Polished Nakiri 165 Kaji-Bei

Production: Japan, Sanjo
Brand: Kaji-Bei
Model: Polished Nakiri 165
Overall Length: 310 mm
Blade Length: 165 mm
Blade Height: 53 mm
Blade Type: double-edged
Blade Finish: Migaki - polished
Steel: Aogami Blue Steel #2
Hardness: 62-63 HRC 

Kaji-Bei knives come from a small blacksmith's workshop hidden in a center renowned for its blacksmithing tradition. The city of Tsubame Sanjo in Niigata Prefecture has a rich blacksmithing history that dates back to 1635. Ishikawa-san, who leads the workshop, creates knives with strong spines and generous proportions, giving them the distinctive character of the city of Sanjo. He specializes in smaller types of knives, and his fishing knives Makiri are used throughout Japan. As for kitchen knives, he only produces Santoku and Nakiri knives, which you can now find in our portfolio. 

JP Kaji-Bei part of the Echigo Sanjo Blacksmith Group / Sanjo Kaji Dojo, 11-53 Motomachi, Sanjo-shi, Niigata 955-0072, Japan, +81-256-34-8080, kaji@city.sanjo.niigata.jp CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife features a blade made of Aogami Blue Steel #2 carbon steel with a Migaki finish and a stainless cladding. Aogami Blue #2 is a traditional Japanese carbon steel alloyed with tungsten and chromium, known for its excellent edge retention. It combines hardness with good toughness and relatively easy sharpening. The handle shaped in a D is made from lacquered chestnut wood with a plastic ferrule. 

Note: Delivered in original packaging.

If you want to maintain your Japanese knives in perfect condition, here are some must-haves:
Store knives in a dry place to prevent oxidation of the steel.
Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the edge.
Steel with a higher carbon content offers long-lasting sharpness but requires more care than stainless steel. The knife needs to be oiled regularly, preferably before the first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia oil.
Do not use the knife for prying, cutting or chopping frozen products or hard materials such as bones, pumpkins, etc. The blade may chip or break.
Use a quality wooden cutting board.
Sharpen the knife regularly on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. You can use, for example, a Japanese sharpening stone KING or Suehiro.

More information can be found in the section  knife care.