Nakamura Kaishin Saku WS2 27cm japanese handmade yanagiba knife in magnolia

Nakamura was founded in Japan in 2015 with the ambition of offering exceptional Japanese kitchen knives. To achieve this, it collaborates with renowned artisan blacksmiths and sharpeners to design models that combine authenticity and performance. It was with this in mind that the Kaishin (魁心) brand was created:"Kai" (魁) means "pioneer", while "Shin" (心) represents "spirit". A philosophy that guides every Nakamura Kaishin knife, to offer top-of-the-range blades to cutlery enthusiasts!

This yanagiba is the product of unique craftsmanship, shaped by experts before being meticulously sharpened by Tomoyuki Ajioka, a traditional master sharpener located in Sakai. With over fifty years' experience, he has devoted his career to perfecting his art and training young craftsmen. Each blade he sharpens is designed to meet the expectations of demanding cooks, guaranteeing smooth, precise cutting while preserving the texture of your food!

A handcrafted blade for your Japanese kitchen knife

This yanagiba knife features a blade forged using the San Maï method, meaning "three layers" in Japanese. This ancestral technique consists of inserting a core of rigid steel between two layers of softer steel, ensuring a perfect balance between strength and flexibility, while preserving the core of the blade.

The core is made from Shirogami #2 (or White Paper Steel 2), an alloy produced by the world-renowned Hitachi steelworks in Japan. With a carbon content of around 1.2%, this steel confers a hardness of 61HRC on the Rockwell scale. This hardness guarantees excellent edge retention and enables clean, precise cutting with ease!

Featuring an asymmetrical cutting edge, this Japanese knife is specially designed for right-handed users. Its beveled edge ensures fine, even cuts in a single movement, perfect for preparing sashimi and other delicate cuts!

To finish off the San Maï, the blade is wrapped in a layer of soft iron, giving it a slight suppleness that enhances its resistance to impact. This reduces the risk of breakage during use and improves the durability of your Japanese kitchen knife. The superimposition of the different layers creates a subtle wavy pattern on the cutting edge, reflecting meticulous craftsmanship.

The Kasumi finish, which means "misty" in Japanese, is obtained by clay polishing. This treatment gives the blade an elegant satin finish. Finally, hand-engraved kanji embellish this knife, adding a touch of authenticity and craftsmanship!

A refined wooden handle for optimum comfort

The handle of your Nakamura knife is made of magnolia wood, a species prized for its strength and longevity. Thanks to its high density, it offers excellent resistance to humidity, preventing warping. Its light color, combined with delicate veining, gives it an elegant look!

The handle is complemented by a white buffalo horn bolster, adding an extra touch of authenticity. Each Nakamura Kaishin knife is uniquely its own!

Its octagonal shape has been designed for a comfortable, ergonomic grip, adapting easily to different body shapes. This design ensures optimum control of your handcrafted Japanese knife, even during prolonged use in the kitchen!

What's more, wood paste is applied to the junction between blade and handle to fill any gaps. This guarantees optimum watertightness, preventing any infiltration of water or food residues.

How to care for your carbon Japanese knife?

To preserve your carbon steel knife, we recommend washing it only by hand with a soft sponge and a non-abrasive product, taking care to avoid wetting the handle. After cleaning, it is essential to dry it immediately and store it in a dry place. Do not use the dishwasher or soak for long periods.

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

Find the rest of the Nakamura Kaishin Saku knife range on Knifeleader.eu!