The making of a Nakiri
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Montanaman
The making of a Nakiri
Thought I would share with you folks the nakiri that my friend Phil Dobson is just finishing for me. Phil is a long time friend and climbing partner of mine, a terrific wood worker and knife maker. A nikiri is a thin grind vegetable slicer and this one starts with Z Finit steel from Zapp Ind. Pretty amazing steel and was heat treated by Peters Heat Treat. Boker used Cronidur once in a knife.
From Chuck at Alpha Knife Supply
"first read about the steel named Cronidur 30 in an aerospace magazine years ago. We looked for a source and learned the steel was available in Europe and was very expensive. A few years later we found a domestic source but the price was still too high.
In late 2013 we were reviewing Zapp steels and recognized the composition of a steel they called LC200N. It was the same chemical composition as Cronidur 30. We called Zapp and bought a small sheet for testing. In early 2014 we talked to Zapp and agreed to change the name to Z-FiNit,
(Zapp Fine grain Nitrogen steel).
Cronidur 30 = LC200N = Z-FiNit
The data sheet for Z-FiNit says the steel can be heat treated to HRC 61. Brad at Peters Heat treating has been working with the steel and has achieved HRC 59. Brad is working to achieve a higher hardness. We highly recommend Peters if you need someone to heat treat Z-FiNit.
It is critical to include cryogenic treatment in liquid nitrogen after quenching to achieve maximum wear resistance.
At HRC 59 the steel performs well. The performance is better than 52100. Because it is a nitrogen stainless steel, the corrosion resistance is excellent, far surpassing 440C. The toughness is excellent. Do not be afraid to grind the blade edge very thin. In our experience, the edge does not chip.
There are several stainless steels containing nitrogen available to knifemakers. The advantage of adding nitrogen to steel is corrosion resistance. The nitrogen frees chromium to provide corrosion resistance."
Phil polishes and sharpens the blade, by hand, on Japanese stones, very time consuming. The handles are white linen micarta with Teak burl that I supplied, along with Markus Balbach of Germany, Leo IV damascus inlays. Phil is still getting it perfect and I will post more pics and evaluate the performance in this thread. Phil brings different knives over for dinner for my wife and I to try, and we both really like the nakiri.
Thanks for looking
From Chuck at Alpha Knife Supply
"first read about the steel named Cronidur 30 in an aerospace magazine years ago. We looked for a source and learned the steel was available in Europe and was very expensive. A few years later we found a domestic source but the price was still too high.
In late 2013 we were reviewing Zapp steels and recognized the composition of a steel they called LC200N. It was the same chemical composition as Cronidur 30. We called Zapp and bought a small sheet for testing. In early 2014 we talked to Zapp and agreed to change the name to Z-FiNit,
(Zapp Fine grain Nitrogen steel).
Cronidur 30 = LC200N = Z-FiNit
The data sheet for Z-FiNit says the steel can be heat treated to HRC 61. Brad at Peters Heat treating has been working with the steel and has achieved HRC 59. Brad is working to achieve a higher hardness. We highly recommend Peters if you need someone to heat treat Z-FiNit.
It is critical to include cryogenic treatment in liquid nitrogen after quenching to achieve maximum wear resistance.
At HRC 59 the steel performs well. The performance is better than 52100. Because it is a nitrogen stainless steel, the corrosion resistance is excellent, far surpassing 440C. The toughness is excellent. Do not be afraid to grind the blade edge very thin. In our experience, the edge does not chip.
There are several stainless steels containing nitrogen available to knifemakers. The advantage of adding nitrogen to steel is corrosion resistance. The nitrogen frees chromium to provide corrosion resistance."
Phil polishes and sharpens the blade, by hand, on Japanese stones, very time consuming. The handles are white linen micarta with Teak burl that I supplied, along with Markus Balbach of Germany, Leo IV damascus inlays. Phil is still getting it perfect and I will post more pics and evaluate the performance in this thread. Phil brings different knives over for dinner for my wife and I to try, and we both really like the nakiri.
Thanks for looking
- Sharpnshinyknives
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Re: The making of a Nakiri
Kris, you always have impeccable taste when it comes to knives. That wood is beautiful. Very interesting info on the steel. How long will it take to sharpen that properly on that wet stone? What grit does he start with and end with?
SSk Mark
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Montanaman
Re: The making of a Nakiri
Thanks Mark, much appreciated. He said it is not too hard to sharpen. He cleans up the grinder marks on a gesshin 400 grit stone, then hand sanded with a Rhynowet 400 and 600 grit paper, followed by a 1k and 2k Black Ice Norton paper hand sand, and finishes with a 15 micron and .5 micron diamond paste on balsa, using a small square of balsa as a finger stone. Edge is finished on a Hishiboshi karasu(9k) stone. So not completely done on stones, modern paper is superior in many ways for certain tasks.
- petesknives
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Re: The making of a Nakiri
Sharpen it?? That work of art would go in my collection and as I tell my wife, That's not for using its for lookin at!
Awesome!
