Got home at 9 after dinner, but still needed to take this one for a test run. Couldn't get any natural lights in my kitchen, so here are pictures of her with different lighting. In person, the handle (Honduran rosewood with a black dyed maple ferrule) looks light brown, perhaps a bit orange.
Measurements: She's quite chunky at 212g and about 58~59mm tall at the heel (not sure how to really measure this though). However, it feels very different from my Mercer santoku which is also 212g. The Wat is blade heavy - I can barely feel the handle at all. Balance point is around the last kanji. I believe the handle is shorter than a stock handle, which is fine with me and my tiny girl hands
Fit & Finish: The finish of the blade itself is rough (as expected tbh), but I don't think it affects performance at all. I did wipe the blade with acetone to remove the black/brownish coating (got that stuff on my fingers afterwards and for a second there I thought I had a degenerative skin disease lol)
I asked Shinichi to pick the best blade he had to go with the handle, so I think he polished the spine. However the choil is very rough and untouched/ unpolished. Doesn't hurt to put my fingers there, but it doesn't feel nice either.
I'd appreciate any tips on how to make it nicer.
Performance: I only got to play around with it for about 45 minutes or so. Cut up 3 ingredients for a vegetable terrine I'm making later this week: yellow squash, zucchini, and carrots. Since this is my 1st nakiri and 3rd J knife, it feels a lot different than any other knife I've used. Unlike my 240mm Gengetsu SS (which feels more balanced), I could feel the chunkiness of the blade with each cut. It feels sharp ootb, but then again I'm not the expert on this.
I did have problems with food release, however. All 3 ingredients stuck to the place as I cut them. Tested the Gengetsu with them, and it definitely had better food release. Of course my technique is questionable, but I'm guessing the tall blade had something to do with this as well?
Is it true that Nakiris are not known for their food release compared to gyutos?
Tonight, I will try to run the knife on the stone for the first time ever (as in, I bought my Gesshin 1000/6000 a month ago and it's still not soaked
) to see if making it more sharp would help with the food release.
Advice on this would be greatly appreciated too
Finally, family photo under crappy lighting