Hand-forged Japanese Nakiri Knife 6.5inch Aogami Super Takahiro Nihei, Double-edged Blade

Care: Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. Despite possessing some corrosion resistant qualities (for a carbon steel), it is not stainless, therefore it is essential to wipe your knife dry after each use. Over time, a patina will develop on the blade. If the knife is left in prolonged contact with water or acidic food, rust may develop. In the event that rust does develop, it is recommended to use a rust eraser to clean it. Additionally, it is important to avoid cutting into bones, frozen foods, and hard fruit pits.

Cutting Surface: It is recommended to use a wood, rubberized board, high-end composite, or quality plastic cutting surface such as polyethene to help protect and prolong the knife’s edge. Avoid using glass, metal, countertops, and other rigid, non-forgiving surfaces for cutting.

Sharpening: For all quality Japanese knives, sharpening on whetstones is recommended as it yields the best results for your knives. The nakiri is Master Takahiro Nihei with Aogami Super steel, which has undergone thorough heat treatment to attain a hardness of 63-64 HRC. To enhance the knife's raw and masculine look, a kurouchi finishing is applied to the upper part of the blade. The other half of the blade is finished with Damascus, adding to the knife's handsome and stylish appearance.

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