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Yoshimi Kato "Minamo" SG2 Nakiri 165mm

$426.00 NZD

Specifications

Style: Nakiri
Blade Length: 165mm
Overall Length: 310mm
Weight: 170g
Blade Height @ Heel: 52mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2mm
Spine Thickness @ Mid: 2mm
Blade Material: SG2 Core, Stainless Tsuchime Clad
Handle Material: Octagon Rosewood w/Red Pakka
HRC: ~63

 

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Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Yoshimi Kato

Yoshimi Kato is one of the most well known Blacksmiths in the Echizen Fukui region. He works with other well known blacksmiths in the Takefu knife village and took over his father's company in 2017.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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