Naozumi Nihonkou 150mm Honesuki Kaku Carbon

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New production classic old style Japanese double bevel knife with a monosteel SK tool steel blade and riveted pakka wood western style handle. Their 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 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.

Please note, these can have cosmetic scratches or small imperfections in handles which will not impede the performance of the knife. This is par for the course on these knives and is part of how they sell them for a very reasonable price.

Steel Type SK Carbon Steel
Handle Material
Weight 144 grams
Height at Heel 37 mm
Overall Length 263 mm
Cutting Edge Length 146 mm
Handle Length 117 mm
Thickness 2 mm
Hand Orientation
Right hand biased grind + 80/20 edge

Brand: Naozumi
Producing Area: Seki, Japan
Profile: Honesuki Kaku
Size: 150mm
Grind: Convex
Blade Type: Mono Carbon
Steel Type: SK Tool Steel
Handle: Pakka
Total Length: 263mm
Handle Length: 117mm
Handle to Tip Length:
Blade Height: 37mm
Edge Length: 146mm
Thickness: 2mm
Weight: 144g
Hand Orientation: 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 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.

Naozumi Nihonkou 150mm Honesuki Kaku...

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Regular Price
Sold Out
Unit Price