4th generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. They have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura, over 800 years ago. The same age-old techniques are being used today in the production of knives and tools bearing this historic name.
The nakiri featured here is constructed from Aogami 2 carbon steel. This is undoubtedly one of the most popular steels in the world of kitchen knives. The alloy is known for its outstanding edge life and toughness. And while blue steels are a bit harder to sharpen than white steels, white steels cut better as they dull down. The core steel is covered san-mai style with a soft stainless steel which is given a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes maintenance so much easier.
The growing popularity of nakiri knives in the West is a testament to their outstanding abilities and great looks. They are the ultimate vegetable cutters. Boasting a very flat profile and tall blade height, they are perfect for push cutting and chopping. This is a fairly middle-of-the-road blade in terms of size and weight so it should please most users.
The handle is our exclusive bog oak octagonal with maple spacer and blackwood, tapered ferrule.
Weight: 6.8 ounces
Blade Length: 1656 mm
Total Length: 312 mm
Spine Thickness at Base: 3.6 mm
Blade Height: 50.7 mm
Handle: Bog Oak Octagonal
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