It's a Heiji though, right? That's supposed to mean a lot, from what I understand. I'm assuming it's a well-crafted knife and is the way it is on purpose, for reasons I cannot fathom.
Cutting up an onion with this thing, let alone a carrot, is not satisfying, either for me or the vegetables.
It's *really* thick behind the edge, all the way down, even with the distal taper on the spine.
It was reasonably sharp OOTB (at least by my non-expert reckoning).
So before long it was back in the box for a time-out in the cupboard -- that lasted a couple of years. Just pulled it out recently and it struck me that maybe it's not really a nakiri -- maybe it's a nakiri-esque bunka. Or something else?
Please help me figure this thing out.
- What's its purpose?
- Why is it so thick all the way down to just before the edge? Very little taper and then a chunky angle to the edge. (I'm assuming this is related to its purpose, whatever that is.)
- Would it be crazy to send this to someone skilled in the ways of thinning to grind it into something I might actually be able to use? If so, recommendations?
~j
