Grind is good. There's a slight hollow in the kurouchi that functions as an S grind (but more forged into place than ground) and I think the bevel is a little fatter, so food slides off easily. It also means your carrots will probably wedge a little, but on slightly softer, wetter foods like potato and soft apples, excellent performer as per the video. Horses for courses.
What makes the nakiri non sticky ?? The way it's ground ? Or the Kurouchi finish ?
Grind is good. There's a slight hollow in the kurouchi that functions as an S grind (but more forged into place than ground) and I think the bevel is a little fatter, so food slides off easily.
It also means your carrots will probably wedge a little, but on slightly softer, wetter foods like potato and soft apples, excellent performer as per the video.
Horses for courses.
Whats the maker of the Nakiri? Amazing 1:49
moritaka
Perfect
A classic