That's what people would expect, but no harm in trying out your idea. I haven't seen a nakiri that shape and I'd say as long as you can go flat with most of it, the belly at the front could be very useful. An interesting nakiri, I'd say.Originally Posted by WillC
Carter nakiri have a little belly at the front. Not as pronounced as yours. I remember reading quite a few comments from people who like this feature, so I would say you are on the right track.
The more I look at it, the more I get used to the shaping--it's got that smooshy forged look to it. I do think the tip is a bit too rounded for me. I know Butch puts a rounded tip on his, and a little upsweep is good, but I like a pointy tip.
Why'd you grind off the forge scale on the hollow? Or did you grind in the hollow? I don't think it's real critical that the hollow face needs to be uniform, remaining hammer blows won't hurt.
I'd love to see how this performs.
Cheers fellas,
Eamon, I ground the hollows. It really makes allot more sense with keeping everything straight during HT, and having some control over the height of the bevels.
I do fancy forging some in, but it would need to be in soft iron clad to work, with out it being an utter pain to keep the thing straight and untwisted during or straightening after HT.
Hey Will,CandleJack, this one was not a commission, it is a prototype. After my testing, if someone likes it.... I will let it go for a discounted price, as its a test piece. It all helps pay the rent....
I agree with you that it may be a little short ( as mentioned above) But as it is stainless and the height is "usual" and I am drawn to it. I need to try the new design tapered ferule handle also.
Kindly email let me now what the damage will be. I can send to you a standard Wuesthof nakiri if you like.. with my compliments. It is not high enough for me and the handle on most shorter knives are just too short and thin. Got used to your wa handles... speaking of which...
FYi.. the US Pass~ Around (300mm suji ) has been specifically assigned to be my water-melon and pineapple knife which gives me much joy whenever I use it.IT "frightens" alot of people when I take it out. Had problems at the Singapore/ Malaysian custom/ immigration as they didnt quite believe that it is a kitchen knife ( esp with the Kiretsuke tip and length) and had to convince them that it is too thin for street fighting. Got into the finer aspect of blade geometry adn distal taper... .. tks to The KKF... Anyway..Offered to bring back a pineapple for them to cut it to show them on my way back. Now I am remembered or marked.. becos of your knife!
So let me know ..
hv fun
rgds
~D
Lol, great to hear its being put to good use, have sent you an e-mail regarding the prototype here.
Here is the cutting video. Finally uploaded, only one hour per minute of video
Will.. you are a natural with the nakiri..
~D
like it. how much is one gonna be listed for?
The last bit of that pepper there did not look safe.. But i like the knife, a bit odd shape but i love the forge-look
They will run a bit more than my list prices per cm of stainless mono.... Need to add a bit to allow for extra blade material and different finishes involved. Probably around £15.50p per cm with standard handle, customer to provide main block. But I will review it on a mark 2. The first one always takes longer.
And thanks David, I had fun, It was a very hot Chilli con carne, I added scotch bonnet chilli
Posting Permissions
Reply With Quote
