Kagekiyo Nakagawa G3 Japanese Chef knife

The Kagekiyo knives are of the highest levels of craftsmanship and quality we have seen. The blacksmiths and sharpeners are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, truly spectacular. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen.

Approximate measurements:

• Weight- 133 g
• Heel to Tip Length- 230 mm
• Blade Height at Heel- 49.5 mm
• Width of Spine at Handle- 3.0 mm
• Width of Spine Above Heel- 2.8 mm
• Width of Spine at Middle- 2.2 mm
• Width of Spine 1cm from the tip- .82 mm

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.
• Use a sharpening stone to maintain the sharpness of the blade.