Masakage Shimo Nakiri 165mm
Ā
About Masakage Shimo -Ā
This line was dubbed Shimo (āfrostā in Japanese) because Kurosaki-san can manipulate his damascus steel to create X-shape patterns that resemble frost on a window. Shirogami, or āwhite carbonā in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. The stark black and white handle is really the icing on the cake that completes the eye-catching design of this knife.
Yu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasnāt a natural at first and struggled for a long time, but his first sale inspired him to keep at it. Weāre all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.
About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
Original: $268.04
-65%$268.04
$93.81Product Information
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Description
Ā
About Masakage Shimo -Ā
This line was dubbed Shimo (āfrostā in Japanese) because Kurosaki-san can manipulate his damascus steel to create X-shape patterns that resemble frost on a window. Shirogami, or āwhite carbonā in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. The stark black and white handle is really the icing on the cake that completes the eye-catching design of this knife.
Yu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasnāt a natural at first and struggled for a long time, but his first sale inspired him to keep at it. Weāre all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.
About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
