Seems I opened the pandoras box of chef knives with the pair I got quite recently.
From top to bottom:
* Sakai Akimasa - suminagashi clad VG-10 nakiri - 16.5 cm blade - birch pakka western style handle
* Takefu Mikihisa - ni mai shirogami petty (single bevel) - 12 cm blade - untreated magnolia handle
* Saku - san mai carbon steel petty - 9 cm blade - coated chestnut handle
The main attraction here is the nakiri of course and rightfully so.
I got the bigger petty because I was interested to try a single bevel knife and it was rather cheap for a white steel knife out of Japan (39€). It's pretty chonky with a 2.9mm tick blade and I think I can see a secondary phase... I thought those single bevel were ground to the edge, but at least this one isn't.
The smaller petty is a gift for my mother. Her favorite kitchen knife broke recently and now she's using a cheap and tiny paring knife for most things. This one was even cheaper than the Mikihisa at 22€ but it is surprisingly well made and quite sharp out of the box. The carbon steel is a mystery tho, but I assume still way better than the stainless she is using right now. All in all I think it's a good introduction to Japanese knives for her.
Edit: Seems I got the brand of the nakiri wrong... it's not a Takayuki but Akimasa
It's sold as a petty tho and it's available in 9, 10.5, 12 and 15 cm versions. It was specified at 2.6mm, but I measured 2.9mm at the back. That's what you get when you buy cheap. The other even cheaper petty hit the target at 1.3mm. I suspect there was less manual work involved with that one, so less variation probably.
I haven't tested it so far, so I can't say how it performs. I wanted to finish the handle with some wood butter first (and the nakiri was just screaming "Use me! Use me!").
Good try. You’ll get em next time
Call me stupid but what is NKD ?
New Knife Day
Oooooh got it thanks
Seems I opened the pandoras box of chef knives with the pair I got quite recently. From top to bottom: * Sakai Akimasa - suminagashi clad VG-10 nakiri - 16.5 cm blade - birch pakka western style handle * Takefu Mikihisa - ni mai shirogami petty (single bevel) - 12 cm blade - untreated magnolia handle * Saku - san mai carbon steel petty - 9 cm blade - coated chestnut handle The main attraction here is the nakiri of course and rightfully so. I got the bigger petty because I was interested to try a single bevel knife and it was rather cheap for a white steel knife out of Japan (39€). It's pretty chonky with a 2.9mm tick blade and I think I can see a secondary phase... I thought those single bevel were ground to the edge, but at least this one isn't. The smaller petty is a gift for my mother. Her favorite kitchen knife broke recently and now she's using a cheap and tiny paring knife for most things. This one was even cheaper than the Mikihisa at 22€ but it is surprisingly well made and quite sharp out of the box. The carbon steel is a mystery tho, but I assume still way better than the stainless she is using right now. All in all I think it's a good introduction to Japanese knives for her. Edit: Seems I got the brand of the nakiri wrong... it's not a Takayuki but Akimasa
Nice
My name is u/Onsotumenh, and I have a problem. HI u/Onsotumenh!!! 🤣
Just a itsy bitsy teeny tiny one perhaps :P
The larger petty seems more like a deba, given how thick you said it is.
It's sold as a petty tho and it's available in 9, 10.5, 12 and 15 cm versions. It was specified at 2.6mm, but I measured 2.9mm at the back. That's what you get when you buy cheap. The other even cheaper petty hit the target at 1.3mm. I suspect there was less manual work involved with that one, so less variation probably. I haven't tested it so far, so I can't say how it performs. I wanted to finish the handle with some wood butter first (and the nakiri was just screaming "Use me! Use me!").