My new Nakiri arrived today

Burl Source

Burl Source

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Dec 7, 2008
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Butch Harner made this for me.
It is my first Nakiri.
After posting this I am headed to the produce dept to get some veggies to chop.

There was no way the post office was going to damage this in shipping.
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Seems bigger in person.
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Feels good in hand.
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The handle is Stabilized Bog Oak and Koa with copper.
I am hoping Butch will give some more details about the steel and such.
Now I need to make a saya. This knife will get used a lot, but it will be cared for as well.
 
When I got my nakiri (run of the mill Japanese brand/nothing fancy)....it ruined me for all the other blades in the block.

Matter of fact, I just sliced some onion and green pepper with it. Mine is carbon steel that has a great patina going. I love that knife. I can get it very sharp and it stays that way for a good long time.

Love the nakiri. That one looks like a real gem. Enjoy it.
 
That's a great looking knife. Let us know how it performs although I have no doubt it will be outstanding.
 
Fantastic looking slicer there!

Just about everything Harner makes immediately grabs my attention!
 
Morrow said:
That's a great looking knife. Let us know how it performs although I have no doubt it will be outstanding.
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Last night was my first time ever using a Nakiri.
I grabbed some celery, onions, cucumbers and tomatoes from the store on the way home.
It was fun to use the tip for slicing into strips. Just glided through everything.
Then when it came to chopping, ooooooh baby. This is a fun knife to use.
I am not skilled when it comes to knife usage, but this knife was fast and accurate in spite of my lack of ability.
Might sound dumb, but it sure is fun using a knife that performs so well in the kitchen.
 
Burl Source said:
it sure is fun using a knife that performs so well in the kitchen.
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no matter how manny times i tell people that they just dont get it till they use a proper kitchen knife the first time

some specs are the steel is CPM154 at 62-63 RC full flat ground with slight convexing at the edge to help with food release

mark when you did your "chopping" did you rock the blade or do an angled push type cut
 
butcher_block said:
mark when you did your "chopping" did you rock the blade or do an angled push type cut
Click to expand...

I did both. Tried lots of different ways with different veggies.
Last night I bought a whole NY strip. Started to cut it into steaks with a suji, then switched to the nakiri.
Using an angled pull cut worked great for cutting the strip into steaks.
That may not be what this knife is made for but it worked out great.
 
Ah, you are now officially ruined. I purchased a Tojiro Nakiri in White carbon steel a few months back. A good nakiri shaped blade is truly the Rolls Royce of veggie chopping machines.

For your pleasure, a guy rocking it with a Nakiri. I consider myself to be decent with a knife, but this guy is much much better lol. Too bad about the musak though.
[video=youtube;mtuv-dJbyTU]http://www.youtube.com/watch?v=mtuv-dJbyTU[/video]
 
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