Chef's Knife (Nakiri) - Tsuchime Shirogami #1 (Carbon Steel) - 6 1/2 in. (165mm)

Product Description for Chef's Knife (Nakiri) - Tsuchime Shirogami #1 (Carbon Steel) - 6 1/2 in. (165mm)

Maker: Yoshimune (click to see more by this maker)
Item num: 97529
Blade length: 7.00 in.
Cutting edge length: 6.25 in.
Total length: 12.10 in.
Blade height (at heel): 1.98 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.06 in.
Item weight: 6.20 oz.
Shipment weight: 8.2 oz.
Blade: Hand forged shirogami #1 carbon steel set between layers of hammer finished (tsuchime) stainless steel
Bolster: Black pakkawood
Handle: Macassar ebony with a stainless steel spacer
Description: The nakiri usuba is a traditional Japanese knife form ideal for chopping and slicing fruits and vegetables, as well as boneless meats. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers. From chopping to slicing, the Yoshimune Nakiri will make the task a breeze.
Sumio Kawamura is a third generation bladesmith working in a small forge in Niigata. Born in 1948, he began making knives at 25 years old. Though he used to work with his father and others, as they retired, he began working by himself. His brand name, Yoshimune, was founded in 1916.
Kawamura-san forges his knives by hand, beginning with a high performing shirogami #1 carbon steel core. The high carbon content of Shirogami #1 (1.3%), combined with Kawamura’s exceptional heat treatment, creates a cutting edge that is both exceptionally keen, and long lasting.
Making the knife easier to care for, the carbon steel core was forge welded between protective layers of stainless steel. While it is much easier to care for this knife than a full carbon steel knife, it still must be hand washed and dried to avoid rusting the core. We recommend using

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