Akifusa Chef's Knife - Nakiri - 6 1/2 in. (165mm)
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|Sleek & Solid |
Ken Pennsylvania USA 2/9/2018
Based on reviews and mentions in various knife forums, I decided to try out this Akifusa Nakiri to see what all the fuss is about. The knife is well made, but understated. No frills, nothing fancy about it (except perhaps that the pakkawood handle is one of the nicest I've seen of that type; retaining more of the look of real wood than most). I'd give it a 9/10 overall on fit & finish (would be a 10/10 except for one small area where the scale does not mate perfectly with the tang on the underside of the handle; easy enough to fix with a little epoxy and some fine sanding).
OOTB sharpness is very good (although previous reviews would suggest that this is likely only scratching the surface of SRS15's potential). The knife feels more hefty in hand than I expected, but it weighed in at exactly 6.0 ozs. (right on spec.). Blade is very stiff (almost no flex at all) and has a very pronounced distal taper. Feels very solid in hand, and passes through ingredient with no appreciable resistance.
This is the first Nakiri I've ever purchased, so no apples to apples comparisons can be offered. However, I will say that it has a noticeably different feel from any other knife that I currently own (including several Japanese Gyutos and Santokus in a variety of steels: Molybdenum/Vanadium, VG10, & R2). For the traditional uses of a Nakiri, the Akifusa feels just about right. Looking forward to seeing what it can do both on the board and on the stones.
Dreena Washington United States 2/25/2014
Best knife in my collection. I cut a lot of vegetables everyday and it is amazing. I call it the veggie dominator. It was money well spent.