Nenohi Nenox Special Dentoukougeishi Hongasumi Mirror Finished Kamagata Usuba
Description
About Nenohi Special Dentoukougeishi Hongasumi
Nenohi's special line of shiro-ko hongasumi knives are forged by dentoukougeishi craftsmen in Japan. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protect traditional art and techniques. These knives are made with a wider kireha (cutting blade) and extreme attention to detail for a finer cutting edge. Once the blades are made, each piece is adorned with an elegant octagonal magnolia handle.
About Nenohi
Nenox Cutlery, known for its Nenohi Original (also known as Nenox) knives, was established in 1975 and has continued to provide the finest quality cutlery at their store in the world renowned Tsukiji Market since 1999. Nenohi takes great pride in crafting high quality knives that are masterfully hammered and forged by skilled knife smiths, using techniques derived from traditional Japanese sword-forging techniques. After they are forged, each blade is grinded and hand sharpened into a blade worthy of Nenohi's name.
Purpose of Kamagata Usuba
The kamagata usuba is a traditional Japanese knife designed to work with vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work and decorative carving. Originated in Kansai (Osaka) region.
Country of Origin: Japan
Specifications
| Style | Kamagata Usuba |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | White Steel #2 |
| Classification | Hongasumi |
| Saya Cover | Magnolia Wooden Cover Included |
| Knife Bevel | Single Sided |
| Handle Material | Magnolia Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 61 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on sharpening tips.