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Misuzu SKS93 Kama Nakiri 170mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.
We love low-priced knives that offer good performance and good looks. So we are particularly pleased to add this new range of kitchen cutlery to our store from the family-run blacksmith shop, Misuzu.
The small team of craftsmen use a steel called SKS93 as the basis of these budget blades. This is a tough, yet easy to sharpen, steel which is hardened to 60-61 Rockwell and then covered with a softer stainless steel cladding. The cladding protects the inner core from corrosion while adding strength to the blade. It is well-finished in an understated and traditional way. The plain D-shaped ho wood handle adds to this simple yet attractive aesthetic.
Nakiri knives are meant to cut vegetables. They are usually thin knives with a very flat profile. This nakiri is slightly unusual in that the shape, which is known as a Kamagata, features a rounded front that resembles a deba. This offers the user a real tip to process finer ingredients, over the more usual blunt square tip found on most nakiris. Unlike a deba, it is a thin blade with a symmetrical double-edge grind.
This is an all-around fun knife that is a great addition to a home chef's knife block and a wonderful tool to get new sharpeners the practice they need before moving on to more challenging blade shapes and grinds.Brand: Misuzu
Location: Miki, Japan
Construction: Mono Steel
Steel Type: SKS93
Knife Type: Kama Nakiri
Edge: Even Grind (See Photo)
Edge Length: 165mm
Height: 45mm
Engraving: Stamped
Handle: Ho Wood D
Ferrule: Black Plastic
We love low-priced knives that offer good performance and good looks. So we are particularly pleased to add this new range of kitchen cutlery to our store from the family-run blacksmith shop, Misuzu.
The small team of craftsmen use a steel called SKS93 as the basis of these budget blades. This is a tough, yet easy to sharpen, steel which is hardened to 60-61 Rockwell and then covered with a softer stainless steel cladding. The cladding protects the inner core from corrosion while adding strength to the blade. It is well-finished in an understated and traditional way. The plain D-shaped ho wood handle adds to this simple yet attractive aesthetic.
Nakiri knives are meant to cut vegetables. They are usually thin knives with a very flat profile. This nakiri is slightly unusual in that the shape, which is known as a Kamagata, features a rounded front that resembles a deba. This offers the user a real tip to process finer ingredients, over the more usual blunt square tip found on most nakiris. Unlike a deba, it is a thin blade with a symmetrical double-edge grind.
This is an all-around fun knife that is a great addition to a home chef's knife block and a wonderful tool to get new sharpeners the practice they need before moving on to more challenging blade shapes and grinds.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Great KnifePosted By: Ari
Got this guy to process veggies and it's doing great so far. The edge is almost completely flat so get ready to practice those up-and-down cuts with this guys. Once you get that done, it's a joy to use. The heel is just tall enough to be able to use it for small tasks like shallots, garlic and chives. Final note: it is excellent for the new sharpener as the flat edge is great to practice consistent angles on.
Thanks CKTG for delivering a great blade!
Got this guy to process veggies and it's doing great so far. The edge is almost completely flat so get ready to practice those up-and-down cuts with this guys. Once you get that done, it's a joy to use. The heel is just tall enough to be able to use it for small tasks like shallots, garlic and chives. Final note: it is excellent for the new sharpener as the flat edge is great to practice consistent angles on.
Thanks CKTG for delivering a great blade!
Great starterPosted By: Erik - verified customer
This is my first Japanese knife and I chose it because of the thinness of the blade and light weight. As others have noted the fit and finish are not going to blow anyone away, but it takes a screaming edge and melts through produce and deboned meats. I've found it a little awkward to use, though, because the blade profile is almost completely flat and the heel of the blade wants to stop the cut. Really better for straight up and down chopping. Sheepsfoot is handy for draw cuts to make julienned veg. Overall, I am pretty pleased for the money spent.
This is my first Japanese knife and I chose it because of the thinness of the blade and light weight. As others have noted the fit and finish are not going to blow anyone away, but it takes a screaming edge and melts through produce and deboned meats. I've found it a little awkward to use, though, because the blade profile is almost completely flat and the heel of the blade wants to stop the cut. Really better for straight up and down chopping. Sheepsfoot is handy for draw cuts to make julienned veg. Overall, I am pretty pleased for the money spent.
Nice knife easy to sharpen
