These stunning knives from Hatsukokoro are handmade with a Kurouchi finish. Kurouchi translates as 'Blacksmith finish' and essentially retains some of the surface after forging giving the blacked, rougher finish by the spine.
The knife is finished by hand and has a beautiful cutting edge.
Aside from beauty, the performance is awesome too. Blue Super steel is used in this range which is a superb performing steel favoured in Japanese knife manufacture. As a carbon steel it can corrode, so a little extra maintenance to keep it clean and dry is required, but for that small additional effort you unlock the true potential of the incredible sharpness of this steel. Not only can Blue Super achieve a sharp edge, but it retains that sharpness superbly while also being easy to sharpen when needed.
The Nakiri has a straighter blade perfect for vegetable work with a design to make up and down chopping easier. It's a great knife for tasks such as julienne, brunoise or allumette. Due to its strength and weight it is also an excellent choice for chopping large hard vegetable such as squash or pumpkin.
Specifications:
Knife Type: Nakiri
Steel Type: Aogami/Blue Super
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 165mm
Blade Height: 49.8mm
Blade Thickness: 3.7mm
Ferrule Material: Buffalo horn
Handle Material: Walnut
Handle Length: 128mm
IMPORTANT NOTE:
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
