So I just got my grubby hands on a Nagahiro santuko after months of searching.
Which other non-blade smiths making blades should I look out for?
Cheers
Which other non-blade smiths making blades should I look out for?
Cheers
Non blade smith blade smiths
- Thread starter simona
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Corradobrit1
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CM?
chefcomesback
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You have to say that in a “raspy” voice
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Aizu nakaya saw smith makes a really really hard blue steel knife. Also super thin ground but also thick spine and distal taper.
Now that is the ASMR script I've been waiting for!
It's winging its way from Japan - when it gets here I will show it.
So here it is. Arrived in the best packaging Ever!
It is a second - there is a crack at the heel.
my initial thought was to grind the edge heel to tip, but I see that the crack travels up the spine, nearly to the curve.
in which case grinding the edge will just move the problem. How far in towards the tip the flaw travels I do not know. The visible crack on the blade is 6mm.
143g without the handle
168 mm tip to heel
46 mm @ the heel
Quirky note; when I took the handle off there was a sudden scent of burnt wood and hot metal, so my guess is it has not been off since it was put on.
The geometry is also a little quirky; quite a fat belly, and nearly no flat spot at all, a little similar to the Okubo santuko I have in it's profile.
Razor sharp out of the box.
As it turns out, I like santuko's, so here is a size comparison. All in all it's a relatively small blade.
OK. Have a fine day.
It is a second - there is a crack at the heel.
my initial thought was to grind the edge heel to tip, but I see that the crack travels up the spine, nearly to the curve.
in which case grinding the edge will just move the problem. How far in towards the tip the flaw travels I do not know. The visible crack on the blade is 6mm.
143g without the handle
168 mm tip to heel
46 mm @ the heel
Quirky note; when I took the handle off there was a sudden scent of burnt wood and hot metal, so my guess is it has not been off since it was put on.
The geometry is also a little quirky; quite a fat belly, and nearly no flat spot at all, a little similar to the Okubo santuko I have in it's profile.
Razor sharp out of the box.
As it turns out, I like santuko's, so here is a size comparison. All in all it's a relatively small blade.
OK. Have a fine day.
Lovely! Nagahiro's steel is truly special, I miss my nakiris of his often.
It was sharp out of the box, but I have just put is across 2 stones and now it is scary.
Kamisori scary.
That mirrors my and @refcast experience as well. Best edge taking I've ever experienced.
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Someone has a nakiri with my name on it
Nice collection and good score!
I do like santokus myself. Mainly because of the wider tip.
Profiles vary wildly and go from flat to lots of belly (just like gyutos).
I like my Carter and Carter Muteki for being pretty flat and ~200mm.
Basically very flat profile gyutos with a wide tip.
If you need just another santoku (for pocket money) with white steel and damascus clad, I have one that is just collecting dust:
Damascus santoku from Dictum
The tip broke as one can maybe see. Simply ground it out.
What are the knives above and below the Shigefusa BTW?
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Hej,
above is a Suzuki single bevel;
https://knifewear.com/products/suzu...le-bevel-santoku-165mm?variant=41778844729518
Probably the best food release of any knife I have.
below is
Yasutaka Yoshida
180 mmBöhler K100 clad in old iron
otherwise from top:
Mikami
Yauchi hamono - best profile ever, though it's well used and the shinogi is all over the place.
Nagahiro
Okubo
Katsushige
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