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  1. #11
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    stereo.pete's Avatar
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    My Carter Nakiri has all types of grind lines that are still visible, but it is one of the best damn cutters I have and frankly, I'll take function over form any day of the week when it comes to kitchen cutlery. Oh and the knife was "cheap" for a Carter so I was really happy about that!

    Now if only he could make a decent supply of 10" gyuto's...
    Twitter: @PeterDaEater

  2. #12
    Senior Member bahamaroot's Avatar
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    It's a Carter, nuff said!
    "Those who say it can't be done are always pasted by those doing it"

  3. #13
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    Dang, you guys make me want to buy another carter.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  4. #14
    Senior Member Crothcipt's Avatar
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    Quote Originally Posted by mr drinky View Post
    Dang, you guys make me want to buy another carter.

    k.
    happens every time a thread is made about his knives. And when I get the new stuff for sale e-mail. He puts out so much it's amazing how much he puts out there.
    Chewie's the man.

  5. #15
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    Quote Originally Posted by Justin0505 View Post
    He's only using white #1 these days, and it's a simple, pure, very high carbon steel. He pushes it about as high as it will go in terms of hardness. Ease of sharpening, maintenance (touch ups), and maximum attainable sharpness is all among the best of any steel that I've used, but the trade off is in edge retention and toughness.
    Just curious how you know he's only using white #1 now--product description says "High carbon steel core laminated with Gokunan-tetsu." Reading that, I figured it was something different since he didn't mention the specific steel.

  6. #16
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by toddnmd View Post
    Just curious how you know he's only using white #1 now--product description says "High carbon steel core laminated with Gokunan-tetsu." Reading that, I figured it was something different since he didn't mention the specific steel.

    It's pretty common for smiths in Japan to just focus on 1 steel in order to come as close to perfection as possible. It was maybe about a year ago in a newsletter that Murray stated that upon reflection of what he thought that it would take to further improve his craft, he decided to take inspiration from some of his mentors and dedicate himself to one steel.
    He did have and existing stock of blue super (AS) that he said he would continue to make knives from, but once it was all gone he wasn't buying more. I guess that it's possible that he still has some old AS kicking around, I just didn't think that it was likely.

    I really loved his use of AS and thought that the slight trade off in maximum crazy sharpness and ease of sharpening wasn't bad for the extra toughness and edge retention, but I understand his mindset as he's not really about "trade off's" and is all about attaining maximum sharpness/ cutting performance as quickly an easily as possible and white #1 is what he feels best lends itself to that purpose.

    Still, we're talking in pretty esoteric and hair-splitting levels of difference and as much as we all would like to look tough behind our keyboards and claim that we can tell the difference, between the 2 steels, I think that very few of us actually can.

    Bottom line is that if there's a "Carter" stamp, then the steel stamp really doesn't matter for anything beyond our own Knerdy curiosities. It's gonna get really sharp, really easily, and cut really well.

    EDIT: just poked around the site a bit, and I was surprised to see that he recently posted a batch of stainless-clad AS knives; so I guess he still does have some left. It's been a really long time since I've seen KU iron clad knives in AS from him, but I guess it's still possible.
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  7. #17
    Senior Member split0101's Avatar
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    Quote Originally Posted by stereo.pete View Post
    My Carter Nakiri has all types of grind lines that are still visible, but it is one of the best damn cutters I have and frankly, I'll take function over form any day of the week when it comes to kitchen cutlery.
    I agree. I love my Carter and I could care less about grind marks on the knife. I bought the knife to use it and not to frame it and hang it on my wall.

  8. #18
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    I have a 215mm nakiri that was a special order while he was still in Japan. I hated the right hand D-handle and sent it back to him for adjusting. For some reason, he also polished the KU finish off the knife before returning it with an ambidextrous oval handle. Now it looks like a normal polished knife that somebody let rust to the point it has deep pits all over the flats. Still works great though and it is one of my all time favorites.

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