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    Username Post: best nakiri for the price ??        (Topic#843362)
    maxim207
    Journeyman KnifeNut!
    *
    01-30-09 12:56.14 - Post#1751336    



    what is the best nakiri for the price ??

    Shigefusa
    http://213.131.232.114/dick/product...
    187 usd.

    Moritake
    http://hocho.dk/kokkekniv/moritake-...
    147 usd.

    Watanabe
    http://watanabeblade.com/english/pr...
    145 usd. danish tax


    thank you very much for yours answers

    sorry for bad english

     


    C9
    Master Member KnifeNut!
    *
    01-30-09 13:00.40 - Post#1751342    


        In response to maxim207

    The Watanabes people like are the pro ones, and some people have complained about the F&F overall and of the grinds of the standard series. The Moritaka, some people have complained about the F&F of the grinds too, but one of Moritaka's big advantages is they are a very custom maker who is willing to make something to your exact specifications. If I had to pick out of the options you selected, and at those prices. The Shigefusa, no doubt about it.
     
    Bishamon
    Master Member KnifeNut!
    *
    01-30-09 13:02.28 - Post#1751345    


        In response to C9

    Too bad about that tax, the Watanabe Pro nakiri is only $180US and it's super good.
    The only problem I have with the Shigefusas are that they take 5-10 months to get.
    Nathan
    "There is no substitute for okonomiyaki." - Beethoven


     
    maxim207
    Journeyman KnifeNut!
    *
    01-30-09 13:06.38 - Post#1751349    


        In response to Bishamon

    this Shigefusa is in stock
     
    Bishamon
    Master Member KnifeNut!
    *
    01-30-09 13:08.37 - Post#1751352    


        In response to maxim207

    Then go with that.
    Nathan
    "There is no substitute for okonomiyaki." - Beethoven


     
    jwpark
    Master Member KnifeNut!
    *
    01-30-09 13:48.34 - Post#1751395    


        In response to Bishamon

    I have both the Shigefusa Nakiri and Watanabe Pro Nakiri, both in kurouchi.

    I almost never reach for the Shigefusa (I've been meaning to sell it). The Watanabe (atleast the pro) is a much better knife. The biggest difference is the geometry.

    Watanabe tapers immediately from the spine with a nice high bevel while the Shigefusa tapers really late. The other reason to go to Watanabe is his is taller than the Shigefusa. Being taller makes a nakiri much easier to use.

    Both sharpen up well, but overall the nood goes to Watanabe.

    I think Shigefusa's kurouchi line, in general, is a bit thick and late tapering. His Kasumi stuff is great, I have is kasumi gyuto, but I'm not fond of his kurouchi stuff.

    Jay
    Jay

    • watercrawl Said:
    It's a MANkiri!!



     
    buzzard767
    Master Member KnifeNut!
    *
    01-30-09 13:50.05 - Post#1751397    


        In response to jwpark

    Moritaka - none thinner
    Buzz



     
    gadgetguy9000
    Journeyman KnifeNut!
    *
    01-30-09 15:11.05 - Post#1751458    


        In response to buzzard767

    • buzzard767 Said:
    Moritaka - none thinner


    I recall an earlier thread about a Moritaka cleaver that waved like a flag - a little too thin.

    John
     
    Jboy
    Journeyman KnifeNut!
    *
    01-30-09 15:14.25 - Post#1751460    


        In response to gadgetguy9000

    Wait wait what?

    http://watanabeblade.com/english/pr...
    http://watanabeblade.com/english/pr...

    Which is the knife everyone is raving about? And why does an extra 15mm double the price?
    Maybe able to help with some Japanese translations.


     
    jonowee
    Master Member KnifeNut!
    *
    01-30-09 17:14.51 - Post#1751572    


        In response to Jboy

    • Jboy Said:
    Wait wait what?

    http://watanabeblade.com/english/pr...
    http://watanabeblade.com/english/pr...

    Which is the knife everyone is raving about? And why does an extra 15mm double the price?


    The more expensive one is from Watanabe's Pro line, and it's blue steel clad with stainless steel instead of white steel clad with low carbon steel as in the Standard line. Plus I've read that Watanabe doesn't make or has problems making high carbon clad in stainless steel longer than 180mm.
    Former German 'axe' user, turned Japanese knife fan, turned carbon steel lover, turned knife-tweaker.
    2+2=5


     


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