Name: Masakage Koishi Aogami Super Kurouchi Tsuchime Nakiri 165mm
Brand: Shibata
Price: 278.0 USD
Availability: OutOfStock

Masakage Koishi Stainless Clad Aogami Super Kurouchi Tsuchime 165mm Nakiri Tokushu Knife.

$278.00

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Masakage Koishi Aogami Super Kurouchi Tsuchime Nakiri 165mm

Enhance your vegetable preparation with the Masakage Koishi Nakiri 165mm, a handcrafted Japanese knife designed for precision and efficiency. Forged by master blacksmith Yoshimi Kato in Echizen, Fukui, Japan, this nakiri combines traditional craftsmanship with modern performance, making it an essential tool for both professional chefs and home cooks.

Specifications

Region: Echizen, Fukui, Japan
Blacksmith: Yoshimi Kato
Core Steel: Aogami Super (Blue Carbon Steel)
Cladding: Stainless Steel with Kurouchi (black) and Tsuchime (hammered) finish
Hardness (HRC): 63–64
Blade Length: 165mm
Blade Height: 59.1mm
Spine Thickness at Heel: 2.8mm
Weight: 160g
Handle: Octagonal Cherry Wood with Black Pakka Wood Ferrule

Why Choose the Masakage Koishi Nakiri?

The Masakage Koishi Nakiri is specifically designed for vegetable chopping, featuring a flat blade profile that ensures full contact with the cutting board, preventing accordion cuts. The Aogami Super core steel provides exceptional sharpness and edge retention, while the stainless steel cladding with kurouchi and tsuchime finish offers rust resistance and a unique aesthetic reminiscent of river pebbles. The octagonal handle ensures a comfortable grip, enhancing control during use.

Common Questions

1. Is the Masakage Koishi Nakiri suitable for cutting meat?
While the nakiri is optimized for vegetable chopping, it can handle boneless meats. However, for tasks involving bones or harder materials, a different knife type is recommended to maintain the blade's integrity.

2. How should I maintain this knife?
Hand wash the knife with mild detergent, rinse with hot water, and dry immediately after use. Avoid dishwashers and ensure the blade is stored properly to protect the edge. Regular honing and occasional sharpening with a whetstone will keep the blade performing optimally.

3. What does the kurouchi and tsuchime finish signify?
The kurouchi (black) finish is a traditional forging residue that provides a rustic appearance and adds a layer of protection against rust. The tsuchime (hammered) finish creates dimples on the blade surface, reducing food sticking and enhancing the knife's aesthetic appeal.

one of the best nakiri you can get

While using my Doi Guren Nakiri at work I needed a home knife for vegetable prep. This one of course is a different profile. I have been using the koishi bunka at home for about 7 months and had to have then nakiri once they brought it in. No regrets! This thing will last forever.

Tokushu

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