Morihei Kiyomitsu PM Steel Nakiri 165mm Ho Wood Handle

Morihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today. The president, Mr. Akimitsu Oguro is highly regarded and extremely well educated on the “Kanto” knife style. He acts like a gatekeeper for this specific style. Educating craftsmen on the old techniques used to keep not only double but also single bevel knives from the Tokyo region alive.
Morihei is one of the most reputable natural stones dealers and next to some of our favorite knives and stones they supply a wide range of woodworking- and gardening-tools.

The classic vegetable knife. Highly functional for processing large amounts of vegetables and preforming finer cutting tasks such as julienne of brunoise. The absence of a pronounced belly in the profile orientates it more towards chopping style cutting motions rather than rolling cuts.

This is a semi-stainless steel knife. Semi-stainless steel is a type of steel that contains a moderate amount of chromium (usually around 5-10%) but lacks the higher levels found in fully stainless steels. This gives the blade some corrosion resistance, but not as much as fully stainless steel. As a result, semi-stainless steel knives still react to moisture and oxygen, though less so than carbon steel. The trade-off is that these knives combine some of the desirable qualities of both carbon steel and stainless steel.

While semi-stainless steel offers good protection against rust, it will still develop a patina over time, especially with use. It is also easy to sharpen and provides excellent edge retention, much like carbon steel.
Semi-stainless steel knives have a higher resistance to rust than carbon steel but, they can still rust if not maintained properly. It’s best to clean and dry the knife after each use to prevent corrosion, but minor rust spots can usually be removed if they form.

Caring for a semi-stainless steel knife is similar to caring for a carbon steel or stainless steel knife. Store it clean and dry, avoid using the dishwasher, and don’t leave it to air-dry. It’s also important to avoid cutting extremely hard materials, such as frozen foods or bones. During use, make sure to dry the blade with a cloth or towel to prevent moisture from sitting on the surface for too long.

Note: As with all types of steel, semi-stainless steel comes in different variations with varying levels of corrosion resistance and hardness. Always consider the specific type of semi-stainless steel used in any knife you’re evaluating.