Aogami

Aogami Nakiri 165mm

Product code - AOG165N

This laminated, carbon steel, preparation knife is the traditional vegetable knife in Japan.

Full description

A beautiful traditional Japanese range of knives with an Aogami steel cutting core laminated with iron. These knives have a walnut handle and black pakka wood ferrule. This laminated, carbon steel, preparation knife is the traditional vegetable knife in Japan. It's ideal on larger vegetables such as butternut squash, also perfect for shredding lettuce/cabbage due to its deep rectangular blade. PLEASE NOTE Carbon steel is the material that all knives were originally made from. The reason that it was used is that it is easy to sharpen and achieves a very sharp edge. In recent years knives have mainly been made out of a single piece of stainless steel. This method of production is not the best way to make a knife but manufacturers favour this material as it is a simple construction and makes a shiny knife. Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. Carbon steel knives can be sharpened to a razor edge. They must be dried after use and periodically they will need cleaning with lemon juice and a light scouring pad. Traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered.

"We are pleased to say that 1% of all sales will be donated to the My Name'5 Doddie Foundation in memory of my late Father Tony Murland who battled Motor Neurone Disease"

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