Yoshimi Kato - VG10 Black suminagashi Damascus Nakiri Knife 165mm

Specifications:
Knife Type: Nakiri(Vegetable)
Steel Type: VG10 stainless steel Core, nickel damascus 64 layer
Blade Hardness: HRC 60-61
Blade Type: Double bevel
Blade Length: 165mm
Full Length: 300mm
Blade Height (Heel): 50mm
Spine Thickness(Mid): 2mm
Handle: Red black plywood
Handle Length: 120mm
Weight: 178g

Type of knife:
Nakiri knife means "cutting vegetables" in Japanese and is is well designed for this purpose. Nakiri has a very thin & almost straight blade which can cut foods evenly from heel to tip so it is easy to chop vegetables. Before Santoku knives become popular, Nakiri was generally used as a common kitchen knife for home cooks in Japan.

About blacksmith:
The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Blacksmith Yoshimi Kato runs Kato knife mfg as the third generation of their family business in Echizen. All processes of kitchen knife production are carried out in his own workshop by an in-house worker to achieve a fine and careful finish. He is widely known overseas as the “Master of Damascus”.  He makes various types of kitchen knives and his knives always have a good reputation for their excellent total balance and beautiful finish. 

Kato Knife official website  

Steel type
VG10 is one of the most popular Japanese Stainless Steels for making knives. VG10 stainless steel was originally designed by Takefu Special Steel Co. Ltd in Fukui, Japan. It has strong corrosion/rust resistance, excellent edge sharpness and edge retention. It is relatively easy to sharpen.
 

Use and Care
- Do not attempt to cut or chop frozen foods/bones to avoid the blade chipping or breaking.
- Hand wash with warm water and towel dry.
- Use a sharpening whetstone stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

Note:
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.