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Accueil | Japanese Kitchen Knives | Naozumi Nihonkou 240mm Sujihiki Carbon

Naozumi Nihonkou 240mm Sujihiki Carbon

$140.03
$140.03
Épuisé

Frais d'expédition calculés lors du paiement.

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.

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, Japan
Profile: Sujihiki
Size: 240mm
Grind: Convex
Blade Type: Mono Carbon Steel
Steel Type: SK Tool Steel
Handle: Pakka
Total Length: 360mm
Handle Length: 115mm
Handle to Tip Length: 250mm
Blade Height: 39mm
Edge Length: 245mm
Thickness: 2.17mm
Weight: 174g
Hand Orientation: Slight Right
Saya: Sold Separately
HRC: 63

*Measurements are taken from random sample
Actual measurements may vary.

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon 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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Naozumi Nihonkou 240mm Sujihiki Carbon

$140.03
$140.03
Épuisé