• Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
  • Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
  • Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
  • Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm from Suzuki Uchi Hamono
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Suzuki Uchi Hamono Shirogami Kurouchi Simple Biseau Nakiri 165mm

Suzuki Uchi Hamono Shirogami Kurouchi Simple Biseau Nakiri 165mm

$245.00 CAD
$245.00 CAD
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C'est en partie à cause de cette histoire unique que les couteaux de cuisine de Suzuki-san semblent assez peu orthodoxes par rapport aux autres lames japonaises, en particulier ses nakiris. Ses couteaux sont à simple biseau avec un dos plat et forgés avec un dos strié unique que Suzuki-san appelle « l'oreille » du couteau. Les dos des lames sont super épais, environ 5 mm, mais le reste du couteau est ultra fin, environ 1 mm. Dès que nous avons commencé à les distribuer, les passionnés de couteaux du monde entier se sont empressés de les acquérir et d'essayer ces lames « bizarroïdes » par eux-mêmes. Presque tous ceux qui en essaient un tombent immédiatement amoureux, et voici pourquoi :

Les lames fines glissent sans effort à travers les aliments, mais les couteaux super fins peuvent devenir presque fragiles et sont beaucoup plus sujets aux dommages. Le dos épais de « l'oreille » donne à la lame la rigidité nécessaire, augmentant considérablement sa solidité. La crête de « l'oreille » le long du dos éloigne également les aliments de la face du couteau, créant une séparation incroyable, de sorte que vous ne vous retrouvez jamais avec une énorme montagne de nourriture tombant sur le dessus de votre lame. Cette addition apparemment blasphématoire de techniques traditionnelles de forge de faucilles aux couteaux de cuisine est d'un tout autre niveau. Les lames de Suzuki-san sont parmi les couteaux de cuisine les plus excitants et inventifs que nous ayons vus.

À propos de Suzuki Uchi Hamono : Tsukasa Suzuki est un forgeron talentueux de la préfecture de Yamagata. Il a appris la forge de son père et forge depuis plus de 40 ans. Suzuki-san est principalement connu pour ses faucilles forgées à la main, mais il fabrique également d'incroyables couteaux de cuisine, comme nous n'en avons jamais vu ! Ces versions à simple biseau de formes de couteaux standard demandent un certain temps d'adaptation, mais elles permettent aux aliments de se détacher sans effort de la lame.


À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisé dans la cuisine occidentale, la lame plate du Nakiri est destinée à la coupe de légumes par poussée/traction. Puisque tout le bord plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en accordéon. Les légumes en accordéon sont toujours connectés comme une poupée en papier après que vous ayez « fini » de les couper. Pour vraiment comprendre la génialité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon votre première nuit avec le couteau. La facilité de coupe vous époustouflera.
Shape Nakiri
Maintenance Level
Blade Length 165 mm |
Blade Height 56 mm
Thickness 4,7 mm
Weight 149 g
Steel Type Shirogami #2 (White Carbon Steel) Avec un revêtement en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Biseau simple - Biais droit
Handle Manche wa (japonais) - Octogone Érable
Blacksmith Tsukasa Suzuki
Made in Yamagata, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: SZKW2KR165NA

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Overall rating: 4.4166665 / 5 from 12 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["fit","finish","handle","edge","knife","nakiri","blade","experience","tip"].

Review highlights

Reviews

Fun knife

"I love the rustic nature of this knife, I do find the curved tip a bit different to get used to. Leaves me wondering if I should have gotten a nagiri with a straight tip. That said the knife is very fun to use, everything glides off the blade easily. It stands out amongst the rest of the knives I have."

— Andree K. (4/5)

A little loose

"I'd like to give it a higher rating but the blade was a little loose in the handle but not a deal breaker. Interesting knife to have in a collection. I use it at home mostly, the single bevel edge is a little too delicate to have in a professional kitchen. Still a great piece, not my go to blade but I love the design and how deceptively light it is."

— Joel N. (3/5)

Single bevel

"Love this knife. Very easy to sharpen, sturdy, and it looks sharp"

— Chris H. (5/5)

Potato destroyer

"Awesome blade, does exactly what its designed to, food release like nothing else, even super grippy stuff like potatoes and cucumbers just fall right off. Been using this as my primary veg prep knife for the past month and I'm reasonably happy. Fit and finish is excellent, very well balanced, though the out of the box edge was a bit dull and I do find it wedges on carrots and firmer veg. After some time on the stone it performs much better. Very unique sharpening experience as there is no countour at the back like a traditional single bevel knife. Handle also stank out of the box and the smell would transfer to your hands, though this has lessened after use, cleaning, and waxing the handle several times. Overall a great knife with some subtle room for out-of-the-box improvement."

— Robert J. (4/5)

I was a skeptic.

"I'm surprised how much I like this knife. I thought it was all gimmicks: the funny ridge on the spine of the knife, the single bevel, the weird stabilized wood for the handle... But it is now one of my favorite knives. The food literally falls off the knife instead of stacking up on the blade. The handle is on the larger size, and I'm grateful for that. I don't like the laquer that comes on it as an anti-rust coating. I'm too lazy to strip it off, but it seems to be coming off on its own. Otherwise, I'm glad I bought this weird nakiri. Recommended."

— Scott (4/5)

One of Best knives I

"One of Best knives I own love the way it feels and handles never owned a single bevel before but would highly recommend one"

— Michael P. (5/5)

Great knife! Incredibly sharp! Best

"Great knife! Incredibly sharp! Best veggie-slicer i have used!"

— Ole K. (5/5)

fun knife

"super fun/cool knife that excels with veggies that don't normally like to release. fit and finish was not the best, which I expected and corrected to some degree. non cutting edges were very sharp/rough and needed sanding, and the cutting edge was not as sharp as I would have liked. don't buy this knife if you aren't willing to put some work in."

— jarrett l. (4/5)

This single-bevel Nakiri is a jewel

"The Suzuki Uchi Hamono single-bevel nakiri is a joy to hold and to work with. It's the first single-bevel knife in my collection -- and it's a definite keeper. I find it super amazing for working with veggies. In fact I think my knife cuts are definitely getting better because it's just such a cool, fun knife to use! There's nothing disappointing about how it looks or how it cuts. A great addition for my kitchen."

— Catherine B. (5/5)

Love the look!

"The initial draw to this knife was the look and the single bevel setup. Overall I enjoy the knife. Out of the box, it wasn't as sharp as I would have hoped and while it was part of the initial draw, I do find that I miss more of a squared off front end."

— Lee F. (4/5)

Q&A

I picked this up because it looked interesting and wanted to try a single bevel non-slicer So how do I sharpen this. Is it a single bevel or is there a secondary microbevel on the sharpened side?
Hey there! You basically just put the knife's bevel (the silver part!) flat on the stone and sharpen. There is no secondary bevel on the right side. For the back, I'll usually try to just remove the burr with a high grit stone or a strop at a very low angle. If you're using a stone for this, just take a few strokes!
Is that a pipe back?
Hey Larry, thanks for the question. So I guess you could call it a pipe back, the maker is primarily a sickle maker, so his knives also same principle forged into them, they have thicker spines and very thin edges, like you'd find on a sickle. Let me know if I can help with anything else. - Ellie

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