| Brand / Blacksmith: | Nakamura |
| Series: | Kaishin Ginsan Thin |
| Knife type: | Sujihiki Kiritsuke |
| Blade Length / Total length (mm): | 273 / 435 |
| Grind: | 50 / 50 |
| Finish: | Polished |
| Steel type: | Ginsan (Silver 3) |
| Forging method: | San Mai (Stainless Clad) |
| HRC hardness: | 60 - 62 |
| Handle type / Material / Ferrule: | Octagonal / Magnolia / Water Buffalo |
| Spine Thickness at heel / tip (mm): | 1,8 / 0,2 |
| Blade height at heel (mm): | 37 |
| Weight (gr): | 121 |
| Notes: | Optional fitting Saya available |
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Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. With its K-Tip nose, you can perform delicate cuts where required, apart from adding to the looks of the knife. The specific knife comes in the most common size at 270mm.
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Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Sujihiki Blade Length / Total length (mm): 271 /435 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 37 Weight (gr): 132 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). In this case we have a really special shaped knife that combines Santoku and Kiritsuke virtues. The most part of the belly is more curved compared to the usual Santoku shape and the “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping. Made of famous Aogami Super steel, cladded with stainless steel, this very thin, light and nimble Santoku Kiritsuke features an extremely thin blade and will be admired by “laser knife” lovers. Its K-tip will make precise cuts fast and easy to perform by both home cooks and professionals. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands.
Brand / Blacksmith: Nakamura Series: Kaishin Thin Aogami Super Knife type: Santoku / Kiritsuke Blade Length / Total length (mm): 165 / 305 Grind: 50 / 50 Finish: Polished Steel type: Aogami Super (Blue Super) Forging method: San Mai (Stainless Clad) HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,1 / 0,2 Blade height at heel (mm): 47 Weight (gr): 128 Notes: Optionally matching Saya -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common among cooks. Your everyday use tool that features a beautiful pattern combining Damascus and Hammered styles and that needs minimum care as it is made from high carbon rust resistant steel. Western type Mahogany handle that fits all hand sizes and that most people outside Japan are used, will become your favorite companion in your kitchen.
Brand / Blacksmith: Nakamura Series: Kaishin Layered Damascus Hammered Knife type: Gyuto Blade Length / Total length (mm): 212 / 335 Grind: 50 / 50 Finish: Damascus / Hammered Steel type: VG-10 Forging method: Stainless HRC hardness: 60-62 Handle type / Material / Ferrule: Western / Mahogany / Inox Spine Thickness at heel / tip (mm): 1,5 / 0,2 Blade height at heel (mm): 45 Weight (gr): 185 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Your everyday use tool that features a beautiful pattern combining Damascus and Hammered styles and that needs minimum care as it is made from high carbon rust resistant steel. Western type Mahogany handle that fits all hand sizes and that most people outside Japan are used, will become your favorite companion in your kitchen. Because of its size is recommended for more experienced users.
Brand / Blacksmith: Nakamura Series: Kaishin Layered Damascus Hammered Knife type: Gyuto Blade Length / Total length (mm): 244 / 370 Grind: 50 / 50 Finish: Damascus / Hammered Steel type: VG-10 Forging method: Stainless HRC hardness: 60-62 Handle type / Material / Ferrule: Western / Mahogany / Inox Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 50 Weight (gr): 244 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. A great veggie killer that features a beautiful pattern combining Damascus and Hammered styles and that needs minimum care as it is made from high carbon rust resistant steel. Western type Mahogany handle that fits all hand sizes and that most people outside Japan are used, will become your favorite companion in your kitchen.
Brand / Blacksmith: Nakamura Series: Kaishin Layered Damascus Hammered Knife type: Nakiri Blade Length / Total length (mm): 165 / 290 Grind: 50 / 50 Finish: Damascus / Hammered Steel type: VG-10 Forging method: Stainless HRC hardness: 60-62 Handle type / Material / Ferrule: Western / Mahogany / Inox Spine Thickness at heel / tip (mm): 1,5 / 1,5 Blade height at heel (mm): 45 Weight (gr): 185 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. A stainless every day use tool that features a beautiful pattern combining Damascus and Hammered styles and that needs minimum care as it is made from high carbon rust resistant steel. Western type Mahogany handle that fits all hand sizes and that most people outside Japan are used, will become your favorite companion in your kitchen.
Brand / Blacksmith: Nakamura Series: Kaishin Layered Damascus Hammered Knife type: Petty Blade Length / Total length (mm): 140 / 245 Grind: 50 / 50 Finish: Damascus / Hammered Steel type: VG-10 Forging method: Stainless HRC hardness: 60-62 Handle type / Material / Ferrule: Western / Mahogany / Inox Spine Thickness at heel / tip (mm): 1,6 / 0,2 Blade height at heel (mm): 28 Weight (gr): 87 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions. The most used tool for slicing big cuts of meat and fish that features a beautiful pattern combining Damascus and Hammered styles and that needs minimum care as it is made from high carbon rust resistant steel. Western type Mahogany handle that fits all hand sizes and that most people outside Japan are used, will become your favorite slicer in your kitchen. Its 240mm size makes it ideal for new owners of slicers.
