Blacksmith's Nakiri Knife 165mm Walnut Handle Daitoku Akahata
* There is a quantity limit on Mr. Akahata's knives. at the end of the sentence Please be sure to read [Requests when ordering].
Knife made by Daitoku Akahata, a cutlery craftsman from Matsusaka, Mie Prefecture. Unlike mass-produced kitchen knives, it is a blacksmith's work, and it is a hammered knife that hammers steel one by one and forms it.
Combined iron and steel knife (blade part is steel). Since it is made with a double edge instead of a single edge, it can be used as a kitchen knife for everyday use regardless of whether you are right-handed or left-handed.
Mr. Akahata himself carved the walnut wood handle, which is almost cylindrical. It's not too flat, but has just the right amount of roundness. You will fall in love with its appearance. The metal parts are wrapped in brass. Both can enjoy the aging while using it.
This is a vegetable knife. Nakiri is the larger of the two sizes, with a blade length of 165mm. Many people may not use Nakiri knives very often, but because they are wide, thin, and light, they have a balance and stability that is different from Bunka knives.
A kitchen knife made by forging iron and steel and forging one by one. In addition to the sharpness, the feeling when you hold it in your hand and the texture that increases as you use it are the charms of a carefully crafted forged knife.
Care is not much different from ordinary kitchen knives. No special care is required as long as you wipe off the water after washing. If there is rust , use a commercially available rust remover. Among them, the eraser-type rust remover is recommended because it is easy to use and there is little risk of damaging the blade.
Regarding sharpening, in addition to sharpening service near you, we also accept requests for re-sharpening by Mr. Akahata who made it. Please refer to the manual that comes with the product. This is a guideline for re-sharpening, but please consider re-sharpening when you feel that the sharpness has become dull and difficult to use. Since it depends on the frequency of use and the environment, there is no guideline for the period, such as after ○ years. For rust, we recommend using a rust remover first.
Please feel free to contact us if you have any concerns about care or handling.
Photo of two types side by side: right ( Small Nakiri Knife 120mm, Nakiri Knife 165mm)
Photo of 6 types lined up: 2nd from the left (Small Nakiri Knife 120mm, Nakiri Knife 165mm, Small knife 120mm, Santoku knife 165mm, Gyuto 180mm, Gyuto 210mm )
Blade: Steel / Iron Handle: Walnut / Brass
The wooden handle uses solid natural wood and is shaved by hand, so the wood grain and color depth are different one by one.
Total length: 31cm Blade length: 16.5cm
・Avoid using a dishwasher or dryer.
・After use, after washing the knife, wipe off the water thoroughly including the handle.
・If there is rust, use a commercially available rust remover. Among them, the eraser-type rust remover is recommended because it is easy to use and there is little risk of damaging the blade.
・If you will not be using the product for a long time, apply a thin layer of camellia oil after cleaning and wrap it in brown oil paper to prevent rusting.
[Requests when ordering]
・ Due to the intention of the creator, we are limiting one knife per person per type. In the case of multiple orders, or if it is the second item or more in combination with the past order history, it will be invalid and the order will be automatically canceled and refunded.