How to choose a good Nakiri knife - Japanese vegetable cleaver 

The Chinese cleaver has one thing that I like better and that is that the edge is not rounded. But the little extra weight on the Chinese cleaver makes it ideal for tenderizing meat with the back of the knife and going trough smaller bones. If the Nakiri has the same tip as the Chinese cleaver it would have been a nice replacement (especially if you don't go through small bones). For the rest, it is just as you said the Nakiri is basically a smaller Chinese cleaver (just a rounded tip at the front, haven't seen one that has the same squared tip as a Chinese cleaver yet). Very interesting that your parents are happy with the Nakiri some are really stubborn and don't like changes and will dislike everything that they are not used to (I know a few at the restaurants I used to work at he was like).

@@chefpanko can you recommend a good cheap cleaver? I am missing one. Gave my xinzou nakiri away because my small santoku does the same but I would like to have a cleaver.

@@chefpanko In a Chinese family there are usually two kinds of Chinese cleavers. One we call "thin knife" which is usually 1.5-2mm thick in the back, relatively light weight, for all-purpose use. And a thick one, usually 5mm in the back and has a 30-40 degree per side edge, for hacking bones. We don't usually use a "thin knife" for bones, and a nakiri can replace a thin knife for almost everything it does. Obviously my parents would still keep the thick knife for small bones, etc. The square tip isn't universal. My parents' old knife doesn't have a square tip. They tend to use the back of the knife which is always square for some tip work, which looks a bit funny but I guess one can get used to it.

@@emeukal7683 It depends what you're looking for in a cleaver. If you want something that is light, nimble, and very very thin, I recommend the S210-1 (smaller) and s210-2 (larger) for carbon steel, or the F208-1/F208-2, which is stainless clad with 8cr13mov core. They work wonderfully as slicers and double as bench scrapers(you can also 'spatula' chopped food from cutting board into the pan), but you cannot go through bones with it. For heavier tasks, see if the shibazi s710-2 fits your bill; I'd stay away from stainless for a heavy chopper since the 4cr13 they usually use is less suitable than carbon. If you can use taobao, you can also look at CCK cleavers, the CCK1303 is a very nice carbon slicer and their kau kong chopper is good for heavy tasks. Don't buy CCK from US resellers, the markup is ridiculous.

@@emeukal7683 shibazi or zhangxiaoquan

The same with me, but I'm curious about the Miyabi 5000MCD Nakiri they changed that one a lot. However, keep in mind that all Miyabi knives are by Zwilling. But very curious about their curve, it looks like they want people to rock on it. (so in my eyes, not a Nakiri that I'm used too and personally also prefer a straighter Nakiri since that is why I want a Nakiri over a Santoku. But removing the straighter blade and replacing it with a curve can we still name it a Nakiri? that is something I'm not certain but I do want the brands/ sellers to communicate with the customers by placing an extra note).

My pleasure!

