Profile

Ichigo Ichie

Handmade 165 Nakiri #KB52X

This handmade vegetable knife is made of aogami - blue 2 carbon steel, clad in stainless steel. The blade is forged and sharpened in Japan by Kuro Kuma craftsmen.

If you've never owned a carbon steel knife, this blade will impress. While other knives made entirely of carbon steel need regular maintenance to keep them rust and stain free, this knife is much easier to take care of due to its stainless steel cladding. 

An impressive gift.

Ichigo Ichie Series

Ichigo Ichie translates as once in a lifetime encounter. All knives are one of a kind - each blade and handle is individual so you will never come across the same knife again.

These forged blades from Kuro Kuma have a core of Blue 2 carbon steel that has been tempered to high hardness for excellent edge retention. The stainless-steel cladding is lightly textured with the blacksmiths hammer and bears the blackened surface from the forging and quenching process. This helps with food release and the stainless cladding makes for easier maintenance. 

The overall feel is rock solid to give you extra confidence when cutting.

...

Note: We highly recommend camellia oil to protect against rust.

About Kuro Kuma

Kuro Kuma KK was established in Osaka early this century with a single vision: to bring together the finest blades from Japan's legendary knife-making regions, and share their craftsmanship with the world.

Kuro Kuma translates as Black Bear.

Every Kuro Kuma knife reflects generations of Japanese artisan tradition, paired with the precision and performance demanded by today's kitchens. The result is a collection of blades that are exceptionally sharp, perfectly balanced, and crafted to the highest standards.

Strength. Precision. Enduring quality.

There is only 1 of this knife so if you want it, jump on it now.

 

Style Nakiri Blade Length 163mm
Overall Length 309mm Weight 180gm
Blade Thickness 3.5mm tapered Tang pin tang
HRC (hardness) 63 Composition

stainless clad, blue 2 carbon core
Edge 50:50 bevel Saya Not included
Care Instructions

Knife care for carbon steel stainless clad knives

  • Never put in the dishwasher.
  • The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
  • Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
  • A grey/black patina will form on the edge. This is totally normal for carbon steel and aids in protecting against rust.
  • Do not cut through bones, frozen foods or extremely dense items.
  • Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
  • Use Japanese waterstones to sharpen your knife.
  • We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.

Also Recommended
Camellia Oil - Tsubaki
Australia only shipping