This beautiful traditional forged knife is called “Blue Moon”, which is青月“Seigetsu” in Japanese. This is because we felt that the unique Tsuchime (“Hammered pattern”) dimples and dark-colored Kurouchi (“Black forged”) finish of the blade looked just like the cratered surface of the Moon.
The core of the blades is made from Hitachi Blue Steel No.2 Japanese high carbon steel, which is sandwiched between soft stainless steel for improved corrosion resistance, and thus reduced maintenance. Blue Moon Knife is hand ground and sharpened, and have very good overall fit and finish.
The oval-shaped handles are suitable for both right-handed and left-handed users. They are made of Chestnut wood with black resin ferrule.
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 Blue Moon Series Nakiri
Blade Material: Blue Steel No.2 Clad
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval Shaped Chestnut Wood Handle with Black Resin Ferrule
Saya Included: No.
| Nakiri 165mm (6.4")|
Cutting edge length: 160mm (6.4")
Total Length: 305mm (12.0")
Blade Thickness: 5mm (0.19")
Blade Width: 50mm (1.9")
Handle Length: 124mm (4.8")
Total Weight: 160g (5.6oz)
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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra cares and attentions to prevent rust.
I am a bit or an a amateur knife geek and I have found a new perfect knife for me. First, it sharpens easily and takes an amazing edge. The geometry is a big part of why it gets so much sharp. Vegetables don’t stick to the textured sides. Finally the shape allows you to scoop vegetables from the board. I use it for everything that isn’t super hard or has bones.
Sharpness, edge retention, weight and balance are all excellent. I actually prefer this Aogami 2 Nakiri over my R2 santoku because vegetables tend to stick less to the blade and sharpness and retention are the same.
Excellent quality knife! I have purchased several knives from JCK before and this one did not fail to impress. Very sharp out of the box , decent weight but still glides through carrots and other vegetables prone to splitting. I gave it a touch up on a 1000 grit stone after two weeks of daily use. It was sharper than when it arrived! After owning it for a month or so I have found it has better edge retention if sharpened on 1000 grit then stropped rather than finishing on finer stones. I purchased this knife with the saya and it fits the knife very well and also protects the blade. The knife blade is mildly reactive but if dried after using presents no problems. After sharpening and washing with soap I use JCK camellia oil to treat the cutting edge and prevent any corrosion. I appreciate the stainless blade cladding and would recommend this knife to anyone, even if they are concerned about corrosion issues. Low maintenance, super sharp and phenomenal value for money!!!
This knife was a bit controversial purchase for me, though overally good. Here are some points I found a bit unexpected (not bad, just not what I thought it would be): - the balance: the balance gravitates towards the tip, Which is a bit unusual after a couple of Hattori knives which are perfectly balanced. On the other hand this is ok when cutting vegetables, as you apply less force. I didn't decide if I like it and I cannot compare to other knives of this type. - the sides: the knife is layered, so carbon steel in stainless cover. The stainless cover (which is 95% of side surface) is quite rough. Upside is that it does not stick to the vegetables (which is probably the reason), the downside - you need a bit more efforts to cut through some of them, you feel the roughness. And here I also didn't decide if I like it - but maybe I do a bit more than I don't. - maintenance (keep it dry!): this is something expected but I didn't realize how quick it attempts to get rusty (not rusty of course but darker) :) You almost can see how dark stains appear on the uncovered edge if you forget to wipe it completely dry (3 mm from the edge only - then it is stainless). But. This is carbon steel. So you have to be ready for this :) Also this patina gives some artistic effect as well. So ! Keep it dry ! Coming back to upsides. The sharpness and edge retention is fantastic. After a month of quite regular usage I didn't spot any marks of dullness anywhere on the edge. The cutting experience is very good, so I definitely like the knife and it fits to my collection well. Yet, I still need to wait to see how the sharpening feels like. P.S. and as always the service, packaging and delivery experience from JCK was excellent ! Thanks for that ! :)
We ordered our Blue Moon BM-4 Nakiri 165mm one night recently during a dinner party. Our friend Dean raves about JCK products and we were looking for a wedding gift at the time. Within 5 days our knives arrived!!! This particular knife gives a whole new feel to preparing food, it's weight, feel and sharpness needs to be experienced to fully appreciate. Thank you Koki. P&R