This new line of knives from the Yamaguchi Forge is an interesting blend of classic shapes, unusual profiles, and carefully thought out and executed grinds. Combining these traits at a very attractive price is a fine balancing act which Yoshihito Yamaguchi, his son, and another artisan manage to execute perfectly.
The nakiri featured here is standard fare as far as the general shape and size proportions go. Like most nakiri knives, it is intended primarily as a vegetable cutter, so it is very thin. What sets it apart from many other knives in this price range is the way Yamaguchi-san grinds his blades. With a convex grind to achieve better food release, this knife will wedge less and take on softer ingredients with consummate ease.
The blade is fashioned from Shirogami #2 carbon steel. This is a very fine steel for kitchen knives that is a bit harder to forge than the other Hitachi paper alloys. But when done correctly, is about as good as a steel gets for taking and holding an edge. The core is clad with a soft iron that retains the forgerís carbon for that great looking kurouchi finish.
The handle is very simple and basic but it does its job and allows us to sell this fine blade at a very competitive price.
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