Southern

I started using a Nakiri awhile back when i bought one for the equivalent of 25 bucks. It's a cheap knife but it works wonders, i much prefer it to my Henkel chefs knife. The advantage, to me, is the fact that you can use it as a scoop to move stuff from the cutting boards. This is really a major thing for me. If you normally use a ''rocking'' motion with the blade still attached to the board, it will take some time getting used to the Nakiri though (although it is possible to continue using that style it's not as efficient with a Nakiri as it is with a chefs knife). While I'm deciding which of thesefine knives to buy, i went ahead and bought a Global 18 cm, the one pictured in the initial post. Must say i love it. The weight, size and curve of the blade suits me brilliantly. I was very close to buying the 20 cm one, but I'm very glad i didn't (tried a friends yesterday and the curve of that blade isn't as nice). Would very much recommend the knife, but i suggest you try to find a cheap Nakiri in a asian market or something to try it out before you spend multo on nice one.

Thanks guys

Just bought me a steamer and I'm wondering about maintenance on it. How do i clean it out after use and is there anything i should do before using it for the first time?

Thanks for the information and the links. Looking forward to trying one of these recipes out.

A month or so i went to a local Indian restaurant and i tried something called Bhunna Ghost, first time i had the dish. Now, i really liked it so last weekend when we again went for Indian, but at another restaurant the closest thing i could find was Bhuna Lamb. Now, the two tasted very different but im not sure its down to the two different chefs or if its two completely different dishes. The first was rather hot whereas the second was somewhat mild. I would be gratefully if someone could educate me on the matter, and an enormous plus would be if someone could share a recipe for them/it. Thanks in advance.

I live in Cape Town so its usually rather hot and when combined with the heat from the stove a full size apron is just to warm. Since I don't want to wash my trousers every day i started using waiters apron, I have about ten plain white ones that i use.

Thanks a bunch for your advice. I'll be thinking this through some before committing to one. Will post when i do.

Thanks mate I really love the look of the Sakon, do you think it is worth its price in comparison to the others?

Tbh it doesn't really matter to me as long as it is a great knife. But i do want something that can handle water if it happens. I would just prefer a knife that can stand up to some water so it doesn't get ruined because i forget to wipe it after use once.

I was thinking of something around 200 dollars, although i could go higher if i find something special. Which one are you getting btw?

Heh, just reading what i wrote before i don't blame you. Was in a hurry and my english is poor to begin with and lets just say stress doesn't make it better. But yes, im talking about the Nakiri although i think there is something called Usuba aswell that looks similiar. I bought a carbon steel Nakiri in an asian market down here in Cape Town for the nice price of about 25 dollars. It is very light and i just adore it, it retired my Henkel 9'' within 5 min of use (the poor Henkel which costs like 7 of the Nakiri's down here now only gets used when it comes to chopping up chickens and the like). I like the chopping techinque it makes me use, not to mention how nice it is when it comes to moving stuff from the cutting board to where ever. So now im dying to find a really nice version of this, one which will last me a long time. If you have any suggestions i'd love to hear them. Cheers.

Octaveman, I actually decided to try some other type knifes before i ordered a real nice one and im glad i did. I've since come to love the chinese chef type, you know the cleaver looking models. The one i have is a very light none SS one, which is fantastic. So now i wan't to find me a really nice version of this one, do you have any recommendations?

Time for the finished kitchen soon i think

Gonna order this as soon as possible, sadly PayPal is acting up with my cards for some reason though, so might take a couple days till it's sorted.

Ok, ive been looking around a bit now and found the Hiromoto TJ-15AS. The handle seems very alike our Henkel, which I've found i like very much. On top of that it simply looks beautifull. Would this be a knife you think would suit me?

I'm a new member and just found this thread today. And boy am i glad it took me till now, waiting for the results from the first day of this thread would have killed my curious soul. Can't wait for the end result though.

Heya, been lurking on this forum for a while and decided to join up. I started cooking back in January, since i had never cooked in my life (despite beeing 35...) I started of with a cooking course. Upon completion of the course my wife told me to go on a spending spree and buy myself a really nice knife. Now, we already have a very nice 9" Henkel 'Professional S' Chef's knife and an 8" K-Sabatier. However, since one should never disregard the opportunity to spend money once the wife says so I'm looking around. Now, we live in Cape Town, South Africa so the only option would be online shopping as stores here only carry either Henkel or Wusthof.The sad thing for me with shopping online is that you can never get a feel for the knives before you buy them. So i was wondering if anyone have an idea of what would suit me if i really like the Henkel, albeit i could go a size bigger with that as well. It would be fun to get a knife that you can actually feel a big difference in how it cuts. I've been thinking about maybe a Chinese Chef's knife, but then i can't use the tip down tech which I really enjoy. /max My stove