Fu-Rin-Ka-Zan Aogami Super Kurouchi Series FAB-5W Nakiri 160mm (6.2 inch, Octagon Shaped Walnut Wood Handle)
Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (āBlack-forgedā) finished Aogami Super Knives. The blade core is made from Japanās premium high carbon steel, Hitachi Aogami SuperĀ (āBlue Super Steelā) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel ā 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 octagonalĀ Walnut-Wood handle, which has a Black Pakkawood ferrule that nicely complements the blackĀ KurouchiĀ blade.
Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami SuperĀ blade that offers outstanding cutting performance and edge holding!
TheĀ NakiriĀ 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.
Specification
Knife Model: Fu-Rin-Ka-Zan Aogami Super Kurouchi Series NakiriĀ
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 WalnutwoodHandle with Black Pakkawood Ferrule
Saya Included: No.
Ā
|
Nakiri 160mm (6.2") Cutting edge length: 160mm Total Length: 310mm Blade Thickness: 4.8mm Blade Width: 53mm Handle Length: 128mm Total Weight: 193g |
Ā Ā
Ā
About Left Handed Version
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 handĀ 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.Ā However, double bevel edge knives with a 50/50Ā grind can be used by both right-handed and left-handed people without any problems.
Instructions & Maintenance
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.
Important
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.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Fu-Rin-Ka-Zan Aogami Super Kurouchi Series FAB-5W Nakiri 160mm (6.2 inch, Octagon Shaped Walnut Wood Handle)
Fu-Rin-Ka-Zan Aogami Super Kurouchi Series FAB-5W Nakiri 160mm (6.2 inch, Octagon Shaped Walnut Wood Handle)
Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (āBlack-forgedā) finished Aogami Super Knives. The blade core is made from Japanās premium high carbon steel, Hitachi Aogami SuperĀ (āBlue Super Steelā) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel ā 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 octagonalĀ Walnut-Wood handle, which has a Black Pakkawood ferrule that nicely complements the blackĀ KurouchiĀ blade.
Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami SuperĀ blade that offers outstanding cutting performance and edge holding!
TheĀ NakiriĀ 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.
Specification
Knife Model: Fu-Rin-Ka-Zan Aogami Super Kurouchi Series NakiriĀ
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 WalnutwoodHandle with Black Pakkawood Ferrule
Saya Included: No.
Ā
|
Nakiri 160mm (6.2") Cutting edge length: 160mm Total Length: 310mm Blade Thickness: 4.8mm Blade Width: 53mm Handle Length: 128mm Total Weight: 193g |
Ā Ā
Ā
About Left Handed Version
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 handĀ 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.Ā However, double bevel edge knives with a 50/50Ā grind can be used by both right-handed and left-handed people without any problems.
Instructions & Maintenance
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.
Important
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.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
Original: $1.23
-65%$1.23
$0.43Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (āBlack-forgedā) finished Aogami Super Knives. The blade core is made from Japanās premium high carbon steel, Hitachi Aogami SuperĀ (āBlue Super Steelā) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel ā 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 octagonalĀ Walnut-Wood handle, which has a Black Pakkawood ferrule that nicely complements the blackĀ KurouchiĀ blade.
Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami SuperĀ blade that offers outstanding cutting performance and edge holding!
TheĀ NakiriĀ 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.
Specification
Knife Model: Fu-Rin-Ka-Zan Aogami Super Kurouchi Series NakiriĀ
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 WalnutwoodHandle with Black Pakkawood Ferrule
Saya Included: No.
Ā
|
Nakiri 160mm (6.2") Cutting edge length: 160mm Total Length: 310mm Blade Thickness: 4.8mm Blade Width: 53mm Handle Length: 128mm Total Weight: 193g |
Ā Ā
Ā
About Left Handed Version
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 handĀ 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.Ā However, double bevel edge knives with a 50/50Ā grind can be used by both right-handed and left-handed people without any problems.
Instructions & Maintenance
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.
Important
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.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
