Kohsetsu Nagaike of Mikisyo Hamono in Miki City has spent his career keeping a craft alive that has nearly disappeared. For over a century, Miki was home to dozens of kogatana blacksmiths working on the western slopes of the mountains that separate Kobe from inland Hyogo Prefecture. Today, only a handful remain, and Nagaike is among the most dedicated of them — producing small, hand-forged blades with the same care and quality steel that defined the tradition at its peak. The fish kogatana is one of his more distinctive pieces, and it has found an enthusiastic audience well beyond its original purpose.
The blade is forged from Aogami (blue paper steel) #2 clad in soft iron, the same layered construction found in Nagaike san's other kogatanas. At 55mm, the blade edge is compact and precise, ground to a right-handed chisel bevel that produces a clean, low-resistance cut with excellent control. The body of the knife is shaped like a fish from tail to tip — 180mm overall — which gives it a distinctive profile that makes it as enjoyable to look at as it is to use. In practical terms, it works well as a compact kitchen utility knife, a box cutter, a grafting tool, a whittling blade, and anywhere a short, sharp, maneuverable edge is more useful than reach. At 1.5 oz, it carries easily in a pocket or tool bag without adding weight.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil on the blade before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat back requires only light lapping to maintain its geometry.Blacksmith: Hiroyuki (Kohsetsu) Nagaike
Maker: Mikisyo Hamono
Location: Miki City, Japan
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Weight: 1.5 oz (42 g)
Blade Length: 55 mm
Total Length: 180 mm
The blade is forged from Aogami (blue paper steel) #2 clad in soft iron, the same layered construction found in Nagaike san's other kogatanas. At 55mm, the blade edge is compact and precise, ground to a right-handed chisel bevel that produces a clean, low-resistance cut with excellent control. The body of the knife is shaped like a fish from tail to tip — 180mm overall — which gives it a distinctive profile that makes it as enjoyable to look at as it is to use. In practical terms, it works well as a compact kitchen utility knife, a box cutter, a grafting tool, a whittling blade, and anywhere a short, sharp, maneuverable edge is more useful than reach. At 1.5 oz, it carries easily in a pocket or tool bag without adding weight.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil on the blade before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat back requires only light lapping to maintain its geometry.
