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Home | Blenheim Forge Iron Clad Classic Range | Blenheim Forge 150mm Nakiri Iron Clad Aogami 2 Walnut & Copper

Blenheim Forge 150mm Nakiri Iron Clad Aogami 2 Walnut & Copper

Name: Blenheim Forge 150mm Nakiri Iron Clad Aogami 2 Walnut & Copper
Brand: Blenheim Forge
SKU: WS2
Price: 279.66 GBP
Availability: InStock

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Product Description

Blenheim Forge Classic Range 150mm Nakiri. Aogami 2 carbon steel core with iron damascus acid etched cladding with kurouchi finish. Walnut & Copper octagon handle.

Complete your kit

About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Nakiri

A double-bevel vegetable knife with a rectangular profile. Its flat edge and tall blade make it perfect for push-cutting through vegetables with precision and speed.

Specifications

Total Length: 295mm
Edge Length: 149mm
Heel Height: 52mm
Spine Thickness: 2.1mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Walnut with Copper Ferrule

Care Guide

This is a carbon steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

About Blenheim Forge

Peckham, South London, Great Britain

Founded in 2014 by Jon Warshawsky and James Ross-Harris, the forge began as a back garden project and quickly gained a following for its Japanese-style blades with a British edge.

Each knife is made in-house using high-carbon steels, and handles often feature local hardwoods. Blenheim Forge combines traditional forging with design-forward aesthetics to produce distinctive, chef-loved tools.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.