I just finished a very special nakiri.

[The Tourist]

One of the simple joys I treasure is obtaining and polishing the kitchen knives for my doctor's mother.

This woman was born and raised in Japan, and emigrated here after WWII. Her family looked at this act as betrayal and expatriation. And when she sent her personal handmade kitchen knives back to a Japan for polishing, her family confiscated the knives. My doctor and I have been rebuilding her kitchen knives now for over a year.

For those few who do not know about a nakiri, it is a kitchen knife with a very steep angle (this one is between 8 and 10 degrees, but I've polished one before at 6), and it is utilized for slicing vegetables, as for a stir-fry. His mother has received a gyuto and a yanagiba, and we felt this might make a needed addition. Not knowing her cooking style I do not know if a honesuki is required.

It came out nice, in fact it is so shiny I had to put my finger over the flash to stop the glare. However, the edge has a paste and glass mirror finish, and I would guess it is easily a +7000 grit finish using American standards. Using Japanese nomenature, that pegs it at between 12,000 and 15,000 grit.

I touched some newsprint, and it immedited provided a clean and decisive slice.

http://i209.photobucket.com/albums/bb231/TheTourist_bucket/001-17.jpg

[kurodrago]

Looking good:eek:

[The Tourist]

I know it's a small thing, but many nakiri users pull backwards when slicing. When using babmboo cutting boards, the front tip acts like a wheel or rounded guide.

One of the things I try to do is make that rounded portion perfectly formed. It takes some careful shaping, and then the edge must be blended into this curved area. This one came out perfectly, both left and right.

I have a Kershaw Shun coming I got for cheap. Who knows, perhaps she makes a lot of PBJ sandwiches, and she might like something just for everyday.

[kurodrago]

Lookin good, I will sharpen a bit more the tip but It seems there is no need.
Is a push down knife "is the only motion that you really need to cut", you can achieve extraordinary Speed with it:thumb:

[The Tourist]

This knife is more of a slicer. Primarily for veggies.

Another aspect is that this particular woman has a lifetime of experience using knives with edges most of us have never seen.

In her hands a gyuto ("cow knife"), and a yanagiba (for sushi) and now a knife dedicated to vegetables should pretty much cover her needs.

If she buys chickens whole to save a bit, she may need a honesuki. My wife has a Pampered Chef scissors for those jobs. And a woman in her late seventies will probably not be blocking a full-size tuna at the docks, however this woman might! I can always get her the heavier deba or a mid-length type of sashimi knife.

My doctor told me that she has her own stone, and even considered making sushi for her family with the gyuto. She does have skills.

[zhangmaster12]

Damn, knice sharpeingin and nice knife!