These distinctive knives are the sister series to our popular JCK Natures “Blue Moon” knives and this Nakiri is hammer forged and handcrafted by experienced forge-smith and craftsman. The Nakiri knife has a traditional hammer forged blade and a dark Kurouchi (“Black forged”) finish that reminded us of the cratered surface of the moon, which inspired us to name them “Black Moon”, which is 黒月 “Kokugetsu” in Japanese.
The knives have a blade core of White No.2 Japanese high carbon steel, which is sandwiched between two layers of soft iron. We think the transition between the inky-black Kurouchi finish, the silver-gray soft iron and the brilliant White No.2 steel is particularly attractive. “Black Moon” Kurouchi knives have a good overall level of fit and finish — just like the “Blue Moon” series — and each one is hand ground and sharpened.
The oval-shaped Cherry wood handle (Black resin ferrule) is suitable for both right-handed and left-handed users and it naturally matches the style of the black and silver-gray blade. Oval-Shaped Cherry wood handles have been used in Japan for long period because they offer a secure grip, even when your hands are wet.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Specification
Knife Model: JCK Natures Black Moon Series BM-9 Wa Santoku
Blade Material: White Steel No.2 Clad with Soft Iron
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval Shaped Cherry wood handle with Black Resin Ferrule
Saya Included: No.
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Wa Santoku 170mm (6.6″)
Cutting edge length: 170mm (6.6″) Total Length: 313mm (12.3″) Blade Thickness: 4mm (0.16″) Blade Width: 48mm (1.9″) Handle Length: 129mm (5″) Total Weight: 124g (4.3oz) |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra cares and attentions to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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