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Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
Ittetsu Nashiji Garasuki 185 mm
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Ittetsu Nashiji Garasuki 185 mm

Regular price
$206.96
Sale price
$206.96
Regular price
$229.95
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Blade Length 185 mm
Total Length 320 mm
Steel Aogami (blue) #2
Handle Walnut
Ferrule Stainless 
Rockwell 61-62
Height Spine to heel 42 mm
Width at Spine 5 mm
Weight 181 grams

Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. 

Garasukis are made for butchering poultry much like its smaller brother, the honesuki. With that being said having a larger, thicker blade makes it a bit more robust and allows you to also use it on larger birds like turkey or game birds like goose and duck with great efficiency. The reverse tanto or clip point gives great strength to the tip and make it very accurate for piercing skin, and the flatter profile also make it easy to work between joints smoothly and trim excess skin and fat.

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

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