Thoughts on Zakuri Nakiri vs others at the same price point?

Thoughts on Zakuri Nakiri vs others at the same price point?

Thoughts on Zakuri Nakiri vs others at the same price point?

Hi all:

I'm a long time browser of many knife forums, but I've never joined any of them to post a question before now. For some reason, my general knife geekery only recently spilled over into kitchen knives. I have taken great interest in Japanese and Italian cuisine, and I would like to add some nice Japanese knives to our current semi-embarrassing collection of Henckel, Victorinox, and CC knives.

To start with , I'd like to get a reasonably priced Nakiri for vegetable prep and noodle cutting. The straight edge profile seems easy to sharpen and suites much of our cutting needs. I do not want to spend too much on it though, as I'd rather put the money toward a nice Gyoto and Petty down the road. I'm only interested in carbon steel and Wa handles. Blue seems like the best steel type, but perhaps the differences are overstated. I do not want to wipe the blade after every cut, but between onions is fine.

There was another thread recently with Nakiri suggestions, although many of the recommendations exceeded the $ 200 range. (Watanabe . drool) I was hoping some of you could help me narrow down the field at the lower end of the spectrum. At the moment, I'm really leaning toward the Zakuri 165mm Blue # 1 ($ 135). I like the steel, the finish and the traditional handle. I would probably have already ordered it except for two issues: I know I can get this knife cheaper elsewhere, so I'm wondering if I should think of it as the cheaper knife ($ 75) with a posh handle. Or does the handle really make the knife? Second, and this is silly, but the English letters on the blade really really annoy me. The Japanese predominantly use three writing systems. Roman letters (romaji) are not one of them. Romaji is mostly there for the export market and tourists, etc.

Other contenders are:

Other suggestions? Is there a clear best-in-class for carbon Nakiris near this $ 130 price point?

My other question is about sharpening. I have Shapton Pro 1000 and 5000 stones (and a coarse DMT plate) I use for sharpening woodworking plans. For knife sharpening, I've been using the Spyderco Sharpmaker and loaded leather strops. I plan to start practicing free-hand sharpening (on one of the CC knives to start). Will the Shapton stones work well enough for that? Our large Henckel has some serious nicks in it.

What country are you in?

What would you like to do? type of knife are you interested in (eg, chef ?? s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?

Are you right or left handed? >

Right hand & amp; double bevel

Are you interested in a Western handle (eg, classic Wusthof handle) or Japanese handle?

Japanese handle. Preferably with buffalo horn

What length of knife are you interested in (in inches or millimeters)?

165mm - 180mm

Do you require a stainless knife (Yes or no)

No. I specifically want carbon steel

What is your absolute maximum budget for your knife?

Do you primarily intend to use this knife at home or a professional environment? (eg, slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, and so on. )? (Please identify as many tasks as you would like.)

Chopping & amp;

Henckel Pro

Do you have a

particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

Rock, but I'd like to migrate to the push cut

What improvements do you want from your current knife?

Better aesthetics (eg, if you are not replacing a knife, please identify as many characteristics identified in parentheses that you would like this knife to have. , a certain type of finish; layered / Damascus or other pattern of steel; different handle color / pattern / shape / wood; better scratch resistance; better stain resistance)?

uchi but it's not required

Comfort (eg, lighter / heavier knife; better handle material; better handle shape; rounded spine / choil of the knife; , better balance

Ease of Use (eg, ability to use the knife right out of the box, smoother rock chopping, push cutting, or slicing motion, less wedging, better food release; easier to sharpen)?

Food release would be nice. I think I'd prefer Blue Steel because it seems to be a good balance of moderate reactivity and ease of sharpening.

Edge Retention (ie, length of time you want the edge to last without sharpening)? < / p>

A month with moderate home use

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