Chat > General Discussion
Buying a Japanese nakiri
Serious:
Well at least I ordered one, and then realized there is no point...
/Waits for blank faces
I've stopped using a normal chef's knife cause I tend to stick the point in my other hand. If there is no point....
Clock'd 0Ne:
I've always wanted a decent meat cleaver and santoku knife but never got round to getting either (plus I don't really trust the missus not to blunt them or lose a fingertip...) you can do pretty much anything with both of those.
neXus:
--- Quote from: Serious on March 09, 2020, 19:31:31 PM ---Well at least I ordered one, and then realized there is no point...
/Waits for blank faces
I've stopped using a normal chef's knife cause I tend to stick the point in my other hand. If there is no point....
--- End quote ---
:bow:
Serious:
--- Quote from: Clock'd 0Ne on March 10, 2020, 06:30:58 AM ---I've always wanted a decent meat cleaver and santoku knife but never got round to getting either (plus I don't really trust the missus not to blunt them or lose a fingertip...) you can do pretty much anything with both of those.
--- End quote ---
Got a fairly decent £30 nakiri and this Chinese chef's knife. Yes, I know it looks like a meat cleaver...
Looks better than I first thought, decently sharp. Haven't cut my fingers yet but only arrived today.
https://smile.amazon.co.uk/gp/product/B07Z2ZZ66X/
zpyder:
Ooohhh, sharp things...
My best knife is my 30th birthday present from my wife, a Mcusta Zanmai Gyuto. It's super slicy and balanced so well. Vg10 steel core so keeps an edge nicely.
For xmas though my wife got me a baccarat brand set of knives. Here in NZ it seems most Australasian brands are overpriced junk. Sadly, these fall into that category, but I love them nonetheless as they were a gift. The steel is extremely soft, but at least it's easy to rehone and resharpen, plus corrosion resistant.
Should start a thread on pocket knives, which I collect. Mostly as mementos of special occasions...
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