The ''modern'' Kiritsuke (double bevel) is a knife that I would use for meat. The main reason for that is for the length and the profile of the knife which is straight. So long strokes are better on this kind of knife and I consider the Double bevel knife a knife for the western cuisine. Although the ''double bevel'' Kiritsuke is seen by many as an all-purpose knife, it is simply harder to control the knife and a lot of practice is needed (Personally, I don't categorize the Kiritsuke as an all-purpose knife it lacks a lot of things that I like on other knives which I consider an all-purpose). Therefore I see the ''double bevel'' as a meat knife-like trimming beef tenderloin or making pieces out of it. (I also only took the Kiritsuke out when I had to prep the beef tenderloin) So trimming the excess fat, and then cook it medium rare the Kiritsuke with the longer and straighter blade makes is ideal for slicing. The ''Single Bevel'' Kiritsuke is more of a cross between an Usuba which is a vegetable knife but a Kiritsuke is usually longer and therefore I find it awkward to use it over an Usuba. Then you also have a Kiritsuke-Yanagi which is basically a Yanagiba with the shape of a Kiritsuke, this knife is used just like a Yanagiba so for sashimi slices. Both the double bevel and single bevel Kiritsuke will also do great with vegetables, however, the Japanese cuisine does not consist of continuous fast chopping. Therefore it can be seen as an all-rounder (for the Japanese cuisine) since we slice and do not chop, rock or chop really fast continuously. So keep in mind when all the website speaks of an all-purpose or all-rounder, they probably got the translation wrong from the knife makers. Yes for the ''Japanese'' cuisine it is can be seen as an all-rounder (but we slice for pretty much on all our preparations). So forget fast rocking motions, forget fast continuos chopping motions. At 1:33 you can see that I go ''up'' and ''forward'', this is basically a slice but then faster than normal. Chopping is more of an ''up'' and ''down'' motion without going ''forward''. 1:24 is another slice example I agree the form of the Kiritsuke looks cool but for a functional standpoint if for the Japanese cuisine and all-rounder. If for the western cuisine more like a knife for meat like beef tenderloin and not even great for vegetables. As for your second question I would say go for the Gyuto, it is easier to go for a Gyuto since it is an adaption of the chef's knife. As for the Kiritsuke see above explanation I would skip it no matter how cool it looks. However with the brands that you look at, I have some things to add, Kai Shun, Enso, Yaxell, Miyabi, etc. are all brands that have been heavily influenced by the the western companies. So the western companies contracted the Japanese knife makers/manufacturers to make an adaption of the original to suit the west. So the Kiritsuke, Nakiri, Santoku, Gyuto's have been modified already to suit western cuisine more. So this will make them automatically an all-rounder most of the time (blade profile, blade thickness, handle has been modified to suit the western customers). you will sometimes also see and company exclusive like an exclusive Yaxell that only a specific company can sell. Note: I only have tried Shun (and Seki Mogroko buy shun but some Seki series came closer to the traditional Japanese adaption), Miyabi. But looking at Yaxell, for example, I can see it has been modified to suit western customers by only looking at the product pictures. As for the Enso HD 8.5 inch looking at that picture I see a very modified profile from the original Kiritsuke, therefore, making it perform more like a chef's knife. Basically, the same change that Xinzuo did on their Nakiri look at 3:14 (more of a traditional Nakiri profile vs 3:35 from Xinzuo completely different profile the same as I can see in the change of the Enso Kiritsuke). I haven't tried the Enso can't give you my opinion but based on the picture the Enso Kiritsuke looks indeed like an all-rounder for the western cuisine with that modification. You may want to look at the Bunka, it is one of the most versatile all-purpose knives I used. It is a cross between a Santoku (has a Santoku profile), Gyuto, Nakiri and looks like a Kiritsuke but then wider: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KVjlkihHf1c.html And if this is your first Japanese knife I recommend. AUS10, VG10 (VG-Max). If you want SG2/R2 but I recommend the other over this one if it is your first Japanese knife. Don't look at the high carbon ones since it requires a lot of care the above steel-types are stainless. If it must be Japanese look at the following brands: Global Shun (Seki Maguro) (they are coming down in price lately probably because of the brands like Yaxell etc) Miyabi (probably not in your price range) (You will pay a premium for just the logo). Probably known to knife enthusiast: Matsutani Sakai Takayuki Masakage Mac Cheaper alternative: Tojiro there are more but they are not in your 150 euro price range. As for Chinese made knives vs Japanese. Chinese knives are coming very close in terms of quility especially the 50 euro price range. Knife Rockwell is similar around 59/60 but for 50 euro I take 59/60 over a Rockwell of 61 for a price of 150 euro for a Japanese made knife. However, some Chinese manufacturers got to change the little details that the Japanese makers are doing amazing. Spine distal taper is very good. Knife profile is great no factory mistakes so no need to reprofile out of the box. Rockwell hardness is more consistent if they advertise with a Rockwell of 60 it is 60. Chinese knife makers fluctuate around 59/60 (never had a knife that came close to 61 or maybe one knife but that was a Swedish company that went to all the Chinese factories themself). Questionable design choices from Chinese manufacturers (that's why I have all the individual reviews about those knives atm). Quility controls not always great for Chinese made knives. A lot of lying ''resellers'' giving the wrong information and selling it as a Japanese VG10 but in reality, it is not even Japanese steel. I hope that this helps sorry for the wall of text. Feel free to ask more :)

I agree. The only reason I want a nakiri is for its straight blade profile. Otherwise I would just buy a gyuto. I feel like there really isn't much logic in these companies making curved nakiris, they must be marketing to people that want to buy one just for looks or something.

Wüsthof classic has santoku and nakiri styled knives, i think they look nice but don't know much more about them. in case you didn't spot them.

