What is 和 NAGOMI?
The aim was 'knives that anyone can sharpen at home'.
These knives are easy for anyone to maintain.
These words attracted us to the 'Wa NAGOMI' kitchen knives produced by Mitsuboshi Cutlery.
I have found that all kitchen knives have excellent sharpness for a while after you buy them, but as you use them, they gradually lose their sharpness, and you can't use a whetstone or sharpener to sharpen them properly, so they don't show their full potential.
Do you take good care of your knives?
Blades designed for hardness can be sharpened with newspaper.
They are easy to maintain and can be sharpened with newspaper.
Cheese and bread knives cannot be sharpened because of the shape of their blades, but santoku and petit knives, which are used frequently and lose their sharpness easily, can be sharpened by simply rubbing them 10 times on each side.
(Black ink contains a carbon component that acts almost like an abrasive).
But doesn't that mean you can sharpen any knife? Yes, but it depends on the hardness of the blade and the shape of the cutting edge, and requires an exquisite adjustment by the craftsman.
NAGOMI uses a stainless steel material called 440A molybdenum steel.
Knives with hardened blades have long-lasting sharpness, but their hardness has the disadvantage that they are difficult to sharpen.
In this respect, this knife is made from a steel material of optimum hardness so that the blade can be sharpened with a newspaper for daily maintenance.
If you feel that the blade has lost its sharpness even after repeated newspaper care, try sharpening it with sandpaper and if it still becomes difficult to cut, please use the free resharpening coupon provided. For the cost of one-way postage, it will be resharpened to its original sharpness.
With the ease of daily maintenance and the ability to re-sharpen in an emergency, you can enjoy a pleasant feeling of comfort for a long time.
The product is made of 'really good stuff' and 'something that lasts forever'. Something that lasts. The company is a long-established cutlery manufacturer, founded in 1876 in Seki City, Japan, which is renowned for its cutlery production.
In this renowned cutlery production area, each knife is made using a division of labour system. The fact that each process is carried out by such highly specialised and skilled craftsmen is the secret of the high quality of the knives.
Interestingly, the wife of the president of Mitsuboshi Cutlery runs a baking school, and the prototypes have been used and improved by the veteran housewives who attend the school.
The design is modern and warm, even when placed directly on the table. Needless to say, the sharpness of the blade is excellent and even foods with a lot of moisture, such as tomatoes, can be cut cleanly without squashing them.
For long and comfortable use, not only sharpness but also 'continuity' is important.
This is a knife made by listening to real users.
