Nakiri

A big nakiri with 185 mm edge length and a semi stainless steel, HRC 61.

Blade height: 48 mm

Weight: 202 grams

 Made in Seki city, Japan, the Kashima Haguro is a great knife that caters to many different users. The high carbon mono steel is easy to sharpen and the knife takes a wicked edge. We are very impressed with the out of box sharpness and overall geometry. This knife is ready to work straight away! The downside of the high carbon content is lowered rust resistance. Chromium has been added for that reason, to raise the rust resistance and give the user the best of two worlds. This is a knife that is easy to sharpen and it keeps a great edge for a long time. We recommend this knife to any professional user aswell as to enthustiastic amateur cooks. 

Note: Though the blade has good rust resistance, it is still only semi stainless and should never be left in moist. This could cause rusting. 

Japanese knives have thin edges with high hardness. This makes them much more fragile than traditional european knives. These blades should under no circumstances be subject to twisting, prising or cutting into hard objects. Such handling could easily cause damage to the edge, something that is not valid ground for a warranty claim.