Chef's Knife/Vegetable Cleaver (Nakiri) - 6-1/2 in. (165mm), Western Handle
Product Description for Chef's Knife/Vegetable Cleaver (Nakiri) - 6-1/2 in. (165mm), Western Handle
Maker: Takeo Murata (click to see more by this maker)
Item num: 91733
Blade length: 6.50 in.
Total length: 11.30 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.08 in.
Item weight: 6.50 oz.
Shipment weight: 9.8 oz.
Blade: Kurouchi finish san mai with an aogami 1 carbon steel core, Rc 64
Bolster: Pinned stainless steel
Handle: Resin impregnated hard wood (black pakkawood)
Description: The nakiri usuba is a traditional Japanese knife ideal for chopping fruits and vegetables. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers.
Takeo Murata, is widely considered to be amongst Japanís elite group of highly revered bladesmiths. He lives on the island of Shikoku near Kochi. This area, formerly known as Tosa, is well known for its Tosagata-style hand forged knives and garden tools. At the age of 16 Murata-san started his apprenticeship working with his renowned uncle Tokaiji. Murata has become famous for his craftsmanship and ability to forge knives with excellent balance, sharpness and a stark beauty that speaks to Japanís feudal past.
These beautiful black oxide (known as Kurouchi finish) knives are forged from Aogami No 1 carbon steel. This exceptional steel is particularly high in carbon and tungsten while maintaining limited rust resistance for a carbon steel knife. A fine grain structure and a hardness of approximately 64 (very hard!!) allows for easy re-sharpening and a long lasting, keen edge even through heavy use.
The handle, made from multiple layers of wood impregnated with resin, is riveted to the full length tang and will last a lifetime. Pinned stainless steel bolsters separate the handle and blade.
When knives are hand forged, a natural black oxidation is left on the blade. The traditional black oxide (Kurouchi finish), imparts a limited rust resistance. Particular attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black finish. As with other carbon steel knives, we recommend using camellia (tsubaki) oil to avoid rust and oxidation.
Availability: In stock. Usually ships in 1-2 business days