Hanmak17
Senior Member
- Joined
- Jan 19, 2016
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So this may be an odd question, but I'll throw it out there anyways.
I am interested in the idea of a Nakiri, particularly a very thin one, not too flat, for veggie prep and the like. I have several Gyuto's which I use almost religiously, but there are times when having a taller (not quite a chinese cleaver), thinner blade for greens and the like would be helpful. I am assuming this is a discussion that has been had before, but I couldn't find anything in my search this am. Curious to get thoughts from those who have had or used both?
1) any recommendations on Nakiri profiles and associated knifes (stainless clad) western handle?
However, one of the drawbacks to a Nakiri is the lack of a tip, which I suspect might bother me over time. Enter the Santoku
2) any recommendations on a Santoku that has a taller blade (Nakiri like profile) but with a tip for those occasions when a tip might be handy? Again thinking stainless clad?
I am interested in the idea of a Nakiri, particularly a very thin one, not too flat, for veggie prep and the like. I have several Gyuto's which I use almost religiously, but there are times when having a taller (not quite a chinese cleaver), thinner blade for greens and the like would be helpful. I am assuming this is a discussion that has been had before, but I couldn't find anything in my search this am. Curious to get thoughts from those who have had or used both?
1) any recommendations on Nakiri profiles and associated knifes (stainless clad) western handle?
However, one of the drawbacks to a Nakiri is the lack of a tip, which I suspect might bother me over time. Enter the Santoku
2) any recommendations on a Santoku that has a taller blade (Nakiri like profile) but with a tip for those occasions when a tip might be handy? Again thinking stainless clad?