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Tue Mar 26, 2013 2:14 pm
Any recommendations on a Nakiri that is heavier yet this still is thin behind the edge and keeps a crazy edge... Stainless or Carbon... doesn't matter... right handed... budget... <$300
Tue Mar 26, 2013 2:29 pm
No, can't think of anything that matches that description.
Of course, that depends on your idea of "heavier". But, any nakiri I can think of is thin throughout and light.
Tue Mar 26, 2013 4:21 pm
I have this super cool line of knives that's just about done that have real hamons on them that are thick and heavier with good convexing. I'll post a link as soon as I get the Nakiri up on the site. They're under your budget too which is rare for knives with hamons.
Tue Mar 26, 2013 4:44 pm
Spill the beans Mark!!!
Tue Mar 26, 2013 5:08 pm
Are your Kohetsu knives coming in?
Spring is here!!!
Tue Mar 26, 2013 8:52 pm
I would certainly recommend the Tetsuhiro if you're looking for something a little heavier but still thin behind the edge: http://www.chefknivestogo.com/tehawh13.html
Plus you've got stainless cladding, white #1, and great looks to boot, and it's in your price range.
I'm not sure what else I can say! lol
Wed Mar 27, 2013 3:02 am
Sorry Mark, need a little help here... can someone explain to a caveman knife lover what a hamon is and why it is so appealing?
Wed Mar 27, 2013 4:18 am
A Hamon is an actual tempering line visible on the knife that shows which parts are hard and where is soft. Honyaki blades are heat treated and then quenched (sometimes in water), usually with the clay coating, so a visible hamon line is present, like on the real swords from Japan. Usually the spine area near where the makers Kanji are chiseled, pressed, stamped, etched, etc into the blade is soft and the majority of the blade is hard.
Honyaki knives in general are harder, hold an edge longer, but are more difficult to grind, polish, sharpen and are more prone to chipping due to the higher hardness. Hamons are often a sign of a Honyaki knife, but not always. Some Honyaki (Suisin Inox Honyaki) don't display hamons, other knives do. Some knives may show a hamon but may not technically be Honyaki.
Heat treating to get a Hamon is a bit more labor intensive and more risky of the blade breaking during heat treating, costs more, etc. Many equate a Hamon with higher quality, better heat treating, etc. I played around with some O-1 and 1084 blades years ago and clay coating and water quenching them. Many cracked, but the ones that survived had very fine grain to them and took and held a wicked edge!
Wed Mar 27, 2013 7:43 am
Just curious, what do you do with the ones that cracked?
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