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Home | Japanese Kitchen Knives | Blenheim Forge x Bernal Cutlery 165mm Nakiri Stainless Clad Aogami Sup

Blenheim Forge x Bernal Cutlery 165mm Nakiri Stainless Clad Aogami Super Oak & Brass

$725.36
$725.36
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165mm nakiri vegetable knife, oak and brass ferrule handle. Aogami Super carbon steel core with stainless steel cladding.

Designed by Josh Donald and made by Blenheim Forge based on work done with Josh Donald and James Ross-Harris at the Blenheim Forge works in the UK in the spring of 2023. This knife blends the production methods and materials and that are integral to Blenheim Forge's technique and blade geometry from Josh referencing classic Sakai style dimensions. It has a narrower blade with a flatter tip end with just a little curve to the edge for quick contact with the entire blade and cutting board while being tolerant of a little sweep in a forward push cut. Blade is forged and ground thin for smooth cutting. 

Forged, ground and handles made by hand at the Blenheim Forge works in Peckham South London. Blenheim Forge knives are made with Japanese aogami super tungsten carbon steel and English woods and handle materials.

Their aogami super is characterized by a nice sharpenability and good cutting feel and edge life at medium and fine finishes (3000 to 6000+ Japanese grit scale). These have a good toughness for their hardness but are not suited for hacking, twisting or cutting bones.

Brand: Bleinheim Forge
Producing Area: Peckham South London
Profile: Nakiri
Size: 165mm
Steel Type: Carbon Steel
Steel: Stainless Clad Aogami Super
Handle: Oak & Brass
Total Length: 318mm
Edge Length: 165mm
Handle to Tip Length: 188mnm
Blade Height: 49mm
Thickness: 2.2mm
Handle Length: 131mm
Weight: 174g
Hand Orientation: Ambidextrous Wide Bevel

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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

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Blenheim Forge x Bernal Cutlery...

$725.36
$725.36
Sold Out