On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
The knife we present here is significant in that it is probably the last series of knives produced using the Nakaniida process. This exciting and complex undertaking involves 28 steps, with each blade hardened three times. The complete operation is carried out by Mr. Ishikawa. In addition to this unique process, all of his knives are single-beveled designs.
Ishikawa-san has used the evergreen White #2 steel, aka Shirogami 2, to make these blades. The inner core is hammer forged to an outer layer of soft carbon steel in the san-mai style of awase (cladding).
The rustic nature of these knives is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi, which adds another layer of protection to the blade. Because it is single-beveled, the knife is only usable by those of the right-handed persuasion. It also should be noted that sharpening a single-bevel knife is slightly more demanding than a double-bevel variety. However, this should not dissuade prospective purchasers as these skills are easily picked up by anyone proficient on the stones.
We have made the blade available with a lovely custom octagonal handle made by one of our talented woodworkers.Blacksmith: Mr. Ishikawa
Location: Kami, Japan
Construction: Hammer Forged, San Mai
Finish: Unique Black Polished Kurouchi
Core Steel: White #2
Height: 48.8mm
Weight: 5.0 ounces 144g
Blade Length: 185 mm
Total Length: 330 mm
Spine Thickness at Base: 3.9 mm
Edge: Asymmetric Right Side/Single Bevel (See Choil Photo)
Handle: Custom Octagonal
.
Ishikawa-san has used the evergreen White #2 steel, aka Shirogami 2, to make these blades. The inner core is hammer forged to an outer layer of soft carbon steel in the san-mai style of awase (cladding).
The rustic nature of these knives is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi, which adds another layer of protection to the blade. Because it is single-beveled, the knife is only usable by those of the right-handed persuasion. It also should be noted that sharpening a single-bevel knife is slightly more demanding than a double-bevel variety. However, this should not dissuade prospective purchasers as these skills are easily picked up by anyone proficient on the stones.
We have made the blade available with a lovely custom octagonal handle made by one of our talented woodworkers.
Email Us: 
