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Home | Japanese Kitchen Knives | Nakaya Heiji 180mm Gyuto Swedish Semi-Stainless & Iron Burnt Chestnut

Nakaya Heiji 180mm Gyuto Swedish Semi-Stainless & Iron Burnt Chestnut & Walnut

€358,05
€358,05
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Knives made at Nakaya Heiji a six generation family blacksmithing shop established in 1848 are hand made with traditional techniques and select materials in Mito City, Ibaraki prefecture. Nakaya Heiji tools and knives represent the confluence of a number of important blacksmithing and blade making craft lineages from Mito and Sanjo, their output is small and we are honored to carry their work. 

Nakaya Heiji is currently led by Osamu Takeishi who is the 6th generation at Heiji. Originally a saw making operation Heiji became famous for their saws but business declined as disposible saws enterred the Japanese market in the 1960s and 70s at which point 5th generaton Heiji blacksmith (and Osamu's father) Yoshifumi Takeishi went to work with Usui Kengo in Niigata to learn knife making and was also introduced to Shigeyoshi Iwasaki who helped him further master his smithing. 

 Osamu Takeishi-san began an apprenticeship at Yoshikane Hamono in Sanjo in 2003 and came back to join his father at Nakaya Heiji making carpentry tools, culinary knives and more. 


 

Profile: Gyuto
Blade Type: Semi Stainless
Steel Type: Swedish Semi-Stainless
Handle: Iron Burnt Chestnut & Walnut
Total Length: 327mm
Handle Length: 126mm
Handle to Tip Length: 201mm
Blade Height: 44mm
Edge Length: 185-190mm
Thickness: 2.8mm
Weight: 145-150 grams
HRC:

*Measurements are taken from a random sample and each knife may vary

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Nakaya Heiji 180mm Gyuto Swedish...

€358,05
€358,05
Sold Out