- Joined
- Aug 29, 2018
- Messages
- 2,428
- Reaction score
- 5,439
$65 shipped 3 people SPF
Sold
158mm edge
175mm choil to spine tip
51mm at heel
57mm at tip
4.2mm at neck
1.4mm halfway
1.2mm at tip
142g
Feels like excellent extremely bitey white (likely white 2) steel with great hardness and flexibility and spring. To me an archetypical white steel for my preferences. Some white steel heat treats act more like blue, some are ultra hard, some are ultra abradable, but this kind of heat treat is my favorite. Not very best for cutting hair but ultra aggressive on finger pads and produce. Wide bevel fingerstone finished with sigma 400 fingerstone to remove rust. Pretty symmetrical grind. Pitting, very small microchip at tip and heel.
There are a couple old nakiri styles. One is the single bevel style which I previously sold. Another is the curvy style where the tip is slightly taller, and yet another is a much taller tip style, which this one is. A taller tip lends to more force chopping, and also ease of use in a seated position in Japan. . . Which few do anymore, so that's why it's an old style of nakiri.
Phenomenal cutter. Shinogi is extremely abrupt and sharp -- the blade face is deeply concave immediately behind the shinogi for extremely good food release for produce that makes it that far. Otherwise, on the blade face itself there's very light convexing but quite flat. Best cutting nakiri I've used -- the Seki magoroku one was probably thinner but this has better steel and more effective shinogi.
Sold
158mm edge
175mm choil to spine tip
51mm at heel
57mm at tip
4.2mm at neck
1.4mm halfway
1.2mm at tip
142g
Feels like excellent extremely bitey white (likely white 2) steel with great hardness and flexibility and spring. To me an archetypical white steel for my preferences. Some white steel heat treats act more like blue, some are ultra hard, some are ultra abradable, but this kind of heat treat is my favorite. Not very best for cutting hair but ultra aggressive on finger pads and produce. Wide bevel fingerstone finished with sigma 400 fingerstone to remove rust. Pretty symmetrical grind. Pitting, very small microchip at tip and heel.
There are a couple old nakiri styles. One is the single bevel style which I previously sold. Another is the curvy style where the tip is slightly taller, and yet another is a much taller tip style, which this one is. A taller tip lends to more force chopping, and also ease of use in a seated position in Japan. . . Which few do anymore, so that's why it's an old style of nakiri.
Phenomenal cutter. Shinogi is extremely abrupt and sharp -- the blade face is deeply concave immediately behind the shinogi for extremely good food release for produce that makes it that far. Otherwise, on the blade face itself there's very light convexing but quite flat. Best cutting nakiri I've used -- the Seki magoroku one was probably thinner but this has better steel and more effective shinogi.
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