Kanta Okada trained at Kajiya Sosei Juku, the Tosa Forged Blades school, before completing a two-year apprenticeship under a traditional hatchet blacksmith in Tosa, Japan. Now working independently, he brings that rigorous foundation to every knife he forges. His work is young and focused, shaped by one of the most respected regional forging traditions in Japan and a craftsman with everything still to prove.
This nakiri is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi, meaning black finish, surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting, a real benefit on a knife built around straight vegetable cuts. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Each knife is made by hand so measurements may vary.Blacksmith: Kanta Okada
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Sandblast
Handle: Burnt Oak Octagonal
Weight: 6.1 oz (174 g)
Blade Length: 171 mm
Total Length: 314 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm
This nakiri is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi, meaning black finish, surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting, a real benefit on a knife built around straight vegetable cuts. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Each knife is made by hand so measurements may vary.
