Cooking For Engineers

CynthiaR · Guest

My Kiwi nakiri knife is begging for retirement, and I'm happy to buy another nakiri. (Like Buzz said, the rounded, small-diameter handles are the answer to my small hand issue.) I'm considering:
Usuba Bocho by Made in Japan
Wasabi by Kershaw
Mundial Sushimen
MAC #JU65

Does anyone have experience with any of these knives? (I know, I know, I should really try before I buy, but in my small, Midwestern college town, that isn't an option.

If it helps, I only use two knives--a paring knife and the nakiri. So, I'm looking versatility.

SirShazar · Joined: 30 Jul 2007 Posts: 89

I'm not sure if an usuba is what you want. Most importantly, they are usually not stainless, which means that you have to wash and dry it during and after use or else it will rust.

They are also single beveled (sharpened on one side, like a chisel), which makes them sharper and able to slice thinner, but also makes the knife cut inwards rather than straight down.

If you could give an estimate on how much you wanna spend than I can list some more options.

Howard · Joined: 21 Nov 2005 Posts: 64

If you want versatility, go with a Chinese cleaver. The thin kind, not the meat&bone butchering kind.

cynthisu · Guest

Thanks for the input, you two! I'm looking for something under $75.

cynthisu · Guest

Howard, what is a "Chinese cleaver"? Are you recommending a "Chinese cleaver" over the nakiri (aka "Japanese cleaver")?

It's really too bad that Filipinos aren't renown knife-makers. It might be fun to use a knife from my own culinary tradition.

Howard · Joined: 21 Nov 2005 Posts: 64

cynthisu · Guest

Thanks for the clarification, Howard. Do you have a favorite Chinese clever?
In addition to the nakiri, I've also been considering the http://www.wokshop.com/HTML/products/cleavers/stainless-steel-cleaver.html

Do you think such a cleaver would easily cut through melon and squash? That's what I have problems tackling with my current knife collection (of two). Maybe three is a better number of knives to have--a paring knife, a nakiri and a cleaver? Thinking about it, that is the very grouping my Vietnamese friend (the most passionate and skillful knife user I've met) has in her kitchen.

If I want to easily cut melon and squash, what weight of cleaver should I choose?