Bunka vs nakiri. Open comment sort options.

Bunka vs nakiri Really good investment. each shape has its own advantage: santoku translates to 3 virtues being fish, meat and vegetables which is a good all around knife with a rounded tip which some see as easier to manage. If tip work is really important to you, a bunka might be your best bet, but for a lot of knife makers santoku’s and bunka’s are essentially the same knife. The main difference between the Santoku and the Bunka Bocho lies in I have an Anryu nakiri and bunka, along with a small Takeda gyuto (which is more like an overgrown santoku than a gyuto). See Product . this one is more workhorse grind than i usually prefer myself, but i know people who just love this knife. If you want the height, then nakiri. Regarding the price, Nakiri and Usuba are approximately in the same range. It is a one of the unique features of this type of japanse knife. Height at heel: 50 mm. I would use them interchangeably and pick whichever you like most. I ended up regifting the bunka to a family member because it was so unused. nakiri, they are both used in an up and down cutting motion rather than the rocking cutting motion of a gyuto which much more common as a main knife. I hope someone can help me out. Or you could wait Due to the Nakiri blade’s signature design, it’s essential that you only cut up and down with these blades, not horizontally like you might with other blades. A true kiritsuke is a single bevel knife with minimal heel height that serves as a hybrid between a yanagiba and an usuba, so an awful general purpose Most people’s first knife is either a santoku or a gyuto, some adventurous souls even grab a nakiri first. En effet, pendant cette époque de l'histoire du Japon, la consommation des animaux à quatre pattes y était interdite. That Miyabi is a beautiful knife. A santoku can be extremely flat and a bunka can be curvey. If you know you Nakiri, Bunka, and Usuba Vegetable Knives. Regardless of when the Bunka came to be, what is clear is that it was created by combining the shapes of the Gyuto with the Nakiri. Miyabi Mizu Sg2 Chef’s Knives Review ( 5000mct gyutoh ) Similar Posts. The I think you should get a low tipped 21cm gyuto, a bunka, or a nakiri. The same goes for Nakiris inorefer using my tallest one. Bunka knife vs santoku vs kiritsuke. Both miyabi kaizen and The Santoku/ bunka has always been the household knife and will be for some time. And even if the tip Nakiri are vegetable knives used in Japan since old times. An usuba is a pretty distinct and sometimes not terribly useful profile. Nakiri vs The lack of tip makes it sturdier than a Bunka. Summary: Making an Informed Choice. So something like a Nakiri works At the end of the day, I think what I really want is a Chinese cleaver. Plus, it sounds like a Nakiri is what you're really interested in trying. The Best Nakiri Knives of 2024 Best Overall Nakiri Knife Kazan Ginsan Nashiji Nakiri 165mm (6. Whether you're a seasoned pro or a beginner, this guide will give you the BUNKA VS NAKIRI. gyuto knives. 14 posts • Page 1 of 1. Nakiri vs. In the U. Il a une lame rectangulaire, semblable au nakiri, mais il est beaucoup plus épais. GYUTO (chef knife) Gyuto knives, Kiwi Nakiri I bought the Kiwi nakiri/bunka set so I could get used to using, sharpening, and caring for Japanese style knives before purchasing a real one. 4 The nakiri is a vegetable knife, designed with a thin, straight edge and squared tip it allows you to slice all the way through vegetables without needing to twist the blade. A good way to distinguish between the two is to 3. Old. While Usuba and Nakiri knives may mirror each other in appearance, their differences in structure and intended use are significant. Bunka has a reverse tanto tip which is useful for precise cutting while Nakiri knife is specially designed for cutting vegetables and has a skinny sharp blade and blunt, cut-off tip. Bunka is a general purpose kitchen knife as Santoku and it used to be just as popular as the Santoku, but has become less commonplace in recent years. Which one should I buy? Hi everyone! This week, we’ll be discussing the differences between two distinct styles of Japanese knife: the santoku and the nakiri, pictured below. Both Japanese knives have a flat profile which aids in push chopping. Paring knife vs Petty Knife – Full Comparison and The nakiri is a Japanese knife made especially for fine slicing and quick chopping. Knife makers in Japan use different steels, different cladding, different profiles on knives with similar uses, in order to provide variation in their line-up and maximise sales. My laser of a Nakiri NKD! Excited to add a Bunka and Nakiri to my functional art collection. Like most Japanese-style knives, a Takeda Nakiri vs. Reply reply More replies More replies. It's the most "workhorse" grind out of all my knives and similar to this Shindo, maybe more fitting on a gyuto than a smaller nakiri / bunka type knife. Whether its paper thin cuts of cabbage, julienne of carrots or chunks of squash a Nakiri or Usuba is a great choice. I think I could just have the Usuba vs Nakiri: Quick Overviews. if you are not fussed about the tip, a tall nakiri could also work. 00. Yakushi™ Damascus Nakiri Knife. Opt for Bunka if you want a similar profile but with a pointed tip for more precise work. Le couperet chinois est conçu pour couper les os, contrairement au nakiri et à l'usuba. Lastly I'm a bit curious about Ginsan steel, there is not much info on ginsan overall, it does seem like it is less sharp, retain edge less than SG2 or Aogami super, however some people seem But don't really want a nakiri, so I thought the shibata would be a good choice). I use it for nearly everything except it has some hot spots that seem to pinch my hand. Choosing either of . The blade is typically double-beveled (sharpened on both sides), sharp, thin, and ultra-hard, leaving you to use only little effort to cut. Nakiri – The common vegetable knife. Entering their 100th year, master Kazutoshi Yamamoto is leading the 4th generation leading the company. Kyohei Shindo Warikomi Blue #2 Kurouchi 165mm Nakiri with Keyaki Wa Handle and Plastic Ferrule. The long, flat edge Both Santoku and Bunka knives are widely used kitchen knives that are great for slicing, dicing, and mincing. It's mainly used for quickly and efficiently chopping, slicing, and mincing vegetables and fruits. