Chef/Reviewer's Test - Katsumoto Nakiri
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Жыл бұрынIn this video I'm testing a Katsumoto 最善 Saizen Sakai series ZDP 180mm Nakiri. It was kindly sent to me for reviewing purposes. I was not paid to make this video and my thoughts on the knives are all sincere and authentic.
A big shout out to you Christian Jagersma, the founder of www.japaneseknives.eu
@mijzelfmaardanik Жыл бұрын
Straight and honest review. Thank you for that !
@chefknivesenthusiast Жыл бұрын
My pleasure 🙏🏾
@edwardrutledge2765 Жыл бұрын
Steel, profile, handle plus size are most people’s considerations. I sorta agree the first two aren’t my favorites, but handle snd size perfectly fine.
@chefknivesenthusiast Жыл бұрын
Steel, profile, cross section, blade finish, size, weight, balance point, fit and finish, handle, and price point. Usually, my considerations. Most Nakiri's are specifically made for Western cuisine/chef's, so I do get the rocking/curvy edge profile on most Nakiri's. It's just not my type of profile. I basically want a double beveled Usuba 😉 ZDP steel was new to me. I'm glad to have it in my arsenal now.
@jiahaotan696 Жыл бұрын
The thinner the knife, the more likely the food will stick, which is why it's very important to have a balance of thinness and ability to reduce stiction. By the way, if you've ever held a CCK, the middle of the cross-section almost has an S-grind beaten into it, and that slight hollow helps food to release about 3cm above the edge - at least my CCK does. I'm not a fan of the crappy edge retention and the hole in the edge (overgrind leading to a spot not touching the board, so I had to reprofile) but it probably performed better solely because food released better than the Katsumoto in your video.
@chefknivesenthusiast Жыл бұрын
I have a few blades with an S-grind (two Takeda's, a Majime). A little bit of a convex grind or hollow grind could help with food release as well (depending on what you're cutting). Indeed, the rather thin and flat grind created crazy stiction on the squash.
@jiahaotan696 Жыл бұрын
@@chefknivesenthusiast Convex grinds work well with food release too! A sterotypical example is an Ashi Ginga and Masamoto KS. If a laser doesn't have some curves to it, no matter how much of a laser beam it is food will stick and the knife is NOT going to fly through food... Which is why getting a knife with a suitable grind and geometry is absolutely critical for the user's intents and purposes.
@minibuns6220 Жыл бұрын
Well it is okay. Good honest review! TY
@chefknivesenthusiast Жыл бұрын
My pleasure. 🙏🏾
@sharamkh Жыл бұрын
That is some crazy food stick. I think if you make a nakiri, make a nakiri. In my noob opinion it should be flat. This one seems to have an identity crisis. Also, is ZDP-189 really necessary in a kitchen knife? It seems to me anything above aogami super and SG2 is overkill.
@chefknivesenthusiast Жыл бұрын
I have to say I agree with all you have said. Nakiri's should be flat. Give it a thin grind, but not the type of grind that results in stickiness levels like this. The ZDP-189 probably gives knives marginally better edge retention.
@sharamkh Жыл бұрын
@@chefknivesenthusiast I’m relatively new to Japanese kitchen knives, but it’s been an intense love affair so far. I’m devouring articles and KZfaq videos. And I must say I enjoy your channel and your silly humor 😄 I have a petty, santoku and gyuto and now I’m looking for the right nakiri. The research and process of elimination is fun!
@chefknivesenthusiast Жыл бұрын
@@sharamkh Thank you for the kind words and enjoy your journey into the rabbit hole
@123jon777 Жыл бұрын
That nakiri is trying to be another knife. P. S.. was that a hispi cabbage by any chance ?
@chefknivesenthusiast Жыл бұрын
I think it is, although I know it as a sweetheart cabbage or Oxheart cabbage. I've never heard of hispi cabbage before, but I guess this cabbage has several names. We call it 'spitskool' in the Netherlands.
@weezayjitt7561 Жыл бұрын
What's your top 5 nakiri knife? I'm looking for sharp, durable all day use
@chefknivesenthusiast Жыл бұрын
My personal rop 5 of Nakiri's that I own and use myself: 1: Teruyasu Fuyiwara Denka 180mm Nakiri WA 1: Jiro Nakagawa 180mm Nakiri WA 3: Terakazu Takamura Chromax 165mm Nakiri 4: Toyama Noborikoi Damascus 210mm Nakiri WA 5: Shosui Takeda NAS 165mm Nakiri WA Honorable mention: Anryu Mega Long 400mm Nakiri 😅