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Old 08-23-2017, 05:58 PM   #1
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Question Best blade for chopping onions for production?

I was thinking about a high carbon Nakiri Knife. Then I saw this video, but I have no idea what kind of knife it is, I think I saw some thing like this when searching for something else, but now I can't find it.





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Old 08-23-2017, 06:23 PM   #2
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I also read something that said a Nakiri knife has a thck blade and a sigle beval on one side only, which would be very good for holding flat against your hand like in this video.

what knife should I use? a Santoku?
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Old 08-24-2017, 07:29 AM   #3
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Um, knives should be a personal choice, that is comfortable in your hand. Even with the same manufacturer you will find differences between series. I would never buy a knife that I haven't handled first. Doing so could be a very expensive mistake. One knife doesn't fit all! I use my chef's knife for most chopping, be it onions, peppers, carrots, etc....
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Old 08-24-2017, 08:38 AM   #4
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A good quality Chef's Knife that feels balanced and, fits your hand well is the best chopping knife. I personally do like the Santoku Chef's Knife but, Chicago Cutlery makes nice ones that I use a lot too. (I have several because they are versatile knifes and, I use them for multiple things.)
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Old 08-24-2017, 09:20 AM   #5
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Any sharp knife that fits your hand right will do.
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Old 08-24-2017, 09:31 AM   #6
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Originally Posted by jawnn View Post
I also read something that said a Nakiri knife has a thck blade and a sigle beval on one side only, which would be very good for holding flat against your hand like in this video.

what knife should I use? a Santoku?
Nakiri's are double bevel, generally with different angles each side.

Usubas are similar in shape but single bevel.

My Nakiri is roughly the same thickness as my santoku. Non flexibility is important in a vegetable knife.
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Old 08-24-2017, 11:17 AM   #7
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One thing about the single bevel knives- the bevel is on the outside edge of the blade and it tends to push the blade toward your hand. But you can get them to be incredibly sharp.
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Old 08-24-2017, 12:05 PM   #8
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The knife in the picture is a nakiri style knife, probably hand made, and probably a long time ago.

For chopping onions I use either my 8-inch or my 10-inch chef's knife, depending on the size of the onion. I have a Presto Eversharp Electric Knife Sharpener, so all my knives are always sharp.

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Old 08-24-2017, 12:38 PM   #9
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I spend more on stones than blades.
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Old 08-24-2017, 12:54 PM   #10
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I think the Usuba is the one I want, the one in the photo looks like a ham slicer. probably some kind of home made blade?
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Old 08-24-2017, 01:42 PM   #11
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If you are interested in a Usaba, at least check out japanwoodworker.com. They sell the real deal there.
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Old 10-22-2017, 10:44 PM   #12
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Quote:
Originally Posted by jawnn View Post
I think the Usuba is the one I want, the one in the photo looks like a ham slicer. probably some kind of home made blade?
Usaba is the one I have,too.And I love it
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Old 10-24-2017, 05:15 PM   #13
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I did some research on knifes and got some interesting information.

I found a really good Usuba blade for about $80 on amazon with a square tip. but at this point I am just using a couple Nakiri blades that were insanly cheap on amazon. very thin 1mm but I love them. they slice so thinnly, nothing like hte usual chef knife. well it has been a long time scence mine was sharpeded corectly.

“Usuba” literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them.

Nakiri bōchō (translation: knife for cutting grees)




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Usaba is the one I have,too.And I love it
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Old 10-24-2017, 08:36 PM   #14
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
The knife in the picture is a nakiri style knife, probably hand made, and probably a long time ago.

For chopping onions I use either my 8-inch or my 10-inch chef's knife, depending on the size of the onion. I have a Presto Eversharp Electric Knife Sharpener, so all my knives are always sharp.

That's not a nakiri. That's a large petty or a small chef's.

A nakiri is a rectangular blade.
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Old 10-25-2017, 11:36 AM   #15
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Originally Posted by Bigjim68 View Post
That's not a nakiri. That's a large petty or a small chef's.

A nakiri is a rectangular blade.
SLoB was referring to the knife in the photo the OP posted, not the one in the photo he posted.
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