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and A nimble and stylish nakiri finished to an excellent standard and feels great in hand when making light work of your veg prep. A bunka kinda just feels like a short, flatter gyuto. €325,00 "Close (esc)" THE BUNKA KNIFE: JAPANESE First popular in the mid-20th century, the Santoku Knife originated in Asia and was created as an alternative to the traditional Nakiri Japanese vegetable cleaver, the Nakiri. Before I wander too far down the path, are there any words of advice regarding the differences/similarities in use Let's talk about two awesome Japanese knives – the Nakiri and the Bunka. Hey folks, thanks for tuning in as always!On our vs videos we were often asked to compare the gyuto to the santoku and the gyuto to the bunka. In this post, I’ll That’s how they came up with santoku knives aka “culture“ (bunka) knives allegedly. Durch besondere Behandlung wird bei Kanehide aus diesem Stahl ein toller Messerset original Japanisch - Nakiri + Bunka. Yes they are different but not very much. puffydownjacket • I have yet to use a knife bigger than 165 and find myself wondering when something that big would even be useful to me. In other words, some clever bladesmith could see the usefulness of having a pointed tip like the Gyuto and retaining a flat edge that the Japanese were The nakiri is a very simple and effective tool. Santoku knives typically feature a rounded tip, offering stability and ease of use, making them ideal for beginners. Right around 50 mm probably. Both of these knives are popular If you regularly need to process volumes of vegetables then a nakiri will be a rewarding, easy-to-use knife that will allow you to try your hand at sengiri and katsuramuki when the inspiration takes hold. Both have rectangular bodies, narrower than a cleaver but still taller than a typical kitchen knife. Country Of Origin. What are the differences between all of the all-purpose knives? Both Nakiri and Usuba have a cleaver-like appearance, but the Nakiri is double-bevel, while the Usuba is a single-bevel knife. That first knife is usually something that can be used to cut up most of your veggies and can handle simple meat I have the 180mm shibata koutetsu bunka and the masashi kokuen bunka and kiritsuke. I f your diet includes a lot of vegetables, soups and salads t he nakiri can function as a primary The nakiri is a very simple and effective tool. We feel that t As you research Japanese kitchen knives you may see the name Bunka, this style of knife is interchangeable with a Santoku however some knife makers such as Global have started making both, with slightly different edge profiles. Sort of a combo of nakiri and Nakiri is a Japanese-style vegetable knife with thin blade profile and popular throughout Japan. JapaneseChefsKnife. It can be a nakiri currently sold out or that can only be found in japan for example. This is likely due to them having all-purpose features. And while they may look somewhat similar at first glance, they actually differ greatly in their utility and application. It’s Gemüsemesser Nakiri und Bunka Allzweckmesser im Set zum Vorzugspreis. They tend to be flatter than a santoku, but that is not a rule. Weight: 146 grams. How to choose the best all-purpose Japanese Knife. If it's 70/30 or 60/40 I would look at a k-tip gyuto, and if it's closer to 50/50 vegetable prep and anything else a gyuto is your best option. Bunka vs. But I wouldn't call it a beater, I do think you would bend the edge even with small chicken bones I have a bunka and a 240mm thin f&king gyuto. Share Share Link. Japanische Messer im Set als hochwertiges japanisches Messerset Kleines, hochwertiges Messerset aus Japan mit zwei klassisch Japanmessern . Go with masashi. Shibata is more popular coz he literally pumps out blades, he owns multiple companies, Masakage, west end japan tools, and At the moment I’m using the masake yuki nakiri and I like it but I can tell I want something else. It features a long, straight edge, slightly sloped towards the tip. Either one will be a nice upgrade and you'll love that tip. Joined Today, we are going to be discussing two special knives, the Nakiri knife vs Chef knife. It gives you laser-like precision with delicate cuts. The 10 mm difference doesn't seem like much but it actually is a decent increase in blade height. Anyone have any insight on how it performs or things to look out for? Looking for the perfect bunka for a vegetarian kitchen (Shibata vs Takeda bunka vs ???) Recommend me Long time nakiri and santoku user but once I got a bunka (Kobayashi) the santoku got retired. Open menu Open navigation Go to Reddit Home. Ce dernier est l’instrument phare des professionnels de la restauration, mais il commence à s fer most tasks, especially veggies, I prefer a bunk because they care better at fine tip work. A nimble and stylish nakiri finished to an excellent standard and feels great in hand when making light work of your veg prep. Just not sure if it's available in all their other styles, I've been looking at some pretty knives. Nakiri knife and chef knife have their uses and designs, and they are both used to meet the various everyday tasks. Eicr-5 • A Kiritsuke is a single bevelled knife that's a combo of an usuba and a yanagiba. You could get the tall Nakiri and look into a cheaper Bunka if you do want to get both. Visit our store. They are very similar in design, with the Usuba resembling a small Chukabocho with a thinner, more delicate blade. Perhaps the easiest to use and most commonly used by a home cook in the kitchen is a nakiri. Expand user menu Open settings menu. The tip is Nakiri and santoku knives can range in price from $20 to $300. It may be slightly curved or completely flat, depending on the purpose of the knife. The thin blade helps the knife to deliver precise and accurate vegetable slices and cuts. Reply reply Top 1% Rank by size Here’s a quick side-by-side comparison of santoku vs. That said, this knife is unfamiliar to many Knives from makers like Itsuo Doi are made in small quantities by true master craftsmen and are meant to last a lifetime, naturally the prices reflect that. It was dirt cheap, gets crazy sharp with sharpening and i like . The Gyuto I believe is a better all round knife than a Santoku, but people with smaller hands sometimes prefer them. Skip to content Knives . Bunka vs Santoku Knives; Damascus Steel vs Carbon Steel; Best Folding Karambit Knives; Best Kephart Knife for Outdoor Survivalists ; Best Camping Knives; Best Sloyd Knife for Wood Carving; Best Ulu Knife; Best Damascus Hunting Knives; 19 Types of Knife Blades: A Complete Guide; Gravity Knives: The Definitive Guide; Best Obsidian Knife; Japanese Nakiri vs Chef Knife; We fell in love with the nakiri during our most recent testing. Japanese Knife Types. The K-tip on the bunka is pretty useful for fine precision work. Please Help me make a decision between a few knifes. 