(Nakiri) Not a knife. Well... ALMOST

[Diego_B]

Hey everyone hopefully its ok if I post this here since or maybe I should move it to shop talk? Anyways, the purpose of my post was to ask you guys what do you think of my Nakiri template? I am getting into hidden tangs and this is a first for me so if you could please critique my design and such. Feel free to give any ideas or suggestions. I tried to get some pics of some measurements so that you guys can get an idea of how big it is. I will say that the height at the heel is exactly 2.25" and the cutting edge is 7" tang length from shoulders to end is 4".

Another real quick question but for those of you that use them what do you guys look for in a "good" Nakiri?

 

[RokJok]

Just my $0.02 of opinion on nakiri, and it's worth what you pay for it.

I like the corner between cutting edge and squared off nose to be radiused (i.e. rounded). No point to it at all. Nakiri bocho are strictly slicing blades, not pokers, in my world so no need for a penetrating tip.

I've found that square'ish corners at the front of the cutting edge on nakiri, or the point of santoku, can dig into a hinoki wood cutting board if I'm not careful, which chews up the board. Rounded transition from nakiri edge to nose precludes that from happening and also facilitates rocking chop motion for herbs.