Nakiri knife, SG2 powder steel, damascus finish - Kato
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The Knives are made by Yoshimi Kato the now owner of Kanehiro Hamono who’s father trained him and Yu Kurosaki.
SHAPE: Nakiri. A traditional shape used for cutting vegetables.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be slightly difficult to sharpen.
FINISH: Damascus or Suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Honduras Rosewood Wa Handle with Red Pakkawood collar.
LENGTH: 165mm in length.
MAKER: Yoshimi Kato - Takefu, Echizen, Japan
BEST FOR: Dense vegetables, this thing is very thin behind the edge.
SAUNDERS SAYS: "It always me how one knife maker can make knives as different as these are to the Kanehiro range. These nakiri’s are real head turners."
These knives are hand-forged so there may be slight variations in measurements and finishes.