00 0. We encourage you to post your questions about kitchen knives here. Kitchen Knife . Ainsi, avec un couperet chinois, on peut couper facilement la viande, les légumes et The Usuba knife is another Japanese-style chef’s knife. In other words, some clever bladesmith could see the usefulness of having a pointed tip like the Gyuto and retaining a flat edge that the Japanese were Nakiri Knife: With its wide blade, the Nakiri shines in robust applications, such as chopping hefty vegetables and slicing through meats, offering a balance of strength and versatility. I think a Matsubara could be a good choice here. Petty: The Detail Deftness: Elevate your garnishes and The unique blade of the Kiritsuke whips through ingredients quickly and leaves clean cuts in vegetables such as daikon with little effort. This will feel most familiar if you’ve only ever used western-style knives before. Yes! Your One of the downsides for a bunka , is saying bunka to everyone that might ask what it is, especially since it's so difficult to explain the difference. The more flat profile is great for quick chopping. Post by Uphoria » Thu Apr 13, 2017 10:52 pm. I'm not a professional. I believe the nakiri evolved from the Chinese cleaver, so I don't feel much Compare Western style vs Traditional style blades, and find the best Japanese knife for yourself. Funayuki = there’s no hard definition of what a funayuki is. Its tip opens up a ton of options, and the slight belly near As for bunka vs. Although I also enjoy a tall height of a nakiri/cleaver/santoku, sometimes it gets in the way for some tasks. €260,00 "Close (esc)" Bunka Messer mit modernem Design. The Artisan's Delight: Bunka Knife. A nakiri (菜切り) is the most commonly found Japanese vegetable knife. Top. Le couteau Bunka : Comment l'utiliser ? Caractéristiques du couteau Bunka Le couteau Bunka est un couteau japonais qui a vu le jour à la fin de la période Edo. Maybe now I'll take a little break after adding 6 Japanese knives (thanks r/chefknives) in the past two months before wifey gets too sick of this shit. The belly of the blade makes this the ultimate push cut master for either long or short cuts. We can roughly translate the word “Nakiri” is to “leaf cutter” – which alludes to its intended purpose. If I had to choose between a Santoku or Bunka, I might go Bunka just because it has a nice sharp tip for detail work and looks cool. I do want another Gyuto, Santoku, and a Moreover, the Nakiri, which commonly measures between 5 to 7 inches in length, features a straight blade with a flat front, meaning it has no top. It all comes down to how you use the knife and your preferences. Bunka White Steel #2. Bunka was a modernized Nakiri, and Santoku a variation on that. The nakiri features a tall, thin, double-bevel blade with little curvature, maximizing contact with the board and minimizing frustrating half-cuts. Uphoria Posts: 5 Joined: Thu Apr 13, 2017 10:28 pm. Compare their blade designs, handle materials, and chopping techniques to Find all of our knives, stones, and accessories here : www. If you plan to Thanks to the curvature on the hakata’s blade, you can perform rock chopping motions far better than with a regular bunka. IMO they are the same thing, just a different spine shape. While both pretty similar knives they do have their pros an Nakiri vs Gyuto Knife: Blade Design and Construction Nakiri Knife . Re: Looking for my Nakiri (or Bunka) Post by Altadan » Thu Style: Bunka or Nakiri Steel: Carbon Handle: Octagon preferred Grip: Any Length: longer and wider the better :) Use Case: Homestead chopping lots of veg Care: Whetstone Budget: 150 USD Region: AU I do a lot of vegetable prep on a day to day basis, more than the average home cook. Explore more about each knife in this article comparing the two Nakiri. Miyabi Kaizen vs Kaizen ii (2) – Full Review and Comparison. Usuba and Nakiri’s blade shape is the same. The most popular blade length size of Both the Nakiri Knife and the Santoku Knife are popular kitchen staples. Final Thoughts on Nakiri vs Santoku: When you’re choosing your knife, think about the way you plan to use it. Latest News . If you plan to chop vegetables, for example, a Nakiri knife is ideal. I have the 180mm shibata koutetsu bunka and the masashi kokuen bunka and kiritsuke. It's a bunka in a gyuto length. $ 170. No pushing, no pulling, just chop chop. . Related product . In contrast, the Bunka knife’s sharp, angular tip allows for more precise cuts, especially for intricate tasks or thin slicing. Santoku Gyuto; Origin: Japan, 1940s: Japan, late 19th to early 20th century : Best Uses: Slicing, dicing, chopping, mincing, and making precision cuts. Their flat blade shape and thin profile make them ideal for making clean cuts though hard and soft vegetables. They are general-purpose knives I was considering petty knife or a nakiri - Leaning more towards the nakiri - But now I think I want a bunka. The Nakiri is a vegetable knife, so you would probably regret getting that if you needed to cut anything else. Based on the most popular opinions of why a knife-like both of this would be helpful, we’ve compiled a list of their greatest benefits. Share. The bunka being a santoku being close to a nakiri is also the reason why they’re typically in the 165 to 195 mm A Ko-Bunka has the same profile as a regular sized Bunka knife with its signature ‘reverse tanto’ tip (also known as a k-tip), but are useful for in-hand cutting of smaller produce or as a general-purpose utility knife on the chopping board to chop herbs, prepare vegetables, and even clean, dress and cut smaller types of meats, fish and poultry. The word “Nakiri” roughly translates into “Leaf Cutter”, which gives you a pretty solid clue as to what they’re designed for. New. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw Now we’re going to take a look at some of the specific features of the Nakiri, along with some of the subtle differences from the Usuba. If you have a Japanese-style knife like the Nakiri or Bunka knife in your kitchen, you have a reliable blade to seamlessly get through your kitchen tasks. If you're on garde, then maybe a nakiri if you prefer to pushcut. But do you know which one would better suit your needs? If not, you're in for a surprise! We will discuss the differences between these two types of knives. While the Nakiri is usually produced only up to 18 cm blade length, there are also Usuba articles with longer blades, but about the same blade width. However, there are some key differences between the two knives. if you wanted one that is more on the side of laser you could look at takeda that also makes a tall squareish bunka. This type of knife usually measures around 6 to 9 inches. The biggest advantage of the cleaver is its hefty construction which is designed to cut big chunks of meat such as pork, chicken, beef, amongst others. Unsurprisingly, I am already thinking of picking up an upgrade in the form of a Toyama nakiri. This all-purpose tall blade Enso Hizashi Bunka Knife is suitable for cutting fruits, vegetables, fish, meat and more. it takes the place of both a Nakiri and santoku for me as well as a gyuto whenever I have limited space. A nakiri feels quite different. Santokus can also be quite thin at the tip but, in general, I wouldn't say that they're as thin as a bunka. Bunka Silver Steel #3. Parmi les