Massdrop x Apogee Takumi Nakiri 7" Vegetable Knife
Massdrop x Apogee Takumi Nakiri 7" Vegetable Knife
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Free shipping to USA
Product Description
Our latest collaboration with Apogee is the nakiri: a 7-inch vegetable-cutting extraordinaire designed to complement the other knives in the Takumi series. Crafted with a thin AUS-10 stainless steel blade, a nearly straight edge, and a squared-off tip, it excels in chopping and mincing vegetables ... Read More

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JonasHeineman
5776
Collaborations
Oct 10, 2018
Stickied
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Hey everyone, This knife is our sixth collaboration with Apogee Culinary, and the fourth knife in our Takumi series that all have the same G-10 handle and impact-welded AUS-10 blade; check out the graph below ** for a bit more technical info about this steel that's literally at the core of this knife. The nakiri is a blade profile that isn't as widely known as other knives like paring or chef's knives, but it's really handy to have in your kitchen tool arsenal even if you didn't already pickup the matching Takumi kiritsuke, paring or petty knives. Aside from the great job it does with veggies, it also saves your other knives from a lot of wear from the kinds of harder push cuts used to get through larger, tougher root vegetables that often lead to the blade hitting the board with more force that can dull edges of your other blades. I hadn't ever used a nakiri until about a year ago, and now it's my go-to knife for most hard veggies - if you've used nakiris before, let us know the types of cooking that you find them useful for below. Thanks for checking it out, let us know if you have any questions. - Jonas ** Here's a quick snapshot of AUS-10 compared to it's sibling AUS-8 and the VG-10 found in a lot of Japanese kitchen knives.
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( Graph generated at http://zknives.com/knives/steels/steelgraph.php?nm=AUS10%2CAUS8%2CVG10&ni=875%2C874%2C643 )
(Edited)
Oct 10, 2018
erickong
2964
Cooking Moderator
Oct 10, 2018
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Need to add this to my EDC
Oct 10, 2018
RogierFvV
34
Nov 1, 2018
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This is brilliant. I was very impressed with the Takumi Kiritsuke knife and I use a nakiri all the time, being a plant-based cook. The paring and petty knives are less appealing to me. To me, most paring knife designs are dubious, the real work is in the 2.5" range for paring knives. Above 3" you get into petty knives, but the Takumi handles are pretty good. However for petty knives, for my money at least, the Enso 5.5" prep knife is the category winner, hands down. Still, although these Takumi paring/petty knives are humdrum designs I might scoop them up some day, because I like the quality of the steel. Be that as it may, I am definitely eagerly awaiting my nakiri now, and I have no doubt it will be a winner, based on my experience with the kiritsuke. I see some negative comments about the kiritsuke, but sofar my experience does not confirm that. To me the Takumi series is far superior sofar to the Dalstrong knives, but I don't like the paring and petty knives from Dalstrong either. The Dalstrong nakiri is a chopper, not a nakiri. On the whole however, I have nothing against China, except to say that until now, for my money the better knives are from Japan. There's a flood of knockoff designs from China, but they are not up there yet. Tentatively, the Takumi/Apogee/Massdrop Kiritsuke was one of the better attempts. Hands down the best knife I found through Massdrop was the Apogee/Yaxell/Dragon Fire nakiri. It is definitely one of the best nakiri's I own, right up there with my Shun. In terms of the handle, I would agree with some of the comments, I would prever a full height full tang, riveted handle, like the Dragon Fire over the handles of the Takumi series.
Nov 1, 2018
14themoney
632
May 16, 2019
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I have one of these in high carbon, by Gihei. I can't recall if it is white or blue steel. It's a wonderful knife. Made in Japan. The specs suggest that this should cut like Jack the ripper. Like others, I would spend a few more bucks and get one made in Japan.
May 16, 2019
Carboh
9
May 14, 2019
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Any possibility of adding European "Droppers" to kitchen knife Drops in the near future? Eagerly awaiting!
