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Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Sujihiki Blade Length / Total length (mm): 271 /435 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 37 Weight (gr): 132 Notes: Optional fitting Saya available -
Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Made of Ginsan(Silver 3) steel, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and white water buffalo horn ferule, it will fit in all kind of different sized hands.
Brand / Blacksmith: Nakamura Series: Kaishin Ginsan Thin Knife type: Gyuto Blade Length / Total length (mm): 240 / 395 Grind: 50 / 50 Finish: Polished Steel type: Ginsan (Silver 3) Forging method: San Mai (Stainless Clad) HRC hardness: 60 - 62 Handle type / Material / Ferrule: Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,9 / 0,2 Blade height at heel (mm): 48 Weight (gr): 164 Notes: Optional fitting Saya available -
Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and with a slightly curved, “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping. Made of Ginsan steel (Silver 3) cladded with stainless steel, this very thin, light and nimble Kiritsuke features an extremely thin blade and will be admired by “laser knife” lovers. Its K-tip will make precise cuts fast and easy to perform by both home cooks and professionals. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands.
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Nakamura knives have been established in 2015 in Chiba city the capital of Chiba prefecture by Mr Nakamura an experienced and famous sushi chef that had been working for years in Japan and Los Angeles. His immense experience in world’s best kitchens helped him create some amazing knives with remarkable cutting abilities. Their trademark knives “Kaishin”, which are their high-end knives, are forged and grinded by some of the most experienced craftsmen in Sakai-city at Osaka and they are well recognized for their beautiful profiles but also for their very thin behind the edge geometry. “Kai” means a pioneer (魁) and “Shin” means a spirit (心). Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. Made from the famous Aogami Super steel, one of the best carbon steels known and cladded with stainless steel for rust protection, this very thin, light and nimble Gyuto features an extremely thin blade and will be admired by “laser knife” lovers. Fitted with a magnolia octagonal handle and a white water buffalo horn ferule, will fit in all kind of different sized hands. Comes fitted with a nice matching saya for blade protection and safe transportation.
Brand / Blacksmith Nakamura Series Kaishin Thin Aogami Super Knife type Gyuto Blade Length / Total length (mm) 240 / 407 Grind 50 / 50 Finish Polished Steel type Aogami Super (Blue Super) Forging method San Mai (Stainless Clad) HRC hardness 64 Handle type / Material / Ferrule Octagonal / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm) 2.5 / 0.8 Blade height at heel (mm) 48 Weight (gr) 171 Notes Optional matching Saya -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 240mm size can suit both experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Gyuto Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 50 Weight (gr): 168 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is the most common and can suit both home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Kiritsuke Blade Length / Total length (mm): 195 / 345 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 53 Weight (gr): 163 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 240mm size can suit both experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Kiritsuke Blade Length / Total length (mm): 225 / 377 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 53 Weight (gr): 180 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). The Nakiri is the ideal knife for vegetables and therefore the loved one by most vegeterians. The 180mm size is for use by experienced home cooks and professionals. Very thin, slides through vegetables with ease, and protects them from cell damage, thus improving their taste and hygiene.
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Nakiri Blade Length / Total length (mm): 165 / 315 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 52 Weight (gr): 155 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in a very suitable size at 255mm (between the two most common sizes 240mm and 270mm).
Brand / Blacksmith: Nigara Hamono Series: Anmon SG2 Knife type: Sujihiki Blade Length / Total length (mm): 242 / 395 Grind: 50 / 50 Finish: Damascus Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,2 Blade height at heel (mm): 40 Weight (gr): 150 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. The Bunka is a multi-purpose knife, similar to Nakiri, with usually a higher profile and a slightly different nose shape. Recommended mainly for push cut, slice and chopping cutting techniques.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Bunka 180 Blade Length / Total length (mm): 170 / 315 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 48 Weight (gr): 147 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 210mm size can suit both home cooks and professionals, being the most common Gyuto size.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 210 Blade Length / Total length (mm): 200 / 345 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 48 Weight (gr): 157 Notes:
