Introducing the Murata AS Nakiri 165mm. Crafted by Takeo Murata, a renowned blacksmith hailing from Kochi, Japan, this knife reflects a legacy of quality and craftsmanship. Featuring the elite Aogami Super steel with a hardness rating of over 64 HRC, it promises unparalleled durability and performance.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining beauty with ergonomics. Lightweight and budget-friendly, the Murata AS Nakiri offers exceptional value.
Care Instructions: Hand wash only (do not use a dishwasher) and dry thoroughly immediately after washing; do not leave wet or soak. Expect a patina to form over time - this is normal and protective for carbon steel. Avoid prolonged contact with acidic foods like lemons, onions, and tomatoes. Apply a thin coat of camellia oil for long-term storage. Sharpen only on water stones; avoid pull-through sharpeners or grinders.
Each knife is made by hand so measurements may vary.Blacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double Bevel
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron, Kurouchi Finish
Construction: San-Mai
Hardness: HRC ~64
Handle: Burnt Urushi Oak, Octagonal
Weight: 5.5 oz (156 g)
Blade Length: 161 mm
Total Length: 306 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 51 mm
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining beauty with ergonomics. Lightweight and budget-friendly, the Murata AS Nakiri offers exceptional value.
Care Instructions: Hand wash only (do not use a dishwasher) and dry thoroughly immediately after washing; do not leave wet or soak. Expect a patina to form over time - this is normal and protective for carbon steel. Avoid prolonged contact with acidic foods like lemons, onions, and tomatoes. Apply a thin coat of camellia oil for long-term storage. Sharpen only on water stones; avoid pull-through sharpeners or grinders.
Each knife is made by hand so measurements may vary.
