Massdrop x Apogee Takumi 7" Nakiri Vegetable Knifesearch

Massdrop x Apogee Takumi 7" Nakiri Vegetable Knife

Massdrop x Apogee Takumi 7" Nakiri Vegetable Knife

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The Ultimate Vegetable Knife

Our latest collaboration with Apogee is the nakiri: a 7-inch vegetable-cutting extraordinaire designed to complement the other knives in the Takumi series. Crafted with a thin AUS-10 stainless steel blade, a nearly straight edge, and a squared-off tip, it excels in chopping and mincing vegetables. When used properly, it’ll make quick work of potatoes, eggplant, carrots, zucchini, and much more. Constructed from grippy and heat-resistant G-10, the handle is comfy and stable. It’s fitted with a decorative mosaic pin made from glass, copper, and brass to emphasize the traditional Japanese aesthetic. Plus, if your knife does get dull, Apogee will sharpen it at no charge as part of its lifetime warranty for members in the US and Canada.

Note: Due to the sensitive nature of shipping knives internationally, we can only ship this knife to select countries. It is the responsibility of the buyer to know and comply with all importation regulations and local laws. Click here for additional information.

45 Layers of Rippled High-Performance Steel

If AUS-10 steel sounds familiar, that’s because its little brother AUS-8 is a common steel in modern pocket knives. Thanks to a higher carbon content, AUS-10 can be made harder (61 HRc on this knife), which results in better edge retention and less frequent sharpening. This Japanese steel is also much less prone to chipping than VG-10, the most common steel in Japanese knives. Made with a total of 45 layers—including 22 layers of SUS420 and nickel silver on each side and a core of AUS-10—this knife is performance driven. Aesthetically it’s no slouch, either: The blade is impact-welded with a rippling wave pattern reminiscent of historical damascus steel. In addition to its visual appeal, the ripples help food slide off the blade.

The Theory Behind the Nakiri

Designed with a thin blade, rounded tip, and nearly straight edge, the nakiri doesn’t look like a typical kitchen knife—but the unusual look serves a very specific purpose on this traditional Japanese design. First, the blade’s thin construction allows it to slice through vegetables quickly, without splitting them (in fact, the nakiri bōchō name translates to “knife for cutting greens” in Japanese). The nearly straight edge means the nakiri can cut all the way through to the cutting board without the horizontal push and pull you’d need with a typical chef’s knife. And when you’re cutting with speed, you won’t have to worry about piercing yourself—or your veggies—thanks to the nakiri’s squared-off tip. Furthermore, the tip is slightly rounded for a natural rocking motion while chopping and mincing, and the tall blade allows more clearance for knuckles when cutting directly above a board.

Specs

  • Designed by Apogee
  • Produced by Massdrop
  • Manufactured in China
  • Blade: AUS-10 core with 44-layers of impact-welded SUS420 and nickel silver
  • Hardness: 61 HRc
  • Edge angle: 14º sharpening (28º inclusive)
  • Handle: G-10
  • Glass, copper, and brass mosaic pin
  • Stainless steel bolster
  • Blade thickness: 2 mm
  • Blade width: 2 in (51 mm)
  • Blade length: 6.6 in ( 16.76 cm)
  • Handle width: 0.65 in (1.65 cm) at narrowest point, 0.9 in (2.29 cm) at widest point
  • Overall length: 12.5 in (31.75 cm)
  • Weight: 8.5 oz ( 240 g)

Included

  • Lifetime Apogee warranty   
  • Free sharpening for US Canada members

Image Disclaimer

The images on this page show a prototype and may differ slightly from the final product you receive.

Shipping

All orders will be shipped by Massdrop.

Estimated ship date is Feb 28, 2019 PT.

After the drop ends, payment will be collected and the group’s order will be submitted to the vendor up front, making all sales final. Check the discussion page for updates on your order.

Recent Activity

This is brilliant. I was very impressed with the Takumi Kiritsuke knife and I use a nakiri all the time, being a plant-based cook. The paring and petty knives are less appealing to me. To me, most paring knife designs are dubious, the real work is in the 2.5" range for paring knives. Above 3" you get into petty knives, but the Takumi handles are pretty good. However for petty knives, for my money at least, the Enso 5.5" prep knife is the category winner, hands down. Still, although these Takumi paring/petty knives are humdrum designs I might scoop them up some day, because I like the quality of the steel. Be that as it may, I am definitely eagerly awaiting my nakiri now, and I have no doubt it will be a winner, based on my experience with the kiritsuke. I see some negative comments about the kiritsuke, but sofar my experience does not confirm that. To me the Takumi series is far superior sofar to the Dalstrong knives, but I don't like the paring and petty knives from Dalstrong either. The Dalstrong nakiri is a chopper, not a nakiri. On the whole however, I have nothing against China, except to say that until now, for my money the better knives are from Japan. There's a flood of knockoff designs from China, but they are not up there yet. Tentatively, the Takumi/Apogee/Massdrop Kiritsuke was one of the better attempts. Hands down the best knife I found through Massdrop was the Apogee/Yaxell/Dragon Fire nakiri. It is definitely one of the best nakiri's I own, right up there with my Shun. In terms of the handle, I would agree with some of the comments, I would prever a full height full tang, riveted handle, like the Dragon Fire over the handles of the Takumi series.

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