Yushoku Chef's Knife - Nakiri - 6-1/2 in. (165mm)

Product Description for Yushoku Chef's Knife - Nakiri - 6-1/2 in. (165mm)

Maker: Tsukasa Hinoura (click to see more by this maker)
Item num: 97041
Blade length: 7.30 in.
Cutting edge length: 6.30 in.
Total length: 12.25 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.19 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.07 in.
Item weight: 6.00 oz.
Shipment weight: 8.6 oz.
Blade: Yushoku san mai blade with a V-Toku2 carbon steel core surrounded by mokume forged from stainless steel, copper and brass (Hrc 62 - 63)
Bolster: Buffalo horn
Handle: Enju wood
Description: The nakiri usuba is a traditional Japanese knife form ideal for chopping fruit and vegetables. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers.
Tsukasa Hinoura is a third generation bladesmith from Sanjo in Niigata prefecture, Japan. He is a third generation knife maker with an impressive 31 years of forging experience. He inherited his family's trade name "Ajigataya," but is also creating his original knives under his "Tsukasa" brand. Since the age of 22, Hinoura has continued his pursuit for the absolute highest quality of craftsmanship, earning him praise even from other famed Japanese makers. The dedication to his art is personified by the beautiful flowing pattern of his twisted damascus in the blades.
Layers of alternating stainless steel, brass and copper (mokume) surround a premium V-Toku2 carbon steel core. V-Toku2 is a among the highest performing carbon steels -- combining a strength and durability. Each knife is a unique design created by forging -- a true work of art. The combination of the multi-colored stainless mokume and a convex grind (hamiguri-ba) assist food to release from the side of the knife. The steel is precision forged and tempered to Hrc 62-63 for a long lasting, keen edge. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for the highest performance. Because the blade is forged from carbon steel, this knife must be dried after use to prevent rust and tarnish. We recommend using camellia oil for easier care. The ambidextrous blade features a 50/50 grind.
The handle is made from enju wood with front and rear ferrules made from buffalo horn. The ambidextrous handles are octagonal at the top and rounded at the base, resulting in a comfortable, elegant shape that is pleasing to the eye and hand.

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