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Home | Naozumi | Trade In Naozumi Nihonkou 165mm Santoku SK Carbon

Trade In Naozumi Nihonkou 165mm Santoku SK Carbon

$99.24
$99.24
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Trade in santoku in excellent condition with original packaging. This carbon steel knife. came back to us with some expected oxidation on the blade with some light surface corrosion on the bolster, so the whole thing have been buffed. It has not seen significant sharpening and comes with a fresh BC edge. 

 

Original Listing:

New production classic old style Japanese double bevel knife with a monosteel SK tool steel blade and riveted pakka wood western style handle. Their thin 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 thin mono steel knife. Do avoid hard bones, pits and twisting or scraping the edge.

 

Brand: Naozumi
Producing Area: Seki City, Japan
Profile: Santoku
Size: 165mm
Grind: Convex
Blade Type: Mono Carbon
Steel Type: SK Tool Steel
Handle: Pakka
Total Length: 288mm
Handle Length: 118mm
Handle to Tip Length: 175mm
Blade Height: 46mm
Edge Length: 168mm
Thickness: 1.9mm
Weight: 162g

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.

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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Trade In Naozumi Nihonkou 165mm...

$99.24
$99.24
Sold Out