Nakamura Kaishin Ginsan Black Damascus 21cm traditional Japanese chef's knife

Shogo Yamatsuka 's exceptional work for Nakamura

Founded in 2015, Nakamura Hamono is a young Japanese company that has established an artisan workshop dedicated to the creation of high-end Japanese knives. It collaborates with Japan's leading blacksmiths and sharpeners, who lend their talent and expertise to achieve this goal. Nakamura has launched the Kaishin (魁心) brand, which embodies the spirit of collaboration and innovation shared by like-minded craftsmen."Kai" (魁) meaning "pioneer", and "Shin" (心) evoking "spirit", these terms symbolize the Japanese brand's desire to push back the frontiers of knife design and open up a new path to excellence.

This knife is the result of the incomparable talent of Shogo Yamatsuka, a blacksmith from the town of Sakai. Following in the footsteps of his father, who was also a blacksmith, Shogo acquired extensive experience in working with Ginsan steel. During his apprenticeship, his father passed on to him all the secrets of this alloy. Shogo has devoted almost 30 years of his life to perfecting his art. With his unfailing determination, Shogo Yamatsuka has been honored with the prestigious title of Master Traditional Craftsman, awarded by Japan's Ministry of Economy, Trade and Industry. Today, Shogo is the only blacksmith to have perfectly mastered the technique of hot-forging Ginsan steel.

Your knife is then sharpened by the talented craftsmen of Fujii Hamono, led by the famous sharpener Fujii Keiichi. The craftsmen use large grinding wheels to perfect the blades, drawing on all their expertise and experience to give the knife a high-flying edge. A cutting edge that combines quality and precision in every cut.

Left: Shogo Yamatsuka / Right: Fujii Keiichi of Fujii Hamono

A gyuto knife with a Black Damas

Your chef's knife features a 21cm blade made of damascus steel, which means it contains a rigid core surrounded by several alternating layers of softer steel. This design aims to protect the core of the blade and give it optimum balance. This is a great advantage in the kitchen, as the cutting edge is durably effective, and the damascus layers give the blade flexibility, making it more resistant to impact.

The heart of this knife is made of Japanese Ginsan steel, also known as G3 or Silver 3. With a carbon content of around 0.95%, the blade has effective, prolonged edge retention. Enriched with nearly 13.5% chromium, Ginsan steel offers the blade excellent corrosion resistance. With a hardness of 59/60 HRC, the blade is easy to maintain, requiring only a simple stone sharpening whenever necessary.

The blade also features a superb black damask surface, with each undulation varying from knife to knife. Composed of 63 layers of damascus, alternating clear and black layers of softer, laminated stainless steel, this Black Damas finish gives the blade a unique visual while protecting and balancing its core.

Important: as this knife is handcrafted, the depth of the black damascus surface may differ from one knife to another, and its appearance also depends on the light in which you observe it.

To add an extra touch of character to the blade, authentic kanji meaning "Kaishin" have been delicately hand-engraved on it. This knife is a truly high-end piece to own.

A magnificent octagonal burnt oak handle

The gyuto's handle is made of burnt oak, combining aesthetics and solidity. Oak, which is naturally resistant to shock and humidity, is strengthened by the burning process, making it even more robust. This also creates a striking contrast with the lighter-colored oak.

With its octagonal shape, the handle is suitable for all cooks, right- and left-handed. The shape hugs your palm for optimum grip. The handle is comfortable and easy to handle, making it suitable for long cutting sessions.

Finally, wood putty completes the space where the blade fits into the handle to ensure a perfect seal. This prevents any infiltration of water or bits of food, guaranteeing optimum hygiene.

Caring for this top-of-the-range Japanese knife

As this Damascus Japanese knife is made from top-of-the-range materials, it requires meticulous care on your part, starting with regular cleaning. This must be done by hand, using mild soap and a non-abrasive sponge. Never leave it to soak in the sink or put it through the dishwasher, as you could damage the knife. After each wash, gently dry the knife immediately with a clean cloth to remove any moisture. Once perfectly dry, you can store it safely in its case to preserve its original appearance over time.

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