Nakamura Kaishin Ginsan Damascus 21cm handmade Japanese chef's knife

Founded in 2015, Japanese company Nakamura is an artisan workshop that brings together the best Japanese blacksmiths and sharpeners. Thanks to their expertise, they design Japanese kitchen knives that are as aesthetic as they are high-performance. The Kaishin (魁心) brand was thus born to highlight this collaboration between artisans sharing the same vision."Kai" (魁) means "pioneer", and "Shin" (心) means "spirit": a philosophy that guides Nakamura Kaishin in the creation of exceptional knives.

This Japanese chef's knife is the work of Sakai-based blacksmith Shogo Yamatsuka. The son of a master blacksmith, he followed his father's teachings from an early age and has perfected his art over the decades. A specialist in Ginsan steel, Yamatsuka-san has devoted almost 30 years to mastering the hot-forging of this prestigious alloy, becoming the only blacksmith to possess such expertise. His commitment to tradition and excellence has been recognized by Japan's Ministry of Economy, Trade and Industry, which has awarded him the prestigious title of Master Traditional Craftsman.

After forging, the blade is entrusted to Fujii Hamono's sharpeners. Under the direction of Fujii Keiichi, this workshop uses large grinding wheels to give Japanese knives a formidable edge. Thanks to their expertise, your blade will benefit from the finest sharpening.

Shogo Yamatsuka is on the left; Fujii Hamono is on the right.

A high-performance blade in damascus steel for this handcrafted Japanese knife

This chef's knife features a 21cm blade in damascus steel, combining a rigid core with several layers of softer steel. This structure gives your blade an excellent cutting edge that maintains its performance over time, while gaining in flexibility to limit the risk of breakage.

The core of the blade is made of Japanese Ginsan steel, also known as G3 or Silver 3. With a carbon content of around 0.95%, this alloy offers high hardness and rigidity, guaranteeing long-lasting edge retention. Its 13.5% chromium content gives it excellent corrosion resistance, a major asset in the kitchen. With a hardness of 59/60 HRC Rockwell, this gyuto knife combines long-lasting sharpness with easy maintenance, requiring only regular stone sharpening to maintain its performance.

Hand-engraved kanji adorn the blade, inscribing the name "Kaishin" into the steel. This authentic detail adds a unique touch to your Japanese kitchen knife.

A damascus knife with octagonal rosewood handle

Your damascus knife features an octagonal handle, a shape designed to ensure optimum grip for both right- and left-handed users. Its ergonomic design makes for comfortable handling, ideal for long cutting sessions in the kitchen.

The handle is made of rosewood, an exotic wood prized for its strength and natural resistance to moisture. Each Nakamura knife features unique hues ranging from brown to deep red, with sublime dark grain patterns that add character. Since wood is a living material, each piece is unique, making your Kaishin knife even more special.

A black buffalo horn bolster provides the transition between blade and handle. This natural material also offers unique variations!

Finally, wood paste is added where the blade joins the handle to fill the small gaps. This ensures a watertight seal, preventing water or small foodstuffs from seeping through.

To maintain your damascus knife, you should only clean it by hand, using a non-abrasive sponge and mild soap, avoiding getting the handle wet. Do not put in the dishwasher or leave to soak in water. After each wash, dry immediately with a soft cloth to remove all traces of moisture and store in a dry place.

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