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Recommendation on Nakiri and Santoku

post #1 of 5
Thread Starter 

Hello ChefTalk! I've recently started to expand upon the knives in my kitchen and purchased a Fujiwara Carbon Gyuto, and I want to add a Santoku and Nakiri to my collection. I've worked with Santokus before, and I really enjoy them, although I'm new to the world of Nikiris, but I'd love a nice start!

 

What I'm trying to look for in these two knives goes as follows in order of importance-

 

1. Pricing - I'd like each to be under $80 or under $160 total.

2. I prefer more of a western handle, the D-Shaped Japanese handles aren't my style so much.

3. I prefer carbon if possible.

4. Looks. This isn't quite important, but it'd be an added bonus if the knife looked beautiful, but that's only the topping on the cake.

 

If anyone could help narrow down my search, or recommend some good knives it'd be greatly appreciated! Thanks you to all.

post #2 of 5
What size is your gyuto?
post #3 of 5
Thread Starter 

240mm.

post #4 of 5
Nakiris: I've got the impression a lot of people like the nakiri's apparently simple form, but rarely use them and take their gyuto or santoku instead.
Good to know your gyuto is a 240mm. I asked to avoid redundancy. An excellent santoku is the Hiromoto AS 190mm. Clad carbon. Core is Aogami Super, kept a bit softer -- at Rc62 -- than with other makers. These last years they come very thin behind the edge. As the maker has retired, they aren't made anymore. JCK is out of stock, CKTG should still have some.
post #5 of 5
Hiro190.jpg
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