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  • Gihei Japanese Kitchen Chef Knife Blue Carbon Steel Nakiri Usuba 165mm Aogami

Gihei Japanese Kitchen Chef Knife Blue Carbon Steel Nakiri Usuba 165mm Aogami

$64.00 $57.00
(You save $7.00)
SKU:
gi-bl-04
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Product Description

Gihei Japanese Kitchen Chef Knife Blue Carbon Steel Nakiri Usuba 165mm Aogami




Gihei Japanese Kitchen Chef Knife Blue Carbon Steel Nakiri Usuba 165mm Aogami

Blue Steel Series


StyleUSUBA / NAKIRI
(Suitable for cutting and peeling vegetables)
SteelTypeBlue Steel Core / Soft Iron
BladeDouble-Edged
HandleHou Wood (Magnolia) with Resin Collar
BladeLength165mm (6.5")
OverallLength305mm (12.0")
Weight135g (4.8oz)



Details

It is the product of the three-layer structure. The core part is made of blue carbon steel (Hitachi Yasuki Aogami #2) and clad with soft iron. The Aogami blue steel is the one of the finest material for Japanese knives. It has great sharpness and durability. The carbon steel is very sperior in sharpness but quite delicate against rust; the proper care and regular maintenance will keep the rust away from the knife.


Gihei Japanese Kitchen Chef Knife Blue Carbon Steel Nakiri Usuba 165mm Aogami


Care and Maintenance

Please follow the instructions below to ensure a lifetime of Japanese knives.

  1. Apply mild detergent on a soft sponge or wet cloth to clean. Do not use bleach. Do not use dishwasher.
  2. Use a clean dry cloth to wipe and dry it immeadiately after every use.
  3. Use sharpening stones to sharpen Japanese knives do not use a sharpening steel
  4. For less freaquently used knives apply oil very thinly after the knives are sharpened cleaned and dried.

About GIHEI

Gihei hamono is located in Tusbame-Sanjo area in Niigata prefecture which is famaous for cutlery industory. For more than 80 years they have worked to develop their artistry and have accordingly earned the trust of their customers. With their motto bringing professional sharpness to the home.

(gi-bl-04)

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