Asai PM Damascus Chef's Knife - Nakiri - 6 3/4 in. (170mm)

Out of stock
Availability: Not currently available
Rating: No reviews
add review | list reviews
Out of stock

Product Description for Asai PM Damascus Chef's Knife - Nakiri - 6 3/4 in. (170mm)

Maker: Nao Yamamoto (click to see more by this maker)
Item num: 96046
Blade length: 7.30 in.
Cutting edge length: 6.25 in.
Total length: 12.40 in.
Blade height (at heel): 2.08 in.
Blade thickness (near bolster): 0.10 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.04 in.
Item weight: 6.20 oz.
Shipment weight: 8.4 oz.
Blade: Deeply etched stainless nickel damascus san mai with SG2 powdered metallurgical stainless steel, Rc 64-65
Bolster: Pakka wood ferrule
Handle: Macassar ebony
Description: Renowned bladesmith Masami Asai passed away in the summer of 2014. He will be greatly missed – as a person, an artist, and one of the truly great knifemakers of Japan. Before his passing, his apprentice, Nao Yamamoto, was given the right to continue to make knives under the Asai name. We are very excited to offer Yamamoto's exquisite work! We have chosen to list these knives under Yamamoto's name to honor this change of the guard.
The nakiri usuba is a traditional Japanese knife used to chop and slice fruit and vegetables. 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. It is often used as a general purpose chef's knife and can get a lot of chopping done in short order.
Each knife is individually hand-forged beginning with an SG2 powdered metallurgical (PM) stainless steel core (hagane). The smaller crystalline size of this PM steel results in superior edge holding when compared to nearly any stainless steel. The central core is surrounded by many layers of deeply etched nickel damascus. These many layers of steel result in a surface that helps food release from the knife's side when cut. This time consuming process creates a knife with outstanding edge holding and beauty. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for the highest performance.
The "Wa" style handle is called 'shinogi'. A ridge travels along the right side of the handle. While designed for right handed use, most lefty's find this handle style equally comfortable. Natural macassar ebony is combined with pakkawood for a handle that will last a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher.


Availability: Not currently available