plus célèbres se trouvent le deba qui filète les poissons, le yanagiba qui coupe les sashimis (les mets traditionnels japonais) et le nakiri qui tranche les légumes. ← Go back . Japan is Nakiri vs Santoku - Is One Better Than the Other? This is a very subjective question. A 150-180 gyuto is usually short at heel which could be less than ideal for some vegetables and knuckle clearance. What you’re willing to spend is a personal decision but you should be able to find a top-quality knife santoku or nakiri for between $100 – $200. Overall impression: Great as a beater with good performance and quite tall to boot but not suggested for most home cooks due to their lack of experience with sharpening and overall necessary maintenance needed to maintain good performance makes it too much for These knives are made from SG2 powder steel and are thin, tall and balance great. About Us. Best Gyuto under $100. A nakiri is a lovely thin-bladed tool that will make short work of a wide variety of vegetables (and, though perhaps a heresy, it also Nakiri = best knife for veggies, but I find myself putting my bunka and cai dao on veggie duty more often. For your preference of length and use, I'd say a bunka, nakiri or even a santoku makes more sense than a gyuto. Traditionally, a kiritsuke is a single bevel knife with a lower tip than a yanagiba, which gives it a flatter edge profile. Got it because of the (intentional) resemblance to the HADO bunka and I wanted to try out a western maker and Spare specifically. I never use my Nakiri. For those with advanced skills seeking precision, the Usuba is ideal for detailed, decorative cuts. In the world of Japanese chef knives, there are two shapes that often cause confusion: Santoku and Nakiri. With that budget you really have your choice of the litter. Log In / Sign Up; Advertise on Reddit; Looks fine. At the moment I don't own a nakiri but I do have the Mazaki santoku which looks more like a bunka to me. Q&A. Read on to learn more about the differences between these two amazing knives and find out which one is right for you. The Bunka Knife is another Japanese creation known for its unique and striking appearance. 🎅 Christmas Shipping & Opening Dates 🎁 Free UK & Worldwide Shipping Available 30 Day Money Back Guarantee Our Price Match Promise Kirtsuke vs Bunka . more expensive tho. By having a better understanding of the differences between Nakiri and Santoku Knives, you can make better informed decisions when buying blades. I was in the same boat as you. Share Sort by: Controversial. A nakiri is typically only used for vegetables. But then you have a heavier knife (with that height comes more steel and more weight), and My daily chefs knife is a Nakiri. 00 "Close (esc)" Sold Out Quick view Kyohei Shindo Warikomi Blue #2 Seki Kanetsugu Zuiun 180mm Bunka. Something I can be on the lookout for over years. Account Open cart £0. The triangular tip When it comes to choosing knife for your kitchen with the best of capability , the type of knife you select that can make a substantial difference in your cooking practice. Easy to use for right and left-handed people, A superb all rounder with a laser profile and plenty of height combined with Hado's top class finish, the Shiosai bunka would be a perfect choice in any kitchen. I do want something bigger than 180mm, but on pictures, it seems like the battleship has quite a belly as well? Would appreciate if anyone has a battleship can share their experience (or if you have a bunka, would like to know what you think as well). Details Nakiri Messer: Länge Klinge: 180mm; Höhe Klinge: 57mm; Länge Griff: 115mm; Länge Messer: 313mm; Gewicht: 213g; Härtegrad Kernstahl: HRC 61; Mantelstahl: Edelstahl So first to caveat I am the 3rd owner and haven't sharpened it yet. Having a point instead of no point with a Nakiri is a plus as well. I always viewed a bunka as a K-tip nakiri. There were (and still are, though rare) sheep footed nakiri around, so the Santoku/ bunka wasn’t really that much of a revolutionary design. An all-around knife. It translates as thin blade – ‘usui’ is the Japanese translation of thin while ‘ba’ is derived from ‘ha’ (hamono), the Japanese translation of blade. The Nakiri is the quintessential Japanese vegetable knife, with a flat edge that's perfect for making clean cuts. Jun 15, 2020 #3 I love Nakiri: The Vegetable Dominator: Dice, slice, and julienne with precision using the Nakiri's flat blade and square tip. I think I’ve decided that I want a Shiro Kamo - that’s for sure. A Check out our article on Santoku vs Chef Knife. Controversial. Usuba. While they may look similar at first glance, these two knives actually have very different uses. The satoku is more for basic cuts. Reactions: Bico Doce and HumbleHomeCook. The Bunka translates to "culture", which is a cross between a Nakiri and Gyuto Knife. The two offerings from Kikuichi Cutlery are a Japanese take on a Western-style chef's knife, known as a gyuto, and a 6-inch bunka, which resembles a santoku with a more aggressive snout. Toyama offers one of the few nakiri that I have seen in a 210mm length in addition to the more standard length of 180mm. The nakiri sees basically no use, and I feel like I'd be better off replacing it with a CCK or other similarly thin Chinese vegetable cleaver. It’s highly versatile and easy to use. The blade is quite tall (from edge to spine), and the edge is very flat. A The Bunka Was Intended to be a Combination of Two Knives. a Bunka. Two popular Japanese Damascus knives frequently debated over are the Nakiri knife and the Santoku knife. Paring knife vs Petty Knife – Full Comparison and Review. If I were you, I’d go ahead and get the petty. At the end of the day, I think what I really want is a Chinese cleaver. I'll be honest, I'm not sure it's going to happen. But the main difference between the two types of knives is the angle at the tip of the blade. Gyuto are a pro thing. This makes a santoku knife even easier to handle, making it one of the best Japanese knives for home and professional kitchens. Last Words. Santoku knives have a boxy build and resemble a small cleaver. While santoku and bunka knives are more versatile, the nakiri is unparalleled for vegetable-specific tasks. Another option is to get a 165mm petty (or a 150mm, if that's long enough for you). Le couperet chinois est un couteau polyvalent qui peut être utilisé pour une variété de tâches. Hi, I have been looking at the Takeda Nakiri and Bunka models in 170 mm. The knife I reach for the most is some leaf spring (probably) Chinese Cleaver off Alibaba thats about 190mm. Bunka Knives typically have a pointed tip and a flat, wide blade. But a nakiri is a powerhouse if you want to just plow through a ton of veg quickly. Santoku knives work best with a rocking motion. I hope that Hey folks, thanks for tuning in as always!In todays video we're going to take a look at the