Tiny nakiri

Does a tiny nakiri like this

have a special name?

Next to a typical nakiri:

Are you sure it isn't one that has been sharpened down over years of service? That knife looks like it has seen a lot of time in a kitchen someplace. I like that!

Ko nakiri? I've seen the term micro nakiri used by some us makers. Ko nakiri is what id call a tiny one.

Ko mean small , this one is used , i think.

Is it even japanese? Something about the design looks more korean/chinese/vietnamese to me...

All japanese ko-nakiris I have seen so far are just a bit shorter (13cm not 14cm seems to be the standard) and taller... Kawamukis even more so

@Noodle Soup the amount of sharpening-down possible makes me wonder why the catalogs don't read:

-Unused melon cleavers
-Used Gyutos and Nakiris
-Heavily used Sujis and Pettys

The thickness (perhaps I should say thinness) says to me that either this is about the original size, or somebody thinned the entire blade, a lot. I haven't cleaned and polished it to see if it's sanmai or inserted-edge, so can't say anything from that side.

AFAIK, it's Japanese. Seller sells Japanese chisels, hammers, knives, other Japanese tools. It has a Japanese D handle. It looks more like a Japanese nakiri than any Chinese or Korean knife (don't know about Vietnamese knives).

It reminds me of my CCK duck knife, but it's smaller.

Old Peking duck knife?

It's either a kawamuki (peeling/paring) or a mentori (chamfering/rounding) - and you say the spine is very thin, so I guess it's a mentori hocho.
Ko-nakiri doesn't sound right - well, it does exist but is quite an unfamiliar word in Japan. If it's too short it would fail to work as a green chopper, right?

Let's call it a straight razor!

:lol2:

Like this : http://3.bp.blogspot.com/-uTGdOGUfGFY/VUaBZDhiVxI/AAAAAAAAEAw/5soyPa-6IzE/s1600/edit244.jpg?