Nakiri 185mm x 62mm AS/A2 Super Dammy with Spotted Gum Grip
If you blended the razor thin cutting edge of a Japanese Nakiri with the satisfying heft of a Chinese cleaver, added a little more height than is traditionally found on a Nakiri and packaged it all up with some very cool Oblivion Blades style and some of Jezz’s super dammy steel, this knife is what you would have created.
Iconic from the word go and an amazing performer on the board. The added weight feels so satisfying and yet this thing will cut translucent slices without breaking a sweat. Thin where it counts, the OB super dammy, a blend of Aogami Super and Aogami #2 hardened to 65HRC, takes an amazingly sharp edge, and is tough!
Jezz is a professionally trained chef and knows what makes a great culinary knife. The edge profile features a nice amount of flat for the chop, chop, chop and a touch of curve for the rock, rock, rock. At 185mm you also have a good amount of blade length for slicing if required.
Moving away from the edge, the profile takes some inspiration from a classic cleaver and with the signature OB tapered, round handle in Australian native spotted gum the knife has an instant classic feel about. Certainly, a high performance knife with an epically cool, vintage look about it.
Blade Type: Nakiri
Edge Length: 185mm
Spine Heel: 3.19mm
Spine Mid: 2.99mm
Spine Tip (20mm before): 2.97mm
Blade Height: 62mm
Cutting Edge Steel: Damascus
Blade Construction: Damascus
Blade Finish: Acid Etched (Forced Patina) and Brute de Forge
Handle Construction: Hidden Tang
Handle Materials: Figured Spotted Gum
Saya Included: No
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.
Tips on sharpening you knives
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.