The JCK Natures “Sakura Road” Aogami Super Series will always remind us of the special Cherry Blossom season and their high cutting performance will leave a similarly great, long-lasting impact.

The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super  (“Blue Super Steel”. HRc. 63 to 64) and it is sandwiched between two layers of soft, corrosion-resistant stainless steel. These knives should not require a lot of maintenance, but the exposed blade core can discolor or rust if it is exposed to acid, salt or water for an extended period of time.Aogami Super (“Super Blue Steel”) is a premier-quality Japanese Hagane (Blade edge steel) and it has a rich chemical composition, Including high quantities of Carbon (1.40 to 1.50), a little Chromium (0.30 to 0.50) and Tungsten (2.00 to 2.50). When it is properly forged and heat treated, this chemistry enables the steel to provide exceptional edge retention and edge stability.
 
The experienced craftsmen wanted to maximize the cutting performance offered by this premium carbon steel; In addition to careful heat treatment, they took extra care during the hand-grinding and hand-sharpening processes because they wanted to create thin cutting edges and even 50/50 edge geometry.
 
The combination of handle materials —Red and Black Pakka Wood, Stainless Steel Bolster and Shinning Polished Copper Ring— remind us of the beautiful SAKURA season and the freshness of Spring each time we see or handle these knives.
 
The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.

Knife Model: JCK Natures SAKURA ROAD Aogami Super Series SAKURA-3 Nakiri

Blade Material:  Aogami Super Clad

Rockwell Hardness (HRc): 63 to 64

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: The Combination Handle - Red & Black Pakka Wood Handle with Stainless Steel Bolster & Shinning Polished Copper Ring

Saya Included: No.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use. 

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.