Kazoku Kage Aogami Nakiri 16.5 cm

The Kazoku Kage is a carbon knife for the demanding chef who wants their knives at their sharpest. Carbon steel gets much sharper than stainless steel and is very easy to keep sharp. The core is protected by 2 layers of stainless steel, making the knife less prone to rust. The knife has a nice distal taper, meaning it starts a bit thicker but tapers down nicely. This makes the knife less fragile while still cutting very finely. The knife features a Ho-wood handle with a horn bolster. Thanks to the D-shape, you have optimal control over the knife, although this only applies to right-handed use.

• Aogami #2 steel 63 HRC
• stainless sanmai with Nashiji finish
• Japanese Ho wood handle with horn 

Nakiri

This Nakiri is a Japanese vegetable cleaver with a straight, symmetrical edge and a thin, wide blade, making it ideal for slicing, dicing, and mincing vegetables. It allows for extremely thin cuts. The extra-wide blade protects your fingers while cutting and facilitates easy scooping of food from the cutting board to a pan.

Aogami Carbon Steel

This knife is made from Japanese Aogami #2 steel (62 Hrc), a carbon steel that's easy to sharpen and maintain. It must be thoroughly dried after each use to ensure longevity. When well-maintained, it cuts finer than any stainless steel knife. You may notice a patina forming on the core steel, leading to discoloration, which, fortunately, protects against rust.

Stainless Cladding

Stainless steel cladding acts as a solid, reliable veneer for your knife. NUMBER layers of stainless steel protect the core steel, keeping the knife in excellent condition while allowing flexibility.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Nashiji

This knife features a Nashiji finish, with a rough texture that gives the blade a distinct design and helps with food release.

D-Shaped Wa Handle

Enjoy beauty and precision with the D-shaped Wa handle. Similar to the oval Wa handle, it features a flat edge creating a "D" shape in the wood. This design ensures a firmer grip for right-handed chefs. However, note that this knife is not suitable for left-handed use.