Murata Aogami 1 Nakiri 165mm
R2,800.00
Murata
Takeo Murata is a blacksmith from Kochi Japan. He started his apprenticeship at 16 in 1965 and is very well known for his craftsmanship and the balance of his knives.
Aogami 1/Iron Clad
Aogami No.1 steel is known for its high carbon content, and a higher amount of chromium and tungsten than Aogami No.2. Finishing your Aogami 1 steel knives to a very high grit, like 8000 grit can make the edge feel a bit slippery on products with tougher skin. We recommend finishing Aogami 1 on a 3k or 6k Whetstone for a more toothy edge.
The Aogami 1 core steel is cladded in Soft Iron, which makes the entire blade of the knife reactive steel, so extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
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Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
| Blade Length |
165mm |
|---|---|
| Edge |
50/50 |
ChefyLeo –
Great knife, was my first purchase from the JHB store and extremely happy with the quality of the knife. This is my second Aogami 1 steel knife and I can comfortably say the edge retention is amazing and it cuts like a dream.