We are great admirers of the knives that come out of the Gihei workshop located in Niigata Prefecture. Located in Sanjo City, Japan, this small shop is known for producing really fine knives with excellent grinds using top shelf steels with exceptional heat treating. They make these knives in small batches with tight controls on quality.
The core steel of this knife is HAP40 semi stainless PM steel, which they harden to a very high 65-66 HRC. HAP40 steel takes and holds an extraordinarily fine edge. The inner core is then covered with a tough 440 stainless steel jigane adding strength and extra protection.
Nakiris are great all-around kitchen blade and they excell in push cutting and chopping vegetables. Many Japanese home cooks look to the nakiri as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences.
This santoku is paired with a lovely custom octagonal handle.
Blacksmith: Mr. Hosikawa
Region: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless Steel
Edge Steel: HAP40
Handle: Custom, Stabilized Octagonal
Weight: 4.7 oz/ 132g
Blade Length: 159 mm
Overall Length: 300 mm
Spine Thickness at Heel: 1.6 mm
Blade Height at Heel: 51.2 mm
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