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Masashi VS1 KAIJIN Nakiri 165mm
$241.00 USD
| Shape | Nakiri |
|---|---|
| Blade Length | 165 mm |
| Blade Height | 50 mm |
| Blade Thickness Above Heel | 3.3 mm |
| Weight | 180 g |
| Steel Type |
VS1 Semi-Stainless Steel
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
| Rockwell Hardness | 64–65 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle - Octagon Tochi Chestnut Water Buffalo Horn Collar |
| Blacksmith/Maker | Masashi Yamamoto |
| Knife Line | Masashi Kaijin |
| Made in | Tsubame-Sanjo, Niigata, Japan |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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About the Shape - A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an 'accordion', vegetables that are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
About Masashi Kaijin - Masashi-san started his own workshop in 2013 after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and can make his steel harder than other makers through unique heat-treating processes.
The name Kaijin translates to 'Ash', inspired by the ash in his workshop and tobacco ash from his trademark cigarettes. The VS1 steel can take an exceptionally sharp edge and hold it longer than most Japanese knives, with a bit less brittleness than most uber-hard blades. Tochi wood is a beautifully simple accent as a handle, in a grippy octagon shape that's a favourite of staff and customers alike.