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Wusthof Classic Nakiri, 6.7-inch $88.95 closeout

  • Last Updated:
  • Jan 24th, 2013 4:52 pm
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13 replies
[OP]
Member
Feb 13, 2010
229 posts
43 upvotes
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.
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Jul 30, 2005
15434 posts
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Richmond Hill
How specialised is this knife? I already have a Wusthof Classic santoku - what would I use a nakiri for, instead of the santoku?
[OP]
Member
Feb 13, 2010
229 posts
43 upvotes
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.
Deal Expert
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Jul 30, 2005
15434 posts
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Richmond Hill
^ 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.
Jr. Member
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Jan 12, 2006
133 posts
129 upvotes
This is a great knife; I bought it for ~$40 from Macy's at Christmas.
[OP]
Member
Feb 13, 2010
229 posts
43 upvotes
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.
Newbie
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Jun 20, 2005
80 posts
2 upvotes
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.
[OP]
Member
Feb 13, 2010
229 posts
43 upvotes
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.
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May 17, 2006
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GTA
jonhaber wrote:
Jan 23rd, 2013 4:48 pm
much much better knife

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

Image

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.
.

We Shall Never Forget 7/08 '14
We Shall Never Forget 8/19 '11
[OP]
Member
Feb 13, 2010
229 posts
43 upvotes
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.
Newbie
Apr 24, 2012
63 posts
12 upvotes
CALGARY
iginla wrote:
Jan 23rd, 2013 6:09 pm
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!
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