May 14, 2019
JaleesaG
1111
Admin User
Apr 8, 2019
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Hi all, We’re excited to announce that the Massdrop x Apogee Takumi 7” Nakiri Kitchen Knives have arrived at our warehouse and shipping will begin soon. We now estimate we’ll begin shipping by early next week. If you need to change your delivery address, please contact Community Support through your transactions page (https://www.massdrop.com/transactions) by Thursday, April 11th at 5:00 pm PT. We look forward to you receiving and enjoying your knife soon!
Apr 8, 2019
swimjay
112
Mar 21, 2019
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If this knife is made in China, I wonder if it's a casualty of Trump's trade war with that nation. Could this be why it's so delayed? (It's now 3/21/19). I've canceled my order; am no longer confident this knife will be well-made, given the inevitable erosion of good will between us, and possible subsequent resentment, caused by the way Trump has handled trade relations with the Chinese. (It's now 3/22).
(Edited)
Mar 21, 2019
JaleesaG
1111
Admin User
Feb 27, 2019
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Hi all, We have an update on the Massdrop x Apogee Takumi 7” Nakiri Vegetable Knife. Unfortunately, we’re tracking behind our original estimated ship date and delivery time will be impacted. We apologize for the delay. If you prefer not to wait the additional time, you can cancel your order on your transactions page: https://www.massdrop.com/transactions. Stay posted for more information, including a new estimated shipping date. If you have any questions, please feel free to reach out. Thank you so much for your patience. We look forward to you receiving and enjoying your Massdrop x Apogee Takumi 7” Nakiri Vegetable Knife soon.
Feb 27, 2019
Copsvsninjas
3
Mar 18, 2019
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Any update on when this will ship out? How about a really rough off the record estimate that I won't hold you to? one week? one month? three months? one year?
Mar 18, 2019
Hatchetman
137
Apr 2, 2019
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So 5 weeks and no update? What is the current status?
Apr 2, 2019
JaleesaG
1111
Admin User
Jan 3, 2019
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Hi everyone, We’re checking in with an update on the Takumi 7" Nakiri Vegetable Knife. Production is well underway and we’re on track to meet the February 28 estimated ship date. We’ll be back with another update once the knives arrive at our warehouse!
Jan 3, 2019
theMZA
38
Oct 30, 2018
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Massdrop! Make a veggie cleaver version of this, same shape but 4 inches wide instead of 2 inches and I will buy instantly!!
Oct 30, 2018
Glen8
206
Oct 27, 2018
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This looks like it will have the same rough hewn joint between blade and handle as the last which I don't remember the name of, the Damascus Steel huge 11" jobber. I didn't know they were made in China or I wouldn't have bought that one, that really bugs me, how are you going to call a knife Takumi and then make it in China when there is a healthy vibrant knife making tradition in Japan and you're making a Japanese styled/named knife? There is something seriously wrong with that in my opinion, I'm not a Trumper but I strongly support the idea of trade with all other countries other than China and buying US made products whenever possible. So I'm out.
Oct 27, 2018
Crosshairs
59
Oct 22, 2018
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This is a nice looking knife but whats with the Made in China? I dont know china for quality metalwares at all and rather not support the china economy
Oct 22, 2018
trosa
49
Oct 18, 2018
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I almost pulled the triger on these knives or the other dragon Ice models. I thought, Hey hey look great. Then I realized they were made in China. Sure there is a warrantry and good customer service behind them but I just decided I wanted the Japanese made knives. Too bad. Knives like this can be with a home cook for a lifetime. You might as well get it right the first time. In the end I purchased an 8" Dragon chef knife and will backfill knives for other purposes later on. Damn, I really liked this knife, but made in China? I'll pass. Make it in Japan and I'll be all over it.
Oct 18, 2018
bryan.bell
76
Oct 15, 2018
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Wish these were full tang.
Oct 15, 2018
SantiagoDraco
501
Oct 14, 2018
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When these are redesigned to have a quality handle/tang I might reconsider. After seeing the very poor design of the first knife (the Kiritsuke) I'd suggest staying away from these.
Oct 14, 2018
KC2536
9
Oct 12, 2018
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Is this a full tang knife? I can't tell from the pictures.
Oct 12, 2018
JonasHeineman
5776
Collaborations
Oct 12, 2018
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The tang is full length, but obviously not full height.
