Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values:

Tradition, Innovation and practicality.

They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution.

The Sakon Ginga line is made of Gingami (Silver-3) stainless steel at a hardness of HRC 61-62. Being also stainless cladded with SUS – 405 stainless steel, requires less care that the carbon steel knives and are very easy to sharpen. Features a beautiful Nashiji finish and an octagonal Rosewood handle.

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. Fitted with a beautiful Rosewood Wa octagonal handle.

Brand / Blacksmith: Hokiyama
Series: Sakon Ginga
Knife type: Nakiri 165mm
Blade Length / Total length (mm): 165 / 305
Grind: Double Bevel
Finish: Nashiji
Steel type: Ginsan (Silver-3)
Forging method: San Mai
HRC hardness: 62
Handle type / Material / Ferrule: Octagonal / Rosewood / Wood
Spine Thickness at heel / tip (mm): 2
Blade height at heel (mm): 51
Weight (gr): 158