Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (“Black-forged”) finished Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super (“Blue Super Steel”) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel – a steel that is not often combined with a Kurouchi finish. Because Aogami Super is somewhat corrosion-resistant, these knives should not require a lot of maintenance. However, please note that the exposed blade core can discolor or rust if it is exposed to acid, salt or water for a long time.
Each knife is fitted with a comfortable octagonal Red-Sandalwood handle, which has a Black Pakkawood ferrule that nicely complements the black Kurouchi blade.
Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami Super blade that offers outstanding cutting performance and edge holding!
The Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen and an ideal companion for Gyuto knives.
Knife Model: Fu-Rin-Ka-Zan Aogami Super Kurouchi Series Wa Paring
Blade Material: Aogami Super with Stainless Steel Cladding
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Red-Sandalwood Handle with Black Pakkawood Ferrule
Saya Included: No.
| Wa Paring 85mm (3.3")|
Cutting edge length: 85mm
Total Length: 210mm
Blade Thickness: 4mm
Blade Width: 20mm
Handle Length: 114mm
Total Weight: 66g
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
It took ten minutes of sharpening to get an absolutely razor-sharp and long lasting edge. The knife in itself is beautifully made and practical to use. Domo arigato gozaimasu.
Not a lot to say. Razor sharp. Holds an edge well. Really well. Feels good in my hands. Looks fabulous. In an era of mass production, this crafted example of functional art is so very welcome.
Truthfully I haven’t used it yet because I have many petty knives but it looks well constructed with a different shaped small blade. It will prove to be very useful for detail work.
I really like the "rough" design of this knife, it's beautiful to look at and work with. Delivered With a nice edge and is verry sharp, no need for sharpening out of the box.