Thank you :)

If you are mainly up and forward chopping (at 1:31 you can see what I meant) then a Nakiri can be your solution. the weight depends on the handle, 150 grams is usually on a traditional Japanese style handle like the octagonal. 200 grams is for fusion handles, the western chef's knife is around 250 grams. Keep in mind with the lack of a pointy tip or front are you need to slice onions differently than that you are used to on a chef's knife. (Example: 1:13 ). Since you don't like the Santoku or the Chef's knife profile the Nakiri is the straightest knife you can get. Since you want it light you might want to look at Sakai Takayuki Nakiri with a hammered finish and an octagonal handle for around $130 USD. (AUS10 core) Or a western handle design from Sakai Takayuki 33 Layer Damascus Nakiri 16 cm for around $130 USD. (VG10 core) Both are stainless and suitable for the task you described. However, If you want to try out the profile I would suggest a ''Kiwi Brand 17cm Nakiri'' they cost around $7USD made in Thailand and just stainless steel. If you like that knife profile and shape then you can look at the more expensive knife from Japan but heard a lot of good things about Kiwi Brand knives, especially for the price. Feel free to ask more questions :)

Well I'm coming to your question about 3 years after you posted it, but here goes - I've tried nakiri & santoku but I think that a gyuto or the traditional chef's knife has a better balance and is easier to use I'm a man, and even so I find many cook's/chef's knives in the 200 to 240mm range are too big & heavy, so I have changed to Japanese knives, which tend to be lighter, and smaller/shorter knives in the 170 to 210mm range In your case I would look at petty knives at about 120mm to 150mm, but get good quality ones with Western style handles, and also keep them very sharp - water stones are popular but I use a ceramic 'steel' or rod most of the time, and occasionally a fine oil stone If you can find a good quality chef's knife or gyuto in the 150 to 170 mm range, I would seriously consider that

Glad it was helpful! Thank you for watching :)

Thank you :)

haha thank you :)

Yeah those traditional handles weak point is indeed the glued part. They are changing it by adding a rivet sometimes a mosaic rivet (this is supposed to make the knife a bit sturdier). But for that extra rivet you usually need to pay $50 to $80 USD more (especially if they are made in Japan). Zanmai Mcusta is doing a great job with modernizing those handles but thier knives are not cheap. For just a slight change you have to pay a premium of $250/$300 I like thier knives and thier changes while maintaining the traditional knife profile but the pricing.......

@@chefpanko oh man.. $300+ just... no, i mean a handmade knife is worth it but damm its too much for me.

@@silverazorx The fun thing is that Zanmai Mcusta knives are not handmade (sure there are some hands involved but most of it is machine-made). They are original and still are a pocket knife company, I like their take on the knife design and changes for kitchen knives but the pricing is too much IMHO. But Zanmai means Luxurious, so they are basically setting themselves in the luxurious category. Their knife name = Zanmai Hocho Mcusta Zanmai = Luxurious Hocho = Knife Mcusta = Modern Custom

@@silverazorx lot's of people pay more for that Japan look handle.honestly above things like misono ux10 there's little room to grow but lot's of eccentric people buy way more expensive toys for boys.

@@chefpanko So you end up buying branding and some "status" more than the knife itself? just like Beats headphones, by the way i've never heard about Zanmai Mcusta knives ever

I did not try them, but they look good to me. I dont know how they perform untill In have tried them personally so no opinion about the performance for now.

Yes. But also more expensive and need extra treatment.

I love to use dough cutters to scrape my cutting board :) Maybe not intended for it but they work amazing! The only thing is that I sometimes accidentally lose one during work (especially at the end of the shift where everyone rushes to clean the kitchen). Accidentally throw them away in the trash can and one day later figure out why it was gone :(

Dat is een lastige vraag, een mes is namelijk erg subjectief vandaar dat er zoeveel verschillende soorten zijn . Als ze het niet beter weten dan zullen ze vaak zeggen dat merk X beter is dan het ander terwijl de style van een mes en materiaal een groot onderdeel uitmaakt in het maken van een goede keuze per persoon. Ik heb een artikel geschreven op mijn website (moet het nog updaten): www.chefpanko.com/choosing-your-knife/ Maar waar het op neer komt ik als persoon en mijn voorkeur is gebasseerd op wat ik het vaakst kookt. In Nederland hebben we alles voorgepakt waar we bijna niks meer hoeven te doen en je slager heeft ook alles voorgesneden. In dit geval is een Japans mes ook ideal en hoef je niet een mes dat robuust zoals een Chinese Cleaver of Duits koksmes. Een hoger Rockwell betekent een langer behoudend sherper mes maar je geeft de rebuustheid op. Zoalang je geen botten door midden hakt dan zit je goed met een dun japans mes. Waar wij in nedderland alles dood bij de slager zit of vis al voorgefileerd en schoongemaakt is. Moeten ze in Azie bijvoorbeeld vis zelf doden, en fileren. Het enige wat ik moest doden in Nederland was in een frans restaurant, en dat was kreeft/krab. Dus een mes met een Rockwell van 56-58 is goed voor mensen met minder verstand van messen en er niet zorgvuldig ermee omgaan (meestal westerse messen zoals een Wusthof). Rockwell van 60/61 is voor mensen dat zorgvuldig met hun messen omgaan (maar niet bedoeld om door botten heen te gaan maar toch robuust en sterk genoeg om een visje te fileren). Rockwell 62+ is voor mensen met meer verstand van metaal types en wat ze wel en niet kunnen. Hoe je snijtechniek is maakt heel veel uit naar welke style mes je naar moet kijken. Hier heb je een overzicht met metaal-soorten: www.chefpanko.com/kitchen-knives-steel-type-overview/ Als je meer vragen hebt stel ze gerust :)

