I finally decided to jump from Western knives to Japanese knives. I started off with a stamped Henckels Twin Gourmet Santoku (7 inch) and then bought a Kasumi Chef's Knife (Western style). I found that the Kasumi holds an edge incredibly well, the only issue I have with it is that I found that the factory-edge isn't as sharp as the Henckels (I will be taking the Kasumi to a professional sharpener to have it adjusted to a 16 degree angle). A few days ago I tried cutting vegetables with a Farberware cleaver (no idea why I own anything cutlery that Farberware or a cleaver as I have never needed one) and found that the general wideness of the cleaver allows for easier transportation of chopped veggies from the chopping board to the skillet. I'm looking to buy my first nakiri now. I'm not entirely sure what I should be looking for in buying a Japanese knife, but I have heard a lot of good things about starting off with a Tojiro (mainly being price). I was wondering what size of nakiri I should buy, I see a lot between the sizes of 150mm-165mm and generally use a 7-inch Santoku. I'm not too picky about appearances, all that I want is a higher Rockwell Hardness (60+), a lighter knife, a sharp cutting angle (16 degrees), and a d-style handle. I want to spend less than $150 on my first nakiri, as I will probably be buying a nicer one in the future.
Also, what is the difference between a nakiri and a usuba?
Does anyone have any videos on proper nakiri technique?
Updated 1 year ago | 24
Updated 1 year ago | 26
Updated 1 year ago | 14
Updated 1 year ago | 39
Updated 1 year ago | 23