How are you doing? I was browsing thru the forum and saw
one of the post that you are able to mail if to Australia. I would appreciate it
if you can give me a quote on how much it would cost me please including the
At the moment i am looking at a Nakiri. I read that a Takeda
Nakiri is very highly rated (http://www.chefknivestogo.com/naboas16.html). I am
juggling between these three at the moment, Shun Pro 2 Series Nakiri, Kasumi
Nakiri and the Takeda. I am not too sure which 1 to get at the moment. I am
swaying towards the Shun as i dont know too much about Takeda.
If it is
not too much to ask, can you give me your opinion please? The most important
aspect for me is which one out of the 3 retains its sharpness the longest. and
is the sharpest.
I am an aspiring chef in training who is right handed.
I am using a Wusthof Ikon 8" chefs knife and i sharpen it with a water
stone of 1000/3000 grit. But have develop an obsession with Japanese
I dont mind a single bevel as i know of a Japanese chef who can
teach me how to use and sharpen it the correct way. I was being told it is
difficult to use effectively without any experience.
I do alot of prep
work such as slicing & dicing onions, cucumbers, tomatoes, capcicums,
zucchini, cabbages and other vegetables as well as precision cuts. I dont want a
santoku as i prefer the shape of a Nakiri. I read a Nakiri is used for the same
jobs as a santoku. Please correct me if i am wrong as i am very new.
I really like the Takedas for someone like you.
They are light, use
aogami super steel which is an excellent steel with good edge retention and you
can put a really sharp edge on the knife. The have a 50/50 edge on them so
sharpening is a little easier. The final reason I like them is they are hand
made and unique. You'll likely be the only one who has one in your kitchen and
they are fun and personal knives because of this.
These are reactive
carbon knives. You need to wipe them off after you are done and they will
develop a patina on the edge and will rust if you leave them wet. I assume you
The other knives you listed are good as well and if you wanted
a non reactive knife either the Shun or the Kasumi would work fine. They're just
not as special or unusual as the hand made Takeda.