Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Black Forged Nakiri Japanese Vegetable Knife Shitan Handle (6.5'' (165mm) & No Saya)

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About Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Black

Knife Features → Blade Material: Blue Steel #1 →Edge Angle: Double Edged →Grade: Mizu Yaki Kurouchi →Handle Shape: Octagonal →Handle Material: Rosewood →HRC:63-64 →Knife Style: Nakiri Vegetable Knife →Saya Cover: Optional Lacquered Magnolia Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.