Nakamura Kaishin Saku WS2 oak 27cm yanagiba kiritsuke japanese handmade knife

The Nakamura company came into being in Japan in 2015 with the creation of a workshop dedicated to the artisanal manufacture of kitchen knives. Its aim is to collaborate with renowned Japanese sharpeners and blacksmiths to design exceptional knives. With this dynamic in mind, the Kaishin (魁心) brand was born:"Kai" (魁) means "pioneer", while "Shin" (心) represents "spirit". A philosophy that is reflected in every Nakamura Kaishin knife, with the ambition of offering top-of-the-range Japanese knives to cooking enthusiasts!

This yanagiba is carefully forged by a team of experienced blacksmiths, before being sharpened by Tomoyuki Ajioka, Sakai's traditional master sharpener. With over fifty years' experience, he has trained numerous apprentices to pass on the heritage of Japanese cutlery. His approach is to sharpen each blade according to the user's needs, ensuring a clean, effortless cut to preserve food quality!

A handcrafted Japanese knife with a quality blade

This yanagiba kiritsuke knife features a blade forged using the San Maï method, which means "three layers" in Japanese. This technique consists of inserting a core of hard steel between two layers of softer steel. This process combines strength and flexibility, while protecting the core of the blade.

The core of this Japanese knife is made from Shirogami #2 steel (also known as White Paper Steel 2), an alloy developed by the renowned Hitachi steelworks. With a carbon concentration of around 1.2%, this steel gives the blade a hardness of 61HRC on the Rockwell scale. This hardness guarantees excellent edge retention and smooth, precise cutting!

Its asymmetrical cutting edge, characteristic of yanagiba knives, creates a bevelled edge perfect for right-handers. This specific sharpening facilitates fine, even cuts in a single movement!

To complete the San Maï, the core of the blade is coated with a layer of soft iron. This provides controlled suppleness and improved shock resistance, reducing the risk of breakage during use. The junction between the different layers of steel reveals a subtle, undulating pattern along the cutting edge, the signature of refined craftsmanship!

The traditional Kasumi finish, meaning "misty" in Japanese, magnifies the blade with a clay polish that gives it an elegant, satiny appearance. Finally, hand-engraved kanjis add a unique, artisanal touch to this Japanese kitchen knife.

An oak wood handle for an ergonomic grip

The handle of this Nakamura knife is made of oak wood, a species renowned for its strength and durability. Thanks to its high density, this wood effectively resists humidity, shock and deformation. The tip has been lightly burned, a treatment that gives it a distinctive look while reinforcing its sturdiness!

Its octagonal shape has been designed to fit all hand morphologies. It guarantees an ergonomic and pleasant grip, perfect for prolonged use in the kitchen!

What's more, wood paste has been applied to the junction between blade and handle to fill any gaps. This detail ensures a perfect seal and prevents any infiltration of water or food residues.

How do I care for my carbon Japanese kitchen knife?

To preserve your carbon steel knife, we recommend washing it only by hand with a soft sponge and a non-aggressive detergent, avoiding getting the handle wet. Once cleaned, it should be dried immediately and stored in a dry place. It is important to avoid the dishwasher and prolonged soaking in the sink.

Over time, the blade may develop a natural patina. This is the result of carbon reacting with moisture and the acidity of food. This in no way alters the performance of your Japanese knife!

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