Nahozumi knives are made by blacksmith Mr. Higuchi, who is about 40 years old. He has a few employees and his shop is similar to Mr. Tsukahara where he does the final sharpening of blades and organizes the passing around of the blade as it goes from step to step.
The first knives that we are offering from this young smith are both cleavers. As the name suggests, the Nahozumi JIS Cleaver 220mm is a 220mm long blade that has a height of 86mm. This is a relatively low blade height for cleavers this size, which makes for a blade thatís easy to use and control. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan.
Please remember this is a vegetable slicer and not a heavy cleaver for cutting bones and other hard items.
The blade is made from JIS high carbon steel. This alloy is very similar to Shirogami, or White #2. It is easy to sharpen and takes a very good edge. It is highly reactive so care needs to be taken with cleaning and drying between uses. The attractive handle is made from rosewood with two stainless rivets.
Location: Seki City, Japan
Steel: JIS (Japanese Industrial Standards) High Carbon steel
Edge Length: 220mm
Weight: 15 oz
Edge Grind: Even (see choil photo)
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