Name: Nakiri
Brand: Shiro Kamo
SKU: G-SN165NA
Price: 1695.00 SEK
Availability: InStock

1 695,00 SEK

VAT included for EU orders .

G-SN165NA

Model: Nakiri
Blade length: 167 mm
Blade height: 52 mm
Weight: 163 grams
Core steel: Shirogami #2 (not stainless)
Cladding: Soft iron with a Kurouchi and Nashiji finish
The handle is octagonal and made from rengas wood

Shiro Kamo 'Kazan' is a hand-forged precision instrument from one of the biggest names in Takefu, Japan. Shiro Kamo forges thin, refined blades with well-judged tapering and excellent balance. The thin Shirogami #2 carbon-steel edge takes an exceptionally sharp edge, and the high carbon content makes the knife easy both to hone and sharpen. The core steel is surrounded by one layer of soft iron on each side. This cladding has been given a black-oxidized Kurouchi finish and a light Nashiji finish. Nashiji means pear skin in Japanese and is a way of giving the blade face a slightly textured, raw surface.

Shiro Kamo was actually one of the first bladesmiths we got to know, and his knives remain one of our most popular knife brands to this day.

Note: Shirogami #2 is not stainless. The cladding around the core steel is made of iron and is not stainless either. Always wipe the edge dry to prevent rust, and preferably apply a little oil to the blade. This increases its lustre and helps prevent rust. Because the steel is reactive, a patina will develop relatively quickly. Cutting proteins produces a blue and green patina, while vegetables create more of a grey and brown patina.

Manufacturer: Shiro Kamo
Model: Nakiri
Length: 165 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material: Rengas

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.