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Stainless steel at 52-54 HRC is easy to maintain and forgiving in humid kitchen environments
this knife is as much a piece of craft as it is a kitchen tool
Dick - Deizisau
Carbon steel takes a finer edge than stainless and holds it longer through repeated use
Yoshimune Aogami Super Black Hammered Nakiri 165mm - Walnut Octagonal Handle 250mm Stainless steel at 52-54 HRCExperience Aogami Super Precision in a Black Hammered Nakiri The Yoshimune Aogami Super Black Hammered Nakiri 165mm is a stainless clad carbon core nakiri built for serious vegetable work. Aogami Super carbon steel, hardened to 64 HRC, with a striking black hammered finish and a walnut octagonal handle. Exceptional edge retention, a dramatic aesthetic, and a dedicated vegetable blade. The Specs Steel: Aogami Super (Blue Super) carbon steel, stainless
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