This is an upgraded version of our popular JCK Natures Blue Moon Series knives. These knives feature high-end Octagonal Desert Ironwood Wa (Japanese style) Handles with distinctive Marble-colored Water buffalo horn ferrules.
This beautiful traditional forged knife is called “Blue Moon”, which is 青月“Seigetsu” in Japanese. This name was chosen because we thought the unique Tsuchime (“Hammered pattern”) dimples and dark-colored Kurouchi (“Black forged”) finish of the blade looked just like the cratered surface of the Moon.
The core of the blades is made from Hitachi Blue Steel No.2 Japanese high carbon steel, which is sandwiched between soft stainless steel for improved corrosion resistance, thus reducing the maintenance required. Blue Moon knives are ground and sharpened by hand, and have very good overall fit and finish.
We have been selling the Blue Moon Series of knives for over a decade, they continue to be one of our most popular knives and we have many happy customers with Blue Moon Knives. However, we often receive customer requests and feedback stating they would be happier if these unique traditional hammer forged knives were fitted with a higher-quality, high-end Wa handle. To satisfy the needs and preferences of these customers, we are proud to introduce these Upgraded Higher-end models.
Just like the appealing combination of the “Blue Moon” and the dark night sky, the matching black lacquered Saya and genuine high quality Wa Handle, made of Desert Ironwood and Marble-colored water buffalo Horn, are a perfect combination for the “Super Blue Moon Series”.
The Octagonal Desert Ironwood Handles are suitable for both right-handed and left-handed users. The distinctive Marbled-White Color of the Water buffalo horn ferrule provides a good accent and has a beautiful appearance.
The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.
Specification
Knife Model: JCK Natures “Super Blue Moon Series” BMS-4 Nakiri
Blade Material: Blue Steel No.2 Clad
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Desert Ironwood Handle with Marbled-White Color of the Water buffalo horn ferrule
Saya Included: Yes.
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Nakiri 165mm (6.4″)
Cutting edge length: 164mm (6.4″) Total Length: 320mm (12.5″) Blade Thickness: 4.6mm (0.18) Blade Width: 50mm (1.9″) Handle Length: 140mm (5.5″) Total Weight: 192g (6.7oz) |
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 fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention 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 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 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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