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Michio Ishikawa is a 4th generation blacksmith working for Nakaniida Traditional Blades. The workshop is located in the Miyagi Prefecture and has been in operation for over 350 years. Once in a while, we are lucky enough to offer a unique and historically significant knife line to our customers. The knife line we present here is significant in that it is probably the last series of knives being produced using the Nakaniida process.
This fascinating process involves 28 steps and is significant in that the blade is hardened 3 times. Mr. Ishikawa carries out the complete operation. In addition to this unique process, all of his knives are single beveled designs.
White #2 carbon alloy is his steel of choice; it is clad with a soft iron outer layer, which is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi. While these knives have average fit and finish, it is obvious that Ishikawa-san places value on shape and sharpness more than on visual appeal.
This nakiri has an unusual single-beveled edge and thus comes with the customary inclusive edge angle of about 20 degrees instead of a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users. The handle is a nice custom octagonal ebony handle with nickel silver spacer and black buffalo horn ferrule that gives the knife a stunning look.Blacksmith: Ishikawa
Location: Kami, Japan
Construction: Hammer Forged, San Mai
Core Steel: White #2
Edge: Asymmetric Right Handed (See Choil Photo)
Weight: 6.6 oz / 186g
Blade Length: 161 mm
Overall Length: 319 mm
Blade Thickness at Heel: 4.40 mm
Blade Height at Heel: 51.80 mm
Handle: Custom Octagonal
This fascinating process involves 28 steps and is significant in that the blade is hardened 3 times. Mr. Ishikawa carries out the complete operation. In addition to this unique process, all of his knives are single beveled designs.
White #2 carbon alloy is his steel of choice; it is clad with a soft iron outer layer, which is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi. While these knives have average fit and finish, it is obvious that Ishikawa-san places value on shape and sharpness more than on visual appeal.
This nakiri has an unusual single-beveled edge and thus comes with the customary inclusive edge angle of about 20 degrees instead of a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users. The handle is a nice custom octagonal ebony handle with nickel silver spacer and black buffalo horn ferrule that gives the knife a stunning look.
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