I only select special ingredients for my cutting test. I don't really cut peppers, cucumbers, or even onions. These ingredients are more or less too easy to cut. The selected ingredients by myself must be difficult to cut and easy to stick to blade. The juice of this kind of melon is very sticky. Especially when people cut from four sides of cylinder shape to make it cuboid, the cut down parts will stick to the blade like hell. Sometimes it's not easy to get it off. But look at the performance of Moritaka Nakiri. Amazing! And this particular one sounds so nice!

Knife Maker: Moritaka Hamono
Blade Shape: Nakiri
Edge Length: 165mm
Handle: Oval Cherrywood
Ferrule: PC
Core Steel: Aogami Super (Blue Super)
Cladding: Iron
Heat Treat: 64-65 HRC
Finish: Kurouchi (Black)

刀匠 金刚兵卫 源盛高
刀形 菜切
刃长 165mm
手柄 日式椭圆型樱桃木柄
口金 塑料
芯钢 超级青纸钢(超青) 软铁本割入
夹钢 三层软铁夹钢
烧入 64-65 HRC
完工 黑打完工

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