The nakiri (Japan's dedicated vegetable knife) is where a carbon steel knife with iron cladding shows its character most clearly over time. The flat profile means edge-to-board contact across the full length of each push cut, and a knife that holds its edge well makes a noticeable difference through extended vegetable prep. Blue #2 (Aogami 2) is the right steel for this application - the added chromium and tungsten over White steel give it better edge retention at a hardness that still sharpens back readily on quality water stones. Kawasaki Kajiya has been forging with it for over 100 years in Shiroishi-cho, Saga Prefecture, Kyushu, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami.
At 160mm with 45mm blade height and a 3mm spine, this is a standard-sized nakiri with well-considered proportions - enough height for knuckle clearance and bench-scraping, enough length for efficient prep without being unwieldy. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina alongside the reactive Blue #2 core at the edge, and the walnut octagonal handle with black plastic ferrule is a cleaner, more refined fit-out than the ho wood oval on the White #1 lineup. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 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 and strop regularly.
At 160mm with 45mm blade height and a 3mm spine, this is a standard-sized nakiri with well-considered proportions - enough height for knuckle clearance and bench-scraping, enough length for efficient prep without being unwieldy. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina alongside the reactive Blue #2 core at the edge, and the walnut octagonal handle with black plastic ferrule is a cleaner, more refined fit-out than the ho wood oval on the White #1 lineup. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 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 and strop regularly.
- Blacksmith: Kawasaki San
- Location: Shiroishi-cho, Saga Prefecture, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2 (Aogami 2)
- Cladding: Iron
- Finish: Kurouchi (Black Finish)
- Edge Grind: Even, 50/50
- Handle: Walnut Octagonal
- Ferrule: Black Plastic
- Weight: 5 oz (144g)
- Blade Length: 160mm
- Total Length: 312mm
- Spine Thickness at Base: 3mm
- Blade Height: 45mm
- Photos: Gustavo Bermudez
