Description

The famous Echizen Forge Smith Takeshi Saji is now 74 years old. During his long career, he has made a great and lasting impact upon the next generation of young Echizen forge smiths and craftsmen.

Master Kazuo Nomura is son of Takeshi Saji who has been devoting his time and life for the traditional knife making and working with Takeshi Saji for over decades. Master Saji's best business partner for over decades. 伝統工芸士 Dentoukougeishi are “Traditional Master Craftsmen” that have been recognized and certified by the Japanese “Ministry of International Trade & Industry”. This prestigious title was awarded to Forge-Master Kazuo Nomura of Takefu City, in the year 2020. Master Nomura is leader and President of reputable and famous traditional knife maker "Saji-Uchihamono (Brand Takehi Saji)"

NK-04 Aogami Super Santoku

Master Nomura has selected the Japan's premium carbon steel Hitachi Aogami Super to makehis custom kitchen knife.

The unique round shaped Tsuchime Hammered Texture blades feature a core of Aogami Super high-carbon steel that is clad with soft stainless steel. Master Nomura decided to partner the blade with a textured Urushi lacquered handle (Oval-shaped), which has a vermillion red lacquered ferrule (String wrapped) and a Black Lacquered handle.  For safekeeping, this knife comes with a matching Black (Lacquered) wooden Saya ("Sheath") and a black pakkawood Saya pin.  

The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife. 

Specification

Knife Model: Nomura Kazuo NK-04 Aogami Super Wa Santoku

Blade Material:  Aogami Super San-Mai

Rockwell Hardness (HRc): 63 to 64

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Oval-shaped Urushi lacquered handle which has a vermillion red lacquered ferrule (String wrapped) and a Black Lacquered handle 

Saya Included: Yes.

Maintenance

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• *After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.