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 Post subject: Katsushige Anryu Nakiri
PostPosted: Tue Oct 01, 2013 7:53 pm 

Joined: Sat Sep 14, 2013 6:14 pm
Posts: 42
I know I have a lot of questions and I really appreciate all the answers so heres another one. I really like the Katsushige Anryu Nakiri 165mm. I would appreciate any info thanks.


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 Post subject: Re: Katsushige Anryu Nakiri
PostPosted: Wed Oct 02, 2013 5:56 am 
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Joined: Thu Apr 19, 2012 1:18 pm
Posts: 10239
Location: Madison Wisconsin
What did you want to know about it?



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 Post subject: Re: Katsushige Anryu Nakiri
PostPosted: Wed Oct 02, 2013 6:32 am 

Joined: Sat Sep 14, 2013 6:14 pm
Posts: 42
just a breakdown on the knife like sharpness, how i need to take care of it, ootb sharpness, what kind of metal it is etc. also the handel looks nice any info on that is great to. thank you


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 Post subject: Re: Katsushige Anryu Nakiri
PostPosted: Wed Oct 02, 2013 7:03 am 
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Joined: Thu Apr 26, 2012 11:13 am
Posts: 3155
Location: CT
http://www.chefknivestogo.com/kaanasna16.html

It's stainless steel on the outside and Blue #2 as the core steel. Care is the same as many other Japanese knives. No bones, no frozen foods, no cutting on ceramic plates, no torquing the blade in the cut, etc. Only the core steel will patina a little up from the edge until the cladding covers the core steel. These need to be washed and thoroughly dried after use; do not leave them out without washing/drying after cutting or they will rust. The exposed core steel will Patina and darken with use and will have a nice contrast to the shiny stainless. From the Anryu 240mm gyuto I got to play with a bit, it will have excellent cutting properties and good food release.

Sharpness, most Japanese knives come with an edge in the 800-1200 grit range normally. Most Japanese knives shine at a 3000-5000K edge, so the edge potential is there, but may need sharpening to bring it out. This is common with most any Japanese knife; people have their own preference for the edge they put on a knife, so they put a basic starter edge on there and let the customer refine it as they wish. Mark may be able to have one of his sharpeners touch it up for you before he ships it?


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 Post subject: Re: Katsushige Anryu Nakiri
PostPosted: Wed Oct 02, 2013 7:11 am 
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Joined: Tue Feb 05, 2013 12:00 pm
Posts: 4310
+1.
Taz just gave you the perfect summary of pertinent information :-).


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 Post subject: Re: Katsushige Anryu Nakiri
PostPosted: Wed Oct 02, 2013 9:05 pm 
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Joined: Wed May 16, 2012 10:42 am
Posts: 3915
Location: USA... mostly.
jim's MEGG <> I haven't used the Nakiri but I have used his Gyuto, and I have to say the Anryu is a phenomenal product. The grind on the knife was truly fun, and it falls through food like it's not there. As a mid-weight clad blade it is tops on the site...



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