@@chefpanko Had niet door dat je Nederlands was, over messen techniek en onderhoud gesproken heb je daar misschien een video van? Super toffe video verder, ben zelf net opzoek naar een nakirk en dit was erg informatief!

@@saintwaye7984 Nog geen video erover maar ben wel van plan om een video series ervan te maken. Een sushi masterclass maar dan met de focus op de messen en snijtechniek.

It is an Mcusta Zanmai this brand is originally a pocket knife brand. Their kitchen knife series is sold as a "premium" or "luxury" goods. So the knife versions differs and once it is sold out there will be another "limited" knife with different looks. The name for the version in the video is: Mcusta Zanmai Supreme H Nakiri 165 mm (it is an older version so probably sold out). Material wise it is nothing special, just that the brand wants to sell their knife as a "luxury", "premium" product. Therefore they add a premium price tag (msrp 200/250 us dollars) on all their kitchen knives series. Nice spine polish and finish, great rivet to reinforce the handle construction but those small changes is not worth paying a premium price. There are Japanese made knives for msrp $150 that performs the same.

Depends on your purpose if it is for bones only then a bone cleaver should do fine. Like the Dengjia Bone Cleaver: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zlsp6e02pLU.html There are also other brands like the CCK etc. You also have dual-purpose or also multip purpose knives that is more suitable for smaller bones.

While I did not try the Global Nakiri, I can point a few things out that you should consider. They have 2 types, one that they call Nakiri and the other one is an adaption with their own spin called a vegetable knife. The Nakiri has 2/3 versions. But the ''series'' is important to know: Global Classic: Small to medium hand sizes more for small hand sizes. Global Ni: Longer handle and thicker but very similar to the Classic series (EU version) good for medium/large hand Global SAI: Hammer finish, Cladding heavier with a fixed thumb rest. (Fixed gripping style because of the thumb rest might not be ideal for everyone) Global UKON: Bigger, longer handle, thicker blade, thumb rest. (USA version pretty much the same as the Ni series) good for medium/large hand Then you have hollows/ grantons which helps to prevent food from sticking a bit less (better food release and less resistance on certain food). My suggestion is to test the series out in a store before buying. What sets the Global apart from others is the factory edge, they are the only one I know that delivers a Convex edge (rounded behind the cutting core for extra durability and edge retention). Other manufacturers come with a V Flat. So the out of the box experience will result in longer edge retention but once you resharpen the Global knives with a V Flat grind the edge retention is noticeable less than out of the box with the convex grind. I hope that this helps you a bit since I have no experience with the Global Nakiri but I can point out the ''series'' differences. I personally would go for the Global ''Ni'' or Global ''Ukon'' series since I have large hands. I don't like the fixed thumb position on the Sai series and the Classic is a bit too small for me personally.

@@chefpanko thank you very much ! I'll test and take one, it is a beautiful piece

@@lennybarralaire497 There are a lot of sales/discounts from time to time so hunt for a good deal! Take your time, and wait for a sale.

@@chefpanko i am sorry for asking so many questions but i don't find the global ni nakiri, have you got a link for this model ? And i apologize for my bad english, i am french, thank you you are so nice

@@lennybarralaire497 Not all versions/styles have been released on the different series. Currently, they have Sai and the Classic for the Nakiri. The Ukon/Ni is labeled a ''vegetable'' knife. The Hollow version for the Nakiri is only available for the Classic version. The series also depends on the country they sell them for. USA: Ukon series Europe: Ni series GF series (aimed for professionals they are also heavier and harder than the other series) Not all knife styles are available on those series. (The Classic ''G'' series is the one with the most available knife styles). Nakiri: Classic: Global G-5 SAI: Global SAI-04 GF: Global GF-43 Nakiri Hollows Classic: Global G-81 Above are the only ones available for a Nakiri. No worries glad that I can be helpful :) and your English is fine!

Findking Nakiri AUS10 (more for small hands): bit.ly/2I1jLoe

Thanks

eh-boy not one of these type of people [smdh]