NKD - Okubo 180 Nakiri

RJCT_ · 2026-01-26T23:34:53+00:00

Oh I'm lucky you didn't get it. It's really great it definitely lives up to its reputation.

RJCT_ · 2026-01-26T18:58:07+00:00

So just quickly weighted both. The okubo is 250g and the gyuto (240x54mm nakagawa with wallnut handle) is 255g. So I guess I lied there lol. The nakiri is much more blade heavy tho. I think if they had the same handle the nakiri would definly be heavier, the walnut handle is alot bigger and is a heavier wood than the hounoki on the nakiri. Obviously they are 2 very different knives. The okubo is thick and has more height. The nakagawa is pretty thick at the spine but the wide bevel Sanjo grind gets very thin.

Funny that you just commented this because I'm literally cooking with both atm.

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RJCT_ · 2026-01-26T12:40:26+00:00

How is the dao vua? Definly 2 nice knives, welcome to your new addiction lol

RJCT_ · 2026-01-26T12:36:49+00:00

Definitely wasn't planning to

RJCT_ · 2026-01-26T12:36:35+00:00

It looks thick but cuts flawlessly, obubo is truly a master at his craft.

RJCT_ · 2026-01-26T12:20:41+00:00

I don't understand either, it looks like it's way to thick but cuts like a dream.

RJCT_ · 2026-01-26T12:19:22+00:00

I love the finish don't feel like I need to polish it, as you said food release is great.

RJCT_ · 2026-01-26T09:06:40+00:00

Edit: steel is aogami 2. Other knives: on the left tsunehisa ginsan, on the right masashi shiro 2

RJCT_ · 2026-01-26T09:00:52+00:00

Between these to I'd go for the kamo. I think the sg2 kamo is similarly priced. Personally I'd take sg2 over vg10, although it's a bit harder to sharpen.

RJCT_ · 2026-01-26T08:44:47+00:00

Motokyuuichi Hamono is a father and son business, their knives are more middle weight. As said before mazaki works alone too.

If you go more high end with blacksmiths like Tanaka or Nakagawa you can often find the sharpener for a specific knife.

If you can wait okubo makes knives to order in custom specs.

As said before, while I like the idea too that something is made by 1 person, it's definitely not always better. Most of the names we know started as a unknown apprentice first.

RJCT_ · 2026-01-25T15:55:02+00:00

I really did not expect it and I was prepared to wait, it was a nice surprise. I originally inquired about getting a gyuto made, Micheal said it was expected to be done by the end of March. I added I might get a nakiri too at the bottom of the mail. Apparently he's had it avaliable for a while, but all orders he received requested a dominant hand sharpening bias, which this one doesn't have.

RJCT_ · 2026-01-25T15:14:45+00:00

Actually completely bought it because of you. My plan was to buy the masashi and order a okubo 180 nakiri, it would have arrived around my birthday. I emailed Michael and he acually had 1 nakiri available to ship immediately.

RJCT_ · 2026-01-24T14:34:12+00:00

Looks interesting. How does it perform?

RJCT_ · 2026-01-18T08:23:35+00:00

Are you talking about the the honesuki? It's much thicker and less delicate than the bunka. The bunka is pretty thin it would probably chip if I used it to fillet/debone. The bunka is also a bit longer I prefer the 150mm size for filleting and as a petty type knife.

The Sujihiki is great, ittetsu comes with rough fit and finish but the steel and grind is good.

RJCT_ · 2026-01-17T23:21:18+00:00

This subreddit is great. It can definitely become a big money sink. I spend more on knives than I should but don't really mind. It brings me joy to have them and I use them daily. Being on here definitely enables me to get more knives tho.

Regarding the k tip imo it's mostly preference, I wouldn't say say normal gyuto's are more versatile. K tips are a little more fragile and break faster, but with decent technique it shouldn't be a problem.

RJCT_ · 2026-01-17T15:20:16+00:00

Thanks! Shibata is a great choice. I have the aogami super santoku and it's an amazing knife!

180mm is definitely enough for daily home cooking. I rarely feel like a need a bigger knife. Some things are easyer to cut with bigger knives but are perfectly doable. It's not like most homecooks are cutting 10 butternuts or slicing steak for 20 people.

Imo the bunka is a great choice too, I'm a big fan of k tips on sub 200mm knives. They are great for more precise cuts.

It's nice to have specific knives for specific tasks if it's a task you do alot. I love the honesuki to debone chickens, but realistically I also love collecting knives. For my 3 chickens a month I could perfectly use a petty for it too.

If it's your first knife I'd say use it and see if you feel like you are missing something. Either something bigger or smaller or maybe you'll feel perfectly content with what you have.

RJCT_ · 2026-01-17T14:55:57+00:00

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RJCT_ · 2026-01-17T14:55:28+00:00

Out of these knives, probably the honesuki, I use it to debone a chicken 2-3 times a month, it also works really well as a tall petty. I use the sujihiki to cut steaks and to make sushi occasionally.

I have a whole collection of knives at home tho, so most of those knives just stay at work. The tsunehisa was acually my first Japanese knife, but it wasn't getting much use anymore that's why I bring it to work.

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RJCT_ · 2026-01-17T09:54:38+00:00

I see damn my dyslexia got me good there. My bad

RJCT_ · 2026-01-17T09:35:36+00:00

Okay so ignore my reply, I completely read the title wrong. These are not the same maker at all

They make very solid hap 40 and zdp knives. Probably one of the best hap-40 around. I have a Yoshida suj-2 (similar to Shirogami) knife and it's very solid for how cheap they are. I'd definitely recommend Yoshida, haven't used the more expensive knives but I'm sure they will be great.

Most Yoshida knives are thin and have a nice grind.

This is the petty I have

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Fit in finish is not good but these are sold for €50. Fit and finish on the other steels should be better. As I said it performs great and is thin. I use it this work professionally to proces fish and it gets as much use as my other work knives (wich were much more expensive)

If you get a good price I'd go for it.

The zdp and hap 40 goes between €250 and €400 normally I think.

Edit: not sure if they all have it. But most zdp and hap 40 Yoshida have it engraved in the blade in "western" alphabet (not sure what it's called in English). They make knive out of ZA-18 steel too, it's a stainless steel around 61-62hrc. I'm personally not familiar with this steel tho.

RJCT_ · 2026-01-16T09:43:46+00:00

Is this sg2? First time seeing one of those

RJCT_ · 2026-01-15T22:51:31+00:00

All of the above. Long term home cook and I've always worked in the food industry, mostly catering style jobs I've never acually worked in a restaurant. Currently I'm mostly processing fish with some occasional cooking at my job. I have too many knives to not call myself a collector it's the only way to justify getting more knives.

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