Check out our website! Lots of reviews from real humans, and we include info on the actual folks who make them, our yearly trips to Japan to visit them, and more!
I like to look at my nakiri as the knife for all things that i prep pushcutting. The santoku i use for pullcutting. That why i sharoen the santoku to a 1000 grid finish and the nakiri to a mirror polish.
Unfortunately it falls into the trap that a lot of modern Nakiri's do. They've rounded the tip. A Nakiri should have a perfectly square tip so that the full length of the chop goes to the board. If you dice an onion with one with a rounded tip then the last bit near the root isn't cut all the way through. A nakiri is never going to be rocking over the tip so has no need for the rounded profile.
I don't see things the way you do, and on the contrary, I appreciate that slightly rounded tip... Because precisely in the situation you mention (cutting an onion) it allows you to slice the onion along almost its entire length/depth, while leaving a few fibers intact near the end... This keeps the slices together, allowing you to continue easily slicing horizontally and then perpendicularly to the first cut. It's really very practical, I think. And to get this result, you just have to make sure that the tip of the blade doesn't go beyond the end of the onion during the first cutting sequence. And if, on the contrary (like you), you don't want to keep the slices together, just let the blade cross the onion by 2 cm... In my opinion, it's very versatile.
So f****** funny how to me. How UA-camrs try to make out of something that's nothing. This guy could be used for whatever the f*** you wanted to be used for
I bought one from a thrift shop, I don't know if it is real or not. It is really thin though but has kanji writings in it. How would you know if your knife is authentic Japanese knife?
Hey, both great knives! This one is thicker and a bit heavier, so a little tougher. The mega nakiri obviously is taller, so a bit trickier to get used to handling, but a beauty to cut with, I use mine all the time!
I'm glad you can pronounce that, and afford them. I can't do either. Good video though.
Haha thank you! I struggled with the Japanese a little 😅
Hey anyone ever seen a legit review or are they just insgram knives for “dads who cook” knives
Check out our website! Lots of reviews from real humans, and we include info on the actual folks who make them, our yearly trips to Japan to visit them, and more!
I discovered this knife while working in Japan. 3800YEN. About $35 US, I found the same knife in the US at $200 US.
This is good one😅
I like to look at my nakiri as the knife for all things that i prep pushcutting. The santoku i use for pullcutting. That why i sharoen the santoku to a 1000 grid finish and the nakiri to a mirror polish.
Unfortunately it falls into the trap that a lot of modern Nakiri's do. They've rounded the tip. A Nakiri should have a perfectly square tip so that the full length of the chop goes to the board. If you dice an onion with one with a rounded tip then the last bit near the root isn't cut all the way through.
A nakiri is never going to be rocking over the tip so has no need for the rounded profile.
I feel that, I agree!
I checked mine, that I picked in Japan, perfect flat edge, razor sharp and square corner. The most incredible knife for veggies.
I don't see things the way you do, and on the contrary, I appreciate that slightly rounded tip... Because precisely in the situation you mention (cutting an onion) it allows you to slice the onion along almost its entire length/depth, while leaving a few fibers intact near the end... This keeps the slices together, allowing you to continue easily slicing horizontally and then perpendicularly to the first cut. It's really very practical, I think. And to get this result, you just have to make sure that the tip of the blade doesn't go beyond the end of the onion during the first cutting sequence. And if, on the contrary (like you), you don't want to keep the slices together, just let the blade cross the onion by 2 cm... In my opinion, it's very versatile.
Sir please i want this knife ....where is available this plz give the information
We have it here!
knifewear.com/pages/search-results?q=Ajikataya%20nakiri
So f****** funny how to me. How UA-camrs try to make out of something that's nothing. This guy could be used for whatever the f*** you wanted to be used for
Out of stock 😞
They're on order, hopefully back soon!
Way too expensive for shirogami 2 ... You can get properly made knifes in aogami super Steel for that money, don't be fooled
I want to buy one may I know the price please
Hey, it's $336 Canadian! knifewear.com/products/mutsumi-hinoura-w2-kurouchi-nakiri-165mm?variant=29101803274288
@@KnifewearKnives not a bad price
Radishes - in TACOS??
Try it, they're delicious!
I bought one from a thrift shop, I don't know if it is real or not. It is really thin though but has kanji writings in it. How would you know if your knife is authentic Japanese knife?
Shoot a few photos to hello@knifewear.com and we can check it out!
Why must knives and cars be so similar. The sexier they get the more they cost ..
Just vegetables? It's use for meat?
It sure could be!
How would this compare to the Moritaka Ishime Mega Nakiri? I’ve had my eye on that for a while, but I’ve just checked your site and it’s out of stock
Hey, both great knives! This one is thicker and a bit heavier, so a little tougher. The mega nakiri obviously is taller, so a bit trickier to get used to handling, but a beauty to cut with, I use mine all the time!
@@KnifewearKnives awesome! Will this be coming back in stock for UK delivery?
The Waffle House has found it’s new host
Where can u buy
What blade should i buy that doesnt rust?
Any stainless steel will be good for you.
I wish you had a link.
Ta-da knifewear.com/products/mutsumi-hinoura-w2-kurouchi-tsuchime-nakiri-165mm
Howmuch
i got one of these
How is it?
@@Fatboypeet its amazing!
Radish on tacos? Stop this man!
Try it, it's good!
In Mexico radish on tacos is a thing
Lol 😄if I bought this knife, I wouldn't be able to afford vegetables.🥦🥬🥕🌽
😂😂😂