Murray Carter Nakiri

[ChrisinHove]

When my daughter left home for college packed her a cheap IKEA santoku, having little confidence that it would not be abused, lost or nicked. I took the fact that it still remains in daily use several years and house moves later as a clear indication of its usefulness, and although I have been very close to ordering a Spyderco version on several occasions, the presence of my K11s, K12 and a plethora of other kitchen knives held me back on buying another general purpose knife.

Earlier this year my considerably better half was diagnosed a celiac, and as a consequence our diet has changed to include simpler food and many more fresh vegetables, so when the Minerai Nakiri vegetable knife was offered at the same price as the Santoku my resistance crumbled.

This is the BD1n version with moulded plastic handle. Out of the rather lovely box I have to admit that my first impression was that it felt very lightweight and rather cheap … but the blade and handle were well finished, and the edge exceptionally sharp.

After a few weeks of daily use, I now appreciate its light weight, thin-ness and brilliant blade/edge shape are all part of its purposeful design. It really, really is a fantastic vegetable knife.

And when considering its design pedigree, this shouldn’t have been a surprise.

[ejames13]

How is the food release on the Nakiri?

I have the small petty in this same flavor, and the FFG + finish really inhibit food release. I still use the knife often, but I find that aspect somewhat irritating, especially given the price point of these knives.

[Bill1170]

How is the food release on the Nakiri?

I have the small petty in this same flavor, and the FFG + finish really inhibit food release. I still use the knife often, but I find that aspect somewhat irritating, especially given the price point of these knives.

Does a hammered finish release food better than a satin or polished finish? It seems like it might, but I haven’t any direct experience with such a knife.

[ChrisinHove]

How is the food release on the Nakiri?

I have the small petty in this same flavor, and the FFG + finish really inhibit food release. I still use the knife often, but I find that aspect somewhat irritating, especially given the price point of these knives.

I haven’t noticed particular clinginess - thin cucumber slices will stick, but those cling to every knife I use, and for those the tall blade is probably beneficial as you can place them from there rather than trying to pick them up again!

[RustyIron]

After a few weeks of daily use, I now appreciate its light weight, thin-ness and brilliant blade/edge shape are all part of its purposeful design. It really, really is a fantastic vegetable knife.

Nice! Dinner tastes just a little bit better when prepared with one of your favorite knives. Hope your wife adapts quickly to the new lifestyle and feels better soon.

[ejames13]

How is the food release on the Nakiri?

I have the small petty in this same flavor, and the FFG + finish really inhibit food release. I still use the knife often, but I find that aspect somewhat irritating, especially given the price point of these knives.

Does a hammered finish release food better than a satin or polished finish? It seems like it might, but I haven’t any direct experience with such a knife.

Yes, hammered finish and convex grind help considerably.

[Rinzler]

How is the food release on the Nakiri?

I have the small petty in this same flavor, and the FFG + finish really inhibit food release. I still use the knife often, but I find that aspect somewhat irritating, especially given the price point of these knives.

Does a hammered finish release food better than a satin or polished finish? It seems like it might, but I haven’t any direct experience with such a knife.

Yes, hammered finish and convex grind help considerably.

I have a “cheap” nakiri that is just flat and satin, and another that was considerably more expensive that is hammered and polished. There is a noticeable difference in food release between the two to the point that I only use the flat satin nakiri for foods or quantities that I know won’t cling otherwise I’m wasting time pulling food off the blade.

[ejames13]

How is the food release on the Nakiri?

I have the small petty in this same flavor, and the FFG + finish really inhibit food release. I still use the knife often, but I find that aspect somewhat irritating, especially given the price point of these knives.

Does a hammered finish release food better than a satin or polished finish? It seems like it might, but I haven’t any direct experience with such a knife.

Yes, hammered finish and convex grind help considerably.

I have a “cheap” nakiri that is just flat and satin, and another that was considerably more expensive that is hammered and polished. There is a noticeable difference in food release between the two to the point that I only use the flat satin nakiri for foods or quantities that I know won’t cling otherwise I’m wasting time pulling food off the blade.

It's one of those things that make it difficult to go back once you've experienced.

[Bill1170]

How is the food release on the Nakiri?

I have the small petty in this same flavor, and the FFG + finish really inhibit food release. I still use the knife often, but I find that aspect somewhat irritating, especially given the price point of these knives.

Does a hammered finish release food better than a satin or polished finish? It seems like it might, but I haven’t any direct experience with such a knife.

Yes, hammered finish and convex grind help considerably.

Thank you. This is good to know about.