Super sharp out of the box, so far loving the knife and it’s beautiful cuts. Very nicely balanced knife with a great rocking feel!
My first carbon steel blade and it's so sharp you can get cut looking at it. Light and well-balanced, it effortlessly slides through even my toughest brown-butter crusted steak in one loooong cut. Highly recommend if you like hot dogging a family style steak in front of your friends.
For this knife, I have waited a long time, has been out of stock
Nakiri Stainless Clad Aogami-Super Suname Walnut Handle 165mm
The steel on the shaft is a little too soft. The knife will quickly bend to the side when you apply light pressure. The sharpness comes out well when you sharpen it with the whetstone. Musashi is a good manufacturer!
With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.
The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.
The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.
The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.
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