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.
This Nakamura Gyuto at 210mm, is a real workhorse that combines the rustic look of the Kurouchi finish with excellent cutting performance and a beautiful octagonal rosewood handle. It is made from Shirogami 2 (white 2) steel that is one of the best Japanese steels capable to achieve true razor sharp level of sharpness, making it a top choice for both home cooks and professionals. Comes fitted with a nice matching saya for blade protection and safe transportation.
|Brand / Blacksmith||Nakamura|
|Blade Length / Total length (mm)||216 / 373|
|Grind||50 / 50|
|Steel type||Shirogami 2 (White 2)|
|Forging method||San Mai (Iron Clad)|
|HRC hardness||62 – 63|
|Handle type / Material / Ferrule||Octagonal / Rosewood / Wooden|
|Spine Thickness at heel / tip (mm)||4.1 / 1.2|
|Blade height at heel (mm)||52|
|Notes||Optional matching Saya|