(See in various currencies)
– Specifications –
|Blade Material||Stainless blade with Aogami super core|
|Hardness||Around 65 HRC|
|Double beveled edge||For right and left-hand users|
|Country||Made in Japan|
A very sharp Nakiri knife made by a Tosa(Southern Japan) knife craftsman.
It is a black-finished knife made of the finest steel, Aogami Super, which is also known for its sharpness. Nakiri is a kitchen knife mainly used for vegetables, but it has excellent sharpness, so you can also cut meat and other various ingredients sharp enough.
Aogami Super is not stainless steel, it should not leave wet. But it is covered with stainless steel, so most part of the blade has resistance to oxidation.
The blade is very hard but it is not difficult to sharpen with the stone. It’s easier than stainless steel knives. To maintain its function, it is recommended to have a sharpening stone.
Do not cut frozen food or bones, to avoid chipping in the blade.
- Blade : Aogami (blue) super is a steel from Hitachi metals. (Aogami = blue is not steel color. Put papers to distinguish steels, Aogami (blue) is the color of this paper and also name of steel.) It has the highest quality of Hitachi Mitals and maximum hardness of Japanese steel(HRC = 65-66). Aogami Super is not stainless steel, it should not leave wet. But it is covered with stainless steel, so most part of the blade has resistance to oxidation.
- Tsuba : This part is called Tsuba. There is no space between the blade and handle. So keep clean, and prevents corruption. Almost high-class kitchen knife has Tsuba.
- Handle : Made of Brown Packerwood
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.