Name: Nakiri
Brand: Masashi Yamamoto
SKU: ZEB-BPS1-NAK165
Price: 2295.00 SEK
Availability: OutOfStock

Nakiri

2 295,00 SEK

VAT included for EU orders .

ZEB-BPS1-NAK165

Nakiri with a 16.5 cm blade.

Steel: Aogami#1 with an iron cladding (not stainless)
Hardness: 64-65 HRC
Finish: Black kurouchi with a smooth finish.
Edge length: 167 mm
Blade height: 52 mm
Thickness at heel: 4.5 mm
Thickness at mid-spine: 2 mm
Weight: 192 grams
Octagonal zebrano handle with a buffalo horn bolster.

Masashi Yamamoto is a highly respected blacksmith from the city of Sanjo in Japan. His knives are forged entirely by hand and are of very high quality.

The spine has a well-balanced tapering, and the knife cuts exceptionally well. The blades have a generous height, and the edges are very thin and delicate. Around the Aogami#1 steel core is a cladding of black-oxidized iron. This makes the knife very easy to sharpen, especially for those who want to polish up a beautiful kasumi finish. The edge is delivered razor-sharp as Masashi is also a passionate knife sharpener. No additional sharpening is needed for these pieces.

Something particularly prominent in Masashi's forging is the flat profile with a very long flat spot. This provides very distinct cuts, but the knife will struggle with a rocking cutting technique.

This is a truly fine and high-performance knife that we highly recommend. Feel free to read more about Masashi, and see pictures from our visit to his forge, September 2019.

Note: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, the carbon steel will develop a patina in different tones. This is completely normal but can be polished away with polishing paste if desired.

Manufacturer: Masashi Yamamoto
Model: Nakiri
Length: 170 mm
Steel: Aogami #1
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Zebrano | Buffelhorn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.