Sugimoto Carbon Steel Kurouchi Hon-Kasumi 165mm Nakiri

This hand-forged, handcrafted Nakiri from Sugimoto has a rough kurouchi finish, but it cuts very smoothly. It's a down to earth handmade nakiri that focuses on cutting performance above anything else. If you like a rough kurouchi finish that brings you back to the very basis of a great carbon steel handmade blade, this is the knife to go for.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)
• Model No.: 5016
• Knife Type: Nakiri
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
  
• Hagane (Core Steel): Carbon Steel
• Jigane (Cladding): Soft Iron
• Hardness: 60-63 est. HRC
  
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kurouchi
• Hon Kasumi Polish
• Blade Length: 165mm (6.5")
• Blade Height (at heel): 50mm
• Spine Thickness
• Above heel: 4.0mm
• Middle: 1.7mm
  
• Handle
• Shape: Marushinogi (D-shaped)
  
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Resin
• Length: 103mm
• Overall Length: 310mm
• Weight: 134g (4.73oz)
• Engraved Mark (Front): In Japanese Kanji "Tokyo Sugimoto" (東京 杉本)

About Sugimoto Hamono 杉本刃物

Sugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.

Care:

This knife is made with Japanese high carbon steel. It is not stainless, therefore you must 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.

Cutting Surface:

Recommended 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.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.