Migaki Chef's Knife - Nakiri, 165mm (6-1/2 in.) with Ebony
Product Description for Migaki Chef's Knife - Nakiri, 165mm (6-1/2 in.) with Ebony
Maker: Yoshikazu Ikeda (click to see more by this maker)
Item num: 94833
Blade length: 6.50 in.
Total length: 12.20 in.
Blade height (at heel): 2.18 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.05 in.
Blade thickness (near tip): 0.03 in.
Item weight: 5.60 oz.
Shipment weight: 11.4 oz.
Blade: Hand forged Shirogami 2 (white #2) carbon steel with satin finish
Bolster: Buffalo horn
Sheath: Ebony wood saya
Description: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
The nakiri usuba is a traditional Japanese knife form ideal for chopping and slicing fruits and vegetables, as well as boneless meats. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers.
Yoshikazu-san is very close to retirement. I was very pleased to recently get several presentation grade pieces that he made for an exposition in Tokyo. This is one such knife.
This knife was completely hand forged by Yoshikazu - a true master. The center layer of hard Shirogami #2 is clad on both sides with mild steel, resulting in a keen, long lasting edge. White steel is a favorite of sushi chefs for tasks in which a very fine edge is essential. It is a steel that tests the skill of the bladesmith in both forging and heat treating. A distal taper ensures a perfect balance.
The octagonal handle is comfortable for both right and left handed users. It is formed from presentation grade ebony, the traditional wood for high end Japanese knife handles. Ebony holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
This knife is accompanied by a handmade ebony saya (blade guard) with ebony pin. This protects the knife's edge while in transport and storage. Both the handle and saya are handmade by a master handle maker in Sakai.
The knife pictured is the actual knife you will receive.
Availability: Not currently available