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.
|Blade steel:||HAP40 tool steel (haisu) | stainless|
|Bevel:||Ryōba double bevel|
|Blade construction:||Sanmai layered powdered steel|
|Left-handed available:||Handle and blade suit both hands|
|Handle:||Robiki Hounoki (coated magnolia)|
|Weight in hand:||153g
a simple but useful knife
Posted by Unknown on 22nd Sep 2023
After unpacking the cutting performance was okay, but after some fine-tuning it is very satisfactory. I hope this lasts for a long time. I'm happy with the balance, knife handle and quality of workmanship.
Thanks for fast and hassle free shipping!