| Brand | Zenpou |
| Knife Type | Nakiri |
| Blade Material | Aogami super (carbon) |
| Hardness | Around 65 HRC |
| Double beveled edge | For right and left-hand users |
| Handle | Octagonal walnut wood |
| Blade Length | 16.5cm(6.5inch) |
| Total Length | 31cm(12.2inch) |
| Weight | 160grs(5.6oz) |
| Country | Made in Japan |
US$132.00
(See in various currencies)
Description
Aogami super hammered Nakiri knife made by craftman in Tosa region (southern Japan). Aogami Super is known as the best carbon steel in the world and although it is not stainless steel and will rust, it has a reputation for sharpness and is preferred by many professional chefs.
Aogami Super is not stainless and will rust, but the blade of this knife 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 stone. Carbon steel blade is easier to sharpen than stainless steel one. To maintain its function, it is recommended to have a sharpening stone.
Nakiri knives have a larger blade area than Santoku or Gyuto knives, so they are generally heavier, but traditional Japanese-handled Nakiri knives, like this one, are lighter, so it is also recommended for women and those who prefer lighter knives.
- 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. Learn more about Aogami Super.
- Handle : Made of Octagonal walnut wood
Maintenance
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.