Yasuda Nakiri Knife 165mm Aogami #2 Steel

Yasuda Nakiri Knife 165mm Aogami #2 Steel

Mã sản phẩm: YS - 107

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Product Information

Yasuda Nakiri Knife 165mm Aogami #2 Steel

Dimensions: Blade length 165mm, width 43mm, thickness 2.0mm, handle length 123mm; weight 167g
Knife Type: Nakiri (vegetable knife)
Blade Material: Aogami #2 Blue Carbon Steel
Hardness: 60 – 62 HRC
Edge Type: Double bevel
Handle Material: Pakka wood
Origin: Japan
Brand: Yasuda

Free gift: Knife sharpening guide clip + 10% off whetstone when purchased together

Please note the following usage instructions

Do not use the knife for poking, twisting, prying, or bending motions when cutting hard materials.
Use the appropriate knife for cutting bones, frozen foods, or other hard ingredients.
Use a soft wooden or plastic cutting board to protect the knife edge.
Do not heat or cool the knife rapidly as it may alter the steel's structure.
Wash with warm water and dry with a towel after each use.
Regularly use a whetstone to maintain the blade’s sharpness.
Product images are for reference only. Each knife is handcrafted, so there may be minor variations in color, weight, pattern, and dimensions.

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Đánh giá

A world-renowned high-grade knife steel, produced at the Hitachi Metals Yasugi Works in Shimane Prefecture, Japan. This steel is made using high-purity iron sand—the same raw material traditionally used for crafting Japanese swords. Depending on its composition, it is classified as Aogami (Blue Paper Steel), Shirogami (White Paper Steel), or Yellow Paper Steel. Among these, Aogami No. 2 is especially popular for Western-style knives due to its excellent performance. When properly heat-treated and sharpened, it offers superior edge retention while remaining relatively easy to resharpen.

The Kotetsu (虎徹) series is a masterpiece that utilizes Hitachi Yasugi Aogami No. 2—a material rooted in the tradition of Japanese sword-making. It provides exceptional sharpness, ease of sharpening, and durability. Compared to other steels of similar hardness, it offers superior toughness and edge stability. As a carbon steel, it is more prone to rust than stainless steel, but with proper care—such as drying thoroughly after use—it can be used for many years without issue. The blade features a striking visual contrast between its hand-hammered finish and three-layer laminated steel pattern, resulting in a truly unique and beautiful design.

The Yasuda Kotetsu series includes five knife types: Nakiri (2 sizes), Gyuto, Santoku, and Petty, designed to meet the needs of both home cooks and professional chefs.