Yoshihiro Aoko Blue Steel Stainless Clad Nakiri Japanese Knife 6.5'' (165mm) Black Pakkawood Handle

The inner core is forged of high carbon Blue Steel #2 and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention.

The Nakiri is a traditional Japanese vegetable knife that is great to have, especially, if you are a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables sticking together by a thread. The inner core is forged of high carbon Blue Steel #2 and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention. The stainless steel exterior provided by the cladding is non-corrosive and minimizes the level of maintenance required to care for the blade. The elegant hammered texture adds a visual accent but also eliminates friction and keeps food from sticking. The knife is complimented with a premium Western style Pakkawood handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. A protective sheath made out of magnolia wood called a Saya is included, which protects the knife and adds to its appearance when not in use.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. It is the best surface to sharpen and maintain the blade and also the best tool to preserve and take care of the high quality steel that it is made of. High Carbon steels are not stainless and will stain with use. Staining is normal and will not affect the performance of the blade or the food that you cut. However, if you wish to avoid staining, keep the blade dry as much as possible and apply a drop of Tsubaki knife oil to the blade before it is put away for storage. If stains develop, much of it can be removed by using a rust eraser. Hand wash with mild soap. Do not put in a dishwasher. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

*This knife is not made to be used on hard objects such as Frozen food, bones, nutshells, and granite counter tops. When used on acidic foods (i.e. Lemons) it is recommended that the blade be immediately washed and dried.