Hiraki knife, Aogami 2 core with stainless steel cladding, tsuchime and kurouchi Finish - Ohishi
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A sturdy knife, great for butchery
SHAPE: Hiraki. This shape is midway between a gyuto and a petty but thicker on the spine. The added thickness is to strengthen the edge making the knife adept at cutting through meat and fish.
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. The steel has then been hardened to 62-63 rockwell and wrapped in stainless steel to further help with maintenance.
FINISH: This knife has both kurouchi and tsuchime finish. The kurouchi is a black scale left from the forge which inhibited rust, while tsuchime refers to the hand-hammered finish which helps with food release.
HANDLE: D shaped rosewood handle with a pakkawood ferrule. Theoretically this is a right handers handle but I know loads of people who happily use them left handed.
LENGTH: 165mm in length.
MAKER: Ohishi - Niigata City, Japan
BEST FOR: A head turning range of knives in an easy to look after package.
SAUNDERS SAYS: "Cor blimey this range of knives is beautiful. I want all of them."
BLADE LENGTH: 166mm
OVERALL LENGTH: 310mm
BLADE HEIGHT: 37mm
THICKNESS AT HEEL: 4.0mm
These knives are hand-forged so there may be slight variations in measurements and finishes.