About the Maker - Nakamura Hamono

Established in 2015, Nakamura Hamono (中村刃物) is one of the younger workshops in Japan. They are they owner of the Kaishin (魁心) brand, produced by craftsmans from Sakai City.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Aogami Super

Developed by Hitachi Metals in Japan, the Aogami (Blue) Super steel has the highest amount of carbon among the Aogami steels meaning the greatest hardness and edge retention. Many knife makers see this steel as one of the best steels to work with. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

Nakamura Hamono Kaishin Super Blue Gyuto 240mm - Black Buffalo	$222.00	Sold by Cutting Edge Knives	Ships from United Kingdom
Nakamura Hamono Kaishin Super Blue Gyuto 240mm - White Buffalo	$222.00	Sold by Cutting Edge Knives	Ships from United Kingdom

Kaishin Aogami Super Migaki Gyuto 240mm

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