Naru by Burrfection Store
Naru "Eiko Series" R2/SG2 Kurozome Damascus Kiritsuke Gyuto with Bubinga Handle
價格:
$6,864.00
Introducing our exclusive Naru "Eiko Series", the epitome of precision and sophistication in Seki-made knives. With a striking combination of three refined finishes - a gleaming mirrored blade, intricate Damascus patterns, and a Kurosome black etch - our knives evoke the alluring play of "light and shadow". The elegant San Mai structure exposes the R2/SG2 core steel near the edge, seamlessly blending into the polished cladding. Crafted from superior R2 powdered high speed steel, this blade boasts an impressive hardness of 63 HRC. Prepare to experience unparalleled edge retention. Meticulously crafted with a razor-thin grind, these knives offer a truly exquisite cutting experience. Enhanced with a minimalist yet luxurious Bubinga wood wa-handle.
Spec:
- Origin (Made in): Seki, Japan
- Brand: Naru
- Series: Eiko Series
- Knife Type: Kiritsuke Gyuto
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-sharpened
- Blade Finishes:
- Damascus
- Kurozome (Black Etched)
- Mirror Polished
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 48.5mm/ 52mm
- Spine Thickness
- Above heel: 2mm / 2mm
- Middle: 1.7mm / 1.8mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Bubinga Wood
- Color: Brown
- Length: 134mm / 134mm
- Overall Length: 358mm / 388mm
- Weight: 146g / 171g
- Stamped Mark (Front): In Japanese Kanji "Naru"; MADE IN JAPAN
About Naru by Burrfection Store
Naru by Burrfection Store is our in-house brand for Japanese knives developed through direct sourcing, testing, and collaboration with makers in Japan. The goal is to offer strong performance, thoughtful materials, and honest value while keeping each series true to its workshop and regional character.
Care:
Wash and dry with a soft sponge, then store safely after use. Avoid abrasive cleaning, dishwashers, bones, frozen foods, hard fruit pits, glass boards, metal surfaces, and other hard cutting surfaces.
Cutting Surface:
Recommended cutting surfaces include wood, rubberized boards, high-end composites, and quality plastics such as polyethylene. Avoid glass, metal, countertops, and other rigid surfaces.
Sharpening:
We recommend sharpening quality Japanese knives on whetstones.