Unshu Chuzen Hamono Haisu Nakiri 165mm

It's a simple recipe, with few ingredients. Take one fine Japanese blade, attach a handle of your choice. Decorate to taste.

Kawashima san's taste tends towards the plain. As a swordsmith with a long career behind him he puts these by-the-numbers knives together because they are relatively easy to prepare for sale, sell well and satisfy. He adds carved blade kanji and voila! A quality haisu nakiri with a nice handle that will cut as well and for as long as any other. And let's face it, every kitchen needs a nakiri.