Kanemasa "Migaki" Aogami #2 Kasumi 165mm Nakiri

This Kanemasa Aogami #2 Nakiri by Kanetsune offers an entrance to hand-forged Aogami steel blade at an incredibly affordable price. While the fit and finish of the choil is rough, the knife has a beautiful "Migaki" Kasumi polish, and the essence of a hand-forged blade is not lost in this entry-level nakiri. This knife is an ultra-affordable introduction to hand-forged Aogami blades.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Kanemasa (part of Kanetsune Seki)
• Model No.: KC-435
• Knife Type: Nakiri
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Aogami #2 (Blue #2)
• Jigane (Cladding): Soft Iron
• Hardness: 61-62 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: Kasumi Polish
• Blade Length: 165mm (6.5")
• Blade Height (at heel): 53mm
• Spine Thickness
• Above heel: 3.5mm
• Middle: 1.4mm
• Handle
• Shape: Marugata (Oval-shaped)
• Material: Japanese Magnolia (Ho Wood)
• Length: 129mm
• Overall Length: 309mm
• Weight: 136g (4.80oz)
• Hand Chiseled Mark: In Japanese Kanji "Kanemasa Made" (兼正作)

Note: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this handle and not a defect. 

About Kanetsune Seki 関兼常 / Kitasho 北正

The owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for carbon steel), it is not 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.

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.