Yukihiro Sakai is a young blacksmith who was trained under Nishida-san of Nishida Knives. With his knowledge of working on one of the purest forms of fine grain high-carbon steels (White steel #1), he has applied this to his own handmade crafted knives.
Very few blacksmiths create their own crafting materials, Yukihiro-san does. He puts in laborious work in doing so because he believes it makes a difference in the end product. He understands the importance of proper technique to limit carbon migration from the core steel to the iron cladding. These are the same reasons Takeda and Moritaka Hamono are famous, for understanding and applying this concept.
As such, Yukihiro Sakai uses White (Shirogami) Steel #1 for his kitchen knives. White #1 might be highly reactive, but it is unmatched for its sharpness.
These knives are hefty and forward heavy and most definitely a workhorse grind.
Why not is the type of answer you'll often get when asking a Japanese person why something is done in such and such way. So to you we say, why not a 240mm nakiri! A nakiri will quickly become your go to vegetable prep knife. The flat surface along the length of the cutting edge means you can say goodbye to accordion cuts. At this length, you can easily rock chop too if that's how you like to use a nakiri. Just anchor down that tip, 240mm away from the butt, and rock away.
ADD ZACH PETERS PRO SHARPENING SERVICE!!!
- Steel Type: Shirogami #1 Carbon Steel
- Knife Type: Nakiri
- Steel Grade: Shirogami #1
- Hardness (Rockwell HRC): 62
- Blade Height: 56 mm
- Blade Finish: Kurouchi
- Origin of Steel: Japan
- Blade Length: 240 mm
- Total Length: 380 mm
- Blade Thickness (heel): 3 mm
- Blade Thickness (center): 2 mm
- Blade Thickness (1 cm from tip): 1 mm
Yukihiro Sakai is a young blacksmith who was trained under Nishida-san of Nishida Knives. With his knowledge of working on one of the purest forms of fine grain high-carbon steels (White steel #1), he has applied this to his own handmade crafted knives.
Very few blacksmiths create their own crafting materials, Yukihiro-san does. He puts in laborious work in doing so because he believes it makes a difference in the end product. He understands the importance of proper technique to limit carbon migration from the core steel to the iron cladding. These are the same reasons Takeda and Moritaka Hamono are famous, for understanding and applying this concept.
As such, Yukihiro Sakai uses White (Shirogami) Steel #1 for his kitchen knives. White #1 might be highly reactive, but it is unmatched for its sharpness.
These knives are hefty and forward heavy and most definitely a workhorse grind.
Why not is the type of answer you'll often get when asking a Japanese person why something is done in such and such way. So to you we say, why not a 240mm nakiri! A nakiri will quickly become your go to vegetable prep knife. The flat surface along the length of the cutting edge means you can say goodbye to accordion cuts. At this length, you can easily rock chop too if that's how you like to use a nakiri. Just anchor down that tip, 240mm away from the butt, and rock away.
ADD ZACH PETERS PRO SHARPENING SERVICE!!!
- Steel Type: Shirogami #1 Carbon Steel
- Knife Type: Nakiri
- Steel Grade: Shirogami #1
- Hardness (Rockwell HRC): 62
- Blade Height: 56 mm
- Blade Finish: Kurouchi
- Origin of Steel: Japan
- Blade Length: 240 mm
- Total Length: 380 mm
- Blade Thickness (heel): 3 mm
- Blade Thickness (center): 2 mm
- Blade Thickness (1 cm from tip): 1 mm