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. 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|
|Blade Length / Total length (mm):||212 / 335|
|Grind:||50 / 50|
|Finish:||Damascus / Hammered|
|Handle type / Material / Ferrule:||Western / Mahogany / Inox|
|Spine Thickness at heel / tip (mm):||1,5 / 0,2|
|Blade height at heel (mm):||45|
|Notes:||Optional fitting Saya available|