Talented forge smith Master Yamamoto, of Takefu City, recently finished these traditional hammer forged Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super ("Blue Paper Super Steel") (HRc. 64) and it has been sandwiched between two layers of soft, corrosion-resistant stainless steel. Because Aogami Super steel 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.
When we carefully inspect the Aogami Super blade, we see a vivid cladding layer line and, around the blade core, there appear to be beautiful clouds (Created by media blasting). Master Yamamoto decided to name this finishing style 雲海, or "Sea Clouds". We think this great name really captures the essence of these new Fu-Rin-Ka-Zan Aogami Super knives. At fist glance they have a simple appearance, but if you look closer, you will clearly sense the craftsman's passion for these knives.
Each knife is fitted with a comfortable, octagonal Chestnut wood handle, which has a Black Pakkawood ferrule.
Now you can enjoy a knife that has not only has the looks of a classic Japanese traditional-style finish, but also an Aogami Super blade that will offer outstanding cutting performance and edge holding!
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: Fu-Rin-Ka-Zan "Sea Clouds" Aogami Super Wa Series Nakiri
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 Chestnut Wood Handle with Black Pakkawood Ferrule
Saya Included: No.
Nakiri 165mm (6.4")
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.
This knife is truly a pleasure to use. As a potter I really appreciate using such a knife crafted with intention and care. It is also inspiring to me to know the linage and many lifetimes of knowledge passed down to create such works. I can feel the difference. It is functional and equally beautiful in appearance, and it inspires me every day when I use it. Many vegetables from my garden will pass under this knife... and you may like to know I have got myself some sharpening stones to sharpen this piece of art myself. The only unfortunate matter is I now have a new obsession with knifes. Thank you