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Carve your fish with a quality yanagiba knife!
San Maï blade construction: 3 superimposed layers of steel
Shirogami #2 Japanese steel core: 1.2% carbon content
Rockwell hardness: 61HRC - Excellent edge retention
Mild iron outer layer - Kasumi polished blade finish
Magnolia wood handle and white buffalo horn bolster
Octagonal shape for ergonomic use
Handcrafted in Sakai and sharpened by Ajioka-san
Carbon-enriched knife: requires careful maintenance
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Nakamura was founded in Japan in 2015, with the aim of offering high-quality Japanese kitchen knives. To achieve this, it collaborates with renowned Japanese blacksmiths and sharpeners to design models that are both authentic and high-performance. It was with this dynamic in mind that the Kaishin (魁心) brand was created:"Kai" (魁) means "pioneer", while "Shin" (心) represents "spirit". It's a philosophy that guides the design of every Nakamura Kaishin knife, with the aim of offering high-end blades to cooking enthusiasts!
This yanagiba is the fruit of unique know-how, forged by experienced craftsmen before being precision-sharpened by Tomoyuki Ajioka, a traditional master sharpener based in Sakai. With over fifty years' experience, he has devoted his career to perfecting his art and training new generations of craftsmen. Each blade he sharpens is designed to meet the exacting requirements of chefs, guaranteeing smooth, precise cutting while preserving the texture of food!
This yanagiba knife is distinguished by its blade forged using the San Maï method, which means "three layers" in Japanese. This traditional technique consists of manufacturing a core of hard steel between two layers of softer steel, providing an ideal balance between strength and flexibility, while protecting the heart of the blade.
The core is made from Shirogami #2 (or White Paper Steel 2), an alloy produced by Japan's internationally renowned Hitachi steelworks. With a carbon content of around 1.2%, it offers a hardness of 61HRC on the Rockwell scale. This characteristic guarantees excellent edge retention and makes clean, precise cutting a breeze!
With its asymmetrical cutting edge, this Japanese kitchen knife is specially designed for right-handed users. Its bevelled edge enables fine, even cuts in a single movement, ideal for sashimi and other delicate preparations!
To complete the San Maï, the blade is wrapped in a layer of soft iron, giving it a slight suppleness for better shock resistance. This choice reduces the risk of breakage during use and improves the durability of your Japanese knife. The superimposition of the different layers creates a subtle wavy pattern on the cutting edge, testimony to meticulous craftsmanship.
The Kasumi finish, which means "misty" in Japanese, is obtained by clay polishing. This treatment gives the blade a refined, satin finish. Finally, hand-engraved kanji add a touch of authenticity and craftsmanship to this knife!
The handle of your Nakamura knife is made from magnolia wood, a species appreciated for its strength and longevity. Thanks to its high density, it effectively resists humidity, thus preventing warping. This precious wood has a light color with fine, subtle veining for a clean look!
This handle is accompanied by a bolster made from white buffalo horn to add a touch of authenticity. This natural material boasts a unique design that sets each Nakamura Kaishin knife apart.
Its octagonal shape is designed for a comfortable, ergonomic grip, adapting to all body shapes. This design facilitates prolonged use in the kitchen, offering optimal control!
What's more, wood putty has been applied to the intersection between blade and handle to fill the gaps. This ensures an effective seal, preventing any infiltration of water or food residues.
To preserve your carbon steel knife, we recommend washing it exclusively by hand with a soft sponge and a non-abrasive product, avoiding wetting the handle. After washing, it should be dried immediately and stored in a dry place. Do not use the dishwasher or soak for long periods.
Over time, a natural patina may appear on the blade. This phenomenon is due to the reaction of carbon in contact with humidity and the acidity of food. This in no way affects the cutting performance of your Japanese knife!
Discover a selection of exceptional Japanese knives on Knifeleader.eu!
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