Minonokuni Raku Super Tsuchime 6.7-inch (170mm) Nakiri

Specifications

• Series: Minonokuni Raku Super Tsuchime
• Shape: Nakiri (double-bevel vegetable knife)
• Blade length: 170mm (6.7 inches)
• Steel: Aogami Super (Super Blue) carbon steel, san mai construction with kurouchi and hand-hammered tsuchime finishes; not stainless
• Hardness: 63-65 HRC
• Grind: 50/50 double bevel, suitable for right- and left-handed cooks
• Handle: Octagonal sandalwood with an ebony ferrule
• Item number: AOS-2061
• Made in: Japan

Blue Steel Nakiri Compared

About a Hand-Forged Knife

The tsuchime pattern is hammered by hand, so the dimples, the kurouchi scale and the grind vary on every Raku knife. These are marks of handwork, not flaws, and they do not affect how the knife cuts.

Before First Use

Wash the knife in warm water with a little soap and dry it before the first use. The edge arrives sharp; a fine waterstone will refine it further when the cook wishes.

Tips for Best Results

• Cut with a straight push down and forward so the whole edge meets the board.
• Keep it for vegetables and away from bones, frozen food and hard rinds.
• Sharpen both bevels evenly on waterstones, keeping the edge flat along its length.
• Cut on wood or a soft synthetic board.

Care

• Hand wash and dry the knife immediately after use. Never put it in a dishwasher or leave it to soak.
• Carbon steel reacts with acidic food and moisture. A gray or blue patina will form over time and helps protect the steel; rust spots can be removed with a fine abrasive.
• For storage, wipe on a thin film of camellia oil.
• More guidance is in our article on the care and maintenance of carbon steel knives.