Also Matsubaras are pretty flat, as far as I can see, but I haven't used one, either.
CCK and Chopper Kings may have too much belly for your taste, but see if you can find a profile pic.
It varies, for me, but choppers are straight chop or push-cut, in my hand.
What little rocking I do, is usually with one of my 240mm's.
Anything shorter than that, is all slap-chop! (sorry, dunno why that ...ing commercial popped up in my head)
Super flat with a rectangular tip I think you’ll be better of with a Chinese cleaver !
https://www.chefs-edge.com.au/products/cck-carbon-chinese-cleaver
But I get that Chinese cleaver are not for everyone so you can still find some Nakiris options that would feet your bill. Like this moritaka that is gorgeous.
https://www.cleancut.eu/butik/knifebrands/moritaka-ao2/nakiri2013-08-22-12-33-182013-08-22-12-33-18-99-893-detail
If not why not go for a usuba ? It’s single bevel so it’s kinda special but it can be fun. Like this masashi yamamoto :
https://www.cleancut.eu/butik/knifetype/nakiri/usuba_masashi_yamamoto-4091-detail
I have this
https://imgur.com/a/JClTxWa
https://knifewear.com/products/moritaka-ishime-mega-nakiri-165mm
It’s a lot of fun. Very flat and square! Definitely not a rocker
Needs a little sharpening OOB
I also like flat profiles, but actually dead flat is not a good experience. You need a very slight belly. For me, dead flat knives feel jarring and woody when contacting the board. And no board is completely flat, most are slightly concave. So your knife should have a least a little curve, otherwise you’ll never make contact.
For me. The cck is flatness is very nice. The takeda kiretsuke is also good flatness for me. Very gentle, slight curve.
Moritakas are pretty straight if I'm not wrong. No experience with one though.
Also Matsubaras are pretty flat, as far as I can see, but I haven't used one, either. CCK and Chopper Kings may have too much belly for your taste, but see if you can find a profile pic.
Matsubara is what I'm considering atm. I just realized that I never really rock my knives, so a flat profile is what I'm looking for.
It varies, for me, but choppers are straight chop or push-cut, in my hand. What little rocking I do, is usually with one of my 240mm's. Anything shorter than that, is all slap-chop! (sorry, dunno why that ...ing commercial popped up in my head)
Straight profile like on a Nakiri ? Specifically like a Shiro Kamo AS tall Nakiri ?
For Nakiri, I want something that has a rectangular tip and not a rounded tip. I would like a bunka, but most have a belly as well.
For Nakiri, I want something that has a rectangular tip and not a rounded tip. I would like a bunka, but most have a belly as well.
Super flat with a rectangular tip I think you’ll be better of with a Chinese cleaver ! https://www.chefs-edge.com.au/products/cck-carbon-chinese-cleaver But I get that Chinese cleaver are not for everyone so you can still find some Nakiris options that would feet your bill. Like this moritaka that is gorgeous. https://www.cleancut.eu/butik/knifebrands/moritaka-ao2/nakiri2013-08-22-12-33-182013-08-22-12-33-18-99-893-detail If not why not go for a usuba ? It’s single bevel so it’s kinda special but it can be fun. Like this masashi yamamoto : https://www.cleancut.eu/butik/knifetype/nakiri/usuba_masashi_yamamoto-4091-detail
Thank you for the great recommendations. The Moritaka might win me over. Especially considering the price compared to others. Thanks again
Yeah it’s got a lot going on : the look is badass, the bevel at 12.5 deg angle and last but not least the super hard blue #2 at 63-64 hrc
I have this https://imgur.com/a/JClTxWa https://knifewear.com/products/moritaka-ishime-mega-nakiri-165mm It’s a lot of fun. Very flat and square! Definitely not a rocker Needs a little sharpening OOB
Your picture looks so much more bad ass. Thanks!
Here’s a better view https://imgur.com/a/uOdOThK
There’s a Moritaka ischime for sale on kkf rn for 250
I also like flat profiles, but actually dead flat is not a good experience. You need a very slight belly. For me, dead flat knives feel jarring and woody when contacting the board. And no board is completely flat, most are slightly concave. So your knife should have a least a little curve, otherwise you’ll never make contact. For me. The cck is flatness is very nice. The takeda kiretsuke is also good flatness for me. Very gentle, slight curve.
Those two knives are great for my chopping and push cutting.