SKU: 64876980322

Goh Umanosuke Yoshihiro Shirogami #2 Kurouchi 165mm Nakiri with Charred Chestnut Handle

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Description

Goh Umanosuke Yoshihiro Shirogami #2 Kurouchi 165mm Nakiri with Charred Chestnut HandleThis handcrafted Nakiri is made with Shirogami #2 core steel, with kurouchi finished jigane cladded around in Warikomi construction. The hand forged knife is grinded to excellent thinness with a beautiful kasumi polish. This nakiri represents superb value for money given the overall quality of the forge and grind. Spec: Origin (Made in): Sakai, Osaka Prefecture, Japan Brand: Goh Umanosuke Yoshihiro Workshop: Yamawaki Hamono Knife Type: Nakiri Blade

This handcrafted Nakiri is made with Shirogami #2 core steel, with kurouchi finished jigane cladded around in Warikomi construction. The hand-forged knife is grinded to excellent thinness with a beautiful kasumi polish. This nakiri represents superb value for money given the overall quality of the forge and grind.

Spec:

  • Origin (Made in): Sakai, Osaka Prefecture, Japan
  • Brand: Goh Umanosuke Yoshihiro
  • Workshop: Yamawaki Hamono
  • Knife Type: Nakiri
  • Blade
    • Construction: Warikomi
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): Shirogami #2 (White #2)
    • Jigane (Cladding): Carbon Steel
    • Hardness: 60-61 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Finishes:
    • Kurouchi
    • Kasumi
  • Blade Length: 165mm (6.5")
  • Blade Height (at heel): 50mm
  • Spine Thickness
    • Above heel: 2.7mm
    • Middle: 2.3mm
  • Handle
    • Shape: Marushinogi (D-shaped)
    • Material: Charred Chestnut
    • Kuchiwa: Resin
    • Length: 130mm
  • Overall Length: 313mm
  • Weight: 178g (6.28oz)
  • Engraved Mark : In Japanese Kanji "Goh Umanosuke Yoshihiro" (郷右馬允義弘)

About Goh Umanosuke Yoshihiro 郷右馬允義弘 / Yamawaki 山脇

Established in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the "Yoshihiro" and "Goh Umanosuke Yoshihiro" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. 

Shipping Notes
  • Free Standard Shipping on $100+ Orders to the USA.
  • Except Preorder products are shipped in 48 hours.
  • Delivery to the USA:
  1. Standard Shipping : 3-10 business days
  • If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
  • We offer a 30-day return/exchange service after receiving.
  • Final sale items are not eligible for returns or exchanges.
  • To process your return/exchange, please contact us at [email protected]
  • Please click here for more details>>> Return & Exchange Policy
SKU: 64876980322

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Running this in my wife's 2016 Subaru Crosstrek. We live in Arizona and 100+ temps is normal thing. Did a lot of research on this before I decided on running a 30 weight, technically a 40 weight is recommended for our temperature. I noticed that her car was rattling on startup and was worse when it was a hot start. After switching to a 0w-30 I noticed the noise was substantially less. Fuel mileage was not changed she's still averaging 32mpg with her manual transmission vehicle. I've done my research and yes I know about staying with the factory recommended weight but we don't see subzero temperature and we are definitely not seeing the the average 80f summers. 40Fwinters and 105F summers are the norm here. Yes ambient temps effect oil decisions. I also prefer Euro Spec oils over SAE because of Europes extended drain intervals of 10-12k miles. I change every 5k or 6 months.
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★★★★★ 5
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