Best usuba & nakiri knives according to redditors
We found 23 Reddit comments discussing the best usuba & nakiri knives. We ranked the 14 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 23 Reddit comments discussing the best usuba & nakiri knives. We ranked the 14 resulting products by number of redditors who mentioned them. Here are the top 20.
The existing security does essentially nothing to prevent sharp blades from getting through. First off, if you carry one of these on your keychain it'll go right through - I've brought one on dozens of flights even during the "no fingernail clippers" era. Additionally one can get knifes made from plastic or ceramic that should pass through the normal xray undetected.
In short, our security restrictions are only designed to catch dumb terrorists - catching smart ones has never been cost-effective. And since the dumb terrorists aren't likely to succeed even if you don't catch them (see also: the shoe bomber and the underwear bomber), that makes the whole effort theater.
Here are some ideas:
This one is being sold through a partner so it's on their Amazon page
LINK: Rose City Knifeworks 177mm Nakiri
The type of knife is nakiri. If you're searching in english, look for seki tsubazo (not actually sure if they're different brands to sekiryu as I don't know anything about japanese knives). You can try searching in japanese for 関鍔蔵作 菜切り.
I don't see any black handles with metallic collars, they're all wooden handles with plastic collars. EG: https://www.amazon.com/Kotobuki-Seki-2-Inch-Usuba-Knife/dp/B00200L930
Different (sekiryu), but more identical to the one you're looking for https://mangvanusa.com/product/sekiryu-nakiri-srp200-japanese-chef-knife/
Edit; Just FYI, after some searching these are considered decent beginner knives, but they're not held in high regard - like $10 grocery store knife.
My pleasure, hope I'm being helpful!
I didn't realize Wusthof made a nakiri as well: https://www.amazon.com/Wusthof-Classic-Nakiri-Vegetable-Hollow/dp/B01EGPNDJO
But it's way overpriced. You can get a carbon nakiri for much less that will hold an edge ten times longer, maybe more. Of course the trade off is that carbon steel is reactive and normal honing isn't going to work on it. In case it helps, I got my nakiri from here.
I don't really know of other knives that have similar handles to the Ikon series. I will say that Misono makes very comfortable knives and they also have a santoku, but its not much cheaper than the Wusthof. Here's some Misonos.
Check out the Shun Premium Nakiri knife.
Made in Japan, has great looks with that damascus blade, nice packaging (important for a gift IMO), comes from a well known and respected company and will serve him well.
Amazon. The sharpest out of the box knife I have ever seen.
Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition https://www.amazon.com/dp/B00D6DVU70/ref=cm_sw_r_cp_api_J3eIAbM5G3ZZX
If you don't mind the Western style handle, this one is a very solid blade for the price.
Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife (6.5'' (165mm)) https://www.amazon.com/dp/B00D6DVU70/ref=cm_sw_r_cp_apa_i_QBgBCb0J9VMNR
The Shun might be rather handle-heavy. For a similar price, I'd go for something like the Tanaka VG-10 Nakiri 165mm, or this Yoshihiro, with saya. Both of these are much lighter than the Shun, and I suspect will balance better (for my preferences; YMMV). You can always hit Amazon or ebay and search for "vg10 nakiri" and see what looks good, if you're after cheaper but still good steel.
To compromise a little on maintenance, there's the option of stainless clad with a carbon steel core. For example, this very nice aogami super, at HRC64. Can't find anything nice and under $100 at the moment; I've seen such in the past.
(My choice was to go cheap and get a blue 2 kurouchi.)
Yoshihiro's usuba:
http://www.amazon.com/Yoshihiro-Cutlery-Hammered-Damascus-6-3-Inch/dp/B00DFXOGUE
Why? I use a usabi knife that I can actually sharpen and maintain. How do you guys sharpen the OP thing?
Those look incredible. Kinda similar to the second one I linked, but the handles are quite different. The damascus continuing onto the bolster is beautiful.
The Tojiro is a good budget buy if you would be ok with a western handle. I've handled both the gyuto and santoku from that line so I assume the nakiri would be fine as well. There's one from Yoshihiro for around $130 if you want to stretch just a little that I can say is a good little knife, plus it comes with a saya.
Maybe check this out?
https://www.amazon.com/Shun-Pro-2-Inch-Usuba-Knife/dp/B0033AHDCM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1497911719&sr=1-1&keywords=usuba+knives
then buy one. they are amazing. they are made like samurai swords. I got rid of all my German knives and moved to these.
Not sure about exactly something like this but a quick amazon search turned up this: https://www.amazon.com/Shun-Classic-2-Inch-Stainless-Steel-Nakiri/dp/B000FR2YWK/
It seems like it's the same kind of knife.
There are also a bunch more in the similar items section.
Just a couple suggestions to peruse
https://smile.amazon.com/Enso-Hammered-Damascus-6-5-inch-Nakiri/dp/B014VAJH5I/ref=sr_1_3?ie=UTF8&qid=1499712926&sr=8-3&keywords=ENSO+KNIVES
https://smile.amazon.com/DALSTRONG-Santoku-Knife-Shogun-180mm/dp/B019QQQ8CC/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1499712873&sr=1-11&keywords=DALSTRONG
Inefficient knife for cutting what you are cutting. Use this knife instead, much better suited for vegetables: http://www.amazon.com/Yoshihiro-Cutlery-Hammered-Damascus-6-Inch/dp/B00D6DVU70/ref=pd_sim_k_6?ie=UTF8&refRID=0ATJM6B9PG23EVBJZKP9
Also, make sure to always wash and dry right away, get a magnetic knife bar if you can. Also make sure to get a ceramic sharpening stone. Sharpen often.