Nakiri: A double bevel knife designed specifically for taking care of vegetable prep. The nakiri is quite recognizable for it’s flat profile and squared off nose. This shape is designed for the push/pull chopping and slicing style. Generally these knives are ground quite thin for refined chopping, an entremetier essential.
Master Blacksmith, Takeshi Saji, has been making knives for over 50 years. He began his path immediately after high school, apprenticing under his father Harukichi Saji. At age 30 he was designated master blacksmith, and quickly became very popular in the Japanese knife market.
Living and working in Takefu city, Fukui Prefecture, Saji san is well known for his unique style, and forging techniques. He truly brings out the best qualities in all the materials he uses. His blades are perfectly balanced and absolutely beautiful.
In this line of knives he uses SG2 powder metallurgical steel for ease of maintenance and long lived edges. SG2 is very fine grained and actually quite wear resistant for hard steel, hence it's popularity among knife makers and chefs alike.
All handles on this range of knives are western style Stag-horn for extra style points and durability.
Steel: SG2 Stainless clad in Nickel Damascus