{"product_id":"kisuke-aogami-1-hon-warikomi-kurouchi-tsuchime-165mm-nakiri-with-rosewood-handle","title":"Kisuke Aogami #1 Hon-Warikomi Kurouchi Tsuchime 165mm Nakiri with Rosewood Handle","description":"\u003cp\u003eThis \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakiri\u003c\/span\u003e is handcrafted by Kisuke Manaka with Aogami #1 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 64 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The beautiful edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 57mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 314mm \u003c\/li\u003e\n\u003cli\u003eWeight: 314g (6.14oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke \u003cmeta charset=\"utf-8\"\u003e貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":67655216136440,"sku":"wjj1791901241885","price":166.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/7240\/3192\/files\/kisuke-aogami-1-hon-warikomi-kurouchi-tsuchime-165mm-nakiri-with-rosewood-handle_1.jpg?v=1791901250","url":"https:\/\/luxeoutfitfashion.shop\/products\/kisuke-aogami-1-hon-warikomi-kurouchi-tsuchime-165mm-nakiri-with-rosewood-handle","provider":"My Store","version":"1.0","type":"link"}