rabid wombat
Member
Anyone have a favorite brand of Santuko or Nakiri? Price is not really and issue - quality rules! Your thoughts - why, or why not! Steel choices? Thanks!
Santoku or Nakiri
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RA40
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Do you have one currently?
We regularly use a Shun santuko and have a Chinese variant of the nakari that was forged. Both work really well for the tasks in slicing veggies and lighter meat duties. The tip of the santuko adds some versatility for some cutting tasks. I plan on making up a nakari from D2 and O1 on the next kitchen knife project.
We regularly use a Shun santuko and have a Chinese variant of the nakari that was forged. Both work really well for the tasks in slicing veggies and lighter meat duties. The tip of the santuko adds some versatility for some cutting tasks. I plan on making up a nakari from D2 and O1 on the next kitchen knife project.
LiveLife
Member
I do all the cooking at home retired and have several knife sets. I am brutally hard on knife edges using them on poly cutting boards and sharpen them with whet stones using this sharpening process.
Although I have Wüsthof, Victorinox, Kuma knives (Along with several NSF white handle knives), for everyday hard pounding use, I reach for KitchenAid or Cuisinart knives (Yes, the cheap set from Costco). Even with hard daily use, these maintain their cutting edge and Cuisinart knives only need to be sharpened twice a year and KitchenAid three times a year along with regular honing.
I use Santoku for cutting blocks of cheddar and pepper jack cheese and usually reach for KitchenAid as it glides through the hard/sticky cheese better with stiffer blade and easier clean up.
Amazon has KitchenAid 2-piece Santoku set (Japanese steel) for $23 - https://www.amazon.com/KitchenAid-G...e/dp/B08ZQFRQ1S/ref=sr_1_4?crid=25R7PKUB62QZB
As to Nakiri, consider Kuma knife with slender Japanese profile and thinner, lighter blade. In comparison, KitchenAid and Cuisinart 8" chef knives feel like heavy clumsy meat cleavers. For more delicate cutting like shaving thin slices, Kuma knife is much more balanced in hand with easier handling - https://www.amazon.com/Kuma-Multi-Purpose-Chef-Knife/dp/B01ERJTK1E/ref=sr_1_5?crid=FGLL6LUW8K59
Jump to 37:15 minute of video for Kuma vs Wüsthof sharpness comparison (At 39:40 minute, "[What? ... Kuma] edge feels better?)
Although I have Wüsthof, Victorinox, Kuma knives (Along with several NSF white handle knives), for everyday hard pounding use, I reach for KitchenAid or Cuisinart knives (Yes, the cheap set from Costco). Even with hard daily use, these maintain their cutting edge and Cuisinart knives only need to be sharpened twice a year and KitchenAid three times a year along with regular honing.
I use Santoku for cutting blocks of cheddar and pepper jack cheese and usually reach for KitchenAid as it glides through the hard/sticky cheese better with stiffer blade and easier clean up.
Amazon has KitchenAid 2-piece Santoku set (Japanese steel) for $23 - https://www.amazon.com/KitchenAid-G...e/dp/B08ZQFRQ1S/ref=sr_1_4?crid=25R7PKUB62QZB
As to Nakiri, consider Kuma knife with slender Japanese profile and thinner, lighter blade. In comparison, KitchenAid and Cuisinart 8" chef knives feel like heavy clumsy meat cleavers. For more delicate cutting like shaving thin slices, Kuma knife is much more balanced in hand with easier handling - https://www.amazon.com/Kuma-Multi-Purpose-Chef-Knife/dp/B01ERJTK1E/ref=sr_1_5?crid=FGLL6LUW8K59
Jump to 37:15 minute of video for Kuma vs Wüsthof sharpness comparison (At 39:40 minute, "[What? ... Kuma] edge feels better?)
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Are you cooking on a plant based diet or more towards the meat based? A santoku blade style is more of an all purpose "chief"s" knife in the kitchen vs. the vegetable chopping/slicing knife role of the nakiri. Neither should be heavy or thick since they're used differently than a western chief or camp knife. Handles should be ergonomic based on the role so they don't have to be hand filling where you'd use a heavy grip to control the knife against chopping brush.
I have expensive Murray Carter knives and inexpensive Becker Joy of Cooking knives. I use the JOC (now discontinued) santoku for almost everything.
I have expensive Murray Carter knives and inexpensive Becker Joy of Cooking knives. I use the JOC (now discontinued) santoku for almost everything.
Blkhrt13
Member
I know I bring them up a lot. But the pioneer woman knives at Walmart are a very good value. Her signature knife is a Nakiri and we use the heck out of ours for kitchen prep. I have handled many kitchen knives of much higher price as I have many chef friends. I’m not saying they cut as well as a Henkel or a wustof. But for most folks they will do just fine.
rabid wombat
Member
Thank you for the replies!
Sorry for not getting back more quickly…my wife does most the prep / cooking. Her favorite currently is:
https://www.amazon.com/gp/product/B00E0EF99Y/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
She uses a like Santuko (same brand and handle as her ‘second’ when the first is dirty….). Previously used Wustof chef knives. And Chicago Cutlery before that. Being “less than trained”, she uses what ever knife is in her hand for what ever the task is….meat, vegetables, boning, everything….
Sharpened routinely (to the surprise of my sister in law)….poly boards….boards into the dishwasher, knives washed by hand….
Sorry for not getting back more quickly…my wife does most the prep / cooking. Her favorite currently is:
https://www.amazon.com/gp/product/B00E0EF99Y/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
She uses a like Santuko (same brand and handle as her ‘second’ when the first is dirty….). Previously used Wustof chef knives. And Chicago Cutlery before that. Being “less than trained”, she uses what ever knife is in her hand for what ever the task is….meat, vegetables, boning, everything….
Sharpened routinely (to the surprise of my sister in law)….poly boards….boards into the dishwasher, knives washed by hand….
Jimfern
Member
We use Wüsthof Ikon versions of both. Santuko and Nakiri, owning a total of 4. We mostly cut up vegetables and the 5" Nakiri gets less use than the 7" and two 5" Santukos. They cut through meat just as well. I'd focus on what style handle fits your hand the best and get that brand/model. Knives are easy enough to keep sharp.
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