Oct 12, 2018
Boss77
1
Oct 11, 2018
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Is this left or right handed?
Oct 11, 2018
JonasHeineman
5776
Collaborations
Oct 11, 2018
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Neither, the edge is a symmetrical double-bevel.
Oct 11, 2018
Albert.A
90
Oct 11, 2018
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Will there be shipping worldwide, to be a little more specific will it ship to Israel ?
Oct 11, 2018
JonasHeineman
5776
Collaborations
Oct 12, 2018
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Sorry, we can't ship fixed blades to Israel due to restrictions of our shipping partner. You can read more in the FAQ.
Oct 12, 2018
BENSHEE
16
Oct 11, 2018
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I'm waiting for months when you add other EU countries to the shipping list...I'm from Slovakia. Please do something with the shipping.
Oct 11, 2018
JonasHeineman
5776
Collaborations
Oct 11, 2018
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Sorry, this is an ongoing issue for a number of years - and it's not our policy, it's due to shipping partners' policies. You can read more in our FAQ which is posted on the drop page and I've also included a link here. https://helpdesk.massdrop.com/hc/en-us/articles/216782468-Can-Massdrop-ship-knives-internationally-
Oct 11, 2018
JESB
1
Oct 11, 2018
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Anyone know how well this would work on winter squashes (spaghetti, butternut, etc) with their hard rinds?
Oct 11, 2018
JonasHeineman
5776
Collaborations
Oct 12, 2018
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This knife should have no problem going through tougher skins, and the thinner blade will get through dense materials more easily than most German / Western style blades that mostly use thicker blade stock.
Oct 12, 2018
Ventace
47
Oct 12, 2018
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Winter squashes are something people who use Japanese kitchen knives generally avoid due to it being a cause for nicks in blades. A nakiri is meant for lots of chopping, personally I would definitely not use it on a squash considering its shape. https://www.chowhound.com/post/nakiri-large-chefs-knife-winter-squashes-1068911 On this forum someone recommends a chef's knife but personally I think a paring knife or petty knife is a good choice.
Oct 12, 2018
Ninja600
66
Oct 10, 2018
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“ the blade is impact welded with a rippling wave pattern “ so the pattern the knife has is added afterwards? 🤔
Oct 10, 2018
theMZA
38
Oct 12, 2018
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functionally, the impact welding is better anyway. damascus is not a functionally better steel compared to modern steels
Oct 12, 2018
Ventace
47
Oct 12, 2018
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I mean you can see from the different leveled layers that the pattern comes to be quite artificial... If the design were natural it would be much smoother and flatter.
Oct 12, 2018
Ninja600
66
Oct 10, 2018
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Free sharpening for us AND Canada? this has to be too good to be true.. right?
Oct 10, 2018
Deaomega1214
464
Apogee Culinary Designs
Oct 11, 2018
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Yes we do free sharpening. We just helped a customer in Australia get his knife sharpened for free. At apogee we take Warranty very seriously. We won’t stop until you are completely satisfied.
Oct 11, 2018
JeffG
79
Oct 10, 2018
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Not touching this one after the Vital drop.
Oct 10, 2018
DMTTAB
65
Oct 12, 2018
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Thank you for the quick reply. That's what I like to hear. Will order one. :)
Oct 12, 2018
SantiagoDraco
501
Oct 14, 2018
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Unfortunately the quality of the knives does not demonstrate that philosophy. Your still using the same cheap tang/handle construction of the other knives and I know you can do better, just look at the Dalstrong Shogun knives which are from the same factory similar design and share a similar price point. I have 3 and they are a far superior product. Really not trying to be overly negative here but the Kiritsuke ended up being very underwhelming and disappointing experience and I'm hoping you guys would have gone back to the drawing board and done better but it appears that is not the case.
The tang should be thicker and tapered and flare to the width of the handle for both comfort when holding and for a properly sanitary design. These are cooking knives after all. The flat tang is very uncomfortable to hold and looks and feels cheap. No way these knives will last without bacterial growth and a weaking of the tang/handle.
Oct 14, 2018
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