Hello gentlefolk!
I got my first Nakiri - or even the first real good kitchen knife - a couple of months ago and I fell 9n love with it immediately. The blade shape is super useful for what I do in my kitchen. I'm the worst amateur at cooking, but I enjoy it nevertheless and now, with that Nakiri even more so!
The Nakiri I got is a Spyderco Minarai Murray Carter Nakiri in CTS BD1N with a black, octagonal handle made from a nice-feeling plastic. It offers a great grip and is comfortable to hold (the whole knife that is, I grip it in a pinch-grip at the ricasso (?)).
I have almost no experience with this steel, a friend of mine owns a Para 3 LW with CTS BD1N, which I touched up for him, but didn't sharpen yet, so before getting the Nakiri I was curious as to how it would sharpen.
The knife came reasonably sharp, but I was honestly a bit disappointed at it. My other Spydercos were hair-popping sharp when I got them, this one definitely cut, but was nowhere near the sharpness of, for example, my PM2 in S45VN (that was scary sharp, it bit me in the first ten minutes of us getting to know each other).
But after a couple of passes on a fine diamond plate and a strop, it was hair-popping sharp as well!
Overall, this knife performs beautifully at slicing whatever needs slicing. With it not having a pointy tip, you have to get creative with certain tasks or just use a knife with a tip
.
It also stays sharp for a long time, I cook with it almost every day and only strop it or do a few passes on ceramic once every two weeks or so ... and that's mainly because I want to avoid sharpening it, so I can preserve the knife for as long as possible.
The steel is pretty rust-proof, but I managed to stain it with something, though I can't remember what with. You can sort of see it in the pictures. Haven't been able to get it off yet, though I admit I haven't tried really hard.
So ... What are your Nakiris? Do you also have that Spyderco one? Let's see yours!
Ikhnaton
I got my first Nakiri - or even the first real good kitchen knife - a couple of months ago and I fell 9n love with it immediately. The blade shape is super useful for what I do in my kitchen. I'm the worst amateur at cooking, but I enjoy it nevertheless and now, with that Nakiri even more so!
The Nakiri I got is a Spyderco Minarai Murray Carter Nakiri in CTS BD1N with a black, octagonal handle made from a nice-feeling plastic. It offers a great grip and is comfortable to hold (the whole knife that is, I grip it in a pinch-grip at the ricasso (?)).
I have almost no experience with this steel, a friend of mine owns a Para 3 LW with CTS BD1N, which I touched up for him, but didn't sharpen yet, so before getting the Nakiri I was curious as to how it would sharpen.
The knife came reasonably sharp, but I was honestly a bit disappointed at it. My other Spydercos were hair-popping sharp when I got them, this one definitely cut, but was nowhere near the sharpness of, for example, my PM2 in S45VN (that was scary sharp, it bit me in the first ten minutes of us getting to know each other).
But after a couple of passes on a fine diamond plate and a strop, it was hair-popping sharp as well!
Overall, this knife performs beautifully at slicing whatever needs slicing. With it not having a pointy tip, you have to get creative with certain tasks or just use a knife with a tip
. It also stays sharp for a long time, I cook with it almost every day and only strop it or do a few passes on ceramic once every two weeks or so ... and that's mainly because I want to avoid sharpening it, so I can preserve the knife for as long as possible.
The steel is pretty rust-proof, but I managed to stain it with something, though I can't remember what with. You can sort of see it in the pictures. Haven't been able to get it off yet, though I admit I haven't tried really hard.
So ... What are your Nakiris? Do you also have that Spyderco one? Let's see yours!
Ikhnaton
