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Showing 1 of 25 conversations about:
Massdrop x Apogee Takumi Nakiri 7" Vegetable Knife
JonasHeineman
5987
Oct 10, 2018
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.
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.
(Edited)
erickong
7412
Oct 10, 2018
JonasHeinemanNeed to add this to my EDC
RogierFvV
43
Nov 1, 2018
JonasHeinemanThis 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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