Click to view our Accessibility Statement or contact us with accessibility-related questions
Massdrop x Apogee Takumi Nakiri 7" Vegetable Knife
01 / 08
Massdrop x Apogee Takumi Nakiri 7" Vegetable Knife
bookmark_border
Where's the price?
To negotiate the best possible price for our customers, we agree to hide prices prior to logging in.
1K requests
·
Free Returns in USA
Product Description
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 Read More
You Might Also Like
search
close
Sort by: Top Conversations
keyboard_arrow_down
SantiagoDraco
611
Oct 14, 2018
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.
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.
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)
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.
Ninja600
67
Oct 10, 2018
Free sharpening for us AND Canada? this has to be too good to be true.. right?
Deaomega1214
478
Apogee Culinary Designs
Oct 11, 2018
Ninja600Yes 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.
trosa
49
Oct 18, 2018
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.
JaleesaG
1550
Marketing Team
Feb 27, 2019
Hi all,
We have an update on the Massdrop x Apogee Takumi 7” Nakiri Vegetable Knife.
Unfortunately, we’re tracking behind our original estimated ship date and delivery time will be impacted.
We apologize for the delay. If you prefer not to wait the additional time, you can cancel your order on your transactions page: https://www.massdrop.com/transactions.
Stay posted for more information, including a new estimated shipping date. If you have any questions, please feel free to reach out.
Thank you so much for your patience. We look forward to you receiving and enjoying your Massdrop x Apogee Takumi 7” Nakiri Vegetable Knife soon.
Copsvsninjas
3
Mar 18, 2019
JaleesaGAny update on when this will ship out?
How about a really rough off the record estimate that I won't hold you to?
one week? one month? three months? one year?
Glen8
671
Oct 27, 2018
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.
Crosshairs
160
Oct 22, 2018
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
Ninja600
67
Oct 10, 2018
“ the blade is impact welded with a rippling wave pattern “ so the pattern the knife has is added afterwards? 🤔
reswright
3851
Jun 13, 2019
The ad copy says the knife has a stainless steel bolster. The knife in the picture does not appear to even have a bolster.
It doesn't say whether the knife was forged or cut. It says some things about the steel being impact welded, but that's different from knife forging -- impact welding is how you join two dissimilar alloys together. Forging is when the steel stock is actually hammered and then ground into the shape of the blade, milling is when an ingot of steel is machined down into the shape of the blade, but die cut steel is just punched out from sheets of stock metal on a press.
It says it's got an AUS-10 steel blade at a few points, and at others acknowledges that it's only AUS-10 at the core, w/ inexpensive stainless and nickel steel layers on the outside. The grind angle isn't that aggressive for a nakiri.
And it says the blade has a hardness of 61 but that's also only the core. If you Rockwell test the entire knife you will get a lower hardness determined partially by the outer layers of inexpensive stainless. If the impact weld was done well it might be decent, but not 61.
The bit about the sides of the knife being irregular and that helping food not to stick, that's yes and no. It will keep bigger things from sticking but it will also be harder to clean than a flat ground, non-etched edge. As a guy who uses his kitchen knives often, I think I'll stick with hollow ground nakiris like my Wusthof classic.
Nakiris are useful knives in the kitchen. They got that part right.
Benjabooly
373
Jun 17, 2019
reswrightThe bolster is on the back of the handle for balance, and most high end knives that arnt Wusthof or zwilling (and even their nicer stuff) is a harder steel clad with softer steel, it makes the knife less fragile and more stain resistant, no need to have anything BUT the core at 61HRC what so ever. The knife is also just as easy to clean, its not etched but polished.
reswright
3851
Jun 17, 2019
BenjaboolyNo, it doesn't have a reverse bolster either (which is what you're describing).
https://drop.com/buy/massdrop-x-apogee-vital-8-inch-chefs-knife
See that knife? See the thick stainless between the blade and the handle, and again at the end of the handle? That is the bolster and the reverse bolster, respectively. On a kitchen knife, that's how they look.
When a flat kitchen blade just goes straight into the handle that's what we call 'not having a bolster'. The metal that you're talking about that's visible in the handle and at the end of it is the tang. That is also something that is perhaps most usefully defined as 'also not a bolster'.
Now, if you want to have a discussion about knife steels that people use in the kitchen and on high end knives and whether or not 'most' of them are multiple layer constructions, we can definitely have that. It's going to be an extremely easy discussion because it's going to consist of opening up a few knife store pages and looking at the available distribution of steel on those knives. Takes maybe ten seconds. Fast like a bunny! Then we can zip on over to a couple of webpages that talk about what sort of Rockwell hardness most premier kitchen knife makers go for and we can see it's typically in the middle 50s, because if you try and have high hardness kitchen knives they chip. You need special serrations to really keep that from happening, that act as standoffs from the cutting edge. Otherwise the edge gets chewed up with regular use. Little chips of steel in the food are kinda a no bueno, and so are difficult regrinds.
A multipurpose kitchen knife with a hardness above 60 is a contradiction in terms. It only sounds good. In reality knives like that are very special purpose and the only people who are good with them are very good with knives and using them carefully. Here they are being sold to people who go 'hey, that sounds awesome'. And it does, if you don't know better.
Kitchen steel knives are meant to deform before they chip. If the edge rolls over, you work it back with the honing steel. They're meant to be sharpened a lot more often than a pocket knife with high value PM steel. And you want them to be easy to sharpen as a result. Not with a hard grind, but a honing steel to realign the edge. This is a knife that's meant for someone who wants to be seen cooking food, but I'll warn you: it is not a knife that is meant for a cook.
Finally, the design -- if you want a nakiri with texture on it, get one that's got hammermarks on it. People who have bought this knife are reporting in the discussion that it's comparatively hard to keep clean, which doesn't seem surprising as it's the first thing I thought of. It really only takes one good case of food poisoning before you start caring as to whether or not your chef knife is easy to clean. Hammer marks will be much easier to clean than this -- very old school, very cool and effective, this is just a stamped pattern that's meant to catch some of the 'damascus' sales juice before it runs out. Real damascus kitchen knives, even good ones, even real wootz knives when used in the kitchen, are known for just one thing if you leave them in the kitchen long enough: rust.
How many cooking shows have you seen where the chef is using a pretty luxed up set of cookware, or really good knives, or top end gear. Probably a few, right? Well, how many times have you seen them using something that even looked like damascus?
Yeah, there's a reason you don't see that much and have to hunt for it, and find it mostly from really questionable brands. It's not a good fit for the kitchen at the end of the day, even though it's gorgeous.
If people have these and love them, it's really no skin off my nose. (I mean, I'd hate to think they were buying knives that no one liked anything about, right?) De gustibus non disputandum est. I only know what they look like to me -- I cooked professionally for years which is my primary point of reference for kitchen knives, and these knives don't have bolsters, and are kinda made out of geek bait if you ask me. I'd never buy one. Some of the other Apogee knives in stock here don't look as bad - best of luck with them! I'll be sticking with my Wusthof classics.
(Edited)
KC2536
Oct 12, 2018
Is this a full tang knife? I can't tell from the pictures.
Showing 33 of 52
Recent Activity
Related Products
Drop Refurbished
Like-new products you can trustDrop Rewards
Get $5 for every 500 points you earn! Learn more
Drop Keyboard Club
Become a member and expand your keycap collectionCollaborate With Us
For Brands & DesignersFollow Drop