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Dragon Fire Nakiri Knife Review & Cut Test ~ Chopping Vegetables for Stock ~ Amy Learns to Cook

Dragon Fire Nakiri Knife Review & Cut Test. We are chopping vegetables for stock with a Dragon Fire Nakiri. This knife is heat treated to a Rockwell hardness of 63 and it is made from BD1N American steel by Yaxell. This knife has a unique shape and it is one of the sharpest knives that I have ever used.

Dragon Fire Nakiri 7″ knife: https://www.cutleryandmore.com/yaxell-dragon/nakiri-knife-red-handle-fire-series-p137460

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8 replies on “Dragon Fire Nakiri Knife Review & Cut Test ~ Chopping Vegetables for Stock ~ Amy Learns to Cook”

I just ordered one of these knives, but I thing an end grain cutting board would be easier on your edge. Thanks for the info.

I have several of these knives. They work very well. The only criticisim I have and it may just be me is that the blade starts about 1/2" from the handle as if they cut the bolster away and the handle feels a little thin for pinch grips. It's just a preference thing.

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