SOLD Nagahiro 165mm KU iron-clad nakiri, Shirogami 1, Cody Paul handle

[thebradleycrew]

This is a beautiful nakiri that likely not many folks here have seen or tried. Nagahiro is deceased long-time tool and chisel maker. Known for incredible edges on his steel, this one doesn't disappoint. Probably the only blade I'd put ahead of the TF Mab in terms of white 1 edge. In terms of pure sharpness, don't think I've got anything better than this. It will really be a pleasant surprise if you want something like this in a White 1 nakiri. Convex grind with some Takeda like hollow forging in the middle for excellent food release. Also the iron cladding has some clouds in it that I just started to see come up when I was working on it. Cody Paul spalted handle on it, and I flattened the bevels, rounded spine and choil, so it's a very comfortable package. I tried to take photos to show it all. Great blade for the price and I think competes evenly with the Wat/Toyama nakiris.
Asking $250 CONUS, $300 Int'l.

White 1, iron clad san mai

Custom Cody Paul handle

199 grams

53mm heel

165mm blade

320mm OAL

 

[ethompson]

And here I though I owned the only three in the US hahaha

The steel on these is utterly superlative. Best edge taking by a country mile I've ever come across in kitchen knives. The banding in the iron also shouldn't be understated, mine have as much activity as something like Yannick clean wrought.

@refcast can definitely vouch for the steel as well.

 

[thebradleycrew]

SPF

 

[refcast]

Absolutely recommend this maker oh my god the steel. Imagine the jump from regular white to tf maboroshi white. Do that jump again except from maboroshi white even further.

 

[thebradleycrew]

Sold!

 

[simona]

If the buyer of this wishes to sell, please get in touch.

Thanks.

 

[nakiriknaifuwaifu]

****
there is no better simple carbon knife steel HT better than this

 

[simona]

Perhaps the owner is looking today.....?

 

[Jville]

This was a great one, would have like to have snagged it.