Nakiri-Bocho

[Mannlicher]

In my modest collection of Japanese knives, I have one by Masamoto, a boning knife, that I use in the kitchen. It is sharpened on just the right side, and the handle is small for my hands. It was an expensive blade.
I asked Tim Olt, a blade maker in Michigan, to duplicate this knife in 154CM, and have it sharpened on both sides so I can use it for general use. This knife showed up in the mail today, and Tim has done exactly what I asked for.
The substantial handle is Bocote wood, the blade of 154CM is 5 inches long. It is wicked sharp.

 

[tomsch]

Very nice!! The three primary knives I use are all custom. Two with 154CM (M. Kaiser and Menefee) and one from 1095 (Landi). All three take and hold an edge to levels I have not seen in any production level kitchen knife so far. Enjoy your new custom!