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Nakiri knives have become very popular in the USA with both professional and home chefs. They are employed almost exclusively for cutting vegetables. The classic oblong shape is the main feature of the knife, as is its very flat blade. The shape of the nakiri bocho differs according to the region of origin. The knives in the Tokyo area are rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel which has been hammer forged to create a lovely damascus or suminagashi pattern. The damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives.Blacksmith: Yoshimi Kato
Location: Echizen Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Weight: 5.7 oz (164 g)
Blade Length: 160 mm
Total Length: 310 mm
Spine Thickness at Base: 2.8 mm
Blade Height: 51.3 mm
Handle: Walnut Octagonal (new--trust the photos)
Ferrule: Black Pakkawood
Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel which has been hammer forged to create a lovely damascus or suminagashi pattern. The damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent experience Great Knife Perfekt Knive I cook a lot of vegetables - I love this knifePosted By: Cole - verified customer
I am a vegetarian and cook for a family of four most meals in the week. I go through a lot of vegetables and this is my go to knife. This is weightier than some Japanese knives, but I like that quite a bit - it feels substantial, but is still nimble. The blade has kept a nice edge with routine use of the honing rod. Finally, the finish on the blade is unusual, and is really beautiful - it is both rustic and understated. This is a beautiful, high functioning, pleasurable knife to use. I highly recommend. Also CKTG is really responsive by e-mail if you are deciding between various knives. They were helpful and knowledgeable.
I am a vegetarian and cook for a family of four most meals in the week. I go through a lot of vegetables and this is my go to knife. This is weightier than some Japanese knives, but I like that quite a bit - it feels substantial, but is still nimble. The blade has kept a nice edge with routine use of the honing rod. Finally, the finish on the blade is unusual, and is really beautiful - it is both rustic and understated. This is a beautiful, high functioning, pleasurable knife to use. I highly recommend. Also CKTG is really responsive by e-mail if you are deciding between various knives. They were helpful and knowledgeable.
