This range of knives offers an excellent steel at a great price.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: SLD. This modern steel is made by Hitachi and has excellent wear resistance. It has around 1.5% carbon meaning it can be hardened to well over 60 Rockwell. There is also 11-13% chromium meaning it can almost be classed as stainless steel which generally has a minimum of 13% chromium. All in all a rather nice steel. It is very similar to SKD11 and D2 steel. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns like this one which has then been polished.
HANDLE: Octagonal Ash handle with Quince ferrule.
LENGTH: 210mm in length.
MAKER: Tadafusa - Niigata City, Japan
BEST FOR: One knife for everything except bones and hard stuff.
SAUNDERS SAYS: "This range of knives is both beautiful and functional. The nakiri was one of the knives that got me into this profession and I have owned one for quite a few years now."