Nakiri Knife Worth It Reddit at Jefferson Homan blog

Nakiri Knife Worth It Reddit. as far as criticism of shun, i have a boning knife that is very chippy. Would a cheap nakiri be worth. bunka is a better santoku (unless you want the round tip because it is safer and sturdier) nakiri usually have more height, which is. i've read that using a nakiri isn't great to as an all purpose knife since you can damage it and it doesnt do some things well. In theory, i'm pretty sure the only reason a nakiri might be better would be it being thinner, but like, you. Here are some ive found around several subreddits: i don't think it is worth it. the nakiri is purposeful in a professional setting where the ~5% advantage in cutting vegetables might be worth investing in. the thing is so damn sharp i couldn't imagine a reason for me to buy another knife except as a beater. at this point i have 3 chefs knives (2 gyutos and one western) of varying lengths, a couple paring knives, a meat cleaver, and a. The vg10 edge of my nakiri and chef knife, in.

i've read that using a nakiri isn't great to as an all purpose knife since you can damage it and it doesnt do some things well. The vg10 edge of my nakiri and chef knife, in. In theory, i'm pretty sure the only reason a nakiri might be better would be it being thinner, but like, you. Here are some ive found around several subreddits: bunka is a better santoku (unless you want the round tip because it is safer and sturdier) nakiri usually have more height, which is. i don't think it is worth it. at this point i have 3 chefs knives (2 gyutos and one western) of varying lengths, a couple paring knives, a meat cleaver, and a. as far as criticism of shun, i have a boning knife that is very chippy. the thing is so damn sharp i couldn't imagine a reason for me to buy another knife except as a beater. the nakiri is purposeful in a professional setting where the ~5% advantage in cutting vegetables might be worth investing in.

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Nakiri Knife Worth It Reddit In theory, i'm pretty sure the only reason a nakiri might be better would be it being thinner, but like, you. bunka is a better santoku (unless you want the round tip because it is safer and sturdier) nakiri usually have more height, which is. Here are some ive found around several subreddits: In theory, i'm pretty sure the only reason a nakiri might be better would be it being thinner, but like, you. The vg10 edge of my nakiri and chef knife, in. i've read that using a nakiri isn't great to as an all purpose knife since you can damage it and it doesnt do some things well. as far as criticism of shun, i have a boning knife that is very chippy. the nakiri is purposeful in a professional setting where the ~5% advantage in cutting vegetables might be worth investing in. at this point i have 3 chefs knives (2 gyutos and one western) of varying lengths, a couple paring knives, a meat cleaver, and a. the thing is so damn sharp i couldn't imagine a reason for me to buy another knife except as a beater. i don't think it is worth it. Would a cheap nakiri be worth.