"Buy more ammo!" Johnnie Fain RIP
"Buy the ticket, take the ride"
Hunter S. Thompson. RIP
"Buy the ticket, take the ride"
Hunter S. Thompson. RIP
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Montanaman
Re: The making of a Nakiri
It will definitely get used! Thanks much. The edge profile is an easy one to hand sharpen, no big curves and a double bevel. I will maintain the edge on Shapton glass stones, probably a 6k.petesknives wrote: ↑Fri Dec 06, 2019 8:48 pm Sharpen it?? That work of art would go in my collection and as I tell my wife, That's not for using its for lookin at!Awesome!
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Montanaman
Re: The making of a Nakiri
Phil came over for prime rib with the family last night, and brought this beauty over. He is still waiting on a new stencil to etch his mark. ZFiNit is really impressive steel, better toughness than 154cm, and highly corrosion resistant, far surpassing 440C. What is most impressive is the ease of sharpening. Phil used inconel pins in the bolster and titanium pins in the handle. The handle is very comfortable and well contoured. The teak burl is beautiful, IMO, and has striking contrast with the micarta. Works and looks great, another awesome knife to use on the daily. Here are a few pics,
Thanks for looking and comments welcome
Thanks for looking and comments welcome
- 1967redrider
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Re: The making of a Nakiri
Pocket, fixed, machete, axe, it's all good!
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
CHRIST IS KING
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
CHRIST IS KING
- petesknives
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Re: The making of a Nakiri
Another awesome piece of work!
As I said earlier in this thread I would tell my wife "That's not for using, it's for looking at ", then promptly stash it in my collection !
"Buy more ammo!" Johnnie Fain RIP
"Buy the ticket, take the ride"
Hunter S. Thompson. RIP
"Buy the ticket, take the ride"
Hunter S. Thompson. RIP
-
Montanaman
Re: The making of a Nakiri
Thank you both, made some salsa last night, smooth and effortless! Making bacon potato leek soup now,petesknives wrote: ↑Mon Dec 23, 2019 7:45 pm Another awesome piece of work!![]()
As I said earlier in this thread I would tell my wife "That's not for using, it's for looking at ", then promptly stash it in my collection !
- Lansky1
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Re: The making of a Nakiri
I always like to see super high quality knives being used - that is a very interesting project and quite a story behind it.Montanaman wrote: ↑Sat Dec 07, 2019 6:44 pm
It will definitely get used! Thanks much. The edge profile is an easy one to hand sharpen, no big curves and a double bevel. I will maintain the edge on Shapton glass stones, probably a 6k.
pffffft that's not a knife ......... now THAT'S a knife !! Crocodile Dundee
John
John
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Stanwade
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Re: The making of a Nakiri
Kris— Absolutely gorgeous piece of cutlery
! I’m jealous
Your potato bacon and leek soup would hit the spot right now! I make a similar recipe (I’m assuming).. I also add salt cod and roasted red peppers..Matter of fact sounds like dinner this week after I finish the deer chili in the fridge.. you got my mind working with that knife and that recipe! Beautiful knife again!
Ryan
“That’ll be the day”—-John Wayne
“That’ll be the day”—-John Wayne
- TripleF
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Re: The making of a Nakiri
Absolutely beautiful!!!!

SCOTT
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Colonial Knife Company History ebook:
https://gumroad.com/l/ZLDb
Blog: https://scottrauberoutdoors.wordpress.c ... e-26-2026/
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jmh58
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Re: The making of a Nakiri
Not all who wander are lost!!
Of all the paths you take in life,
Make sure some of them are Dirt!!!
Of all the paths you take in life,
Make sure some of them are Dirt!!!
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Montanaman
Re: The making of a Nakiri
Thanks much and dinner sounds great!Stanwade wrote: ↑Mon Mar 16, 2020 3:46 am Kris— Absolutely gorgeous piece of cutlery! I’m jealous
Your potato bacon and leek soup would hit the spot right now! I make a similar recipe (I’m assuming).. I also add salt cod and roasted red peppers..Matter of fact sounds like dinner this week after I finish the deer chili in the fridge.. you got my mind working with that knife and that recipe! Beautiful knife again!
![]()
Thank you gentlemen, much appreciated. It is a joy to use. Phil bought a top of the line Evenheat heat treat furnace that he is keeping in my shop. He is working on perfecting 26C3 with a hamon for kitchen knives.
- Steve Warden
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Re: The making of a Nakiri
WOW!
Gorgeous!
Certainly worthy of being called art. But, like you, I'd be using it!!
It's gotta be a joy to use.
Gorgeous!
Certainly worthy of being called art. But, like you, I'd be using it!!
It's gotta be a joy to use.
Take care and God bless,
Steve
TSgt USAF, Retired
1980-2000
But any knife is better than no knife! ~ Mumbleypeg (aka Ken)
Steve
TSgt USAF, Retired
1980-2000
But any knife is better than no knife! ~ Mumbleypeg (aka Ken)
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rustyoldknife
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