The Nakiri is ground on both sides and is relatively thin, for cutting and chopping vegetables of all kinds. Not for cutting bones.
Ryoma Sakamoto, born on January 3, 1836, in Tosa Province, Japan, was a visionary who dreamed of an independent Japan without class distinctions. He realized that if the Japanese wanted to compete with an industrially and technologically advanced outside world, they had to modernize themselves and their country.
He loved modern achievements - but also felt an obligation to tradition.
The hand-forged three-layer steel knives are produced in the tradition of Ryoma's samurai sword.
The ferrule is made of marbled sturdy plastic - this allows, among other things, the unbeatable great price for hand-forged quality.
The quality of the knives is rough and tough.
The knife blades have a good base sharpness and a hardness of 60-61°HRC
16,5 cm
140,0 g 
