Infrared
Well-Known Member
Complete tier list and the Kaji-bei's ranking can be seen here: Japanese Knife Tier List
This may sound strange, but I was a bit disappointed when I first used this knife.
"Why am I spending hundreds on knives when this $60 nakiri performs just as well, if not better, than most of them?"
I never found the answer, but I'm still spending hundreds and this knife is still really, really good.
Superb all around performer. One of the most fun knives I've used for cutting onions.
Even for a nakiri it has a very flat profile, but rocking does seem to work.
The steel is probably the highlight of this knife. Even for white #2 I find it extremely easy to sharpen. The burr falls right off.
Stays sharp longer than most blue steels.
The edge is very pleasant for just about everything. Not as aggressive as Kuwabara, but up there with my favorite steels.
It does feel a little brittle, but nothing too serious.
The handle is pretty basic, but you can buy one with an upgraded handle.
The kurouchi is something special. Very smooth and "full". I don't think I've seen many knives with a kurouchi like this.
The cladding line is very low, which shows just how good the blacksmith is.
Measurements
Length: 162mm (Nakiri)
Height: 53mm
Spine: 4.2mm/2mm/1.5mm
Weight: 152g
Cutting Performance
Potatoes: S (Minimal sticking)
Onions: S (Flawless)
Carrots: B+ (Some cracking, no resistance or wedging)
Steel
Edge retention: 3+ weeks (daily home use, large variety of vegetables)
Toughness: A microchip or two (I'm heavy-handed)
Ease of sharpening: S
Edge taking: S
Initial sharpness: D (Very sharp, but lost its edge quickly)
Geometry
This may sound strange, but I was a bit disappointed when I first used this knife.
"Why am I spending hundreds on knives when this $60 nakiri performs just as well, if not better, than most of them?"
I never found the answer, but I'm still spending hundreds and this knife is still really, really good.
Superb all around performer. One of the most fun knives I've used for cutting onions.
Even for a nakiri it has a very flat profile, but rocking does seem to work.
The steel is probably the highlight of this knife. Even for white #2 I find it extremely easy to sharpen. The burr falls right off.
Stays sharp longer than most blue steels.
The edge is very pleasant for just about everything. Not as aggressive as Kuwabara, but up there with my favorite steels.
It does feel a little brittle, but nothing too serious.
The handle is pretty basic, but you can buy one with an upgraded handle.
The kurouchi is something special. Very smooth and "full". I don't think I've seen many knives with a kurouchi like this.
The cladding line is very low, which shows just how good the blacksmith is.
Measurements
Length: 162mm (Nakiri)
Height: 53mm
Spine: 4.2mm/2mm/1.5mm
Weight: 152g
Cutting Performance
Potatoes: S (Minimal sticking)
Onions: S (Flawless)
Carrots: B+ (Some cracking, no resistance or wedging)
Steel
Edge retention: 3+ weeks (daily home use, large variety of vegetables)
Toughness: A microchip or two (I'm heavy-handed)
Ease of sharpening: S
Edge taking: S
Initial sharpness: D (Very sharp, but lost its edge quickly)
Geometry
- Convex hira at the front-right, hollow the rest of the way.
- Convex kireha throughout.
- Significant distal taper.
Last edited:
