Nakiri knife, Aogami 2 core, iron clad, kurouchi finish - Tsutomu Kajiwara

£155.00 

  • Nakiri knife, Aogami 2 core, iron clad, kurouchi finish - Tsutomu Kajiwara - Kitchen Provisions
  • Nakiri knife, Aogami 2 core, iron clad, kurouchi finish - Tsutomu Kajiwara - Kitchen Provisions
  • Nakiri knife, Aogami 2 core, iron clad, kurouchi finish - Tsutomu Kajiwara - Kitchen Provisions
  • Nakiri knife, Aogami 2 core, iron clad, kurouchi finish - Tsutomu Kajiwara - Kitchen Provisions

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Hot from the island of Shikoku (where Symonds lived for a year) come these knives from Tsutomu Kajiwara. 

SHAPE: Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steels differs from Blue 1 in its carbon content, Blue 2 having slightly less carbon. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. 

FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. 

HANDLE: Octagonal Rengas wood handle with oak ferrule.

LENGTH: 165 mm in length.

MAKER: Tsutomu Kajiwara, Kochi Prefecture, Shikoku Island. Kajiwara is the third generation of a family of blacksmiths. 

BEST FOR: A classic finish and easier to care for carbon steel.

SAUNDERS SAYS: “Excellent quality for the price and a great knife if you are starting to sharpen yourself.”

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