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 Post subject: Hammered Nakiri?
PostPosted: Sun Apr 21, 2013 6:35 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hello,

I would like to buy a nikiri.
I think id like thin, lightweight, hammered and not too expensive if possible.
Any ideas?



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Mark Richmond
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 Post subject: Re: Hammered Nakiri?
PostPosted: Sun Apr 21, 2013 7:12 pm 
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Joined: Wed May 16, 2012 4:42 pm
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Location: USA... mostly.
JOHN DOE <>




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 Post subject: Re: Hammered Nakiri?
PostPosted: Sun Apr 21, 2013 9:11 pm 
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Not hammered...but looks like an awesome knife.

http://www.chefknivestogo.com/kohdna18.html



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 Post subject: Re: Hammered Nakiri?
PostPosted: Mon Apr 22, 2013 1:46 pm 
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http://www.chefknivestogo.com/satadana160.html

Best choice available IMHO!



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 Post subject: Re: Hammered Nakiri?
PostPosted: Mon Apr 22, 2013 2:56 pm 
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Good to see you back Adam, & I totally agree... my first choice for him, as well!



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 Post subject: Re: Hammered Nakiri?
PostPosted: Mon Apr 22, 2013 3:50 pm 

Joined: Wed Mar 06, 2013 9:23 pm
Posts: 54
I was the one that asked Mark this question.

The nikiri i'm using now is cheap, hollow (hence my desire for hammered), thin, light-weight and I love it.
Hence my desire to upgrade to a knife with similar features.

Thanks for your feedback. I know I don't "need" an upgrade.
Perhaps the Sakai is for me.

I'll give the other one to a friend.


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 Post subject: Re: Hammered Nakiri?
PostPosted: Mon Apr 22, 2013 4:02 pm 
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MR.D <> What do you mean the knife is "hollow?"



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 Post subject: Re: Hammered Nakiri?
PostPosted: Mon Apr 22, 2013 5:09 pm 
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I have a Tanaka Sekiso Damascus Nakiri and it is VERY light, thin and stupid sharp. It has a slight convex and just melts thru foods. Full Carbon and not a hammered finish, but it is clad in layered Damascus.


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 Post subject: Re: Hammered Nakiri?
PostPosted: Wed Apr 24, 2013 5:27 pm 

Joined: Wed Mar 06, 2013 9:23 pm
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Hollow is the term Whustov (sp?) used to describe the bevels scattered accross the blade, a la a Santuko knife.
I believe they are there to help release the food from the knife as it's cut and from my experience it does this very well
for things like potatoes and such.


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 Post subject: Re: Hammered Nakiri?
PostPosted: Wed Apr 24, 2013 5:39 pm 
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Hollow ground, grantons, etc.....all words for the same thing.



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