Nakiri

O

onlyshado

Joined
Feb 21, 2019
Messages
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Any tool steel suggestions for making a 7" to 8" Nakiri? A hardened blank would be helpful to finish for a Christmas! Probably should have started this last year!

Thanks onlyshado
 
That depends on what your priorities are: Stainless? Edge retention? Ease of sharpening?
 
Anything that can be taken thin with fine carbides. All of the usual kitchen knife suspects will work.

I've made them in W2 and nitro v.
 
I like 26C3 for carbon steel kitchen knives and S35VN for them in stainless.

JT has several blanks available that may work for you. He sells them hardened or annealed.

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I prefer AEB-L for stainless nakiri. In fact, I just got a 7" one back from heat treat myself, which is up next in the queue.
 
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