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A top-of-the-range santoku knife forged by Shogo Yamatsuka
16cm Damascus blade with 63 layers of mild stainless steel
Japanese Ginsan stainless steel core (0.95% carbon)
Hardness: 59/60 HRC - Clean, durable edge
Octagonal rosewood handle - Red Pakkawood bolster
Forged by Shogo Yamatsuka and sharpened by Fujii Hamono
Handcrafted in Sakai, Japan
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Nakamura is a Japanese company that was founded in 2015 as an artisan workshop. It calls on the best Japanese blacksmiths and sharpeners, whose expertise leads to the creation of knives of exceptional visual and performance quality. The company has launched its own brand, Kaishin (魁心 ), to highlight what like-minded blacksmiths can achieve together."Kai" (魁) means "pioneer", and"Shin" (心) means "spirit". It is with this innovative spirit that Nakamura Kaishin aspires to bring you the finest knives ever conceived.
This santoku is the work of Sakai-based blacksmith Shogo Yamatsuka. The son of a blacksmith, Shogo was attracted to the trade from an early age, and became his father's apprentice. Specializing in Ginsan steel, Yamatsuka-san passed on all the secrets of this high-end alloy to his son. Shogo, determined to become a blacksmith, has spent almost 30 years mastering the delicate art of hot-forging Ginsan steel, becoming the only blacksmith to possess this skill. His passion and commitment to this craft have been recognized by Japan's Ministry of Economy, Trade and Industry, which has awarded him the highly prestigious title of Master Traditional Craftsman.
The knife was then sharpened by Fujii Hamono's experts. Under the direction of Fujii Keiichi, Fujii Hamono uses large grinding wheels to sharpen the blades. The sharpeners use all their know-how and experience to give your knife an incomparable edge.
Shogo Yamatsuka is on the left; Fujii Keiichi of Fujii Hamono is on the right.
This santoku features a 16cm blade in damascus steel. It features a rigid steel core, enveloped by several layers of softer steel to protect it. This structure is a great advantage in the kitchen, as the blade has a rigid cutting edge that retains its performance for a long time, while benefiting from a balanced surface thanks to the layers of steel that surround the core. These layers add "flexibility" to the core, making it less susceptible to breakage.
The blade core is made of Japanese Ginsan steel, also known as G3 or Silver 3. This steel, with a carbon content of around 0.95%, offers high hardness and rigidity, guaranteeing prolonged edge retention. Thanks to its chromium content of almost 13.5%, the blade also offers excellent corrosion resistance. With a hardness of 59/60 HRC, this knife is easy to maintain, requiring only stone sharpening to maintain its optimum edge.
Finally, the blade features authentic hand-engraved kanji, meaning"Kaishin". This reminder of the brand adds character and authenticity to your knife.
This Japanese kitchen knife features an octagonal handle. This shape ensures great ergonomics, and is suitable for both right-handed and left-handed cooks. The handle is ideally suited to your palm for added comfort, which is appreciated when making long cuts.
The handle is made from rosewood, an exotic wood known for its strength and resistance to moisture. It is a dense wood offering superb nuances specific to each knife. As wood is a living material, it's only natural that its appearance should vary from one knife to another, which is what makes it so beautiful. Its colors oscillate between brown and dark red, with attractive dark veins providing contrast.
A bolster provides the link between blade and handle, complemented by wood paste. The whole thing is watertight, preventing water and food from getting inside. It is made from red Pakka wood, a material composed of laminated wood and resin. Antibacterial, pakkawood is robust and resistant to temperature variations. Its red color adds a touch of warmth to the aesthetics of your knife.
Made from high-quality materials, this knife requires meticulous care on your part, starting with cleaning. This should be done exclusively by hand, using a non-abrasive sponge and mild soap. Never put it in the dishwasher or leave it to soak in the sink. After each cleaning, be sure to dry the knife carefully with a soft cloth to remove any residual moisture. Once dry, you can store it safely in its case to preserve its quality and elegance over time.
Nakamura Kaishin Ginsan Damas knives are available on our website!
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