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Is this Homura Guren Nakiri too cool for the general population? Is it so bad ass that it should be saved for the most advanced and experienced chefs in the culinary world? I try and help you answer these questions to assist you on your hunt for the ultimate Japanese kitchen knife. The Higashigata Nakiri! Master Blacksmith: Itsou Doi - Sakai Takayuki Type: Nakiri Length: 165 - Sold as 180 Steel: Aogami 2 Finish: Kurouchi/Tsuchime Rockwell Hardness: 62/63 Handle: Burnt Oak Wa Knife: https://cuttingedgeknives.co.uk/colle... / cuttingedgeknives Camellia oil: https://cuttingedgeknives.co.uk/colle... Walnut Knife rack: https://cuttingedgeknives.co.uk/produ... 🫶🏼 KNIFE CARE: Non stainless steels will need care attention to stop rusting. Be sure to wipe down blade before letting the knife leave your hand and wash and dry thoroughly after use and before storing on your rack. A coating of camellia oil is also recommended. Never put your knife in the dishwasher. 🔪 FEEL FREE TO ASK ANY QUESTIONS ABOUT: SHIGEKI TANAKA - Petty 150 ANRYU HAMONO - Gyuto 210 TSUKASA HINOURA - Santoku 165 TAKAYUKI SHIBATA - Koutetsu 240 GOKO HOMONO - Honesuki 150 MUTSUMI HINOURA - Petty 90 TAKESHI SAJI - Bunka 180 TERUYASA FUJIWARA - Nakiri 165 YAMASHIN - Gyuto 240 SAKAI TAKAYUKI - Itsuo Doi Nakiri 165 MASAMOTO - KS Gyuto 240 MISONO - Gyuto 240 MASAKANE - Gyuto 270 YU KUROSAKI - Yanagiba 330 SHIRO KAMO - Nakiri 165 YOSHIKAZU TANAKA - Ko- Bunka 130 🏥 SAFETY: 👶🏾👦🏼👧🏿 Japanese knives are crazy sharp, always keep away from children and pets 🐶🐱. 👨🏽⚖️ DISCLAIMER: I AM NOT AN EXPERT. THIS CHANNEL IS FOR ENTERTAINMENT PURPOSES ONLY. I HAVE NO PROFESSIONAL CULINARY EXPERIENCE. ANY REVIEWS/FEEDBACK I GIVE ARE BASED ON HOME USE ONLY. ANYTHING I SAY SHOULD BE TAKEN AS A STARTING POINT FOR YOUR OWN RESEARCH. ANY LINKS I PROVIDE SHOULD ALSO BE TAKEN AS A STARTING POINT FOR YOUR OWN RESEARCH. #blacksmith #knives #knife #blades #damascus #japanese #Japan #bladesmith #artisan #sharp #gyuto #santoku #nakiri #carbon #steel #aogami #shirogami #vg10 #collection