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More or less two years ago I made a nakiri just like this one:
youtu.be/ygCxoUqdrbM
I decided to re-make that exact same blade again to see how my knife making process has evolved over the past two years.
The nakiri I ended up making is 2.3mm thick, 50mm wide, 335mm overall with 195mm blade.
Blade is 1070 (aka C70) high carbon steel, differentially heat treated with edge hardness between 50 and 55 Rockwell. Handle is made of olive and walnut wood, with white (more like gray) felt liners and brass/mosaic pins of 8, 6 and 4mm in diameter.

Here are some of the videos where I go in more details about some of the tecniques used in this video:
Stabilizing wood: youtu.be/E-P3KWctkk0
Homemade Liners: youtu.be/8tIaEAXYv-k
Homemade mosaic pins: youtu.be/v1g8bygXEgY
Dedicated hamon video: youtu.be/hk8S1FQWXek
And here are some of the videos about the tools I used:
Vacuum pump and chamber used to stabilize: youtu.be/BeiW_37rS-U
Hardening oven: youtu.be/5MNwqwmrWgQ
Tempering oven: youtu.be/uILynSeLuzU
My lovely drill press: youtu.be/BZmqVw7MJsg

I just started to list some of the stuff I use for my projects in this amazon storefront:
www.amazon.com/shop/blackbeardprojects
Its affiliate marketing, so if you order something from here youll help the channel for free! Thank you!

Index of operation and materials:
0:04 Mark template with spray paint and small magnets
0:25 Rough cut on metal cutting band saw
0:47 Refine profile on 2x72 belt grinder
1:16 Mark position of pin holes
1:46 Cernter punch
1:53 Drill pin holes. 4, 6 and 8mm
2:12 Make this transition nice and round with a rotary tool
2:27 Round off the spine, I like it more this way
2:30 Taxture done with various ball peen and other cross peen hammers
3:31 Preparation for hamon, see video linked above for more info
3:57 Muffler sealer paste
4:50 Hardened in warm vegetable oil
5:40 Tempered for two hours
5:56 File guide I made last week: youtu.be/YNpr7SB-CMw
6:10 Grind single bevel, all done after heat treatment being carefull to not overheat to ensure straightness
7:00 Hand sand to 280 grit before etching
8:48 Etch in ferric chloride to reveal hamon
9:10 Buff the blade with fine steel whool to remove black oxidation from etch
9:40 Wood has been dried in oven over night
9:50 Check moisture content before stabilizing, see video above for more info
10:00 Pulling vacuum! Again, see the dedicated video for more info
10:42 Baking the stabilizing resin
11:07 Cut and grind scales to desired angle
11:40 White felt liners, check the video above for more info
13:00 Hadnle stack glue up with epoxy resin
14:03 Cut scales to size
14:40 Drill pin holes, ca glue used instead of clamps, works well with a piece of tape between scales and tang. Ive seen someone do this here on youtube, cant remember who. If you know let me know and Ill add it here!
15:30 Mosaic pins, detailed video linked above
17:00 Final glue up with slow setting epoxy resin
17:30 Epoxy squeezout cleaned with nitro solvent
17:44 Cut off excess pin
17:55 Grind off excess material with 2x27 grinder and a fresh 40grit belt
18:15 Hand finishing the handle
18:55 Boiled linseed oil as finish
19:16 Microbevel added with MadEdge Pro
19:25 Stropping the edge with leather and fine polishing compound.

Thanks a lot for watching, I hope you liked the video!
Suggestions and comments are welcome.
Leave a like and share to anyone who might be interested!

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On the first episode of Mise En Place, we follow chef Fredrik Berselius as he and his team prepare for dinner service at two-Michelin-Starred Aska in Brooklyn, leaving no detail unscrutinized

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now! goo.gl/hGwtF0

Nouri, headed by Chef Ivan Brehm, has one Michelin star and is #39 on the Asias 50 Best Restaurants list. We spent a whole day inside Nouris busy kitchen so that you can have a taste of what its like to work in one of Singapores best restaurants.

