Takeda Nakiri Review

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pecanbery
Posts: 53
Joined: Tue Feb 27, 2018 1:51 am

Takeda Nakiri Review

Post by pecanbery » Tue Feb 27, 2018 2:38 am

After originally planning to purchase a Takeda knife through CKTG I had to find an alternative due to the shipping costs from the US to Australia. In the end I purchased mine from Shosui Takeda himself due to the more direct shipping, but I'd still like to thank Mark for his excellent advice.

https://imgur.com/a/RIjr5

The knife arrived in a much sharper condition than I'm use to from Japanese smiths, there was absolutely no need to sharpen the finished product. There has been a lot of talk about Takeda grinds and after testing on a range of different vegetables I feel like it's partially misguided. This Nakiri won't go easily through a large sweet potato (trust me I've tried), in that regard it's a "wedge monster". It will however mince a broken down sweet potato into a mash suitable for a hash brown in no time at all. It will also dice a large onion into 2.5mm cubes with absolutely perfect food release. I'm still getting use to using a nakiri but I'm finding for non-hard vegetables I can complete my prep work in about 1/2 the time compared to using my usual carbon steel gyuto.

This isn't an all purpose knife, and I suspect that even if I'd purchased the Takeda gyuto I'd still need something more suitable for large hard vegetables. The reason why I'm recommending this knife is that it's fun, you won't get the same enjoyment making chicken stock with any other knife.

Now for the downsides. It takes a while to get the hang of this knife on any board, the edge tends to cut into the board which provides resistance. The lacquer that comes on the knife can make the blade edge look terrible in certain conditions. Being a nakiri it's not suited for protein, I have used it to split beef cuts like top blade, but my gyuto doesn't dig into the board while performing the same task.

Overall, this knife is fun. I don't think anyone "needs" a nakiri if they have a gyuto, but using this knife for prep work on a large quantity of veggies is a completely different experience.

Side notes: Have used a Shun Nakiri before which didn't suit me.

pecanbery
Posts: 53
Joined: Tue Feb 27, 2018 1:51 am

Re: Takeda Nakiri Review

Post by pecanbery » Thu Mar 01, 2018 2:30 am

I'd like to add that after using the nakiri for another couple of days, three very minor microchips have shown up along the edge. I was working on a maple end grain board but my AS gyuto has never had the same issue. I suspect it might be the difference in cutting style between the two knives. I'm interested in hearing about other people's experiences with Takeda and microchips.

Ourorboros
Posts: 749
Joined: Fri Jan 27, 2017 12:38 pm

Re: Takeda Nakiri Review

Post by Ourorboros » Fri Mar 02, 2018 12:29 am

The Takeda may be sticking in your cutting board because it is that sharp. Use a lighter touch.
Which leads to the microchipping. Edge stuck in board + a bit of sidewise force can lead to chips.
However, it is known that some J-knives micro-chip on their original edge. Things often improve with sharpening.

salemj
Posts: 2565
Joined: Thu Jan 26, 2017 9:27 pm
Location: Victoria, BC

Re: Takeda Nakiri Review

Post by salemj » Fri Mar 02, 2018 10:49 am

Nice review. Your experiences parallel my own in many respects (with a Takeda). I'd second above: the edge should improve with sharpening, but it is also likely a bit of technique. Not only can you use a light touch, but if you are new to nakiris, you may also need to "observe yourself" a bit just to make sure you aren't using some new or unusual torquing motions with the new profile as compared to your gyuto, especially while mincing. I can imagine that if you are mincing with the nakiri, the shorter length and increased speed could mean that you are using way more lateral motion at the edge than when you use your gyuto. Just a though.
~Joe

Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.

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