Yoshimi Kato Nashiji AS Nakiri 160mm
R6,200.00
Yoshimi Kato
Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law), who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills daily, working from Takefu knife village.
Aogami Super/Stainless Steel Clad:
The knife is made from Aogami 2/Blue Carbon 2 Steel cladded in Stainless steel. Aogami 2/Blue 2 carbon steel is known for its fantastic edge retention and sharpness. It can hold an edge for very long periods and can also be sharpened super sharp. The exposed Aogami 2 core of the blade is reactive steel, and extra care and maintenance is critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with high acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Also, make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the exposed Aogami 2 Core will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
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Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
| Blade Length |
160mm |
|---|---|
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Walnut octagonal handle with pakka wood |
| Knife Total Length |
300mm |
| Weight |
172g |
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