[Food] Wusthof Classic Nakiri, 6.7-inch $88.95 closeout

[iginla]

http://www.paulsfinest.com/Wusthof-C...7-cm-4191.html

Quebec retailer. Pretty hard to beat that price (in Canada) if you're in the market for a better quality nakiri.

[mangina11]

http://www.paulsfinest.com/Wusthof-C...7-cm-4191.html

Quebec retailer. Pretty hard to beat that price (in Canada) if you're in the market for a better quality nakiri.

FOR THAT PRICE I'D PROBABLY GO WITH A JAPANESE BLADE LIKE THIS ONE FOR $97.

http://www.knifewear.com/img/knives4...iri165-big.jpg

[iginla]

Oh, there's lots of other options, but if you like Wusthof, this is a good deal. If that's a Torijo, I'd say the Wusthof is a better deal. The best bet in Tojiro DP's is the honesuki, and that's better bought on ebay from Japan.

[ronin1701]

How specialised is this knife? I already have a Wusthof Classic santoku - what would I use a nakiri for, instead of the santoku?

[iginla]

A nakiri is strictly a vegetable knife. The blade is thin and most likely thinner than the santoku. That knife you own may be good enough as a multipurpose knife for you.

[ronin1701]

^ OK thanks. My knife skills aren't super, so I don't think I'll be doing any fine julienne or vegetable carving any time soon, lol.

But yeah, I love my Wusthof Classics. If I were adding more knives, it would definitely be from this line.

[zelara]

This is a great knife; I bought it for ~$40 from Macy's at Christmas.

[jonhaber]

much much better knife

$76 - blue steel covered in stainless
http://www.epicedge.com/shopexd.asp?id=324



my favourite knife actually, and I own a few much more expensive japanese knives, and a full set of good wusthof knives

[iginla]

I wouldn't say that's a much much better knife at all. And I also own some better quality blue steel japanese knives. Hardened steel has it's ups and downs, plus there's much much more to a knife than the steel in it.

[jonhaber]

Yes steel is not all that matters but actually owning the knife and using it daily I can confidently say it is a much better knife than a wusthof classic IMHO.

Really a nakiri should be a carbon steel knife as it comes from japanese roots. If you want a knife you can leave wet in the sink over night fine get a german knife but the difference in actually cutting using a nice carbon steel knife is night and day for me compared to german steel.

[iginla]

That German steel is carbon as well, just a different percentage. I prefer the Wusthof handles to that cheaper style that MAC also uses on their low end knives. If you are noticing that much difference in the cutting action between those knives, it's a sharpening issue, not a steel issue.

[porksoda]

much much better knife

$76 - blue steel covered in stainless
http://www.epicedge.com/shopexd.asp?id=324



my favourite knife actually, and I own a few much more expensive japanese knives, and a full set of good wusthof knives

+1.

Wustuff and henkel varieties are not bad... the japanese knives and other similar costly knives excel in a "seasoned user's" hand.

If you are not particular or not as well versed in the field then wustuff and henkel are perfect.

[iginla]

You shouldn't be seeing much difference in performance, until you get into right and left hand japanese knives. Price has little to do with it.

[Seifer129]

I wouldn't say that's a much much better knife at all. And I also own some better quality blue steel japanese knives. Hardened steel has it's ups and downs, plus there's much much more to a knife than the steel in it.

This is true, Harder steel may hold an edge longer but it also chips and breaks easier then a softer steel. Also most hard steel knives have a high carbon content which means you need to take better care of them so they don't rust.

A santoku knife is like a chefs knife and is a multi purpose knife, the main difference is that a western chefs knife has more of a rocker on the blade and heavier heel for disjointing things like beef.

A nakiri knife is a vegetable knife with a thin and tall blade meant for only veggies

I have both Japanese knives and western knives in my kitchen and I use both of them, I use my Japanese knives for most things, and use a Chinese cleaver or my western knives when I deal with bones / frozen goods. I also try to persuade my girlfriend to use my German knives since she doesn't take care of my knives, so she doesn't wreck my good knives.

Also always always, steel / strop your knives (every time you use them), and never ever put them in the dish washer!