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View Full Version : Nobuyasu Nakiri 165mm



Peco
01-13-2012, 11:02 AM
I have had this knife for a little more than a week - like it a lot! From what Maxim explained me, this was made by Shigefusa's master who specialized in nakiris and santoku's.

Core is blue #2 surrounded by cladding. It takes a very sharp edge which last better than my white #1. It's quite thick at the handle and taper down to approx. 1 mm at the tip. The grind is awesome - it's very thin behind the edge. I have cut all sorts of things without any problems what so ever - it just slices thru.

This little beast takes a very nice patina (look at pics) which I LIKE A LOT! I recommend this nakiri to whoever's looking into buying one. As far as I know it's a very limited stock - so hurry up while you have a chance getting one - it's well worth it!

http://i1114.photobucket.com/albums/k533/kokkeforum/Nobuyasu%20Nakiri%20165%20milimeters/NobuyasuNakiri165mm_2.jpg

http://i1114.photobucket.com/albums/k533/kokkeforum/Nobuyasu%20Nakiri%20165%20milimeters/NobuyasuNakiri165mm.jpg

rahimlee54
01-13-2012, 11:37 AM
From JNS?

echerub
01-13-2012, 11:56 AM
Yeah, from Maxim at JNS. I just used mine for the first time ... 2 evenings ago, straight factory edge still, and man it's really nice!

It's strange that when I first received the knife and handled it at my desk I thought the balance and feel was a bit off. Didn't notice that at all when using it the other night. The knife felt great, and it was pure pleasure to use.

WillC
01-13-2012, 12:07 PM
Loving that patina, I really like blue 2 as well. Only down side is you don't NEED to mess around with it on the hones as much.:D

maxim
01-13-2012, 08:48 PM
Thanks Peco glad that you like it :)
I use one my self every day in my home kitchen, never thought i was Nakiri guy.

cnochef
01-13-2012, 09:51 PM
I'm a recent convert to the beauty and functionality of the nakiri. I use it for tons of veg prep as well as chicken breasts, beef striploins and pork tenderloin.

I have a Takeda, but I'm considering purchasing one of these.

rahimlee54
01-13-2012, 10:05 PM
Never used a nakiri, how do they compare to a cleaver for vege? Aside from size and maneuverability?

Thanks
Jared

jm2hill
01-14-2012, 12:16 AM
Never used a nakiri, how do they compare to a cleaver for vege? Aside from size and maneuverability?

Thanks
Jared

I love my nakiri for vegi work. For me compared to my cleaver, which is thin and heavy and will do some of the work for you ; it slides through the veggies, the nakiri takes a bit more manual effort but gives you that nice controlled light feeling which I really enjoy. I have the tojiro and am waiting on a shigi and a Del and its up there as one of my favourite styles of knife.

Ordo
01-14-2012, 11:04 AM
Nakiris are a demonstration that pointy tips are highly overrated.

tgraypots
01-14-2012, 11:16 AM
Jared, go for it. I think you will be well pleased. Wish I could get one of these myself, but no room in the budget right now.