Tetsu & Oak
Muneishi Black Nakiri Knife Aogami #2 Steel
Muneishi Black Nakiri Knife Aogami #2 Steel
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Shipping & Returns
Orders are prepared and shipped from Niagara, Ontario. Free standard shipping is available on qualifying Canadian orders over $150 before tax and after discounts.
Please review our shipping and return policies before ordering.
Knife Care
Hand wash and dry your knife immediately after use. Do not place it in a dishwasher. Avoid cutting frozen food, bones, or other hard materials unless the knife is designed for that purpose.
Store the blade in a knife block, saya, blade guard, or on a suitable magnetic strip.
Complimentary First Sharpening
Eligible knives purchased from Tetsu & Oak include their first standard sharpening at no additional cost. Proof of purchase may be required.
Major chip repair, thinning, rust removal, reprofiling, and restoration work are not included.
A traditional 165 mm Japanese nakiri from Muneishi, made with Aogami #2 carbon steel.
The tall, rectangular blade and relatively flat cutting edge are designed for efficient vegetable preparation. It works especially well for slicing, push cutting, and straight chopping through greens, onions, herbs, and other produce.
The dark, rustic blade finish gives the knife a traditional handmade appearance, while the octagonal walnut handle provides a comfortable Japanese-style grip.
Specifications
Maker: Muneishi
Knife type: Nakiri
Blade length: 165 mm
Steel: Aogami #2 carbon steel
Handle: Octagonal walnut
Recommended Use
Suitable for:
- Vegetables and herbs
- Fruit and soft produce
- Straight chopping
- Push cutting
- General vegetable preparation
This nakiri is not designed for cutting bones, frozen food, hard pits, or other extremely hard materials. Avoid prying, twisting, or aggressive rocking cuts.
Carbon-Steel Care
Aogami #2 is a reactive carbon steel and requires more care than stainless steel.
Hand wash the knife immediately after use and dry the blade and handle completely. Do not leave food, moisture, or acidic ingredients on the blade, and never place the knife in a dishwasher or leave it soaking.
A grey, blue, or dark patina may develop naturally with use and is normal. Orange or red corrosion is rust and should be removed promptly with an appropriate rust eraser.
For longer storage, apply a very thin layer of food-safe mineral oil or camellia oil to the clean, dry blade.
Store the knife in a saya, blade guard, knife roll, knife block, or on a suitable magnetic strip with the edge protected.
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