OUTLET - SEM Series Semi-Stainless Nakiri
OUTLET - SEM Series Semi-Stainless Nakiri
SKU:SEM185 Outlet
Many chefs love a carbon steel blade edge but enjoy the easy maintenance of stainless steel. The SEM series is the best of both worlds. This high carbon stainless steel in this series performs like a carbon steel blade without the worry of rust. Strong and substantial without feeling heavy, this blade takes a fine grained edge and holds it well.
CAUTION - Due to high carbon content, the blade may patina
Outlet item (Final Sale) - Chipped wood around rivets and/or minor scratches on blade
Blade | Single Steel Proprietary Semi-Stainless High Carbon Steel |
HRC | 61 |
Bevel | Double |
Bevel Angle Ratio | 50:50 |
Handle | Stabilized Wood |
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I fell hard for Kikuichi from a petty SEM at the time my second knife with the other being a miyabi Damascus 8 inch. My third knife was a togiharu moly 10.5 slicer. That's my background since then been working in kitchens for 3 years handled many knives from many brands from a lot of other cooks and mentors. But I really loved my petty it was my favorite knife. More than the miyabi and more than the togiharu and more than the knives from peers.
I've been using a lower-end cheep nakari for about a year now. My birthday is next month and decided to get myself a real knife in a style that I've grown to utilize and maximize and become familiar with and finally in the kind of craftsmanship I've become enamored with.
But this wasn't it.
The material is excellent, the handle is gorgeous, and the finish wasn't stunning... My old SEM Petty is a Stunning knife, sad to say this wasn't. The level of craftsmanship seems different.
This SEM Nakiri is great. A really good knife. A solid knife. But not in the same ballpark. I wish that it was slightly thinner behind the edge. I really really really wish it was. I love how long it is. That I would not change. But I wish that it was just slightly thinner (at least behind the edge)and slightly more nimble. I bought a GC Honesuki as well. I love it. Same issue though.
Jinbai ittai. That's how I feel about my SEM Petty and about Kikuichi. The craftsmanship is impeccable, wish that it was on all your knives.
I fell hard for Kikuichi from a petty SEM at the time my second knife with the other being a miyabi Damascus 8 inch. My third knife was a togiharu moly 10.5 slicer. That's my background since then been working in kitchens for 3 years handled many knives from many brands from a lot of other cooks and mentors. But I really loved my petty it was my favorite knife. More than the miyabi and more than the togiharu and more than the knives from peers.
I've been using a lower-end cheep nakari for about a year now. My birthday is next month and decided to get myself a real knife in a style that I've grown to utilize and maximize and become familiar with and finally in the kind of craftsmanship I've become enamored with.
But this wasn't it.
The material is excellent, the handle is gorgeous, and the finish wasn't stunning... My old SEM Petty is a Stunning knife, sad to say this wasn't. The level of craftsmanship seems different.
This SEM Nakiri is great. A really good knife. A solid knife. But not in the same ballpark. I wish that it was slightly thinner behind the edge. I really really really wish it was. I love how long it is. That I would not change. But I wish that it was just slightly thinner (at least behind the edge)and slightly more nimble. I bought a GC Honesuki as well. I love it. Same issue though.
Jinbai ittai. That's how I feel about my SEM Petty and about Kikuichi. The craftsmanship is impeccable, wish that it was on all your knives.