Overview

The Yoshimi Kato Minamo SG2 Nakiri is a purpose-built vegetable slicer forged in Echizen’s Takefu Knife Village. “Minamo” means water surface—you’ll see it in the stainless hammered finish that helps shed food and looks incredible under kitchen light. A powdered SG2 (R2) stainless core in a classic san-mai build delivers laser-like sharpness, outstanding edge life, and low-maintenance performance. Our Tokushu Knife edition features a premium carbon-fiber, gold-fleck octagonal wa-handle for excellent balance and a confident, modern grip.

Flat profile + tall heel = effortless push cuts through onions, squash, and herbs with superb board contact. Precision-ground 50/50 geometry, crisp tip control, and clean laser engraving round out a nakiri that shines for both pros and passionate home cooks.

Common Questions

Q: Is a nakiri only for vegetables?

A: It’s optimized for vegetables, herbs, and fruit. You can portion boneless proteins gently, but avoid bones, frozen foods, and prying to protect the thin SG2 edge.

Q: How do I keep the edge popping?

A: Hand-wash and dry immediately. Touch up between sharpenings on our Tokushu Premium XL Buffalo Strop, and if storing for a while, wipe on a whisper of Tsubaki (camellia) oil. For max edge life, use a soft board like the Hasegawa Pro Cutting Board, or choose our professional sharpening service for dialed-in bite out of the box.

Specifications

Blacksmith: Yoshimi Kato (Echizen, Japan)

Construction: San-mai, hammer-forged

Core Steel: SG2 (R2) powdered stainless

Cladding Type: Stainless, Minamo hammered finish

Blade Length: 165 mm (edge ~160–165 mm depending on batch)

Overall Length: ~305–310 mm

Spine Thickness (Heel): ~2.0 mm

Spine Thickness (Mid): ~2.0 mm

Blade Height: ~51–52 mm

Weight: ~158–170 g (varies by handle; our carbon-fiber version typically ~150–165 g)

Handle Material: Carbon-fiber composite with gold fleck, octagonal wa-handle

Hardness (HRC): 62–63

Edge Geometry: 50/50 double bevel