black and blue nakiri

butcher_block

butcher_block

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well its time to post it up black and blue nakiri

copper fitting black canvas collar and bluejeans burl handle
hidden tang construction with SS pin and epoxy bedding
the blade is belt finished cpm154 that is 3/32 spine at the guard and 1/16 at the tip

the blade is 7 inch long and over all is just over 13 inches

asking $225
DSC05956sm.jpg

DSC05959sm.jpg
 
WA Martin said:
What sort of tasks is this type of knife designed for?

Do you have a spine shot?
Click to expand...

It's for the kitchen. Mainly cutting vegetables.

Nakiri bocho (菜切り包丁, literally: knife for cutting greens) and usuba bocho (薄刃包丁, thin knife) are Japanese-style vegetable knives. They differ from the deba bocho in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push.[1] These knives are also much thinner. While the deba bocho is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The nakiri bocho and the usuba bocho have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables
http://en.wikipedia.org/wiki/Nakiri_bocho
 
Whoa. Butch. That thing is gorgeous!!!
 
ilbruche thanks for posting that info i guess it will be helpful for me to post a little blurb about the knife like that at the start
 
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