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). 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|
|Steel type:||Aogami Super (Blue Super)|
|Forging method:||San Mai (Stainless Clad)|
|Handle type / Material / Ferrule:||Octagonal / Magnolia / Water Buffalo|
|Spine Thickness at heel / tip (mm):||2,1 / 0,2|
|Blade height at heel (mm):||47|
|Notes:||Optionally matching Saya|
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