We have a fondness for knives that offer all the attributes of highly regarded Japanese craftsmanship and blade making skills but at a very comfortable and affordable price. So it is with these new additions, the Gihei line of kitchen cutlery, which are made primarily for local consumption and everyday use.
Constructed from White #2 steel, this great looking and performing blades are hammer forged in the san mai method of awasi (cladding). This entails wrapping the inner core of the White #2 steel with a soft iron outer layer. The cladding process makes it easier to manufacture the blade while adding strength and wear resistance to the knife. During the forging process a layer of carbon is formed on the face of the raw blade which is, in the case of this knife, left in place and only removed below the mid-grind point. This adds a lovely rustic look to the knife while further protecting it from corrosion. It is still a carbon steel and will require careful drying between uses.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into knife for cutting greens. It is a thin blade with a tall profile. This enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.
Blacksmith: Atsushi Hosokawa
Location: Sanjo, Japan
Construction: Hammer Forged, San Mai
Core Steel: White #2
Cladding: Soft Iron
Weight: 6.1oz / 172g
Handle: Custom Octagonal
Edge Length: 160mm
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