The Hatsukokoro Kumokage is a handcrafted Japanese vegetable knife. Made by Muneishi Hamono in Tosa, Japan, it features a core of Aogami #2 steel from Hitachi, known for its exceptional balance of sharpness and resilience. The blade is clad in iron, making it reactive and prone to rusting if not properly cared for. However, the etching process reduces overall reactivity, and once patina stablizes, the knife will become even less susceptible to rust.
A nakiri knife is an essential tool for vegetable preparation, characterized by its straight blade edge and squared-off tip. This design allows for full contact with the cutting board, making it ideal for slicing, dicing, and chopping vegetables with precision. The flat blade ensures uniform cuts and efficient chopping, while the squared-off tip is perfect for scooping up and transferring chopped vegetables. Its size and shape make it particularly well-suited for tasks that require repetitive, quick cuts, making vegetable preparation both efficient and enjoyable.
Overall length: 318mm Blade length (heel to tip): 168mm Blade height at the heel: 51.1mm Spine thickness at the handle: 3.6mm Spine thickness at the heel: 3.1mm Spine thickness midway: 2.1mm Spine thickness 1cm from the tip: 1.9mm Weight: 196g Edge/bevel: 50:50 Handle: octagonal ebony - mono wood Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this Hatsukokoro kumokage kurouchi damascus aogami#2 nakiri knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
