Nakiri vs usuba or another santoku ?

[ThoWmas31]

Hello everyone,

i'm really happy to find this forum , for my pleasure i want to buy another knife ( my wife going to killing me if she know that lol).

I'm almost vegetarian, in really rare case i need to cut chicken and really really really rare case Beef.
I would like to find a knife for chop, it's seems really fun.
I have a french knife ( see below )

Now let's part to question :

1)Pro or home cook?
Home cook, basic recipe

2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.)
All in title, (from most likely to least problable) nakiri or usuba another santoku or a gyuto

3) What size knife do you want?

for choping i would like a knife with lot of heigh,

4)How much do you want to spend?
less than 250€

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
I have only stainless knife, but i want to buy a japanese carbon knive i hope for blue steel

6)Do you prefer Western or Japanese handle?
I go 3 western so, let's go to japanese?

7)What are your main knife/knives now?
a chief knive from debuyer
]
and 2 santoku styles

one from Arcos (since i sharpened this knife is really cool)
https://www.colichef.fr/couteaux-arcos/ ... swQAvD_BwE


another from TB (evercut , don't need to sharpen)
http://www.tb-groupe.fr/PBSCProduct.asp ... 9QQAvD_BwE

8)Are your knife skills excellent, good, fair?

I think pretty good, i love cutting

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
rocker for small herb
want to chop mushroom
not a slicer because i haven't a knife for it

10)Do you know how to sharpen?
IDK, i go this stone from kai 400/1000
https://www.sabatier-shop.com/2412-shar ... -1000.html

[Lepus]

I think you should get a low tipped 21cm gyuto, a bunka, or a nakiri. An usuba is a pretty distinct and sometimes not terribly useful profile. With that budget you really have your choice of the litter. I think a Matsubara could be a good choice here.

https://www.chefknivestogo.com/mawh1.html

[cedarhouse]

Stay away from an usuba. Single bevel knives can be restrictive in what you can do with them and they are quite a bit different in use from the double bevel knives which are ubiquitous in the west.

A nakiri is what you want if you want a pure bred veggie knife. They excel at chopping but offer little in the way or rocking or slicing.

A santoku would be the most flexible of the three you list. A santoku can rock and it if is flat enough it can chop. Santokus are most limited in the real estate you have to work with. Since they are shorter, large ingredients will be a chore and slicing or pull cutting will be somewhat restricted.

Lepus' rec is great. A gyuto will offer some more length and add some functionality to a santoku. A bunka could be a fun alternative to a santoku. It would be a better chopper but a less adept rocker.

[lsboogy]

For cutting just veg, I love using a usuba. I have a short one (160) and two big ones (180 and 210). They differ in grind significantly (the nenohi is a 14 oz monster - almost as thick as a deba down to the masamoto that is only 3.5 mm coming out of the handle). What make a single bevel knife easy is sharpening and using it - they are pretty much push cutting knives, and they separate the slices nicely, and anyone can sharpen them easily - you start on the bevel side and finish on the back. I got my first one from a guy who I worked with in Japan - the masamoto - and I still use it. I even got my ladyfriend a left handed one that she loves.

Single bevel knives are great if you get used to them - I generally use a double bevel, but love having the option

[mauichef]

Isboogy........Love your avatar!

[GuyDebord]

I'll definitely recommend you to go for a Nakiri, its without doubt my favorite knife to use, a pleasure with anything veggie, from onions, to tomatoes, potatoes and leek. Its made for veggies and it excels at it.
If you want a single bevel Nakiri (not usuba) the Ishikawa Nakiri is your only choice: https://www.chefknivestogo.com/isbl2na.html if you find it appealing, I can sell you mine, I have too many knives and have been thinking of letting this one go... Of the ones in CKTG check https://www.chefknivestogo.com/makona16.html and https://www.chefknivestogo.com/hinourasantoku.html, out of the site, check the Watanabe, an amazing Nakiri too https://carbonknifeco.com/collections/n ... kiri-165mm