This nakiri has been made completely different than any I've done before!
For starters, the blade was ground horizontally/lengthwise for it's distal taper and then also for the large bevel.
Second, the (large) bevel was finished ground in by hand down to the thinnest edge that I've ever produced on one of my knives. Don't let the width of the shiny edge bevel fool you, that's just a result of a thin blade being rubbed smooth from the finishing strop, if that step wasn't done you'd barely see any edge bevel on this one. I feel that this nakiri will be the best performer (in cutting) that I've made to date as a result of this step.
Third, the blade's surface has been treated to a mustard patina but it was then ground away on the large bevel to create a "rustic" Japanese appearance. I really like this and will do it again for sure but still the result here is a unique one of a kind look that only this knife will have.
The blade is made from cryo treated 52100 (high carbon ball bearing steel) hardened to Rc62-63, it's tough yet easy to sharpen.
Unlike most nakiris you'll find, I make mine with a tip that can be used for scoring onions, etc, however the tip is still upswept and out of the way.
The wa octagonal handle is made from African Blackwood paired with blond marbled buffalo horn on both ends. The butt cap is rounded. This handle was designed to go with the rustic look and feel of the knife.
The handle has been sealed with several coats of a varnish/oil finish.
*Please see close up pictures for details.
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