bunka, talk about what makes it awesome and then show it off in a Nakiri vs. So get ready to explore the fascinating world of nakiri vs usuba! It’s like a classic battle between two heavyweights: nakiri with its sharp, straight edges; and usuba with its curved blade that makes it ideal for precision cutting. It might be better to put the Nakiri money to stones. Shirogami#2 Hello guys, I am thinking of a new Gyuto for myself, preferably 180/210mm. Splitting meat from the bone. That first knife is usually something that can be used to cut up most of your veggies and can handle simple meat-based tasks. Knife Steel Types Guide. Chef Knife / All Rounder; Paring / Utility; Vegetable Prep; Carving / Slicing; Boning / Butchery; Interest Free Payments Ko-bunka you’ll get the height so awesome for board work but definitely not in hand stuff. Maybe there are some techniques like shaving vegetables that are easier with Nakiris but I think that's about it. r/chefknives A chip A close button. How Do You Sharpen a Bread Bunka & Ko-Bunka; Cleaver; Deba; Gyuto; Nakiri; Petty; Santoku; Sujihiki; Yanagiba; Browse All Knife Types; Knife Size. Founded in 1919 (大正8年)，it is one of the most established top quality kitchen knife manufacturers in the region. It has a straight edge, a rectangular blade, and a rounded tip. I have a very nice nakiri that I never use, a Chinese cleaver that I used frequently Traditionally one of the most important knives found in Japanese home kitchens, the nakiri bōchō, or nakiri, has a rectangular blade with a relatively straight edge and a blunted tip For the times when you don't need a point, nakiri beats bunka. We can give you help choosing a knife. Best. Bunka: The gyuto is the classic example of this, and as I understand it, the bunka was the “cool kid on the block” for a while because it has a partly flat profile like a nakiri or santoku, but its k-tip (a tip that sharply points downwards instead of curving up like a classic Wüstof) allows for finer point work and therefore more versatility. Let’s go through this whole bunka vs santoku comparison to know more about the similarities and differences of these two types of Japanese knives. I'm also thinking of a nakiri, as my wife and I eat quite a bit of vegetables, including root vegetables. €210,00 "Close (esc)" Japanisches Messerset Nakiri - Gyuto - Bunka. This term carries significant importance in the culinary world of Japan, and Bunka Bōchō stands as an important milestone between a rich Nakiri knives are highly suited to cutting vegetables generally and leafy vegetables in particular. I don't usually do all that much delicate work, mostly one pot dishes. And people who complain about breaking the tip probably were too rough or inattentive with the knife, or used it for something it wasn't designed for. Nakiri Learn about the origins, features, and applications of Bunka and Nakiri knives, two Japanese kitchen tools with centuries of craftsmanship. Barmoley Rant specialist extraordinaire KKF Supporting Member. Shibata Kotetsu Bunka Style Blade aesthetic and food release . Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. Both knives have distinct shapes that make At least in the case of the flatter profiles a bunka or nakiri is likely to have significantly more area of continuous board contact than a gyuto of similar length. Both blades have unique characteristics an In fact, getting a santoku as well as a nakiri in the same length is already a bit redundant. Usuba - What is the difference? Unlike the Nakiri, the Usuba always has a single-edged blade. Where a knife is made is also an important factor to consider when buying a nakiri or santoku knife. I have a bunka and quite like it and the santokus I've used. Love these little knives! Reply reply Shootie_McGee • I took the plunge (well, more Find out why the nakiri knife for cutting vegetables is one of the most popular Japanese kitchen knives, the difference between nakiri and usuba, and much more! Skip to content. Key Ive owned a Bunka and Nakiri. I first got a kiwi bunka/nakiri bundle and after some time I realized that I wanted something like a nakiri but bigger (as someone else commented is easier to chop bigger veggies with a taller knife, at least for me), with a tip and that I could use also to pick up what I cut (like with a bench scraper but with no scraping) so I went for a chinese cleaver (in Not at thin as a nakiri, but thin enough not to split your squash. I find myself a year and a half later, trying to convince myself to let go of the Kiwis and upgrade. Free UK & Worldwide Shipping Available 30 Day Money Back Guarantee Our Price Match Promise Country/region Description. Looking at getting either: Q: Santoku vs. Posts with less information Bunka is a general purpose kitchen knife as Santoku and it used to be just as popular as the Santoku, but has become less commonplace in recent years. The big difference between the average gyuto and average santoku is blade height, which I like, and blade length, which 165-180mm is enough for me. Close share Both knives evolved out of the nakiri, the rectangular cleaver-style blade for veggies, by clipping off the tip to create a more nimble point at some point in the 1940s. Our Japanese vegetable knife collection is made up of nakiri, bunka, and usuba knives. €210,00 "Close (esc)" Japanisches Messerset Nakiri - Gyuto - It depends I have larger hands so a regular sized Bunka is too small for me however I have a tall Bunka that I enjoy using. Check out kamagata’s as well, they are pretty cool little knives but I’ve only ever seen them at Knifewear in the link. Takeda Nakiri vs. SANTOKU. I would say Bunka, 100% if you cut proteins. $ 102. These three Japanese vegetable cleaver styles offer similar functionality with a few differences. As master Yamamoto believes, “while many Which one should I buy? Hi everyone! This week, we’ll be discussing the differences between two distinct styles of Japanese knife: the santoku and the nakiri, pictured below. I've seen images of tall Bunkas and that appeals to me because I could for example chop a bunch of onions, slide them onto the knife (safe side ) and then place them on my pan. Let’s take a look at how Usuba vs Nakiri measure up. Découvre des couteaux japonais Bunka exclusifs et apprends la différence avec le couteau Santoku. A nakiri has a long, rectangular blade profile, and flat edge. Both embody Japanese craftsmanship and excel in vegetable preparation. Nakiri knives, on the other hand, are best used with an up-and-down motion. However, when we draw the bunka vs santoku comparison, the length and profile even get shorter and thinner in terms of the Santoku knife, with an ideal length of 4 inches. I generally don't use them. Nakiri. It’ll be much more agile for small tasks. Paraffin Senior Member. Skip to content. Comparison Table: Bunka vs Santoku Knife Nakiri VS Santoku – How They’re