Making a nakiri...any tips?

[Beau Nidle]

As the title says, I'm making a nakiri as a test and to try out a new knife shape. I've never even held a nakiri before, so any tips on what makes a good one?

 

[juice]

Making a nakiri...any tips?

 

[Beau Nidle]

I wondered who'd be first to spot it.

 

[inferno]

i think most of them are not much tapered, if at all.
i think most of them try to get some weight up front.
180-200g-ish for a 170mm is not uncommon i guess. whereas a santoku of similar size is around 120-170g or so.

 

[ma_sha1]

Making a nakiri...any tips?

Sorry bro, Nakiri = No Tips

 

[juice]

Sorry bro, Nakiri = No Tips

If anyone can do a Nakiri with a tip, it's you.

Maybe made from a frying pan from a famous maker, or something - a DeBuyer Nakiri, maybe

 

[cotedupy]

As the title says, I'm making a nakiri as a test and to try out a new knife shape. I've never even held a nakiri before, so any tips on what makes a good one?

Some info on my Blenheim F Nakiri (which I love): 150mm blade, 184g total. Balance is at a pinch grip, tho you could put it a bit further forward if you wanted I imagine. And as inferno said above- very little distal taper.

Mine does have a little curve to the blade, which lets my wife go for rocking chops too, tho I'd be equally happy with one that's basically flat.

 

[spaceconvoy]

If most nakiris have very little distal taper, then most are not good nakiris in my book. I like the strong distal taper on my Itinomonn, just measured 4.1mm at the handle, and 1.4mm at the tip of the spine. Personally I prefer the balance this way, feels centered when holding it in a pinch grip. I don't like a heavier tip on a nakiri - that would be more like a cleaver. More importantly, the blade above the tip should be as thin as possible to avoid wedging when dicing onions and the like.

Other things I like - ideal size would be roughly 180mm x 55mm, a flat edge profile with a subtle upwards sweep in the last 1/4 towards the tip, and a rounded tip with a short radius. Call me crazy, but I don't like the Jiro style nakiris with sharp points - they're more like misproportioned cleavers than nakiris.

tl;dr the ideal for me is a Sanjo-style 180mm nakiri

 

[AT5760]

If I were going to make a nakiri, I’d buy a Wat, use the heck out of it, and then ask my self - what could be better? 2 caveats, I don’t own one and have no frickin clue how to make a knife. Good luck with your project!

 

[Beau Nidle]

Thanks guys, that's all helpful stuff!

 

[Tim Rowland]

I just finished up a nakiri last week.
I will take some weight measurements this evening when I get home.

Like others mentioned.
A flat profile until the last 20-25% to a slight upsweep belly.
50+mm height.
Distal taper is a preference on a nakiri...some people like a thin front end and some like a nakiri a bit more forward heavy.
I would definitely recommend a 3/4 to full height grind as a nakiris sole purpose is to murder all vegetables with extreme prejudice.

 

[Beau Nidle]

That would be great, thanks!

 

[Tim Rowland]

 

[Dhoff]

Buy a gyotu, break of the tip and presto! some sandpaper if you are into fit and finish.

 

[RDalman]

Don't make the "flat" section of the profile dead flat... Common mistake. Put it on your bench if bench is decently flat and feel the profile. But also I think it's really worth alot to handle some nakiris first, to "feel" a reasonable edge profile, and you will also probably have ~10 tiny detail "aha-s".