"Damascus knife Bunka 170 Kuroshiage Nami, 12 layers"
Hiroshi Kato - a true master of Japanese knives
He is the second master blacksmith and knife maker in the family. He learned the fine art of forging knives of exceptionally high quality from his father, Kintaro Kato. Traditionally, this was the usual way in which the skills and \"secrets\" of the masters were passed on. Traditions played an important role for Hiroshi Kato, but he is also a person of change. As a co-initiator, together with other master blacksmiths, he founded the knife village Takefu with the aim of preserving the old knowledge, exchanging experiences and passing them on to young blacksmiths. One of the boys was Yoshimi Kato, son and successor of Hiroshi, who is now also one of the masters. Hirosho Kato, today, after almost 60 years of work, mostly rests the blacksmith's hammer and is mainly responsible for quality, further development and training. in 2008, Hiroshi Kato became the second knifemaker to receive the Certificate of Traditional Craftsmen, a high distinction for excellence in craftsmanship.
Yoshimi Kuroshiage Nami Knife Series
Material: Shirogami 2, the ultimate knife steel. The white paper steel Shirogami is very similar to the famous Aogami (blue paper steel) but even more uncompromisingly focused on hardness and sharpness. Completely devoid of chrome and tungsten, Shirogami is a high performance unalloyed steel designed for knives that value sharpness and a fine cut above all else. The extraordinary sharpening potential and the possible fine cuts are the domain of kitchen knives made of shirogami. It should be noted that these knives do require some attention, the steel is not stain resistant and, being a pure carbon steel, rusts relatively easily. After use, these knives should always be hand washed and dried, even though the Kuroshiage Nami provides some protection in the upper area. More important than protection from rust, however, is the fact that Kuroshiage provides some comfort to the user. Slices of cucumber and onion stick noticeably less, making the nice job much easier to do. Wafer-thin fillets of fish or meat, fine slices of cucumber, tomato or onion have little chance to stick to the blade. Visually, it is a real treat for enthusiasts, Japanese knives with this finish are in great demand. Handle: The knife handles of Kuroshiage Nami series are round in design, very comfortable and convenient even during prolonged handling. The Rosewood - a Rosewood - is characterized by very high durability and resistance, the dark grain looks extremely noble.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and ground thinner than their European counterparts. Some of these knives feature very finely ground cutting layers, making them more delicate and suitable only for soft cutting materials. Please refer to the relevant information in the product details. In particular, knives with very thin edges and hollow grinds are prone to chipping at the blade. They are excellent for fine cuts of soft materials but should be used with appropriate caution. When sharpening on a whetstone, a bevel is usually formed, making the edge more stable over time.
Chipping at the edge can also occur due to leverage forces and frozen cutting materials, which significantly lower the temperature of the steel. Leverage forces often arise when, for example, cutting materials with bones are being divided. Check the edge of your knife after each use. If a chip in the edge does occur, thoroughly check whether you have removed all fragments from the cutting material. If necessary, it may be safer to discard the material. Chips in the edge may need to be ground out by a professional.
Not suitable for: Very acidic foods (e.g., peeled fruits, tomatoes, pickles, salad dressings). Very salty foods (e.g., pretzels, pickled herring, cured meat)
The knife should generally be guided straight with a pulling or pushing cut, without much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a "sharpening steel" for resharpening under any circumstances. Water whetstones are recommended (grit: 400-1200 for pre-grinding, 3000 for fine grinding, 6000 or more to hone the blade) and possibly a leather strop.
Please keep the knife out of reach of children. These knives are extremely sharp; please be careful.
All products are unique pieces; therefore, slight deviations from the sample illustration are possible.
Care Instructions
When using knives made from sensitive types of steel, such as Aogami, Shirogami, or V-Toku, please occasionally clean them with a cloth and water even during extended use. Acidic foods can still cause discoloration on these classic carbon steels. After use, please wash by hand with hot water and use a neutral detergent if necessary. Under no circumstances put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust on non-stainless steels. Please refer to our articles in the ORYOKI Japan Blog for product care.
Clean the knife by hand and do not use a dishwasher. Then dry it thoroughly.
