Nakagawa Ginsan Kasumi Wide Bevel Nakiri 165mm

Nakagawa Ginsan Kasumi Wide Bevel Nakiri 165mmThe Nakagawa Ginsan Kasumi Wide Bevel Nakiri 165mm is a double bevel Japanese vegetable knife forged in Sakai by Nakagawa Hamono. It features a 165mm blade constructed with Sanmai stainless clad steel, housing a Ginsan (Silver #3) core with a hardness of 6062 HRC. The blade displays a distinct wide bevel grind that creates a sharp visual boundary, finished in Migaki polish. The handle is crafted from a single piece of octagonal ebony wood in a

The Nakagawa Ginsan Kasumi Wide Bevel Nakiri 165mm is a double-bevel Japanese vegetable knife forged in Sakai by Nakagawa Hamono. It features a 165mm blade constructed with Sanmai stainless-clad steel, housing a Ginsan (Silver #3) core with a hardness of 60–62 HRC. The blade displays a distinct wide bevel grind that creates a sharp visual boundary, finished in Migaki polish. The handle is crafted from a single piece of octagonal ebony wood in a traditional WA style.

This knife is designed for straight push cuts through vegetables, utilizing a flat edge profile to ensure full contact with the chopping board. The concave grind behind the bevel supports a thin edge, though the geometry may cause a slight tendency for food to stick. The Ginsan steel composition allows for regular sharpening, making it a practical choice for environments where frequent edge maintenance is required. As with Japanese knives, it is not intended for cutting hard items such as bone.

Measuring 177g with a heel height of 51mm, the blade tapers from 2.6mm at the heel to 1.5mm near the tip. The octagonal ebony handle provides a secure grip and a glossy finish. This model suits users who prioritise the specific wide-bevel geometry and the sharpening characteristics of Ginsan steel, accepting the trade-off of potential food adhesion during chopping.