Description

The famous Echizen Forge Smith Takeshi Saji is one of the most experienced and famous forge smiths in Takefu (Now Echizen City), Fukui Prefecture. During his long career, he has made a great and lasting impact upon the next generation of young Echizen forge smiths and craftsmen.

Kenta Nomura, Takeshi Saji’s grandson, joined Master Saji’s knife making company and started to make traditional hammer forged knives about 4 years ago. There are a number of experienced and skillful forge smiths and craftsmen at the company, so this environment gives Kenta a great opportunity to learn knife making and build up his skill and experience.

NKE-7 R-2 Custom Black Damascus Wild Carving Knife  200mm (7.8 Inch)

This time, Kenta Nomura chose R-2 Black Damascus, a blade material used in high-end Japanese kitchen knives, to craft a carving knife that combines a wild character with practical functionality.

From the contours of the handle to the tip of the blade, Kenta Nomura’s carving knife follows a graceful, flowing curve. Thoughtfully shaped with a comfortable grip and precise slicing in mind, its distinctive profile brings together practical purpose and unique character.

Carefully polished and finished Stag Bone handle offers a smooth, inviting feel in the hand. The result is a distinctive carving knife that balances refined craftsmanship with a wild, natural active spirit.

The slender blade and gently curved profile of this carving knife make it well suited to slicing roasts, poultry, and other boneless meats. Its shape lends itself to smooth, controlled drawing cuts, helping you carve clean, even slices while preserving the texture and presentation of the meat.

Specification

Knife Model: NKE-7 R-2 Custom Black Damascus Wild Carving Knife  200mm (7.8 Inch)

Blade Material:   R-2 Nickel Black Damascus

Rockwell Hardness (HRc): 62 to 63

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

Handle Material:  Stag Bone Handle with Stainless Bolster

Saya Included: No.

Maintenance

We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.

Important

The Powdered High Speed Tool Steel blade core and stainless steel cladding of this kitchen knife are rust resistant for easy maintenance. However, the blade core may discolor or rust if the knife is kept in wet conditions for a long time.

• Please do not put the knife in a dishwashing machine for cleaning.
• Please do not leave the knife in water or wet conditions for a long time.
• After use, please hand-wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth and then store it in a dry place.
• This knife is extremely sharp! Please use extreme care when handling and storing it.
• Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
• Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
• When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.