Nimai- Soft Iron Clad

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.

If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.