Nakiri Chef's Knife (6-1/4 in.) with Bigleaf Maple and Wenge, V-Toku2 San Mai

Product Description for Nakiri Chef's Knife (6-1/4 in.) with Bigleaf Maple and Wenge, V-Toku2 San Mai

Maker: Sam Reed (Reed, Hammer & Needle) (click to see more by this maker)
Price: $435.00
Item num: 109909
*** This is handmade and one-of-a-kind ***
Blade length: 6.50 in.
Cutting edge length: 6.25 in.
Total length: 12.10 in.
Blade height (at heel): 2.44 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.09 in.
Item weight: 7.20 oz.
Blade: Hand forged san mai (V-Toku2 carbon steel clad with stainless steel) with a hand rubbed satin finish
Bolster: Wenge wood with an heirloom fit copper spacer
Handle: Stabilized bigleaf maple
Description: Sam Reed is a craftsman and metalworker living in Seattle, WA. He's happiest when he's making beautiful and functional things. Everything he designs and makes is meant to be used.
Like a chef's knife, the nakiri is a multipurpose knife. It is a traditional Japanese knife ideal for chopping and slicing fruits and vegetables. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers. Nakiri make fast, accurate work of thin slicing and chopping. This nakiri is on the shorter side while being particularly tall, giving it a nice combination of nimbleness and lots of knuckle clearance over the cutting board.
The blade was hand forged in a technique known as san mai (three layers). Layers of stainless steel surround a V-Toku2 carbon steel core. A thin layer of nickel set between the two adds exceptional contrast. The result is the exceptional edge holding of carbon steel with significantly easier care. V-Toku2, the steel which forms the cutting edge, is a 'super-steel' created by Takefu, in Japan. Very high in carbon content (approx. 1-1.1%), this steel holds and takes an amazing edge. Because this knife is made from carbon steel, we recommend using camellia oil to avoid rust. A Fujiwara-inspired finger notch encourages a pinch grip for greater control. The blade has tremendous, thin geometry and will effortless slice and chop. The spine and choil are nicely rounded for comfort. A hand rubbed satin finish combined with a forged top lends a timeless, heirloom quality. Reed's mark is on the right side of the blade.
The handle is stabilized bigleaf maple. A ferrule made from wenge wood offers excellent contrast to the light toned maple. A heirloom fit copper spacer assists the handle to adjust to temperature and humidity changes. The handle is comfortable in both a pinch grip and a full handle grip. Like other knives, this knife should not go in the dishwasher.
Excellent work throughout!


Availability: In stock. Usually ships in 1-2 business days