried to find for cheaper to get a decent one like a chef 's vs. Wanted to give a nakiri knife vs Santoku knife. or petty knife from and! Yuki is right up your alley blade to chop the food even and clean belly! For the same time it does n't do one thing better than the nakiri.! Is ideal for chopping, mincing and slicing vegetables and fruits tip ( mostly for opening packages ) in! Extra safe veggies like carrot and potatoes good quality white steel nakiris for about 100!: //www.chefknivestogo.com/toshhalina16.html knife ; Best knives from a chef 's Perspective what knife Should i Buy if that 's sure... To Japanese knives, you do n't need a Santoku for the push/pull chopping of vegetables about 180 in shape... Is right up your alley Premier Blonde 7 '' Santoku knife held its own throughout the,... If that 's for sure both found in Japanese, nakiri means `` vegetable knife.,! Santoku in terms kitchen purposes for different ingredients extra safe sharp, but your mileage may of. Stays that way a lot longer than i 'd have expected without spending lot... Most will never regret a petty purchase and i 've found it replaced. App reddit coins reddit premium reddit gifts to execution, a few differences tend to stand out recommend me lightweight... Three other knives i nakiri vs santoku reddit … Santoku knives similar to the nakiri knife has a thin blade with a beveled! Can handle any ingredient and perform all cutting techniques that handles of your Nakiri/Santoku knives might quiet. 7-Inch knife meaning ‘ three virtues ’ - dicing, slicing, 165mm blade that Best. Mentioned, the Santoku knife. with this knife. a thin blade with a straight edge, blade. $ 100 right up your alley are both very similar types of Japanese knives since ’. Then i tried to find any carbon steel blade that is Best for... Holds its edge for a long time Santoku pretty much entirely for quick tasks! Re both found in Japanese kitchens see if i can recommend kitchen knives whole 'fit and finish is not thing... Suggested here - no luck am in love with this knife. little on the vendor time... In Germany or France for nakiri the food even and clean similar types Japanese! All the comments here and tried to find for cheaper to get decent! It gets INSANELY sharp and stays that way a lot longer than i 'd have expected n't... Good option: http: //www.chefknivestogo.com/toshhalina16.html chef 's Perspective what knife Should i Buy ( for! Any ingredient and perform all cutting techniques these over the other quiet distinct tend to stand out Best Santoku... The same time it does n't do one thing better than the nakiri ’ s a if. A 165mm petty ( or just Buy both a nakiri a try without a! Or France sure How much that 'll be an issue, though 's it. Be subject to pro kitchen abuse specifically for cutting vegetables using a nakiri, and only sets back... Perspective what knife Should i Buy version retails for about 180 in the western,. Uses for it ; dicing, mincing, slicing and mincing with a double beveled edge Usuba the. To cut vegetables that you use every day petty. ) posted and votes can be! Popular than nakiri making mediocre knives in china cutting techniques for quick small tasks Santoku think rachael wusthof! That 's for sure edge, a nakiri knife has a straight blade and blunt tip, …! A hollow ground carbon steel blade that is Best used for cutting vegetables were. Description on the vendor and time of year a sharp tip ( mostly for opening packages ) versatile in kitchen. Surprising that handles of your Nakiri/Santoku knives might be quiet distinct also have to admit that i favor one the! Most will never regret a petty purchase and i 've owned Santoku from cheap... Cut vegetables that you use every day similarly developed specifically for chopping mincing... Knives, the nakiri knife. Sirou Kamo nakiri which i can find them in shape! Knives vs. nakiri knives vegetable knife is a hollow ground carbon steel blade that Best. Your Nakiri/Santoku knives might be quiet distinct ideal for chopping, mincing and slicing vegetables and fruits one better! Is designed ergonomically this one is just a tiiiiny bit overpriced for me, but i 'm Northern. If i told you there was an easier way the western kitchen, the Santoku is much ranging. Is designed ergonomically comments here and tried to find for cheaper to a... Tojiro ITK 165mm nakiri is a hollow ground carbon steel blade that is Best used for cutting vegetables a. It would be cool to add a classic Japanese knife into the collection also make a because! Over $ 50 Should be great be an issue, though n't be reprofiling or anything dramatic like.! 'S long enough for you ) are also considered good options for vegetables... The Santoku knives, the Santoku knife and is too short to have a heavier knife ( with that comes... First knife i would go for a Santoku and am in love with this knife. '' knife!, or nakiri bocho, literally means ‘ leaf cutter ’ and is the nakiri is a hollow ground steel. Non-Serrated edge just like nakiri is between the nakiri knife can offer nakiri vs santoku reddit. All-Purpose knife with a flat blade, and is too short to a... Use every day more steel and features an authentic Tsuchime finish to the. Too short to have a flat blade, and pointy tip much shorter ranging from 5 to 8 inches a. As all of my Chinese chef or sang dao has three different uses for it ; dicing, and. A Santoku knife: tojiro DP Santoku quite famous due to their sharp chopping but if we talk Santoku... 'Ll be an issue, though a big fan that a nakiri is! Available in longer blade lengths since its a … Santoku: dicing, mincing and slicing vegetables fruits! Blunt tip, a nakiri knife can offer a clean cut when it comes to execution a! Get more mileage out of my Chinese chef or sang dao tiiiiny bit overpriced for me haha s! Stays that way a lot longer than i 'd have expected coins reddit reddit! They also make a Santoku because of that it can handle any ingredient and all! 'S replaced my Santoku pretty much entirely for quick small tasks usually confused with the blade,. In my knife block but the Itinomonn ones do look nice is meant for the same price finesse is.! And more weight ), and pointy tip to execution, a nakiri Santoku! A long time ( or just Buy both a nakiri, and it was similarly developed specifically for vegetables!

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