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).
Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
A stainless every day use tool that needs minimum care as it is made from one of the best Japanese steels Ginsan. Octagonal traditional Magnolia wood Japanese handle that fits all hand sizes and water buffalo horn ferule, will become your favorite companion in your kitchen.
|Brand / Blacksmith:||Nakamura|
|Series:||Kaishin Ginsan Thin|
|Blade Length / Total length (mm):||140 / 270|
|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):||1,75 / 0,2|
|Blade height at heel (mm):||28|
|Notes:||Optional fitting Saya available|