Different? The main difference to consider between Nakiri VS Santoku is how you’ll be cutting with them. The need for a second knife comes when you are faced with a mountain of cherry tomatoes . If you mostly do vegetable prep a bunka is probably a good idea or even a santoku. Cookware. Easy to use for right and left-handed people, Nakiri knives' durability makes them suitable for peeling hard root vegetables such as daikon radish. Altadan Posts: 1840 Joined: Thu Aug 10, 2017 2:15 am Has thanked: 441 times Been thanked: 291 times. Dieser Stahl wird üblicherweise für die Herstellung von Rasierklingen genutzt. $95. Love coleslaw? You'll appreciate a nakiri. In Japanese, bunka 文化 directly translates to 'culture'. If you are only doing vegetable prep a nakiri is your best option. Open comment sort options. Design. keithmarder Posts: 420 Joined: Thu Nov 30, 2017 9:52 pm. 4”) Best Budget Nakiri Knife: Akira-Saku Blue #2 Nakiri 165mm (6. Santoku: The Featherweight Showdown September 27, 2024. I like mine, but I often miss the tip which is why I bought a bunka. Unlike the Nakiri, which is typically a double-bevel knife, the Usuba is a single bevel blade (sharpened on one side). 🎅 Christmas Shipping & Opening Dates 🎁 Free UK & Worldwide Shipping Available 30 Day Money Back Guarantee Our Price Match Promise Hello, y'all. Skip to content Shipping with Purolator or I prefer a bunka, it has the height of a nakiri with the bonus of having a tip which adds versatility. Reply reply sdm404 • I love mine! I If you are only doing vegetable prep a nakiri is your best option. Both knives offer unique benefits and can enhance your Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. Since this is an SG2 or also called R2 powdered steel with a high Rockwell, he added a cladding to reinforce Cleaver vs Nakiri Standout Features After comparing the main features of the cleaver and Nakiri, we will discuss their standout features below: 1. My second choice would be a Santoku or Bunka. READ A lot of people compliment a nakiri with a petty to make a very versatile 1-2 punch. Either is generally 160mm to 190mm in length but the defining difference is the shape of the tip Nakiri vs. I mostly cut veg and find my nakiri or cai dao are my most used kitchen knives. Its design makes making soups or salads just Bunka vs. Have some 2 man Zwilling Chefs Knife, a Tojiro DP Nakiri and a small Shiki Vg10 petty knife. I tend to favour 240mm gyutos, so would I be more i love a tall bunka. The Usuba is a preferred choice for chefs when preparing sides for sashimi, while the Nakiri is a more popular option with home cooks. 15 posts • Page 1 of 1. To put it simply, the santoku is an all-purpose kitchen knife, while the nakiri is specifically made for chopping vegetables. That’s the short answer, but there’s much more to know about these two knives. With the cleaver The Damascus 33-Layer VG-10 Nakiri Chef Knife is a reliable workhorse, while the Damascus 45-Layer AUS-10 Mirror Nakiri Chef Knife offers delicate precision. Santoku: BUNKA. Personally I think a 180mm Gyuto is a little bit more agreeable, as long as it's tall enough for me. That’s true. Anything you can't do with the Santoku, you'd be able to cover with your Western knife anyway, so I wouldn't worry too much Reply reply I want a tall Bunka for vegetable chopping and chicken/beef cutting. If you’re looking for a versatile, user-friendly knife, the Nakiri is the best knife for everyday vegetable chopping. Post by keithmarder » Mon Feb 26, 2018 12:22 am. Imagine not having a tip on your bunka. The Anryu gyuto will let you raise a bit higher for rock chopping whereas the Bunka is a flatter blade profile, so you wouldn't be able to do that easily. Just depends on what one likes the look of, and for me, the sharp angles of a Bunka are much more appealing. So something like a Nakiri works Check out our article on Santoku vs Chef Knife. Hey folks, thanks for tuning in as always!In todays video we're going to show you how to get the most out of your nakiri, what it is and isn't good for, and Takeda Nakiri vs. nakiri is a vegetable knife without a tip mainly used for chopping some people like Traditionally, a kiritsuke is a single bevel knife with a lower tip than a yanagiba, which gives it a flatter edge profile. I hardly even use my gyuto or santoku and almost never used my bunka due to the blade profile. Question How do you differentiate between both Share Sort by: Controversial. Nakiri blades are meant to chop or Nakiri are vegetable knives used in Japan since old times. We tested 12 of these multipurpose blades to find the best nakiri knife for any kitchen. Traditionally one of the most important knives found in Japanese home kitchens, the nakiri bōchō, or nakiri, has a rectangular blade with a relatively straight Knives owned: Henckels classic 8. The A robust and reliable workhorse, the Kurokagne bunka has a relatively thick profile and tapers a little more than its companion santoku but offers a similiarly versatile level of all-round performance and is a fantastic value daily driver. They’re quite similar in blade profile, similar enough to not warrant having both imo. A K-tip gyuto or a Kiritsuke-gyuto is a longer bunka. The main difference between the Santoku and the Bunka Bocho lies in In theory, I'm pretty sure the only reason a Nakiri might be better would be it being thinner, but like, you could always just get a laser chef knife or maybe a full sized chinese cleaver if you want a thinner knife. Nakiri Nakiri vs couperet chinois. Looking at getting either: Takeda Stainless Clad Banno Bunka 170mm Takeda Stainless Clad Nakiri Large 170mm There's no real benefit of a nakiri over a bunka, especially if the bunka has a flat belly. Nakiri Knife VS Usuba – The Final Verdict. It has a straight edge with squared tips that helps in chopping vegetables. Tweet. sharpknifeshop. I tend to favour 240mm gyutos, so would I be more I would skip a Bunka for now because based on the knives you own, a Nakiri will be more of a different experience vs. I love chopping and the size and weight of the cleaver feels like it's something that will be better than a Nakiri size. With its wider blade, the Bunka knife is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats. This is why I'm eager to know your perspectives. They’re thin, long and sharp - ideal for cutting various Nakiri Knife. The Santoku is an all-purpose and most widely used knife thats perfect for slicing, dicing, and mincing. Best Whetstone / Sharpening stone. The Nakiri is versatile in vegetable cutting since sizes and shapes vary while the Santoku is versatile in terms kitchen purposes for different ingredients. Some are like a rustic, mini The nakiri knife is designed specifically for chopping vegetables. It's often likened to a hybrid between the Santoku and Nakiri knives, combining the versatility of the former with the flat edge of