Chef's Knife (Kiritsuke Nakiri) - 7-1/8 in. (180mm) - Aogami Super Carbon San Mai

Product Description for Chef's Knife (Kiritsuke Nakiri) - 7-1/8 in. (180mm) - Aogami Super Carbon San Mai

Maker: Nigara Hamano - All Lines (click to see more by this maker)
Price: $229.00 Saving: $36.00
Item num: 109486
Blade length: 7.20 in.
Cutting edge length: 6.60 in.
Total length: 12.30 in.
Blade height (at heel): 2.02 in.
Blade thickness (near bolster): 0.08 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.04 in.
Item weight: 6.00 oz.
Shipment weight: 11 oz.
Blade: Aogami Super carbon steel surrounded by satin finished stainless steel (Hrc 62-63)
Bolster: Buffalo horn
Handle: Octagonal wenge wood handle
Description: A kiritsuke nakiri is a Japanese general purpose chef's knife. It is uses similarly to a bunka and can easily handle all the basic kitchen cutting tasks. Slightly shorter than the standard chef's knife, the bunka is light, agile, and very easy to maneuver. The slighly flatter profile makes it particularly effective for slicing tasks, though its just just enough belly curve to enable rocking cuts, which just adds to the kiritsuke nakiri's versatility.
Nigara Hamono, in Hirosaki-shi, Amori, Japan, has been a noted blacksmith since they received an official appointment from the Tsugaru clan more than 350 years ago during the Edo period. Ever since then, their blacksmithing techniques have been passed down through the generations. Today, Nigara is run by the 7th generation owner Mr. Toshiju Yoshizawa along with 8th generation blacksmith Tsuyoshi Yoshizawa. Each knife made by Nigara Hamono is forged by hand, paying the utmost attention, ensuring the knives will have the best cutting edge possible.
The Aogami Super carbon steel core (hagane) is surrounded by softer stainless steel cladding. At 62-63 Hrc, the smaller crystalline size of this carbon steel results in superior edge holding when compared to nearly any other steel. Many knifemakers and users feel that Aogami Super is among the best carbon steels used on kitchen knives today. Additionally, aogami super is less reactive than many carbon steels such as shirogami. The Aogami Super core is surrounded by layers of hammer-textured stainless steel. The ambidextrous shinogi grind and hammer texture provide effortless food release while chopping and slicing. Hand hammered texture at the top of the blade (tsuchime) limits a suction forming between the food being cut and the knife. The spine and choil are nicely rounded for a comfortable pinch grip.
The octagonal "Wa" style handle is ambidextrous. Natural wenge wood (Millettia laurentii) is combined with a buffalo horn ferrule. Like other kitchen knives, this knife should not be put in a dishwasher.
Migaki Tscuchime chef's knives by Nigara Hamano are a great choice for the cook who is looking for a well balanced, solid, high performing carbon steel knife that will excel in either a home or commercial kitchen.


Availability: In stock. Usually ships in 1-2 business days