Hatsukokoro x Myojin Shirasagi Ginsan Kamagata Usuba 210mm

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

Octagonal wenge wood handles on kitchen knives offer a combination of functionality and aesthetics tailored specifically for culinary tasks. Crafted from durable wenge wood, these handles ensure longevity and resilience to the rigors of kitchen use, standing up to moisture, heat, and frequent handling. The octagonal shape isn't just about style; it's designed to fit comfortably in the hand, providing a secure grip and optimal control, enhancing the user's culinary precision.

In the kitchen, where attention to detail is paramount, the ergonomic design of the wenge wood handle becomes particularly advantageous. Whether slicing, chopping, or mincing ingredients, the handle's comfortable grip minimizes hand fatigue and enables the chef to maintain a steady hand for consistent and precise cuts.

Visually, the dark hue and distinct grain pattern of wenge wood add a touch of elegance to any kitchen knife. The natural beauty of the wood complements the blade, creating a striking contrast that elevates the overall aesthetic appeal of the knife.

Furthermore, the balance achieved by the octagonal shape of the handle enhances the knife's maneuverability, allowing for smooth and controlled cutting motions. This balance is essential for achieving uniform slices and enhancing the overall user experience in the kitchen.

In summary, a wenge wood handle on a kitchen knife combines durability, comfort, and style, making it a practical and visually appealing choice for home cooks and professional chefs alike.