I have this Nakiri I just finished up
This blade is ground thin with a hard edge to optimize cutting vegetables.
Blade :
Japanese Shiro 2 Suminagashi Steel with white carbon steel core and eleven alternating layers of soft and hard steel on either side.
Full height flat grind with convex edge to a few thousands.
Belt finished and polished
no taper along blade, I started thin and left it straight
ricasso is left forged at 1/8"
plunges filed in by hand
hidden tang construction
Handle :
Silicon bronze bolster is press fit to a forged ricasso
transitioning to a pernambucuo spacer and then solid ironwood handle.
One pin of silicon bronze
Rectangle rounded handle configuration,
Hand finished and buffed
Other Specs
HRC: 63-64 , quenched in water
Blade thickness at spine: .078"
Cutting edge length - 6.7"
Handle length: 4.85"
Overall: 12"
I will include a simple leather slip case (w/snap rivets) if buyer desires.
$365 shipped USA
int'l ok but shipping additional
This blade is ground thin with a hard edge to optimize cutting vegetables.
Blade :
Japanese Shiro 2 Suminagashi Steel with white carbon steel core and eleven alternating layers of soft and hard steel on either side.
Full height flat grind with convex edge to a few thousands.
Belt finished and polished
no taper along blade, I started thin and left it straight
ricasso is left forged at 1/8"
plunges filed in by hand
hidden tang construction
Handle :
Silicon bronze bolster is press fit to a forged ricasso
transitioning to a pernambucuo spacer and then solid ironwood handle.
One pin of silicon bronze
Rectangle rounded handle configuration,
Hand finished and buffed
Other Specs
HRC: 63-64 , quenched in water
Blade thickness at spine: .078"
Cutting edge length - 6.7"
Handle length: 4.85"
Overall: 12"
I will include a simple leather slip case (w/snap rivets) if buyer desires.
$365 shipped USA
int'l ok but shipping additional
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