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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Stickied
Hey everyone,
This knife is our sixth collaboration with Apogee Culinary, and the fourth knife in our Takumi series that all have the same G-10 handle and impact-welded AUS-10 blade; check out the graph below ** for a bit more technical info about this steel that's literally at the core of this knife.
The nakiri is a blade profile that isn't as widely known as other knives like paring or chef's knives, but it's really handy to have in your kitchen tool arsenal even if you didn't already pickup the matching Takumi kiritsuke, paring or petty knives.
Aside from the great job it does with veggies, it also saves your other knives from a lot of wear from the kinds of harder push cuts used to get through larger, tougher root vegetables that often lead to the blade hitting the board with more force that can dull edges of your other blades.
I hadn't ever used a nakiri until about a year ago, and now it's my go-to knife for most hard veggies - if you've used nakiris before, let us know the types of cooking that you find them useful for below.
As we get started, here are a few housekeeping notes: * The drop will be live at 6:00am PT on Friday, October 12th. * The price will be $89.99 (with free shipping to the US and reduced rates for international) * Our Estimated Ship Date is February 28th, 2019.
Thanks for checking it out, let us know if you have any questions. - Jonas

** Here's a quick snapshot of AUS-10 compared to it's sibling AUS-8 and the VG-10 found in a lot of Japanese kitchen knives.
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( Graph generated at http://zknives.com/knives/steels/steelgraph.php?nm=AUS10%2CAUS8%2CVG10&ni=875%2C874%2C643 )
JonasHeineman
Need to add this to my EDC
JonasHeineman
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.
Massdrop! Make a veggie cleaver version of this, same shape but 4 inches wide instead of 2 inches and I will buy instantly!!
This looks like it will have the same rough hewn joint between blade and handle as the last which I don't remember the name of, the Damascus Steel huge 11" jobber. I didn't know they were made in China or I wouldn't have bought that one, that really bugs me, how are you going to call a knife Takumi and then make it in China when there is a healthy vibrant knife making tradition in Japan and you're making a Japanese styled/named knife? There is something seriously wrong with that in my opinion, I'm not a Trumper but I strongly support the idea of trade with all other countries other than China and buying US made products whenever possible. So I'm out.
This is a nice looking knife but whats with the Made in China? I dont know china for quality metalwares at all and rather not support the china economy
I almost pulled the triger on these knives or the other dragon Ice models. I thought, Hey hey look great. Then I realized they were made in China. Sure there is a warrantry and good customer service behind them but I just decided I wanted the Japanese made knives. Too bad. Knives like this can be with a home cook for a lifetime. You might as well get it right the first time. In the end I purchased an 8" Dragon chef knife and will backfill knives for other purposes later on. Damn, I really liked this knife, but made in China? I'll pass. Make it in Japan and I'll be all over it.
Wish these were full tang.
When these are redesigned to have a quality handle/tang I might reconsider. After seeing the very poor design of the first knife (the Kiritsuke) I'd suggest staying away from these.
Is this a full tang knife? I can't tell from the pictures.
KC2536
The tang is full length, but obviously not full height.
Is this left or right handed?
Boss77
Neither, the edge is a symmetrical double-bevel.
Will there be shipping worldwide, to be a little more specific will it ship to Israel ?
Albert.A
Sorry, we can't ship fixed blades to Israel due to restrictions of our shipping partner. You can read more in the FAQ.
I'm waiting for months when you add other EU countries to the shipping list...I'm from Slovakia. Please do something with the shipping.
BENSHEE
Sorry, this is an ongoing issue for a number of years - and it's not our policy, it's due to shipping partners' policies. You can read more in our FAQ which is posted on the drop page and I've also included a link here. https://helpdesk.massdrop.com/hc/en-us/articles/216782468-Can-Massdrop-ship-knives-internationally-
Anyone know how well this would work on winter squashes (spaghetti, butternut, etc) with their hard rinds?
JESB
This knife should have no problem going through tougher skins, and the thinner blade will get through dense materials more easily than most German / Western style blades that mostly use thicker blade stock.
JESB
Winter squashes are something people who use Japanese kitchen knives generally avoid due to it being a cause for nicks in blades. A nakiri is meant for lots of chopping, personally I would definitely not use it on a squash considering its shape. https://www.chowhound.com/post/nakiri-large-chefs-knife-winter-squashes-1068911 On this forum someone recommends a chef's knife but personally I think a paring knife or petty knife is a good choice.
“ the blade is impact welded with a rippling wave pattern “ so the pattern the knife has is added afterwards? 🤔
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Ninja600
functionally, the impact welding is better anyway. damascus is not a functionally better steel compared to modern steels
Ninja600
I mean you can see from the different leveled layers that the pattern comes to be quite artificial... If the design were natural it would be much smoother and flatter.
Free sharpening for us AND Canada? this has to be too good to be true.. right?
Ninja600
Yes we do free sharpening. We just helped a customer in Australia get his knife sharpened for free. At apogee we take Warranty very seriously. We won’t stop until you are completely satisfied.
Not touching this one after the Vital drop.
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Thank you for the quick reply. That's what I like to hear. Will order one. :)
Unfortunately the quality of the knives does not demonstrate that philosophy. Your still using the same cheap tang/handle construction of the other knives and I know you can do better, just look at the Dalstrong Shogun knives which are from the same factory similar design and share a similar price point. I have 3 and they are a far superior product. Really not trying to be overly negative here but the Kiritsuke ended up being very underwhelming and disappointing experience and I'm hoping you guys would have gone back to the drawing board and done better but it appears that is not the case.
The tang should be thicker and tapered and flare to the width of the handle for both comfort when holding and for a properly sanitary design. These are cooking knives after all. The flat tang is very uncomfortable to hold and looks and feels cheap. No way these knives will last without bacterial growth and a weaking of the tang/handle.