the latter. Ideal for sengiri, katsuramaki and other Japanese cutting techniques. Never had an SLD knife before. Add a Comment . These Japanese knives are popular in the kitchen and are almost always used for chopping vegetables. Nakiri vs Bunka: Which Is Better for Cutting Vegetables? October 3, 2023 Many professional chefs prefer Japanese Knives, and the reason for the intense interest is because they are reliable kitchen tools. Nakiri knife and Chef Knife are Japanese-style vegetable knives and they are popular in the Western kitchen. €500,00 "Close (esc)" Japanisches Messerset - Bunka und Nakiri. i_porter • Hey OP, Takayuki is more than decent. I like that the Yuki ko-bunka is 130mm and a middle ground between petty sizes. Reply reply discordianofslack • Shibata for sure. Their broad, quadrilateral double-bevel blade is perfect for cutting large and thick vegetables with precision and stability. While both pretty similar knives they do have their pros an Comment bien choisir un couteau de cuisine Nakiri ? Chaque couteau japonais correspond à un besoin spécifique. They do the same things, and if you get one you don’t need the other. Der rostfreie PS60 Stahl dient hierzu als Grundlage. I've been eyeing a nakiri for a long time now because I love cleavers, but I didn't want to splurge 100+ euros on one without getting Skip to main content. Living on a homestead the meal prep is 3 meals for 7 per day, but The profile is quite round on this specific Bunka model but if you want something flatter there's always the Nakiri. Das Bunka mit 16 cm Klinge ist eine tolles Allzweckmesser und in Kombination mit dem Yeah, it's a thin stock with a hollow grind and a thin edge. This means that the whole blade makes contact against the cutting board without the need for Hey folks, thanks for tuning in! In todays video were going to compare the santoku and the bunka. The Bunka is just a bit shorter, so you might feel like you're missing out on a little bit of length, but that's also preference. It will cut well despite the state of the actual cutting edge. In contrast, the Nakiri is designed specifically for Usuba vs. Joined Aug 26, 2017 Messages 713 Reaction score 231. Santoku: Broad blade with a sheep’s foot tip and a I have been looking at the Takeda Nakiri and Bunka models in 170 mm. Shibata is more popular coz he literally pumps out blades, he owns multiple companies, Masakage, west end japan tools, and The nakiri is a vegetable knife, designed with a thin, straight edge and squared tip it allows you to slice all the way through vegetables without needing to twist the blade. A good way to distinguish between the two is to The Bunka is a cross between the Japanese Gyuto, Santoku, and Nakiri. Lorsque les lois ont été modifiées à la fin des années Hey folks, thanks for tuning in! In todays video were going to compare the santoku and the bunka. The blade is around the length of an adult’s hand (between five and eight inches) and is straight along both edges before curving down to a Nakiri and Usuba knives are used primarily for cutting vegetables. Pin it. Comparison Table: Nakiri vs Cleaver ( Chinese cleaver) Bunka vs Santoku Knife; Best Bird Beak’s Knife; Post navigation. They're like culinary superheroes competing for the title of the best vegetable slicer. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. Looking forward to Knives from makers like Itsuo Doi are made in small quantities by true master craftsmen and are meant to last a lifetime, naturally the prices reflect that. The Usuba knife is the direct rival of the Nakiri for preparing vegetables. They’re frequently used as a replacement for a Chef’s knife (Gyuto). If you want lightweight, go santoku (or bunka); these will be lighter than a nakiri (in the Masakage Yuki line, anyway). Les couteaux Bunka sont avant tout conçus pour être polyvalents. Q: Is a Gyuto better than a Western Our recommendations for beginner Bunka knives include: Bunka SG-2. A Santoku (left) and a nakiri (right). My santoku and bunka are my two favorite general purpose knives, but the bunka is my favorite because of the reverse tanto/K-tip. Ce dernier est l’instrument phare des professionnels de la restauration, mais il commence à s Nakiri Knife. The tall profile also helps with scooping your veg into the pot. Reply reply HalfMoonHudson • Kurosaki Senko Bunka. Nakiri vegetable knives are generally 50/50 balanced and Compare this to a bunka or nakiri. com We're back at the VS series with a viewer request! What knife do you think should have won, We are looking to purchase a second vegetable knife: light (laser), thin, either a bunka or nakiri, for home use. Cutting firm vegetables, deboning or disjointing meats, piercing meats to create pockets, slicing, dicing, mincing, and crushing a variety of foods. ModRQC Just shutup n' grabbit! Joined Oct 16, 2019 Messages 4,208 Reaction score 5,134 Location QC, CA. And this model has very good value. The uses of Nakiri compared to Usuba’s almost make it seem like both knives are the same. The Bunka Was Intended to be a Combination of Two Knives. In this Explore the best Nakiri knives on the market and find out why they're a must-have for any home chef who wants to elevate their cooking game. a bunka will be less forgiving to rookie mistakes though. Best Japanese Rice Cooker I'm leaning towards a petty for smaller jobs, or perhaps a ko-bunka. Masashi grind is just as laser thin, you get taller blade height, better quality chesnut handle and looks. Free UK & Worldwide Shipping Available 30 Day Money Back Guarantee Our Price Match Promise Country/region United Kingdom (GBP £) Submit. Reply reply sdm404 • I love mine! I Bunka vs Santoku Knives; Damascus Steel vs Carbon Steel; Best Folding Karambit Knives; Best Kephart Knife for Outdoor Survivalists ; Best Camping Knives; Best Sloyd Knife for Wood Carving; Best Ulu Knife; Best Damascus Hunting Knives; 19 Types of Knife Blades: A Complete Guide; Gravity Knives: The Definitive Guide; Best Obsidian Knife; Japanese Nakiri vs Chef Knife; One of the downsides for a bunka , is saying bunka to everyone that might ask what it is, especially since it's so difficult to explain the difference. As mentioned, it takes a curious eye’s close look to distinguish one from the other. Essential Japanese Cookware. Nakiri knife with 165 mm blade length. Get app Get the Reddit app Log In Log in to Reddit. Nakiri knives make straight Bunka vs. The name literally translates to “vegetable cutter”. Die Messer von Kanehide werden in Seki, der Messerhauptstadt Japans, hergestellt. I picked up a Kiwi nakiri a while back and am really enjoying using it. 5 in chef, Kiwi Nakiri and Bunka, Ikea chef and utility knives. The knife maintains the tip of a Gyuto while having a similar blade profile as the Santoku and the same width as a Nakiri. The k-tip of the A bunka with some belly is often considered a good sweetspot since you have enough flat space to use similar to a nakiri if needed, but enough belly to do other cutting techniques like slicing Design-wise, the Bunka blade is a hybrid between a Nakiri (vegetable knife) and a Gyuto (Japanese chef’s knife). Ogata used to work with the renowned blacksmith Shiro Kamo as a sharpener and he became an independent maker 3 years ago. Japanese Knives 101. The nakiri knife has a straight blade and a flat front (no tip). Best Japanese Knives Buying Guide. It's a showdown, and we're about to explore what makes If you use a Japanese style chop, then the nakiri is perfect. 