From renowned blacksmith Yoshimi Kato, his kurouchi series represent outstanding value for such a very high performing knife. With an Aogami Super (high carbon) core and stainless clad, they are easy to maintain whilst achieving the highest levels of sharpness.
These are not quite as thin as other Kato's, still very thin behind the edge but a little more weight than most Echizen knives.
- Yoshimi Kato (Kintaro) Japanese Knife
- 165mm Nakiri Knife
- Aogami Super (High Carbon) Core
- Stainless Clad
- Kurouchi Finish
- Echizen, Japan
- Sakura (Cherry Blossom) Japanese Timber Handle
- Hand-Crafted in Japan
- 158mm Blade Edge Length / 304mm Overall Length / 2.7mm Blade Thickness / 52mm Blade Height / 150g
* Our Japanese knives are hand crafted (most with natural materials like timber), small variation to size and colour may occur.
* Kato & Kurosaki knives are very thin, although very high performing they require some care to prevent chipping.
* This knife has a small part of exposed high carbon steel (the edge), this will patina (change colour) in use and requires some care to prevent rust.
Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.