About the Shape - Under utilized 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 ktouches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.
About Tadokoro Hamono - Tadokoro-san is a famous knife sharpener hailing from Tosa, with 25 years years of experience in his field. He started his career when he was only 15 and he learned much of his skillset from Morihiro-san, who is considered to be the best knife sharpener in Sakai. His incredible skill and attention to detail is evident upon inspection of his knives.
His double bevel series is forged with white carbon steel 2 by Nakagawa-san of Shiraki Hamono. White carbon is a very traditional and pure steel, capable of extreme sharpness. Nakagawa-san is one of the best blacksmiths in the region, who then passes the knives Tadokoro-san. He carefully grinds them to the right shape, then polishes the blades, and finally gives them their edge.