Nakiri 170mm Cru-Core GoMai (0.95C) Copper & 15N20 Cladding
From Australian blacksmith Jazz Heywood aka Oblivion Blades a 170mm Nakiri. Constantly, pushing the boundaries, creating some of the most iconic and unique kitchen knives around. All of Jezz's blades feature his own, in house laminated steel. This one features his very own "CruCore" steel at the core. The steel is a crucible steel with a measured carbon content of .95 (C). Layered up in a GoMai construction with copper and 15n20 cladding.
The handle, a textured OB composite with exposed pine and copper fittings. The blade comes with a leather sheath with "Laminated" branding imprint. Yet another example of Jazz's incredibly unique and innovative work. As always the this kitchen knife features a very premium fit and finish and a high performance convex grind.
Beautifully thin and sharp at the edge and with fantastic balance.
Product Specification
Blade Type: Nakiri
Edge Length: 170mm
Spine Heel: 3.79mm
Spine Mid: 2.8mm
Spine Tip (20mm before): 2.75mm
Blade Height: 51mm
Weight: 257g
Cutting Edge Steel: Crucible Steel (Wootz, Bulat, etc)
Stainless: No
HRC: 66
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Satin Polish and Brute de Forge
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: OB Composite, Pine, Copper
Handedness: Ambidextrous
Saya Included: Yes
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
