Yoshimi Kato always considers balance when hammering the steel, keeping in mind where a knife needs to be thin and where it needs to be strong. Starting with a core (jigane) of VG-10 stainless steel, he then applies outer layers (hagane) of a softer stainless steel to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (Damascus) finish, which is etched to further enhance the Damascus pattern.
The nakiri featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled to the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi nakiri combines great looks, abilities, and value.Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
HRC: 61
Weight: 6.2 oz (178 g)
Edge Length: 160 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Edge Grind: Even
Handle: Western Rosewood
The nakiri featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled to the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi nakiri combines great looks, abilities, and value.
