Help Steve and I with a western nakiri design

[ChefKnivesToGo]

Steve Grosvenor (Red Rock Tools) is going to build some western nakiris for the site. Can you give us some suggestions for them? Let us know anything and everything you want to see in them and we'll try and synthesize the suggestions and build something you like.

Thanks!

[Nmiller21k]

Taller... over 54mm
over 165mm in length.

I've used several 165, but 180 really opened my eyes to how great they can be.

[Grosvenor]

I like tall, 57mm 190mm ?

[ChefKnivesToGo]

How about steel? We've done that filet and the gyuto with 52100. Should we keep going with that?

[Grosvenor]

It's an excellent HC steel. Great edge retention, easy to sharpen.

[Kalaeb]

Yeah, 180 and 50 ish in height. Make sure not to make the mistake of making the edge dead flat. Lots of western makers assume they are a flat knife...they are not, there should be a slight curve, maybe 2mm from the center to the tip. Also, the edge needs to be thin, would be nice to see a high convex grind with a slight hollow behind the edge. Flat grinding just causes sticktion which with a pure veggie knife sucks.

[Grosvenor]

You want s grinds? No problem here.

[Grosvenor]

Rotary platen for convex, 48" Hollow above the convex. Or just a full convex, both grinds are great at battling release

[mauichef]

Hope you don't go with 52100 again.
W2 please

[Grosvenor]

And whats your issue with 52100

[Kalaeb]

You want s grinds? No problem here.

Does not need to be an "S" (IMO they are over rated) but a nice convex with a thin edge...Perfecto.

[keithmarder]

I liked the idea of the Takeda Bunka, which is basically a Nakiri with a tip

[mauichef]

And whats your issue with 52100

It is super reactive and I live in a place that is not kind to it.
I have never had issues with any steel other than 52100. (aside for the stuff they make Shigs with!!!)
Carter sent me a knife the other week to try and it did the same micro pitting
But don't let my very limited issue sway you in any way. It is obvious that 52100 is a good steel that many people really like.

[Grosvenor]

I parkerize, they're not naked.

[mauichef]

20180626_110716.jpgI parkerize, they're not naked.

OK!

[wphill]

218mm length
55mm tall
6.5 ounces
Santuko esque, half flat, drop point
Handle bulky rustic

[Grosvenor]

I'll draw up a fe

#1 210x56, convex, w/point

w.

[jbart65]

I’ve used a bunch of naikiris from 45 mm tall to 75 mm, from 150 to 210 in length. I’ve found that a length of 175-180, height of 55-59 and weight of 6.0 to 6.7 ounces work best.

Taller than 60 and a nakiri starts losing some agility and nimbleness. Cross 7 oz in weight and it becomes less agile and not as conducive to rapid chopping. Under 6 oz and it might lack for chopping power. While I much prefer 180s to 165s, a length of 175-178 is almost perfect.

Obviously these specs may not work for all, esp bigger guys. I spent a lot of time searching, though. My standard bearer now is a 180 watanabe. About 57-58 tall, 6.7 oz and 178-179 on the edge.

[Grosvenor]

I’ve used a bunch of naikiris from 45 mm tall to 75 mm, from 150 to 210 in length. I’ve found that a length of 175-180, height of 55-59 and weight of 6.0 to 6.7 ounces work best.

Taller than 60 and a nakiri starts losing some agility and nimbleness. Cross 7 oz in weight and it becomes less agile and not as conducive to rapid chopping. Under 6 oz and it might lack for chopping power. While I much prefer 180s to 165s, a length of 175-178 is almost perfect.

Obviously these specs may not work for all, esp bigger guys. I spent a lot of time searching, though. My standard bearer now is a 180 watanabe. About 57-58 tall, 6.7 oz and 178-179 on the edge.

Ok, good info, I'll draw one up .

[Grosvenor]

#2

#2 180mmx56mm, convex, w/point