Nagamatsu: Steel Knife

The Nagamatsu knives are made and sharpened entirely by hand. The high-quality steel blade stay sharp much longer than conventional knives.

The knife is well balanced and allows you to scrape the reed without applying a lot of pressure.

For sharpening we recommend the sinter ruby grindstone and grindstone oil.

Due to the manual production, the steel of this knife is sometimes "spotted". This is an optical blemish that happens as a result of the hardening process. Unfortunately, adhesive residues are often visible at the transition between the knife and the handle.
If you are not bothered by these optical limitations, which have no effect on the quality of the knife, this knife is a top product for lifelong use.

However, if you not only want an excellent knife, but also want the corresponding visual and haptic experience, we recommend our (also cheaper) Oboe Shop knives.