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Wusthof Nakiri

Porthos

By Porthos
in Kitchen Consumer

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Porthos

Porthos

Posted
Posted (edited)

Today is our 41st anniversary.  I'm hard to buy gifts for. My DW surprised me with a Wusthof Nakiri knife.  I am pleased. I removed my Santoku from my knife block to make room for it. No veggie prep for me for the next couple of days, but it will get a tryout soon.

 

ETA this also may be a very rare case of me NOT putting a new edge on a new knife.

Edited by Porthos (log)
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Porthos Potwatcher
The Once and Future Cook

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JoNorvelleWalker

JoNorvelleWalker

Posted
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I am happy for you @Porthos.  I seldom need my Watanabe Nakiri, or as Shin calls his version, "Nakkiri".  I employed mine tonight.  I've never, ever sharpened the edge and it never ceases to delight.

 

May yours enjoy another 41 springs.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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&roid

&roid

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I’ve just taken delivery of a shigeki tanaka blue steel nakiri and I love it. After a couple of decades of insisting I can use a 10” chefs knife for everything it is a beautiful thing to use. Enjoy yours, and your anniversary 

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AlaMoi

AlaMoi

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hopefully you'll keep us posted how this all works out.

after many years of 'just chef knifing it' I got a 7" Santoku - which very rapidly become my fav for vegetable prep.

the Santoku has the 'flat' length of a 10" chef's (+/-) but is a lot more dexterous.

 

not sure how I would do with the 'totally flat' edge of the Nakiri style vs. the Santoku, which has a very shallow 'belly'

 

I read on the Wuesthof site the Nakiri is delivered with a 10 degree edge - that should be ueber sharp.  using an EdgePro I brought my Santuko down to 18 degrees - and it performs seriously 'sharper' than a chef's at 21 degrees.

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