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.
Made of Ginsan(Silver 3) steel, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and white water buffalo horn ferule, it will fit in all kind of different sized hands.
|Brand / Blacksmith:||Nakamura|
|Series:||Kaishin Ginsan Thin|
|Blade Length / Total length (mm):||240 / 395|
|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):||2,9 / 0,2|
|Blade height at heel (mm):||48|
|Notes:||Optional fitting Saya available|