Best chinese vegetable knives according to redditors
We found 20 Reddit comments discussing the best chinese vegetable knives. We ranked the 11 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 20 Reddit comments discussing the best chinese vegetable knives. We ranked the 11 resulting products by number of redditors who mentioned them. Here are the top 20.
Du siehst nicht mehr so gut. Das ist ein Gemüsemesser.
Zum Vergleich: https://www.amazon.de/Global-G-5-Gem%C3%BCsemesser-18-cm/dp/B00005OL46/ref=asc_df_B00005OL46/?tag=googshopde-21&linkCode=df0&hvadid=231912315021&hvpos=1o6&hvnetw=g&hvrand=17429102755901181841&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044679&hvtargid=pla-309833360863&psc=1&th=1&psc=1
I have this one and recommend highly. This one looks a little closer to the one you're replacing, wood handle, etc. But yeah google search "thai style vegetable peeler"
Whether it would be useful depends on what kind of cutting you do. A nakiri is very good for thinly slicing stuff (and not just vegetables - it will also work well for thinly slicing meat). If you don't thinly slice stuff (or a nakiri won't be long enough for what you want to thinly slice - in which case, you want a long slicer, either Western or a sujihiki or whatever), it won't be that useful.
I don't recommend a hefty nakiri, nor a German (or German-style) nakiri. If you make it heftier by making the blade chunkier, it won't be as good for thinly slicing stuff. If you make it heftier by having a heavy handle, you're just needlessly adding weight which won't help in use. You want a very acute edge angle, so you want a hard steel; German-style will give you something that is IMO too soft to stay sharp long enough at a good nakiri acuteness. Stick with something 60HRC or harder.
If you do want hefty, you could get a Chinese chef's knife (AKA Chinese "cleaver"). Get the thin slicer type, or if you want heavier, a medium-thickness all-purpose. Heavier than a nakiri, and the extra width lets you scoop ingredients of your board with ease.
If you're happy with carbon steel, reasonable Japanese nakiri start at under $50:
The cost of these is small change compared to your New West set, so you could always buy-and-try, and if you like it, but want something stainless (or just better), upgrade and pass along as a gift.
It appears to be a dexter russell produce knife
This is not 100% true. Carbon steel knifes don't have to be harder than stainless steel knifes. I have both, stainless steel knife and carbon steel knife and the stainless one Global-G5 is much harder (and much more brittle) than the no name carbon steel one.
If you're talking about the high carbon Japanese folded steel knifes, then yes they are very brittle (and require extra care).
My partner has this knife: http://smile.amazon.com/Gourmet-Ridge-Vegetable-Knife-8/dp/B00BD6N4CG?tag=s4charity-20
It is much more effective at stopping food from sticking than the granton edge found on a santoku. It has a combination of holes clear through the blade, plus a little ridge to force slices of things to unstick themselves.
Cheers! What do you think of this one though: http://www.amazon.com/Global-GS-39-Vegetable-Hollow-Ground/dp/B000E0KPE2
I would say get a petty knife, then get either a smaller paring knife or a larger utility knife depending on your needs. This is a good European value option, or you could get a Tojiro DP 5" petty if you want to try a more expensive Japanese knife. You can also get a 5" Victorinox if you want matching knives.
Depending on how bad your hand-me-downs are, you may want a good quality serrated bread knife.
As for storage, wall-mounted magnetic strips are great. Really, really great. Other options are a universal knife block (make sure that the rods holding the knives can be removed for washing), using blade guards or putting a knife organizer in one of your drawers.
Sorry, reddits formatting is garbage-tier. Chinese vegetable cleaver. I'm thinking something like the Shun Cleaver but actually affordable.
It depends what the knife is for, for use in a kitchen you could just not have one. Essentially taking the grind all the way to the heel. The shape of your knife made me think of a Nakiri
https://www.amazon.co.uk/dp/B0725Q2J9D/ref=cm_sw_r_cp_apa_i_taNDDb2N8CA65
If you want to keep it just grind it down so it slopes up and away from the chopping board.
https://www.thespruceeats.com/bolster-cutlery-knife-bolster-1907619
That should help you decide if you need want a bolster depending on what you want to use the knife for
Shibazi F208 seems pretty well liked and really reasonable priced (and easily available on Amazon!)
https://www.amazon.com/Shun-DM0712-Classic-Chinese-Vegetable/dp/B0000Y7L6W
https://www.amazon.com/Global-G-56-Vegetable-Hollow-Ground/dp/B000E0R8IS/ref=sr_1_1/160-4019731-8978047?ie=UTF8&qid=1478294423&sr=8-1&keywords=global+7+vegetable+knife
Something like this might work. I have the non hollow ground one and like it.
It is something like this: http://www.amazon.com/Shun-DM0712-Classic-4-Inch-Chinese/dp/tech-data/B0000Y7L6W
That is a cleaver.
Global Nakiri. It might be too old school or too mainstream, but it's a work horse. I stopped using mine, but I took it home and it's my wife's favorite knife.