[celbrise]

looking for a vegetable knife and not sure which of the 2 would best suit me. just started my career last year not a pro or anything and only contain 1 knife in my collection which is a blue steel kiritsuke by shun. this knife is pretty heavy imo to cut vegetables but works okay as well in doing so. 

also any recommendations on which type or brand? i am just looking for something with a comfortable feel and has a wooden handle. looking to buy online at chef knives to go. im looking for quality basically but yet something with ease for someone still new to the field. 

 

[jvkolich]

 

[chrislehrer]

A real usuba is a very bad idea. Expensive, hard to maintain, and exceedingly difficult to learn to use.

I hate nakiri because think they're overpriced garbage. You can get great cheap ones in Japan, but elsewhere they're ridiculous. That said, if it's between these two, go nakiri.

Full disclosure: I use an usuba for vegetables almost exclusively. I love it. But it's not something to get into casually. If you do, you WILL regret it, and your remaining fingers will hate you.

 

[kevpenbanc]

I'm with Chris on the usaba, not a knife to get unless you really, really know what you're doing.

I have a nakiri from JCK, from the Inazuma line.
A nice enough knife, nothing special, a little short for my tastes nowadays.

I've been eyeing one of these:

http://www.kitchen-knife.jp/pro/nakkiri.htm

Gets lots of good reviews.

 

[rick alan]

I'm with Chris on the usaba, not a knife to get unless you really, really know what you're doing.

I have a nakiri from JCK, from the Inazuma line.
A nice enough knife, nothing special, a little short for my tastes nowadays.

I've been eyeing one of these:

http://www.kitchen-knife.jp/pro/nakkiri.htm

Gets lots of good reviews.

A good deal from this high quality maker. Wakui is another high quality maker priced reasonably, along with the Ikazuchi line at JKI.

 

[playero]

go for a chinese cleaver that will last long