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|
|Blade Length / Total length (mm):||271 /435|
|Grind:||50 / 50|
|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|
|Notes:||Optional fitting Saya available|