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Home | All Products - Discount Eligible | Naozumi Nihonkou 210mm Yo-Deba Carbon

Naozumi Nihonkou 210mm Yo-Deba Carbon

$124.00
$124.00
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New production classic old style Japanese double bevel knife with a monosteel SK tool steel blade and riveted pakka wood western style handle. Their SK mono-steel blades cut very nicely and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a carbon steel workhorse with easy sharpen-ability at a reasonable price.

Sometimes among comparisons of Japanese carbon steels SK steels are viewed as inferior to more refined shirogami or aogami however when making single steel knives SK has its advantages. SK steel rusts slower than many other carbon steels like aogami or shirogami and has a good toughness which benefits a mono steel knife. Do avoid direct impact with thick hard bones, pits and twisting or scraping the edge.

This is a non-stainless carbon steel, it should be mentioned that extra care is required, it should be washed and dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

Brand: Naozumi
Producing Area: Seki City
Profile: Yo-Deba
Size: 210mm
Grind: Convex
Steel Type: Carbon Steel
Steel: SK Mono-Steel
Handle:Pakka
Total Length: 334mm
Handle Length: 120mm
Handle to Tip Length: 215mm
Blade Height: 50mm
Edge Length: 214mm
Thickness: 3.7mm
Weight: 316g
Hand Orientation: Right-Hand Bias Double Bevel
HRC: 63

*Measurements are taken from random sample

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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