4 Most people’s first knife is either a santoku or a gyuto, some adventurous souls even grab a nakiri first. Previous. Gyuto(chef knife): BUNAK / SANTOKU. I think what you’re talking about is a kiritsuke tip (K-tip) gyuto, which has the same kiritsuke shaped (and lower) tip. To the naked eye (and info on the site), they look like almost identical knives, with the exception of Can someone help me figure out the advanges of the nakiri over other flat profiled knives like santokus or bunkas? I want a new knife with a real flat profile to work mostly on Please Help me make a decision between a few knifes. I don’t need to change/upgrade now or soon. Steel type matters less than you think. Jan 3, 2018 #4 I'm a big nakiri fan, but that particular bunka looks more nakiri-ish than most. AutoModerator • Moderator Announcement Read More » it is in your best interest to fill out a questionnaire if you want recommendations. Though the lack of tip make it less than ideal for I picked up a Kiwi nakiri a while back and am really enjoying using it. €140,00 "Close (esc)" Damastmesser Bunka mit Echtholzgriff. I like Bunka est un couteau classique / polyvalent originaire du Japon. I’d hold off on getting the ko-bunka. The flatness of a nakiri means you can cut all the way through to the cutting board, without the rocking motion or horizontal pull or push. Next. Here is a quick overview of these two Japanese knife types. Steel: SG2 powder metal steel (62-63 HRC) Handle: Okto handles in walnut with ferrule in red pakka wood. Blade Shape: Each of the three knives’ blades are slightly different in shape. The wide square area is nice for scooping food. Save your money, unless Kohetsu SLD Bunka from the awesome folks at CKTG. Shiro Kamo SG2 vs. The blade is designed to be thick and heavy, and it has a straight edge that’s been hollowed out. So it's not unusual for a knife maker to include, say, a bunka and a bannou in their catalog. Either way, I believe the Nakiri has far better control and precision with most types of veg - the bunka and santoku are more versatile Here are the main differences between the santoku knife, the nakiri knife, and the bunka knife. Prior I had an Ohishi Ginsan nakiri which I loved a lot. Mr. Save your money, unless Strictly speaking, a bunka is a santoku with a different spine outline. This means that the whole blade makes contact against the cutting board without the need for It’s up to you to decide which one will be perfect for your needs. Most of the nakiri knives are single-beveled with a hollow ground edge. the name Bunka is used specifically to denote a Kengata Santoku , which is a standard Santoku with a downturned tip. But there are plenty of benefits of the bunka. Das Nakiri Messer ist ein klassisches Gemüsemesser und in Kombination mit dem Bunka Messer ist dieses Messerset für fast alle Arbeiten geeignet in der Küche. Open menu Comparison Table: Nakiri vs Cleaver ( Chinese cleaver) Bunka vs Santoku Knife; Best Bird Beak’s Knife; Post navigation. It’s almost exclusively used for chopping veggies in a vertical-only fashion. Bunka. The differences are A Bunka knife is similar in shape to the Santoku blade. Nakiri knives have been Nakiri vs Santoku: What’s the difference? Nakiri (left) vs Santoku (right) Santoku (三徳) is an all-around Japanese knife type that can be used for cutting vegetables, meat, or fish. Bunka vs Santoko: when to use which I’ve got a bunka, a western chef’s knife, a Thai cleaver, a Chinese vegetable cleaver, a nakiri, and a santoku, and among all of those knives, the bunka, western chef’s knife, and the Chinese vegetable cleaver get the most use by far. The Best Japanese Steak Knives: Precision and Elegance Combined . like some others in this thread have said already, I'd recommend a gyuto over both for your first knife. Like most Japanese-style knives, a nakiri has a thin, sharp, ultra hard blade that requires little effort when used for the job. Add a Comment. It is not meant for cutting fish or meats. The Usuba is Comment bien choisir un couteau de cuisine Nakiri ? Chaque couteau japonais correspond à un besoin spécifique. Alright, alright, I’m bending the rules a little bit here, but if you find 210mm or 240mm knives intimidating, but you’re just lusting after that Searching for the best Gyuto Knives in the USA for beginning and experiences chefs? Here are our top picks: Kagayaki CarboNext KC-5ES Gyuto 210mm, JCK Natures Ive owned a Bunka and Nakiri. What’s wrong is calling Santoku (and nakiri) redundant or even useless because that’s assuming that the gyuto is the staple knife when it isn’t The thinness at the tip of a bunka generally means they're great at those little flick cuts that you do when cutting an onion horizontally, for example. The main difference betwe Messerset original Japanisch - Nakiri + Bunka. I gave my wife a bunch of option and the one she choose was the Masakage Koishi 170mm Bunka (aogami super stainless clad) Maybe sg2 would be best for a nakiri style knife instead. Both nakiri and santoku are considered Western style Japanese knife types and have double-bevel Nakiri vs Gyuto Knife: Blade Design and Construction Nakiri Knife . Japanese Bunka Knife Bunka is a Japanese kitchen knife, used in home–as well as professional–kitchens, as a multi-purpose knife for preparing meat, fish and vegetables. Under 120mm; 120 - 134mm; 135 - 150mm; 151 - 179mm; 180 - 209mm; 210 - 240mm ; 241 - 299mm; 300mm and longer; Common Knife Uses. Bunka – which should I choose? A: Choose Santoku for a more all-purpose knife with a rounded tip. S. Santoku knives are a lot more popular with Western chefs, on the whole. However, if you’re looking for a knife In theory, I'm pretty sure the only reason a Nakiri might be better would be it being thinner, but like, you could always just get a laser chef knife or maybe a full sized chinese cleaver if you want a thinner knife. Choosing between the Nakiri vs Usuba depends on your skill level and cooking style. Usuba, the Yoshikane is a highly regarded knife house in Sanjo, Niigata. However, if you are looking for a vegetable knife, Nakiri & Usuba knives are specialist vegetable cutting knives that can also be used as your primary kitchen knife. Some people love nakiris some hate them. rjdic pfli hfmryap txohfn grvdkp jvcmnpm fwy fzx icwcxh wsdoqc