Japanese Naozumi Nihonkou 165mm Santoku Carbon Steel Kitchen Knife

The Naozumi Nihonkou 165mm Santoku Carbon Steel knife from Japan is perfect for for general slicing in the kitchen. Hone your skills and create gorgeous dishes with this sharp and fine tool.

• Pakkawood handle.
• Suitable for chopping, slicing, dicing and mincing.
• A santoku blade is a thinner blade than a chefs knife.
• No tip (it has a dull back spine that curves down to meet the straight-edged front blade) one can slice in a single downward cut, making it more efficient.
• 16.5cm carbon steel blade.
• 220 grams
• Unique cooks gift in Japanese gifting box.
• Made in Japan. Hand stamped and sharpened.
• Wash and dry by hand.
• Carbon Steel is harder than Stainless Steel
• Do not use to slice bones or crush garlic as this may damage or chip the blade

CARBON STEEL CARE

Carbon steel makes a harder and stronger cutting blade than stainless steel, it is also easier to sharpen. In return for its performance carbon steel will need a little bit of love and care, as it will tend to oxidise if not well maintained.
- to avoid rusting, it is recommended that carbon steel blades are kept oiled.
- do not soak it in water and never place it in the dishwasher.
- to clean the knife, wipe the blade with a damp cloth and dry immediately.
- to reduce the frequency of re-sharpening, wooden chopping boards are recommended.
Over time the carbon steel blade will develop a patina, this occurs naturally due to contact with acids and oils, it is not a fault, but if rust appears please follow the instructions below.
If your carbon steel blade is beginning to rust, use a scouring pad and and acid, such as vinegar and gently rub it on the affected area. After the rust has been removed, dry the blade, re-sharpen and oil to prevent future rusting.

What is Pakkawood?

Pakkawood is not a naturally occurring wood and is a composite material that is engineered from wood and resin to create a new material with special characteristics, properties and purposes. It was first patented in Japan by Toshiaki Oishi after he created the material in 1969. It is a commonly used product in Japanese knives due to it's durability, scratch resistant finish and low maintenance.

Know Your Maker

A new production classic, of an old style Japanese double bevel knife with a monosteel SK tool steel blade and riveted pakka wood western style handle. Their thin SK mono-steel blades cut very nicely and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a carbon steel workhorse with easy sharpen-ability at a reasonable price.

Sometimes among comparisons of Japanese carbon steels SK steels are viewed as inferior to more refined shirogami or aogami however when making single steel knives SK has its advantages. SK steel rusts slower than many other carbon steels like aogami or shirogami and has a good toughness which benefits a thin mono steel knife.