Name: Nakiri
Brand: Shiro Kamo
SKU: G-403-Purple
Price: 1695.00 SEK
Availability: InStock

Nakiri

1 695,00 SEK

VAT included for EU orders .

G-403-Purple

Nakiri vegetable knife with a 165 mm blade.

Handle: Octagonal handle made from dyed and stabilized maple wood.
Steel: Aogami #2 with iron cladding.
Weight: 165 g
Blade thickness at heel: 3.6 mm
Spine thickness at midpoint: 1.65 mm
Blade height at heel: 50.5 mm
Sharpened edge length: 156 mm

Shiro Kamo is a highly respected and skilled blacksmith from the renowned Takefu Knife Village in Japan. These knives are handcrafted using Aogami #2 carbon steel, which Shiro heat-treats to an impressive hardness of 64 HRC.
The blade features a distal taper, meaning it is thickest near the handle and gradually becomes thinner towards the tip. The knives in this series have a bold, rugged appearance, while the exceptionally thin edge delivers outstanding sharpness and superb cutting performance. This is one of our most popular knife series!
Carbon steel is not stainless, and Aogami #2 is no exception. However, the black kurouchi finish provides very good protection against rust and patina. The lower, exposed section of the blade will develop a patina much more readily than the blackened portion. Always wipe the knife dry after use. Also, keep in mind that certain ingredients, such as citrus fruits and tomatoes, can cause noticeable discoloration of the blade.
We call this knife Kuroi Ryuu (黒い竜), which means Black Dragon in Japanese.

PLEASE NOTE: Aogami #2 is a non-stainless carbon steel. The iron cladding on the sides of the blade is also reactive and must be kept dry to prevent rust from developing over time.

Manufacturer: Shiro Kamo
Model: Nakiri
Length: 165 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 64HRC
Forging:
Handle material: Red sandalwood | Pakkawood

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.