One of the more popular high carbon steels used in the making of kitchen knives is AS, or Aogami Super. AS is like Blue Paper #1 but with more tungsten, chromium, and carbon added. This not only increases its hardness, but also gives it a slight advantage in terms of corrosion resistance. But do remember it is still a carbon steel and as such will require care with drying and general maintenance. The inner AS core is clad with a soft iron laminate that has the carbon forging scale left on. This kurouchi finish adds a fine aesthetic look to the blade while adding another level of protection to the reactive iron.
Blacksmith Michikuni Tokaji hand forges these blades in his shop located in Tosa, Kochi Prefecture. He is one of a collective of blacksmiths that make the Zakuri branded knives. These are classic workhorse knives that can handle the rigors of a day on the boards while retaining their sharp edge throughout. And after the day is done they can be returned back to their steep and keen edge with a quick and easy sharpen.
The spine of this nakiri is quite beefy at 3.6mm at the heel but it tapers down quickly to the end of the blade. The height at the heel is about 48mm, which is slightly less than average for a nakiri of this length. The blade is mated to a nicely made oval handle made from rosewood and black pakka wood.
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Edge Grind: Even
Weight: 5.4 ounces
Blade Length: 168 mm (6.61")
Overall Length: 315mm (12.4")
Thickness at Heel: 3.6 mm
Blade Height: 48.5 mm
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