NAGOMI PROFESSIONAL Slicing Knife
This is an upgraded version of the NAGOMI Slicing Knife, crafted from a rare specialty stainless steel.
Sourcing this secret material took more than a year of research, and the composition of the steel has not yet been publicly disclosed.
Michelin chefs worldwide attest that this beautiful knife and its blade are impeccably sharp, well-balanced, and easy to sharpen.
The NAGOMI PROFESSIONAL Slicing Knife is longer than the original Slicing Knife and is suitable for slicing fish, particularly when making sashimi.
Product Details
Blade quality: CATRA edge tester ISO 8442-5:2004 results of "Excellent" Initial Cutting Performance (ICP) and "Very Good" Edge Retention (CER), HRC hardness: 60
Handle material: Stainless steel inlaid on laminated reinforced wood (black) from Spain
Length: 375mm
Blade length: 240mm
Handle length: approx. 125mm
Weight: approx. 200g
*Depending on the value of your order and local import rules in your country, you may be required to pay additional import taxes when your package arrives.
This is Mitsuboshi Cutlery
Story
Modern Elegance, Ancient Spirit: The Craft of NAGOMI Knives
Based in Seki, a city in Japan with a rich history of knife making, NAGOMI knives are crafted in precisely the same place where Samurai traveled from all over the country to sharpen their swords many generations ago.
NAGOMI knives embody the same functional elegance as the ancient katanas made by their ancestors.
Every finished knife has undergone five specialty processes over a period of three months to create a durable kitchen tool you can use for many years to come.
History
Trusted by Chefs Worldwide: The Enduring Value of NAGOMI Knives
Decades of Japanese craftsmanship and the finest quality materials make NAGOMI knives an investment for home kitchens as well as the workspace. They are revered by patissiers and chefs from around the world.
History
500 Years of Tradition
Today, 5th generation owner Watanabe-san leads a team of talented craftsmen, joining hands with smithies and artisans in the Japanese sword- and knife-making city of Seki.
Product Care
Correctly caring for your knife is key to keeping long-lasting sharpness.
Mitsuboshi Cutlery recommends that you sharpen your knife at least 1-2 times a month. In this video you can find demonstrations and tips on hot to sharpen at home using newspaper, sandpaper and/or a whetstone.
*Please note that only straight edged, non-serrated knives household knivescan be sharpened using the methods in this video, and knives from the PROFESSIONAL series cannot be sharpened with the newspaper method.