New Nakiri that we just sent out

S

Stevenj369

Joined
Dec 21, 2013
Messages
42
Just finished up a nakiri for a customer. Its .090 AEB-L at a 62hrc with a 3/4 flat grind. I put a very light convex about .5in from the edge to help with food release. Let me know what you think, my wife and I love how the queenwood turned out.








 
ok my eyes like it...i really like the top of the knife is level and the pinch grip is more comfortable for me and the back of the blade is just slightly ahead of the handle for comfort and even rounded......one thing i like on nakiri is just slightly more pointed tip...not found in many nakiri's. but quallity of fit looks nice...jeff
 
Thanks guys. You know I have been playing with the tip quite a bit. I ended up going a little more round just to allow for a roll/pivot point on the edge but that might be just because of my cutting style. I find that I still kinda pivot on it even in a chop motion.
 
gorgeous handles, and with a color i don't like (yellow) it still looks beautiful imho. i don't dig the round tip much, mainly because i don't see a use for any rocking that far up the tip for such a knife. i mainly like chinese cleavers, french style chef knives, and gyuto's
as work horse style kitchen knives for professional/home use alike.

the black g-10 spacers are a great compliment to the handle material you chose. the shape of the nadle also seems pretty cool & functional too. very nice job aesthetically imho. how does it feel in hand?
 
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