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Choose a top-of-the-range G3 Japanese knife!
Blade in San Maï structure: 3 superimposed layers of stainless steel
Core in carbon-enriched Japanese Ginsan stainless steel (0.95%)
Hardness of 59/60 HRC Rockwell: high-performance, long-lasting cutting edge
Mirror-effect polished blade surface and engraved kanji - Elegant
Magnolia wood handle and black buffalo horn bolster
Octagonal shape 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, stemming from an artisanal manufacturing workshop. Its aim is to bring together the best Japanese blacksmiths and sharpeners to design kitchen knives that are both refined and high-performance. It was with this in mind that the Kaishin (魁心) brand was founded."Kai" (魁) means "pioneer", while "Shin" (心) symbolizes "spirit". This spirit of innovation is at the heart of Nakamura Kaishin's creations, giving birth to exceptional Japanese knives!
This yanagiba kiritsuke is the work of Shogo Yamatsuka, a blacksmith from Sakai. Born into a line of cutlery craftsmen, he learned the secrets of blacksmithing from his father at an early age. A recognized specialist in Ginsan steel, Yamatsuka-san passed on to him all his expertise in this top-of-the-range alloy. Determined to excel in this craft, Shogo spent almost 30 years refining the technique of hot forging Ginsan, becoming the only blacksmith to fully master this know-how. His commitment and talent have been rewarded by the Japanese Ministry of Economy, Trade and Industry, which has awarded him the prestigious title of Master Traditional Craftsman.
After forging, the knife was entrusted to Tomoyuki Ajioka, a recognized master traditional sharpener, also from Sakai. With fifty years' experience, he has trained numerous apprentices to perpetuate the heritage of Japanese cutlery. When he sharpens a knife, he always puts himself in the shoes of its future user, ensuring that he delivers the optimum edge for a smooth, precise cut.
Shogo Yamatsuka is on the left; Ajioka is on the right.
This yanagiba kiritsuke knife features a blade manufactured according to a typically Japanese San Maï (meaning "3 layers") structure. This consists of forging a core of rigid steel, enveloped by a layer of softer steel folded in on itself to form the remaining 2 layers. This construction gives the blade optimum balance: the hard core ensures a long-lasting edge, while the outer layers provide flexibility, minimizing the risk of breakage during use.
The core of your handcrafted Japanese knife is made of Ginsan stainless steel, also known as G3 or Silver 3. With around 0.95% carbon, this alloy guarantees ideal hardness and rigidity for a long-lasting cutting edge. In fact, its hardness of 59/60 HRC on the Rockwell scale means you can easily maintain your blade: all you need is a whetstone to restore its original edge!
This Japanese knife features the asymmetrical edge typical of yanagiba knives, making it perfectly suited to right-handed use. It allows you to slice with precision in a single movement, ideal for clean, even cuts!
The Japanese Ginsan alloy also features a 13.5% chromium content, giving it excellent corrosion resistance. However, this exceptional knife still requires careful maintenance to minimize the risk of oxidation.
Your blade is adorned with hand-engraved kanji meaning "Kaishin", underlining its handcrafted authenticity! What's more, it has been polished to a high-end mirror effect, giving it an elegant finish.
This Japanese kitchen knife features an octagonal handle, designed for a comfortable, ergonomic grip. Its well-balanced design adapts to all cooks, ensuring optimum comfort even during prolonged use in the kitchen!
The handle is made from magnolia wood, a precious species appreciated for its strength and natural resistance to humidity. Each piece of wood presents variations in light hues with more or less marked veining, making each Kaishin knife unique.
A bolster completes the assembly between blade and handle, ensuring optimal watertightness thanks to wood paste. Made from black buffalo horn, a natural material, it lends a touch of contrast and character to your handcrafted knife.
To preserve the quality of your Japanese knife, we recommend washing it by hand only, using a soft sponge and non-abrasive soap, and avoiding getting the handle too wet. After washing, dry immediately with a clean cloth and store in a dry place. Do not put in the dishwasher, and never leave to soak in water.
On Knifeleader.eu, you'll find everything you need to care for your Japanese knife!
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