Hi, my friend, in this video I made a Nakiri knife.I tried to show every stage of the formation of this knife.I hope you enjoyed this video and you will share this video!)
отличная работа, хоть для накири обух толстоват, КМК. на моём японском накири (из широгами) всего 1.2 мм, спуски от обуха в ноль, режет как меч джедая. это у дэбы обычно обухи толстые ))) но это не умоляет качества изготовления, респект
"@tuir52" As facas Nakiri japonesas não têm chanfro secundário (18:25). A faca fica como o Tião Carrera cantava: "Faca que nao corta, se eu perder, poco me importa" 😏😏😏😏😏
Edward, great craftsmanship. Of course you have a look-a-like Japanese Nakiri Knife: Japanese Nakiri Knives have no secondary bevel (18:25), No matter how sharp your knife is, a secondary bevel makes your knife feel dull, and that is because of the 45 degree bevel. Next time sharpen your knife without a secondary bevel, like a real Japanese knife, and you will feel the difference ! Secondary bevels are good for machetes, cleavers and axes. Also the handle: as beautiful as your handle is, Japanese Knives don't have riveted, or screwed on handles (scales) 🙃
@Vivallamannen Agreed. A Nakiri knife is good to cut vegetables like onion, carrots, potatoes, parseley, green onions, etc. Also, I use it to cut boneless meats. Nakiri knife is the best choice 👌
Ausgzeichnete Arbeit. Besonders die Klinke sieht super. Aber muss ich bemerken, es ist doch Nakiri, und wie dick ist die Klinge? Nakiri nicht dicker als 2mm, besser 1,5mm.
A very well done video. I'm not sure what the point of hammering the sides was; from the perspective of food safety it's not a good idea as it leaves places for bacteria to hide and is difficult to clean. I'd have cut the scales considerably thinner to save both material and time. Not at all sure why you double-quenched. Your grinding/sanding jig is great! Nice knife.
