Nakiri knife, Aogami 2 with iron cladding, Damascus finish - Kajibee
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Kajibee is run by 3rd generation Kunio Ishiwaka and his son. We had the pleasure of meeting them during our 2019 trip to Japan. They are based in Sanjo and forge very traditntal style knives at an excellent price point.
SHAPE: Nakiri. A traditional veg prep knife. Good surface area to the blade allowing for lots of control. It’s not a cleaver but will revolutionise your mis en place.
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 being slightly less. 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. This knife also has Damascus cladding which can be seen exposed on the primary bevel.
HANDLE: Octagonal Oak handle with a Purpleheart ferrule.
LENGTH: 165mm in length.
MAKER: Kajibee - Sanjo city, Japan
BEST FOR: Vegetable-cooking fiends.
SAUNDERS SAYS: "When we meet last year I could tell it was going to be hard to get these knives but I really wanted them. The grind and distal taper is on par with much more expensive knives."