Nakiri Knife with Blue Steel #2 Kurouchi Damascus 165mm - Kasumi Japan
Nakiri Knife with Blue Steel #2 Kurouchi Damascus 165mm - Kasumi Japan
Nakiri Knife with Blue Steel #2 Kurouchi Damascus 165mm - Kasumi Japan
Nakiri Knife with Blue Steel #2 Kurouchi Damascus 165mm - Kasumi Japan
3_84ae1442-2ccc-4c2a-8073-4e04481c26e3 - Kasumi Japan
Nakiri Knife with Blue Steel #2 Kurouchi Damascus 165mm - Kasumi Japan
Nakiri Knife with Blue Steel #2 Kurouchi Damascus 165mm - Kasumi Japan

Nakiri Blue steel #2 Kurouchi Damascus Buffalo Ebony Handle 165mm

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$380.00 $424.00
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The Nakiri Blue Steel #2 Kurouchi Damascus Buffalo Ebony Handle 165mm is a versatile and elegant knife that excels at precise cutting and chopping of vegetables. With its flat, rectangular blade and thick spine, it's perfect for slicing Napa and cabbage into strips, as well as peeling, chopping, rotary cutting, shaving, and making garnish.

Blade Material: Blue steel #2/Aogami No.2
Blade HRC: 61~63
Blade Finish: Kurouchi Damascus
Blade Type: Double-edged
Blade Length: 165mm
Blade Thinckness: 3.4mm
Total Length:
Handle Length:
Weight: 180g
Handle: Buffalo Ebony Handle
Origin: Tosa City in Kochi prefecture
Availability Sheath: Yes(Choosing the fit sheath)

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Nakiri Blue steel #2 Kurouchi Damascus Buffalo Ebony Handle 165mm
$380.00$424.00

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