quite helpfulHere's my attempt at a "review" of this knife. The air quotes are definitely necessary. If you're expecting stringer-level quality, you're in the wrong place. I'm a home cook and only own a few knives. So my perspective is definitely limited.
Why I bought this knife: I was in a different home last year and I didn't have a good place to store knives except in my knife block. The largest slot was about 47mm tall, so I sought out a gyuto that was at or under 47mm. I also wanted to try stainless clad because my only other gyuto was iron clad. I e-mailed Craig at CKC back and forth about a few options and decided on the Nihei, mainly because it has a really flat profile and, in my opinion, is a really nice looking knife.
The knife itself: The pictures from CKC are pretty representative of the knife that I received. I would say mine is a bit thinner behind the edge. It's got a very delicate tip. Mine is just over 46 mm tall and 243mm long (rough measurements). It weighs 160g and feels pretty light. The handle is light and the knife is slightly blade forward. The balance point is about at the middle of the first kanji. I think that I felt a gentle convexity to the blade face, but it could be nearly flat. Fit and finish are incredible; no rough spots anywhere. The choil and spine are rounded and polished. After a few coats of oil/beeswax, the handle took on an almost soft feel. Extremely comfortable to use. Finally, the finish on the blade face is gorgeous. At least until a novice like me scratches it while attempting to sharpen.
How it cuts: I don't own a suji and this is my go to slicer. It really does well with cooked chicken. I haven't used the knife a ton in the past month or two, so I did a quick produce test and comparison along with a Tanaka B2 gyuto and Mazaki nakiri. I ran through carrots, potatoes, and green onions for dinner prep and also did a few stalks of kale for the lizard. The Nihei really excels with the lighter produce. It went through the green onions like a dream and made me remember why I used it to prep salads all summer last year. Potatoes were also really easy (though the Mazaki performed better). The down side with the potatoes, and to some extent with the carrots, was food release. Everything seems to stick to the blade face. This is not my go-to for onions or hard produce.
Hopefully that helps.
Looks like you and I both got a Nihei bunka from Carbon yesterday!I got the Bunka from carbon yesterday, and whereas I haven’t used it too much, my initial impression is very, very impressed.
F&F is outstanding. I know the website pics have a reflection with an orange, but it doesn’t do justice as to how much of a mirror the blade is. I also really liked the textured design. It’s like a more spontaneous Shizuku that Kurosaki does, it’s cool.
I only used it today to brunoise an onion and some other small work, and it absolutely fell through. Screaming sharp ootb. Thin, but no feeling of fragility once so ever.
I wouldn’t hesitate to pick up a blade from Nihei.