Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle
Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle
Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle
Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle
Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle
Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle
Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle
Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle

Morihei - Hisamoto - Super Blue - Tsuchime Stainless Clad - 165mm Nakiri - Magnolia Handle

AMA-027T-05-DA

Regular price $250.00 Save $-250.00

Brand: Morihei 森平 
Line: Hisamoto Tsuchime
Profile: Nakiri
Edge Length: 164mm
Blade Height: 55mm
Edge Steel: Super Blue
Steel Type: Carbon
Grind: Convex
Construction: Awase/Clad, Sanmai
Cladding: Stainless
Finish: Tsuchime
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal Wa
Handle Material: Magnolia
Ferrule/Bolster Material: Buffalo Horn
Total Length: 316mm
Spine Length: 184mm
Thickness of Spine at Handle: 3.5mm
Thickness ½ way: 1.7mm
Thickness ~1cm from Tip: 1mm
Handle Length: 134mm
Weight: 161g
Saya/Guard: Purchased Separately

 

Please note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements.

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.