TX Knives

Functional handmade kitchen knives

180mm High Carbon Nakiri

300.00
sold out
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180mm High Carbon Nakiri

300.00
sold out

#137

Nakiru with a concave grind on the right side.

Weight: 206g

Length overall: 305mm

Balance point: Under the DENMARK of the logo.

Blade

The blade has a concave grind on the right side for food release and flat on the left side and it is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds a great edge and is very easy to sharpen, but rusts easily if not cared for.

Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 800°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.

Hardness: 63 HRC

Height at heel: 55mm

Handle

Material: Stabilized and colored spalted beech

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.

Treatment: The handle is sealed with Danish Oil

Add To Cart

#137

Nakiru with a concave grind on the right side.

Weight: 206g

Length overall: 305mm

Balance point: Under the DENMARK of the logo.

Blade

The blade has a concave grind on the right side for food release and flat on the left side and it is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds a great edge and is very easy to sharpen, but rusts easily if not cared for.

Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 800°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.

Hardness: 63 HRC

Height at heel: 55mm

Handle

Material: Stabilized and colored spalted beech

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.

Treatment: The handle is sealed with Danish Oil