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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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Quote:
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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