Nakiri in Carbon (master Line)
A nikiri is a traditional Japanese knife designed specifically for precision cutting of vegetables. This design is perfect for clean, straight cuts and is especially useful for chopping, slicing, and dicing. The flat blade of a nikiri allows for full contact with the cutting board, ensuring even slices. The wide blade with a flat edge ensures plenty of knuckle clearance while chopping, and is great for scooping food off the cutting board. The nikiri excels in the chopping of vegetables and thinly slicing meat. but its not to be confused with a cleaver. The nikiri's edge is extremely thin, lending itself more to precision slicing of meat and chopping vegetables.
Knife details:
Blade length: 7”
Heel height: 2.125”
Handle length: 4.9”
Steel: 26c3 Carbon
Handles material: African Blackwood, Box Elder Burl, and copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 64 hrc
Edge angle 15 degrees
Weight: 5.9 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why I've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is the the knife cutting through the food medium is too thick and you experience drag while completing cut.
Food release is the inability of food to stick to the side of the blade. Its something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
A nikiri is a traditional Japanese knife designed specifically for precision cutting of vegetables. This design is perfect for clean, straight cuts and is especially useful for chopping, slicing, and dicing. The flat blade of a nikiri allows for full contact with the cutting board, ensuring even slices. The wide blade with a flat edge ensures plenty of knuckle clearance while chopping, and is great for scooping food off the cutting board. The nikiri excels in the chopping of vegetables and thinly slicing meat. but its not to be confused with a cleaver. The nikiri's edge is extremely thin, lending itself more to precision slicing of meat and chopping vegetables.
Knife details:
Blade length: 7”
Heel height: 2.125”
Handle length: 4.9”
Steel: 26c3 Carbon
Handles material: African Blackwood, Box Elder Burl, and copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 64 hrc
Edge angle 15 degrees
Weight: 5.9 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why I've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is the the knife cutting through the food medium is too thick and you experience drag while completing cut.
Food release is the inability of food to stick to the side of the blade. Its something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
A nikiri is a traditional Japanese knife designed specifically for precision cutting of vegetables. This design is perfect for clean, straight cuts and is especially useful for chopping, slicing, and dicing. The flat blade of a nikiri allows for full contact with the cutting board, ensuring even slices. The wide blade with a flat edge ensures plenty of knuckle clearance while chopping, and is great for scooping food off the cutting board. The nikiri excels in the chopping of vegetables and thinly slicing meat. but its not to be confused with a cleaver. The nikiri's edge is extremely thin, lending itself more to precision slicing of meat and chopping vegetables.
Knife details:
Blade length: 7”
Heel height: 2.125”
Handle length: 4.9”
Steel: 26c3 Carbon
Handles material: African Blackwood, Box Elder Burl, and copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 64 hrc
Edge angle 15 degrees
Weight: 5.9 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why I've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is the the knife cutting through the food medium is too thick and you experience drag while completing cut.
Food release is the inability of food to stick to the side of the blade. Its something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.