Tosa Matsunaga Aogami damascus Nakiri Jigata (vegetable knife), 165 mmSKU: 00552
Tosa Matsunaga Nakiri Jigata, 165 mm
This Japanese vegetable knife has a core of Japanese Aogami carbon steel with a damascus (multi-layer) protective layer on the outside. This double-sided sharpened knife is completely hand-forged by the masters from Tosa. The blade is very thin and manually sharpened.
- Blade length: 165 mm
- Total length: 310 mm
- Weight: 158 grams
- Steel type: core steel: Japanese Aogami # 2 steel "Blue paper steel" (non-stainless) with 2 layers of softer steel on the outside (suminagashi forged)
- Hardness: 63 (Rockwell C)
- Handle: oval formation Chestnut wood and black plastic head
- These knives are not rust resistant and are prone to oxidation, they will develop a patina over time, however this is easy to remove with a medium sanding pad and some steel polish.
- These knives are sharpened from the forge to about 2000 grit, making them sharp but not "razor sharp". If you want to have the blades polished, you can let us do this. Please add our "Edge-polishing service" to your order and we will then polish the cut to 12,000 grit for a razor sharp result.
- The bolster (head) of the handle is made from plastic and may have some marks where the plastic was molded. This is not a damage or malfunction.
Like all Japanese knives, these handmade knives are not dishwasher-proof, after every use cleaning and drying is the best treatment for these exclusive products.
There are no wooden sayas available for this knife.
Cutting techniques for a nakiri
Embossing is a cutting technique that is mainly used for leafy vegetables, herbs and softer vegetables (such as cucumber, mushroom, zucchini and gherkin). The technique is characterized by the knife being completely detached from the cutting board during cutting.
Embossing is thus a form of chopping and is always done at high speed. The technique requires a lot of practice and a razor-sharp knife.