The Urushi Aogami Super collection is totally handcrafted by a family forge in Sanjo city. The hardcore, which does oxidise at the cutting edge, is clad in soft stainless steel making a large part of the knife stainless.
The handle is individually coated with over 10 layers of Urushi lacquer by Master Fuki.
Handle: Urushi Lacquer
Core Steel: Aogami Super
Outside Layer: Stainless Steel
Layers: 3 layers
PLEASE NOTE THESE ARE VERY HIGH-CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION.Naikiri: The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc. Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables. Normal length – 160mm to 180mm Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
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