02.01.04 ko nakiri []
blade steel | 1095 carbon steel
HRC | ~62
overall Length | 194mm
blade length | 98mm
blade height at heel | 47mm
spine thickness at handle - mid - tip | 2.5mm - 1.6mm - 0.6mm
handle material | reclaimed oak
ferrule material | reclaimed black corian countertop
weight: 94g
With a symmetrical grind, this knife is designed for either left or right-handed user. With a dynamic grind the heel is robust and can handle tasks such as cutting stems and difficult parts of vegetables while the tip is an absolute laser. Great for prepping carrots onions or herbs this specialized knife is fun to cook with
This knife’s mono-steel blade is made from 1095 carbon steel that has been rust blued to achieve a dark food safe finish. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It is easy to sharpen and takes some of the finest edges due to the lack of large carbides formed from alloying elements.
The takedown handle is made from oak reclaimed from leg of an old desk and was burnt on red hot steel inspired by the Japanese shou sugi ban finish. The handle is sealed with food grade natural tung oil.
Each knife comes stored in its own wooden sheath and wrapped in a furoshiki.
02.01.04 ko nakiri []
blade steel | 1095 carbon steel
HRC | ~62
overall Length | 194mm
blade length | 98mm
blade height at heel | 47mm
spine thickness at handle - mid - tip | 2.5mm - 1.6mm - 0.6mm
handle material | reclaimed oak
ferrule material | reclaimed black corian countertop
weight: 94g
With a symmetrical grind, this knife is designed for either left or right-handed user. With a dynamic grind the heel is robust and can handle tasks such as cutting stems and difficult parts of vegetables while the tip is an absolute laser. Great for prepping carrots onions or herbs this specialized knife is fun to cook with
This knife’s mono-steel blade is made from 1095 carbon steel that has been rust blued to achieve a dark food safe finish. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It is easy to sharpen and takes some of the finest edges due to the lack of large carbides formed from alloying elements.
The takedown handle is made from oak reclaimed from leg of an old desk and was burnt on red hot steel inspired by the Japanese shou sugi ban finish. The handle is sealed with food grade natural tung oil.
Each knife comes stored in its own wooden sheath and wrapped in a furoshiki.
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