SOLD 180mm x 60mm kurouchi nakiri

[refcast]

$55 shipped United States
Spf

180mm edge
60.5mm tall at heel
62mm tall midway
4mm spine at heel, 1.5mm spine near tip
144 g

Lefty bias edge, blade face and grind symmetrical

Extremely low lamination line. Like dude , wow, low. 1-2mm, even at this thiness. In terms of forging, extremely impressive, more so than any other knife I've held. Extremely forged to shape. Handle has plastic ferrule, and is a tall oval shape

Need to refinish a bit and thin bevels before shipping

Feels like a mini cck slicer but harder steel and better cutter. I do own a small cck so yeah. Okish food release, the nashiji helps but it's a laser. (Edit: did test cuts after reducing the edge angle and thinning slightly and food release is surprisingly excellent. It's more a double ura knife, the hollow grind right after the edge on both sides, the kurouchi for more release after. Steering isn't very bad, more thinning and I shouldn't be able to feel any. Russet potatoes test cut). Knife is hard and springy almost like a monosteel near tip, rigid at heel. Steel is well balanced, good edge taking, more toward stereotypical blue steel, moderate hardness.

I'm a nakiri collector at this point.

@benomatic42

Dangerously low lamination line lol. Ballsy. Great forge control, extremely easy to not have core steel at the edge when forged this close to shape

 

[refcast]

 

[benomatic42]

Dangerously low lamination line lol. Ballsy. Great forge control, extremely easy to not have core steel at the edge when forged this close to shape

What's this mean? Classic example of ... I get all the words, but miss the meaning. Are the outer layers quite thin?

PM coming

 

[refcast]

@benomatic42

A low lamination line when the knife is fully ground means the knife is too thick usually -- but if it's thin already it mean the knife was forged to thinness near the edge.

This means more care in hammering the knife -- so no big coarse strokes. It means hammering the steel centered so there's steel at the edge -- so again care to do so. If there's no core steel at the edge the knife has to be scrapped or worked again.

It's easier to just not forge to shape so close, because it's more laborious and the knife has higher likelihood to be scrap.

A lower lamination line means it's easier to thin and refinish, but also usually means the knife is more bendable. This particular knife isn't the most bendable, thankfully, so there's a good balance. By bendable I mean, it takes and holds a bend, as opposed to springing back-- it needs to spring back

For example, a high lamination line means lots of steel exposed . . . Makes thinning more difficult for the user, since hard steel abrades much more slowly than iron