A nakiri (Japan's dedicated vegetable knife) in White #1 carbon steel with iron cladding from a century-old family forge is a specific and compelling combination. White #1 (Shirogami 1) takes a genuinely sharp edge and sharpens back easily - qualities that matter most in a nakiri, where the knife is doing high-volume push cuts through dense vegetables and the edge is what determines whether the experience is effortless or laborious. Kawasaki Kajiya, working from their shop in Shiroishi-cho, Saga Prefecture, on Kyushu, has been building these knives in their third and fourth generation - Mr. Kawasaki and his nephew Mr. Mizokami - with the same construction throughout: White #1 core, iron cladding, kurouchi finish, ho wood oval handle.
At 160mm with a 47mm blade height, 3mm spine, and 126g, this is a well-proportioned nakiri - flat enough to deliver full board contact on push cuts, tall enough for knuckle clearance and bench-scraping work between cuts, and substantial enough to feel planted through hard produce without being heavy. The iron cladding develops a protective patina alongside the reactive core over time, and the kurouchi (black finish, as-forged surface) on the jigane (outer cladding steel) adds a layer of surface protection that slows the early stages of patina formation. The ho wood oval handle and plastic ferrule are traditional, comfortable, and well-matched to the overall character of the knife. Each knife is made by hand so measurements may vary.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is highly responsive to good sharpening technique.
At 160mm with a 47mm blade height, 3mm spine, and 126g, this is a well-proportioned nakiri - flat enough to deliver full board contact on push cuts, tall enough for knuckle clearance and bench-scraping work between cuts, and substantial enough to feel planted through hard produce without being heavy. The iron cladding develops a protective patina alongside the reactive core over time, and the kurouchi (black finish, as-forged surface) on the jigane (outer cladding steel) adds a layer of surface protection that slows the early stages of patina formation. The ho wood oval handle and plastic ferrule are traditional, comfortable, and well-matched to the overall character of the knife. Each knife is made by hand so measurements may vary.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is highly responsive to good sharpening technique.
- Blacksmith: Kawasaki San
- Location: Shiroishi-cho, Saga Prefecture, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Hitachi White #1 (Shirogami 1)
- Cladding: Iron
- Finish: Kurouchi (Black Finish)
- Edge Grind: Even
- Handle: Ho Wood Oval
- Ferrule: Plastic
- Weight: 4.5 oz (126g)
- Blade Length: 160mm
- Total Length: 303mm
- Spine Thickness at Heel: 3mm
- Blade Height: 47mm
