Takada Ginsan Clad Suiboku Nakiri 180mm (7.1") with Rosewood handle

Style : Nakiri
Blade Length : 180mm (7")
Weight : 5.5 oz (156 g)
Blade Steel Type : Ginsan Steel (Silver 3) Clad with Stainless 304
Handle material : Rosewood
Ferrule material : Pakka Wood
HRC : 61
Bevel Angle Ratio : 50/50 (Double)
Cover : Not included

Devoted to his craft, Mitsuaki Takada is recognized for his unparalleled sharpening skill. His thin Hamaguri convex cutting edge, slices through food like butter. Previously, he worked under renowned Knife Manufacturer, Ashi Hamono in Sakai, for nearly 14 years, before deciding to start Takada No Hamono in 2018, located in Sakai Japan. The journey has just begun for Takada No Hamono and we are excited to be carrying such high-quality blades. The Ginsan 3 steel is hand-forged by master blacksmith Satoshi Nakagawa.

Nakiri (lit. Vegetable cutting knife) is a double-bevel variant of the traditional single-bevel Usuba. Its profile is quite flat, even when compared to the already-flat profile of a Japanese Gyuto; this flatness lends itself well to push-cutting tasks since more of the knife will contact the board at one time. It is common for Nakiri to have some degree of curvature to the middle of the blade so that there is less risk of introducing recurve into the blade while sharpening and also to accommodate inconsistencies and low spots in a cutting board that may impact the knife's ability to make a full cut. As the name implies, a Nakiri is ideal for vegetables and any cutting tasks not requiring or heavily benefiting from having a sharp tip for precise work.