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 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