BillHanna
Gotta get ready for ARM
The weight is sooooo nice
Sorry guys, these past few weeks I’ve used it 3 times…. I’ve had a TON of stuff happening in life that just turned a lot of things upside down for my family and actually just popped on to ask for the next participants address. Love the knife and I’ll try and get some writing up soon.
I received this chonky nakiri a couple weeks ago. By now, @Jville should have it, or at least, it's on his front porch.
The first meal I made I julienned and pickled carrots and korean daikon for some bahn mis. I hadn't sharpened the knife at this point, and I hated it.
The second meal had to wait a few days. For this one, I eventually sharpened the knife using a SP1k--> SP2k --> j-nat progression and the knife came alive. The thiccness no longer mattered; I could execute horizontal onion cuts no problem. This knife is excellent for veggies for western and many eastern recipes. I posted some examples in the What's cooking thread.
Thanks Chang for the opportunity to test drive this mini workhorse. I try not to read to many opinions usually before my turn, but I'd be surprised if added any revelation to the thread. That being said here is my 2 cents:
Substantial in hand- for a smaller knife the substantial feel gives it a workhorse characteristic that makes you want to attack a prep list.
Still light- event though it feels very substantial in hand because it's a smaller knife it doesn't feel very heavy if you compared it to some bigger knives, of course you don't have the blade length of say a small cleaver. This gives the knife a feel of the weight doing alot of the work but in a much smaller package most smaller nakiris don't have this feel to it. It has a somewhat similar feel as a shig ku nakiri, which I personally liked.
Stable- feels very stable on the board. You can be aggressive without babying it(within reason of course) I didn't take it through hard squash but would have like too. Doing things like tip draws are no worry.
Great overall cutter- I know Bill said he didn't like doing apples with it, but I did (I think) 8 quarts of apple wedges to be mascerated, and it was a pleasure. I really enjoyed the food release and found it to drop through without wedging. I cut alot of onions. It dropped through nicely, food release is not Takeda magic but it's a good workhorse release. Carrots a little brrraaap, but still enjoyable and easy. And very competent for detail work like bruniose. Celery it was nimble and stable doing draw cuts and the weight made it drop through with ease
Good steel- steel felt nice with a light sharpening. I did a quick down and dirty sharpening, but felt like steel had much more potential. I know grind helps with the stability on board, but still steel felt stable on the board. Seemed to have pretty good edge retention
Fun- it's a fun knife to use. It gives me a similar feel to my raquin kt that I used to have and miss. That feeling of overall toughness with good enough cutting ability to not be tedious by feeling like you are struggling through product. The weight makes it feel complete like you aren't using a little knife, but then it has a nimble feel to it still being such a small blade. Really great if you have a small board, tight space but alot of prep to do. It feels very versatile like it can attack just about whatever, within reason of course. It also has that nice rustic but refined feeling to it like my ex raquin that is very endearing and comforting in use.
Overall it's definitely a knife I liked alot and that fits me personally. Some knives jive better with some than it does with others, and this one fit me really nicely. It would be one that I would bust out, if I owned it. The overall composition attracts me and would have it's own unique place among my knives with its personalilty that it would probably not get designated to the drawer. And while most nakiris(I mean to me it's not a cleaver. It's still a nakiri although it begins to challenge the title) usually end up sold. I think this one might escape bst, but idk I thought I would not sell some other small nakiris and sold them. But I think this one would tug at my heart enough to keep. Buuuuut...
OK! let's get this moving! here's the updated passaround order list:
hmu if y'all have any questions. don't care what carrier y'all use, just please insure the package for $500.
- @BillHanna
- @Malcolm Johnson
- @Dan-
- @Jville
- @ethompson
- @SolidSnake03
- @mrmoves92
- @Matt Jacobs
- @PPIIBBSS
- @Gshep91
the knife is thicccc, but please, still pack it well and ready to abused (as usual). not required, but cleaning up and sharpening the cleaver for the next patron is good etiquette, but of course, only if you feel comfortable doing so. if you ferk the cleaver up, you owe me a mountain of kisses, just warning ya now!
I really appreciate everyone being so patient with me. the past month has been insane for me.
thank y'all, thank y'all, THANK Y'ALL
Ya, it was definitely cool to experience Jack Clarke's work. I had never heard of him and it is easy to see he is doing quality stuff and has his own style. Thanks!Appreciate ya takin' the time to do the write up.
I'm not a nakiri and/or a cleaver guy at all and this also tugged at my heart strings...thus starting off this entire passaround to instill such carnal and kawaii feelings into other knife whores like me.
Also, that feeling when you get a knife from a newer/"who are ya" (sorry Jack if ya reading this) maker and it performs at this level.... really makes ya shed a tear ya know
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