Chef’s Knife – Nakiri (6-2/3 In.) With Ironwood, V-Toku2 San Mai

Product for Chef’s Knife – Nakiri (6-2/3 in.) with Ironwood, V-Toku2 San Mai

Maker: Sam Reed (Reed, Hammer & Needle) (click to see more by this maker)

Price: $395.00

Item num: 109345

*** This is handmade and one-of-a-kind ***
Blade length: 6.65 in.
Cutting edge length: 6.30 in.
Total length: 11.80 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.09 in.
Item weight: 6.20 oz.
Blade: Hand forged V-Toku2 san mai with a hand rubbed satin finish
Bolster: Stabilized fiddleback maple
Handle: Arizona desert ironwood

: Sam Reed is a craftsman and metalworker living just outside Seattle, WA. He’s happiest when he’s making beautiful and functional things. Everything he designs and makes is meant to be used.
This nakiri vegetable cleaver is a beautiful multi-tasking blade — the long edge is perfect for chopping and slicing vegetables as well as portioning meats and other proteins. The edge is double beveled, like a Western knife. While it may look like a meat cleaver, it isn’t (you’ll want a heavier cleaver for breaking bones). Instead, vegetable cleavers are used like a chef’s knife. It is adept at processing quantities of vegetables for stir fry and thinly slicing meats. Once you use it, you’ll find yourself reaching for this precision knife more and more often.
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 ambidextrous Japanese-inspired handle is a style called a half-octagonal. The faceted top is matched with a rounded base for comfort. The handle is Arizona desert ironwood (olneya tesota). The stabilized fiddleback maple bolster provides nice contrast. A G-10 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! This nimble chef’s knife is sure to become a kitchen favorite!

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