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Tadafusa Aogami Nashiji Paring 90mm

$70.00 $100.00

Tadafusa Aogami Nashiji Paring (Utility) 90mm

About Paring (Utility) Japanese Kitchen Knives

Specifications

Style:  Paring (Utility)                                  
Core:  Aogami 2 steel, hardened to HRC62-63        
Cladding:   Stainless steel      
Finishing:   Nashiji (meaning rough finish or pear skin)                  
Blade Length:  90mm            
Overall Length:  205mm        
Weight:  53gm 
Blade Height @ Heel:  24.20mm
Spine Thickness @ Heel:  2mm
Spine Thickness @ Tip:  0.5mm                                                     
Bevel:  Double                        
Handle Material:  Walnut (attached to an integral bolster)             

Handle Style:  Western (Left or Right-handed)    

Made in Japan Symbol   

Tadafusa Aogami Nashiji Paring (Utility) 90mm Japanese Kitchen Knife

Like its bigger brother the 125mm Petty, the 90mm Aogami 2 Paring knife is a thing of beauty. Its small blade makes it very versatile, and the walnut handle is big enough to give you a good grip whilst doing more intricate food prep. If you are wanting to male up a set of these knives this paring knife is the perfect start point. On a good knife rack, with other knives from this series they look fantastic, but even better they are so comfortable to use and the edge straight out of the box made trialing this Japanese Handmade kitchen knife a breeze.

I put this Paring through a full range of food prep from peeling and dicing garlic and ginger, peeling dicing spring onions, peeling apples and Kiwi fruit, and trimming excess fat off some steaks. The paring knife handled all these jobs with ease and was ready to go straight out of the box. If you are looking for a knife to start a set, then look no further.

Tadafusa Aogami 2

Tadafusa has been handmaking beautiful Japanese Kitchen Knives since 1948 and was founded by Sone Torasaburo. Their forge is located in the town of blacksmiths, Sanjo, Niigata prefecture, Japan, an area known for its metalwork as well as its high-quality rice and sake.

The Aogami 2 steel knives are hardened to HRC62-63 and clad in softer stainless steel. This range has a Nashiji (meaning rough finish or pear skin) finish which compliments the walnut handle. The blade is distal tapered for better balance and has a sealed bolster that seals the blade to the handle, resisting dirt and water. They are a perfect range of knives to get a taste of carbon steel without the headache of the maintenance required for a normal carbon steel knife.

The Tadafusa Aogami Nashiji knives with the Walnut handle are the perfect addition to any kitchen, whether it is a busy restaurant or a home kitchen, these knives stand out with their looks and their quality.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.