Kanetsune Damascus Steel Nakiri 165mm

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Kanetsune Damascus Steel Nakiri 165mm

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$269.00 $199.00

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Specifications

Style: Nakiri
Blade Length: 165mm
Weight: 150grms
Blade Material: White Steel #2 11 Layer Damascus (Non-stainless clad)
Handle Material: Wood

Availability: Out of stock SKU: E21FFB

Description

"Kanetsune

Kanetsune Knives are manufactured in Seki, Japan. Seki has long since been known as the capital of the Orient and 'The City of Knives'. Japanese swordsmiths from this area once employed an underground technique known as 'Seki-Den' to produce their knives. Kanetsune carries on this tradition in their knifemaking to this day, honouring the smiths before them.

This Kanetsune Nakiri is a double bevel 50/50 made from White #2 Steel. This steel is the purest Japanese Steel available, and as such can be sharpened to an incredibly fine and sharp edge. However, the trade-off is that this steel is reactive, and will require extra care and maintenance. If left dry for extended periods, this knife can develop rust spots, so be sure to keep it well maintained. As this steel is not stainless, it can develop a patina, which is a darkening and colouration of the blade. This is completely normal and can result in some beautiful patterns on the cutting edge.

"CARE

Cutting
These knives are incredibly sharp, and as such has a very fine cutting edge. Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade may chip or break.

Do not twist or torque the blade whilst cutting, as this may also chip the cutting edge.

Washing
No dishwasher use!
Use a cloth with hot water to wipe the blade, no scourers or abrasives as this may ruin the blade finish. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. Your small knife box is perfect.

Sharpening
It is recommended you use a whetstone to sharpen this blade. We sell sharpening stones here in our online store, and there is plenty of learning material on YouTube to upskill yourself. Better yet, pay a professional a small fee to sharpen your blade. You invested money buying a fantastic quality knife, so spend a small amount to ensure it serves you well for many years to come.