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Chef's Knife (Nakiri) - Migaki Aogami Super (Carbon Steel) - 6 1/2 in. (165mm)

Chef's Knife (Nakiri) - Migaki Aogami Super (Carbon Steel) - 6 1/2 in. (165mm)
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Availability: In stock. Usually ships in 1-2 business days
Price:$174.00 Saving: $21.00

product description

Related Products:
Akifusa (Aogami Super) Wa Handle
Carbon Steel
Blade Style - San Mai
Carbon Steel - Blue Super (Aogami Super)
Distal Taper
Finish - Satin
Japanese/Asian Knives
Nakiri Usuba
Vegetable Cleavers
Wood - Ebony
Wood - Pakkawood
Double Bevel

Product Description for Chef's Knife (Nakiri) - Migaki Aogami Super (Carbon Steel) - 6 1/2 in. (165mm)

Maker: Akifusa (Aogami Super) Wa Handle (click to see more by this maker)
Price: $174.00 Saving: $21.00
Item num: 97327
Blade length: 7.10 in.
Cutting edge length: 6.50 in.
Total length: 12.20 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.07 in.
Item weight: 5.20 oz.
Shipment weight: 9.0 oz.
Blade: Aogami Super carbon steel core (64 Hrc) forged between stainless steel, migaki (satin finished)
Bolster: Pakkawood
Handle: Macassar ebony
Description: The nakiri usuba is a traditional Japanese knife form ideal for chopping and slicing fruits and vegetables, as well as boneless meats. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers. From chopping to slicing, the Akifusa Nakiri will make the task a breeze.
This Akifusa line features a premium Super Blue (aogami super) carbon steel core. This is surrounded by protective soft layers of stainless steel. There is probably no finer combination of durability and "sharpenability" than Aogami Super steel. The fine grain particulates in this steel allow a beautifully fine edge to be attained, which will then be extremely durable for a long time. The combination of a high performance carbon steel core and stainless sides also provides easier care. It is hardened to Hrc 64 for superior edge retention. This gives the blade an exceedingly tough, long lasting and chip resistant edge that is relatively easy to sharpen. While it is much easier to care for this knife than a full carbon steel knife, it still must be hand washed and dried to avoid rusting the core. We recommend using camellia oil to avoid rust. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for superior cutting.
The 'D' shape handle fits comfortably and securely in the hand and is traditional used by a right-handed user, though many lefties find it equally comfortable. It is formed from macassar ebony with a pakkawood ferrule. This wood holds up extremely well in the harsh environment of the kitchen. Like other kitchen knives, this knife should not be put in a dishwasher.
Availability: In stock. Usually ships in 1-2 business days

 
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Epicurean Edge, Cutlery, Kirkland, WA
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