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 - Sujihiki

The Sujihiki (筋引) literally translates to "tendon slicer", meaning it is intended for slicing boneless protein such as meat or fish, or terrines. The thin and short height profile reduces friction when slicing.

About the Steel - Shirogami #2

Developed by Hitachi Metals in Japan, the Shirogami (White) No. 2 steel is a very popular steel among Japanese knife makers. Reasons behind its popularity include easy to sharpen and good edge retention. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kasumi

Kasumi (霞) means "mist" and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Kaishin Shirogami #2 Kasumi Kurouchi Sujihiki 240mm

Maker

Knife Type

Steel

Finish - Kasumi

Finish - Kurouchi

Shipping

Returns

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