HONMAMON "MOTOKANE" Sashimi Kurouchi Knife, Aogami Steel No.1, 270mm

  • 銷售額
  • 定價 US$120.00


  • Made in Japan! (Tosa = Where John Mung was Born.)
  • Handmade by Japanese Craftsmen by Japanese Traditional Techniques! Tosa
  • Kurouchi with rough appearance, but you can feel the warmth and spirits of Tosa Craftsmen!
  • Edge of Blade : That famous Aogami Steel No.1! Hardness :around HRC61 +/- 1, Very Sharp and Cut Well!
  • Double Bevel! Available for both Right and Left Hander.
  • Blade Length : about 270mm(10.6inch), Whole Length : about 410mm(16.1inch), Weight : about 205g(7.2oz)
  • It is used to cut fish fillets. Kansai region style.

Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
 
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
 
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance. 

What is kurouchi knife?
Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust.
The finish of Kurouch reduces reactivity on carbon steel knives, and give the knife a very characterful, rustic aesthetic prized by many knife enthusiasts.
Kurouchi finishes vary widely in appearance, uniformity, and durability. Rarely do pictures do these finishes justice as they have a very complex look and feel to them.
Of course you need to sharpen the edge everytime after using it even if the Kurouchi coating works for the sides of blade.