Kitchen Japanese knife Kurouchi Damascus Santoku Nakiri (Nakiri)

Introducing the exclusive author's handmade knife for cutting vegetables Kajibee Kurouchi Nakiri 165. Actually, it needs no introduction, since it is the work of the famous master Kunio Ishikawa from the city of Sanjo (Sanjo), Niigata Prefecture. The city is known as the "City of Blacksmiths", where blacksmithing technologies have flourished and developed since ancient times. The Kajibee Kurouchi Nakiri 165 knife is not kept in stock for sale, it is made to order. The Kajibee Kurouchi Nakiri 165 knife is not aimed at beginners who want to purchase something from Japanese exotics. It was created for true connoisseurs of Japanese kitchen knives who are already familiar with the diversity of Japanese knife culture and are able to appreciate the art of the master who created this masterpiece.

Kajibee is the knife brand that this region of Japan is known for. Kurochi is the black oxidized iron left on the surface of the blade after forging and heat treatment (blacksmith's finish or blacksmith's finish in the English interpretation). The surface of the knife head with Kajibee is not smooth, as a rule, it has a rather characteristic texture.

The Kajibee Kurouchi Nakiri 165 knife is a laminate that has a very beautiful layered structure of Suminagashi Damascus steel sheaths on the outside and a hard Aogami 2 core hardened to 62-63 HRC. The handle of the Kajibee Kurouchi Nakiri 165 knife is made of chestnut and has a comfortable D -shaped form. This knife is completely hand forged by master blacksmith Kajibi Ishikawa-san.