#24HOURS

Nouri
72 Amoy St,
Singapore 069891

Produced by: Teh Aik Hui
Edited by: Teh Aik Hui
Shot by: Teh Aik Hui and Nathaniel Lim

— Website: sethlui.com/
Facebook: www.facebook.com/sethluimarketing
Instagram: instagram.com/sethluicious/

We tried some local breakfast dishes together with the Supersingapore coffee we have in the office. Which dish do you think pairs best with coffee?

Vote for your favourite pairing at: facebook.com/supersingapore and instagram.com/super_singapore

Produced by: Hoo Yi
Shot by: Solomon
Edited by: Hoo Yi
— Website: sethlui.com/
Facebook: www.facebook.com/sethluimarketing
Instagram: instagram.com/sethluicious/

On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more.
— For more episodes of Mise En Place, click here: trib.al/Cphk5yp
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Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

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And our podcasts: www.eater.com/pages/podcasts

Kazuhiro Maeno is Sushiro Singapores senior restaurant manager. We take you behind the scenes of Japans biggest conveyor belt sushi chain to see how their kitchen and their team works to give you the best quality sushi they can.

#24Hours

Read more: sethlui.com/sushiro-conveyor-belt-sushi-singapore/

Produced by: Teh Aik Hui
Edited by: Teh Aik Hui
Shot by: Teh Aik Hui, Thaddeus Loh, and Bevelyn Tan

Sushiro Singapore
302 Tiong Bahru Rd,
02-118 Tiong Bahru Plaza,
Singapore 168732

— Website: sethlui.com/
Facebook: www.facebook.com/sethluimarketing
Instagram: instagram.com/sethluicious/

Welcome to part two of Chefs of the Strip. Todays episode focuses on Christophe De Lellis, the chef behind the majestic Joël Robuchon restaurant in the MGM Grand hotel.

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now! goo.gl/hGwtF0

Chef Paolo Sanapo is the Executive Chef at SKIRT, and hes been cooking for 17 years. We take a look at what a day in his life at one of Singapores top steakhouse is like.

#24 Hours

SKIRT
21 Ocean Way,
Sentosa, Singapore 098374

Produced by: Teh Aik Hui
Edited by: Teh Aik Hui
Shot by: Teh Aik Hui and Bevelyn Tan

— Website: sethlui.com/

Facebook: www.facebook.com/sethluimarketing

Instagram: instagram.com/sethluicious/

Sushi is an iconic Japanese cuisine beloved by nearly all. But what’s it like to own a sushi restaurant in Japan? I spent a week with the owner of a top sushi restaurant to uncover life behind the scenes and discover the one thing NEVER to do in front of a sushi chef.

**A huge thanks to Ueno san and the staff at Sushimasa**
► goo.gl/maps/agqfoVn4Z61z5Zib7

**And for a more CASUAL SUSHI dining experience, check out his neighbouring restaurant, Sushikan**
► goo.gl/maps/oAwFdSrd2NrvztX98

► WEEKLY Podcast: hyperurl.co/nhgr30

► BEHIND the scenes Patreon: goo.gl/NWEoQm

**FOLLOW THE ADVENTURE**

► Facebook: www.facebook.com/abroadinjapan/

► Twitter: twitter.com/AbroadInJapan

► Instagram: @abroadinjapan

**EQUIPMENT I USE**

► MAIN Camera: amzn.to/2HSSdmy

► INDOOR Lens: amzn.to/2jyPOPm

► OUTDOOR Lens: amzn.to/2rnAt7O

► FAVOURITE Lens: amzn.to/2jwqyJm

► BACKUP Camera: amzn.to/2jvhILY

► STABILISED Camera: amzn.to/2HR3ljI

Business Enquiries: talent@tokyocreative.jp

At Michelin-starred Kato in LA, chef Jon Yao creates dishes inspired by flavors from Los Angeles and Taiwan. The tiny restaurant, located in a strip mall, prides itself on having only one refrigerator in the entire establishment, meaning the chefs there have to start fresh for their 600 dishes every day.

Eater would like to assure viewers that all videos were shot before the novel coronavirus outbreak became widespread in the USA. Check the CDC for the most updated guidance on dining out at restaurants.

Credits:
Producer/Director/Editor: Daniel Geneen
Camera: Connor Reid, Jay Simms

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
— For more episodes of Mise En Place, click here: trib.al/dbPxW2J

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now! goo.gl/hGwtF0