Brand / Blacksmith: Nakamura Series: Kaishin Layered Damascus Hammered Knife type: Sujihiki Blade Length / Total length (mm): 245 / 36 Grind: 50 / 50 Finish: Damascus / Hammered Steel type: VG-10 Forging method: Stainless HRC hardness: 60-62 Handle type / Material / Ferrule: Western / Mahogany / Inox Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 37 Weight (gr): 190 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). In this case we have a really special shaped knife that combines Santoku and Kiritsuke virtues. The most part of the belly is more curved compared to the usual Santoku shape and the “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping. Made of Ginsan steel (Silver 3) steel, this very thin, light and nimble Santoku Kiritsuke features an extremely thin blade and will be admired by “laser knife” lovers. Its K-tip will make precise cuts fast and easy to perform by both home cooks and professionals. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands. Comes fitted with a nice matching saya for blade protection and safe transportation.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Santoku Kiritsuke Blade Length / Total length (mm): 165 / 305 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,65 / 0,2 Blade height at heel (mm): 47 Weight (gr): 137 Notes: Optionally matching Saya -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Made of Ginsan(Silver 3), this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and white water buffalo horn ferule, it will fit in all kind of different sized hands. Optional matching saya for blade protection and safe transportation.
Brand / Blacksmith Nakamura Series Kaishin Ginsan Thin Knife type Gyuto Blade Length / Total length (mm) 212 / 370 Grind 50 / 50 Finish Polished Steel type Ginsan (Silver 3) Forging method San Mai (Stainless Clad) HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm) 2,8 / 0.8 Blade height at heel (mm) 46 Weight (gr) 156 Notes Optional Saya available -
Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Made of Ginsan(Silver 3) steel, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and white water buffalo horn ferule, it will fit in all kind of different sized hands.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Gyuto Blade Length / Total length (mm): 240 / 395 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,9 / 0,2 Blade height at heel (mm): 48 Weight (gr): 164 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and with a slightly curved, “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping. Made of Ginsan steel (Silver 3), it is a nimble Kiritsuke that combines the cutting power, feels and looks. Its K-tip will make precise cuts fast and easy to perform by both home cooks and professionals. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands. Comes with matching saya for blade protection and safe transportation.
Brand / Blacksmith Nakamura Series Kaishin Ginsan Thin Knife type Kiritsuke Blade Length / Total length (mm) 210 / 370 Grind 50 / 50 Finish Polished Steel type Ginsan (Silver 3) Forging method San Mai (Stainless Clad) HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm) 2,8 / 0.8 Blade height at heel (mm) 46 Weight (gr) 156 Notes Optional matching Saya -
Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and with a slightly curved, “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping. Made of Ginsan steel (Silver 3) cladded with stainless steel, this very thin, light and nimble Kiritsuke features an extremely thin blade and will be admired by “laser knife” lovers. Its K-tip will make precise cuts fast and easy to perform by both home cooks and professionals. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands.
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Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. A stainless every day use tool that needs minimum care as it is made from one of the best Japanese steels Ginsan. Octagonal traditional Magnolia wood Japanese handle that fits all hand sizes and water buffalo horn ferule, will become your favorite companion in your kitchen.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Petty Blade Length / Total length (mm): 140 / 270 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 1,75 / 0,2 Blade height at heel (mm): 28 Weight (gr): 65 Notes: Optional fitting Saya available -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Made from the famous Aogami Super steel, one of the best carbon steels known and cladded with stainless steel for rust protection, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands.
Brand / Blacksmith: Nakamura Series: Kaishin Thin Aogami Super Knife type: Gyuto Blade Length / Total length (mm): 215 / 365 Grind: 50 / 50 Finish: Polished Steel type: Aogami Super (Blue Super) Forging method: San Mai (Stainless Clad) HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 46 Weight (gr): 139 Notes: Optional fitting Saya available -
Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Made from the famous Aogami Super steel, one of the best carbon steels known and cladded with stainless steel for rust protection, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands. Comes fitted with a nice matching saya for blade protection and safe transportation.
Brand / Blacksmith Nakamura Series Kaishin Thin Aogami Super Knife type Gyuto Blade Length / Total length (mm) 240 / 407 Grind 50 / 50 Finish Polished Steel type Aogami Super (Blue Super) Forging method San Mai (Stainless Clad) HRC hardness 64 Handle type / Material / Ferrule Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm) 2.5 / 0.8 Blade height at heel (mm) 48 Weight (gr) 171 Notes Optional matching Saya -
Out of stockNakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and with a slightly curved, “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping. Made from the famous Aogami Super steel, one of the best carbon steels known and cladded with stainless steel for rust protection, this very thin, light and nimble Kiritsuke, features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands.
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Out of stockA wooden Saya protector for the knife
