• Yoshimi Kato SG2 Black Damascus Nakiri 165mm from Yoshimi Kato
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Yoshimi Kato SG2 Black Damascus Nakiri 165mm

Yoshimi Kato SG2 Black Damascus Nakiri 165mm

$528.00 CAD
$528.00 CAD
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About Yoshimi Kato - Second careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.
Normally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. 

About the Shape - Under utilized in the western kitchen, the nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.

 

Shape Nakiri
Maintenance Level Low
Blade Length 165 mm |
Blade Height 50.6 mm
Thickness 2 mm
Weight 164 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle -
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.2 / 5 from 5 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","knife"].

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Reviews

First Japanese knife

"This it’s the first Japanese knife I ever bought but it definitely won’t be the last. This is such a beautiful knife and the weighting is just perfect. I mostly chop vegetables so that’s why I went with a nakiri and I’m glad I did, though I will say the height makes chopping things like carrots more difficult. You have to just put your hand on the top and push. Can’t really hold the carrot the way I would with a shorter blade. The rough surface does mean there is resistance when I’m wiping off the blade after cleaning as they warned me it would, but I got used to that fast. Overall I’m very happy with this knife and it makes cooking a real joy. My partner and I argue over who gets to do the chopping so we will for sure need to get a second one."

— Brad B. (5/5)

So Bad!!!

"Please don't waste your money like I did....God awful cutter!"

— Mario I. (1/5)

Looks great, works great

"I have the chefs knife version of this and bought the nakiri because I liked the idea of a vegetable specialist knife. It is sharp as a razor, and very thin, which means effortless chopping but be careful of the edge. I was cutting potatoes and the weight of the knife was almost enough to cut through. I looks fantastic and at first I felt guilty using it, but once I saw how it works I got over it."

— Robin F. (5/5)

Outstanding beautiful knife.

"Chic black damask, lightweight, comfortable, does not require stones for a long time."

— Oleg L. (5/5)

New Nakiri

"Love this new nakiri. In the immortal words of Cosmo Kramer 'I've cut slices so thin, I couldn't even see them'."

— Christopher G. (5/5)

Q&A

How much will this go on sale for. I want to buy for a dear friend who is getting married Ryan
The listed price remains the same. The Garage Sale is to promote special knives that we cannot stock year round as well as one of a kinds.

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