These knives have a Aogami 2 (Blue Paper) steel core with a very high hardness rating that is super easy to resharpen. The core steel is sandwiched between 2 layers of stainless steel. These knives are made from the highest quality of Carbon Steel and represent the best value compared to hand forged knife of similar quality. As with all Carbon steel knives, these blades will react to any food they come in contact with and should be wiped down and cleaned well before being put away for storage. Hardness: 60:62 HRC Steel: Aogami 2 Sharpening method – On water stone 800/5000 Handle Japanese Octagonal WA Material: Maple with Laminated Hardwood Ferrule Maker: Yoshida Hamono Hot Forged by Hand 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.
Yoshida Aogami Nakiri 170mm
Steel: Aogami 2
Blade core oxidizes
3 Layers blade
Hardness: 60:62 HRC
Handle Japanese Octagonal WA
Material: Maple with Laminated Hardwood Ferrule
Maker: Yoshida Hamono
Hot Forged by Hand
Aogami No. 2
Western Style (Double beveled)
|Blade Sizes Range|
151mm – 170mm
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