fancy nakiri

butcher_block

butcher_block

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Dec 6, 2004
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cpm154 RC 61-62
blade thats 6 and 7/8 long (175mm) just under 2 inch tall (50mm) and a hair over 3/32 spine (at the grip and tapering to the point to 1/16)
the edge before sharpening was .008 thick

the blade is fully flat ground and hand sanded to 400 grit

the bolster/collar is 1/8 thick Ti with textured finish on front and sanded finish around the edge followed by black canvas spacer and ending with yellow box elder burl
a single Ti pin (also blue anodized to match the bolster) rounds out the handle
asking $300 shipped CONUS
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I'm guessin a sushi blade? Nicely done though. I tell you man, if people only realized how much time it takes to hand sand a blade that wide and long....
 
Dang. thats reall beautiful Butch.
 
I love geometry like that, you know that thing cuts like the devil. And that steel at that hardness is perfect in the kitchen in this application. I like the execution of the belly too.

In skilled hands that will be an exceptional tool. Clean flat grinds that are that tall and that thin are not easy to achieve. Perhaps you need a spine shot so people can understand that it tapers from the handle to the tip.

You don't see knives like this for sale very often.
 
I missing seeing this for a month :confused::foot:

That is one amazing kitchen knife Butch. I wish I could afford it but am very happy that it's going to a good home.

Someday I'm going to get one of your Chinese cleavers...
 
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