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Home | Nakiri | Kaji-bei 165mm Nakiri Iron Clad Aogami 2 Suminagashi Kurouchi Burnt Ch

Kaji-bei 165mm Nakiri Iron Clad Aogami 2 Suminagashi Kurouchi Burnt Chestnut/Horn Handle

$178.00
$178.00
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Kaji-Bei knives are forged and ground in a small workshop behind the smith's house in Sanjo Niigata. Ishikawa-san specializes in smaller knives with a good portion of the makiri (fisherman's knives) used in Japan coming from his small workshop.

Ishikawa-san's knives have a distinctive Sanjo accent with their thick spines and generous proportions. His work is very consistent, evenly forge drawn thin blades and clean grinds. Dare we call his shirogami 2 a poor man's Shigefusa?

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash and dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Brand: Kaji-Bei
Smith: Ishikawa-san
Producing Area: Sanjo, Niigata, Japan
Profile: Nakiri
Size: 165mm
Blade Type: Carbon
Steel Type: Iron Clad Aogami 2 Suminigashi
Handle: Burnt Chestnut and Buffalo Horn Ferrule D-Shape
Total Length: 314mm
Handle Length: 130mm
Handle to Tip Length: 182mm
Edge Length: 159mm
Blade Height: 53mm
Thickness: 2.86mm
Weight: 156g

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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Kaji-bei 165mm Nakiri Iron Clad...

$178.00
$178.00
Sold Out