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: VG10. A premium high carbon Japanese Stainless steel capable of impressive hardness.

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: Western Pakkawood handle.

LENGTH: 165mm or 180mm 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.