Moritaka Aogami-Super – nakirikniv, 18 cm Calvados The throw is woven 10%

The throw is woven 10% oversized before the fringes are made

The mats can be washed at 40 degrees

the stem of a mushroom against the blade with your thumb

The knife is a Santoku and can be used for smaller pieces of meat

Because wouldn't it look silly to stand and fillet a piece of meat with a tacky knife

Moritaka Aogami-Super – nakirikniv, 18 cm Calvados The throw is woven 10%Nakiri with 18 cm blade in three layers with core of aogami super (blue super) Moritaka in Kumamoto is one of the world's absolute oldest knifesmiths, whose knives have today become iconic and very easily recognizable for their rustic design characterized by the clearly hand forged blade with a dark kurouchi surface. The Nakiri is a distinct vegetable chopper, which requires a special cutting technique to be used optimally. The front lip is very