- Material
- Carbon steel
- Handle
- Walnut Tree
- Manufacturing
- Japan
- Riveted handle
- No
- Hardness HRC
- 62
- Blade finish
- Rough-Forged
- For right- or left-handed use
- Symmetrical
- Steel
- Blue 2 steel
- Dishwasher
- No
- Blacksmith
- Tadafusa
- Product ID
- HLWWUS-SN-01
The versatile Japanese chef knife!
Aogami Japanese Steel - Blue Steel n°2 62-63 HRC: Unique qualities
Extreme edge retention and ease of sharpening
San Mai 3 layers: Blue Steel core surrounded by 2 layers of stainless steel
Hand-forged knife with raw Nashiji finish
Walnut wood handle and stainless steel bolster
Carbon steel core: requires careful maintenance
Handcrafted in Niigata,Japan, by Tadafusa
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The Wusaki Nogami knife range is perfect for all lovers of quality Japanese blades. These knives combine considerable advantages such as high cutting quality, long edge life and authentic design.
Made entirely in Japan:
Wusaki Nogami kitchen knives are entirely hand-forged in Japan. From forging the blade to assembling, polishing the handle and sharpening the cutting surface, the renowned Tadafusa cutlery factory takes care of everything. The cutlery factory was founded in 1948, in the heart of the town of Sanjo (Niigata prefecture),known for its 350-year history of blacksmithing. The town is also known as "The City of Blacksmiths". Each knife is handcrafted by experts. Tadafusa has won several awards for its impeccable workmanship, in the worthy tradition of the blacksmiths of yesteryear.
Unique, handcrafted design: the San Maï Nashiji
The blade of these Japanese knives is made of 3 layers of steel. This Japanese technique is called San Maï, which means 3 layers.
The core is made of Japanese Blue Steel n°2(Aogami in Japanese). This steel takes its name from the blue paper in which Hitachi packages it. Produced by Hitachi steel mills, its special composition is enriched with carbon, chromium and tungsten. In fact, its carbon content is around 1.2%, a very high level compared to the average of between 0.5 and 1% for Western and Japanese blades.
The Blue Steel core is then surrounded by a layer ofmild stainless steel on each side, to protect the blade from oxidation and prevent it from breaking easily.
It is this layer of mild steel that gives the blade its full Nashiji raw finish.
All these techniques give this range a unique, hand-crafted look that perfectly matches its manufacturing methods.
The rustic look of the wooden handle blends perfectly with the rough hammered blade.
A razor-sharp edge worthy of the greatest blades
The high carbon content in the core of the blade makes it extremely strong, reaching 62-63 HRC, among the highest in cutlery. Thanks to this strength, the edge of the blade can be incredibly fine, for extreme cutting quality.
The blade is sharpened on both sides at a very acute angle, further minimizing cutting effort.
Little need for sharpening: long-lasting cutting edge
The second advantage of this level of hardness is the long life of the cutting edge. In fact, harder steel wears less, so the edge stays sharp longer and the need for sharpening is much less frequent.
For normal home use, it is not necessary to sharpen your knife more than 2-3 times a year.
Fast, easy sharpening compared to stainless steels
It is very rare to reach such a high level of hardness without making the knife difficult to sharpen. This is the case with high-carbon stainless steels, which are sometimes hard to sharpen and require a great deal of patience.
Japanese carbon steels such as the Aogami #2 used for this range are highly prized by the Japanese for their ease of sharpening. In fact, despite their long-lasting cutting edge, they are very quick to sharpen and require very little time.
Finally, the blade has no guard (a thick layer at the beginning of the blade to protect the fingers), so that sharpening is easy along the entire length of the blade.
Easier maintenance than traditional Japanese knives
Thanks to stainless steel outer layers, the vast majority of the blade is protected against oxidation. Only the cutting edge (you can easily see the demarcation in the photos) leaves the carbon steel exposed, unprotected against oxidation.
It's perfectly normal for the surface near the cutting edge to turn a darker shade of blue over time. This presents no danger.
The stainless steel bolster, unlike traditional knives where the blade penetrates the handle, prevents any residue or moisture from entering the handle. This makes maintenance much easier. The grip is also improved, allowing you to get as close as possible to the blade.
The walnut handle is highly resistant to moisture and heat. What's more, its ambidextrous shape is ideal for both left- and right-handed users.
To care for this knife, simply wash by hand after each use with your dishwashing detergent and a soft sponge. Wipe dry immediately after washing to limit discoloration and prevent marks.
Do not wash in the dishwasher, soak in water or let air dry (even with stainless steel knives).
The Wusaki Nogami 21cm chef's knife will surprise you with its sleek, authentic design and high level of performance.
Find all Wusaki Japanese knives on our KnifeLeader website!
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"To clean, wash by hand in lukewarm water and wipe immediately afterwards with a soft cloth! The knife must be kept away from humidity to keep all its splendor :) |
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