Zwilling® Gourmet 6.5-Inch Nakiri Knife $79.99

Meh, as usual over priced then discounted to "regular" price.

For $100 you can get a tojiro dp nakiri. VG10 steel is way superior than the steel zwilling uses.
https://www.amazon.ca/Tojiro-4099-TOJIR ... B000UAUKHI

For $46+$6 import fees? you can get what seems to be a the same knife but with a more "cost effective" handle
https://www.amazon.ca/TOJIRO-TJF-300-Na ... B003VIV0XO

mewko1502 wrote: ↑ Meh, as usual over priced then discounted to "regular" price.

For $100 you can get a tojiro dp nakiri. VG10 steel is way superior than the steel zwilling uses.
https://www.amazon.ca/Tojiro-4099-TOJIR ... B000UAUKHI

For $46+$6 import fees? you can get what seems to be a the same knife but with a more "cost effective" handle
https://www.amazon.ca/TOJIRO-TJF-300-Na ... B003VIV0XO

I wouldn’t recommend a Tojiro for beginner cooks who are used to cutting with softer German knives their entire life. Given how brittle Tojiro heat treats their VG10, I would say the zwilling is better for the majority of people who don’t take care of their knives.

Also pretty sure that second knife you linked has a softer steel. That actually seems likes a decent nakiri for a beginner and I would recommend it if you don’t mind giving up customer support.

dinguszoo wrote: ↑ I wouldn’t recommend a Tojiro for beginner cooks who are used to cutting with softer German knives their entire life. Given how brittle Tojiro heat treats their VG10, I would say the zwilling is better for the majority of people who don’t take care of their knives.

Also pretty sure that second knife you linked has a softer steel. That actually seems likes a decent nakiri for a beginner and I would recommend it if you don’t mind giving up customer support.

It's a soft vegetable knife, I hope people at least know that going into it.

I'm looking for a global nakiri to complete my set, but I don't want to pay $120+

StefanYFC wrote: ↑ It's a soft vegetable knife, I hope people at least know that going into it.

I'm looking for a global nakiri to complete my set, but I don't want to pay $120+

Personally I think it’s not worth it if you have a 210mm knife already. The flat spot on your global is probably around the same length as the nakiri, so you’re really not really missing anything, that’s not even mentioning the lack of a tip for onion dicing etc.

dinguszoo wrote: ↑ I wouldn’t recommend a Tojiro for beginner cooks who are used to cutting with softer German knives their entire life. Given how brittle Tojiro heat treats their VG10, I would say the zwilling is better for the majority of people who don’t take care of their knives.

Also pretty sure that second knife you linked has a softer steel. That actually seems likes a decent nakiri for a beginner and I would recommend it if you don’t mind giving up customer support.

I mean...if a person doesnt take care of their knives might as well go get some kiwis
This is a nakiri knife which is meant for vegetables only. I doubt anyone with skills or not will chip their blade on vegetables, maybe butternut squashes

Nope, both knives use vg10
Makes more sense for tojiro to use the same steel on both knives. Of course unless tojiro gives us HRC number we will never know.

Knives are literally a chunk of steel with a handle on it...not sure what kind of customer support one would need....if you dont like it just return to amazon

If by "customer support" you mean "Opps I used my knife as a hammer and it broke in half totally my fault but let me ask the manufacturer to replace it" than yes....zwillling might be better on that

dinguszoo wrote: ↑ Personally I think it’s not worth it if you have a 210mm knife already. The flat spot on your global is probably around the same length as the nakiri, so you’re really not really missing anything, that’s not even mentioning the lack of a tip for onion dicing etc.

Yep which is why I sold my tojiro white 2 nakiri. It was fun to use but ultimately the length was just lacking. Unless one REALLY wants a nakiri or is "intimated" by a sharp tip a gyuto is more versatile.

mewko1502 wrote: ↑ Yep which is why I sold my tojiro white 2 nakiri. It was fun to use but ultimately the length was just lacking. Unless one REALLY wants a nakiri or is "intimated" by a sharp tip a gyuto is more versatile.

Could also look at a bunka. Similar profile to nakiri, but a little more versatile.