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This yanagiba knife is ideal for fine cuts!
Blade in San Maï construction: alternating 3 layers of stainless steel
Japanese Ginsan stainless steel core: 0.95% carbon
59/60 HRC Rockwell: easy to sharpen - Efficient
Engraved kanji and mirror polished blade surface - Refined
Magnolia wood handle with black buffalo horn bolster
Octagonal cut for ergonomic grip
Forged by Shogo Yamatsuka and sharpened by Ajioka-san
Handcrafted in Sakai, Japan
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Nakamura is a Japanese company founded in 2015, following the creation of an artisanal manufacturing workshop. Its aim is to bring together Japan's best master blacksmiths and sharpeners to create top-of-the-range kitchen knives combining finesse and efficiency. The Kaishin (魁心) brand was born of this commitment to excellence. The term"Kai" (魁) means "pioneer", while "Shin" (心) represents "spirit". This philosophy guides every Nakamura Kaishin creation, resulting in exceptional knives!
This yanagiba is the work of Shogo Yamatsuka, a blacksmith from Sakai. The son of an artisan cutler, he discovered the world of blacksmithing at a very early age, and naturally trained under his father. A specialist in Ginsan steel, Yamatsuka-san passed on to him all his expertise in this quality alloy. Determined to follow in his father's footsteps, Shogo spent almost 30 years perfecting his mastery of Ginsan hot forging, becoming the only blacksmith with such expertise. His dedication and talent have been recognized by Japan's Ministry of Economy, Trade and Industry, which has awarded him the prestigious title of Master Traditional Craftsman.
The knife was then sharpened by Tomoyuki Ajioka, a renowned master traditional sharpener, also from Sakai. He has been practising his craft for some fifty years and has trained many apprentices to master his art, with the aim of passing on the tradition of cutlery. When sharpening knives, he always puts himself in the user's shoes to ensure the best possible edge!
Shogo Yamatsuka is on the left; Ajioka is on the right.
This yanagiba knife features a San Mai blade structure, a traditional Japanese forging technique meaning "three layers". This method consists of assembling a rigid steel core, covered with softer steel folded on itself to form the two outer layers. This process gives the blade an optimal balance between strength and flexibility: the hard core ensures excellent edge retention, while the outer layers absorb shocks and limit the risk of breakage.
The core of this handcrafted blade is made of Ginsan stainless steel, also known as G3 or Silver 3. With a carbon content of around 0.95%, this Japanese alloy offers an excellent compromise between hardness and flexibility for optimum edge longevity. Thanks to its hardness of 59/60 HRC on the Rockwell scale, maintenance of your blade is simplified: a simple sharpening on a stone will restore its edge efficiently!
This Japanese knife features the asymmetrical cutting edge characteristic of yanagiba knives, making it perfectly suited to right-handed use. It enables precise cutting in a single movement, ensuring clean, even slices.
Ginsan steel also contains 13.5% chromium, offering excellent resistance to corrosion. However, despite this protection against oxidation, careful maintenance is still recommended to preserve the quality of your handcrafted Japanese knife over time.
To underline its authenticity, the blade features hand-engraved "Kaishin" kanji, testifying to Japanese craftsmanship. What's more, this blade features a mirror-polished finish for a refined look.
This Japanese knife features an octagonal handle, designed for ergonomic grip and optimum comfort. Its balanced design suits the hands of all cooks, ideal for prolonged use in the kitchen.
Made from magnolia wood, a species renowned for its robustness and natural resistance to humidity, each handle features light nuances and unique veining, making each Kaishin knife unique!
A black buffalo horn bolster completes the connection between blade and handle. This material adds a touch of contrast and character to the whole. What's more, wood pulp is added to the bolster to make it watertight and prevent the infiltration of water or small foodstuffs.
To preserve your knife in the best possible condition, we recommend washing it only by hand with a soft sponge and non-abrasive soap, taking care not to get the handle wet. After washing, dry immediately with a clean cloth and store in a dry place. The dishwasher is to be avoided at all costs, as is leaving it to soak in water.
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