Nakamura Hamono has been hand-forging blades in Nakatsu City, Oita Prefecture, Kyushu since 1900, carrying more than a century of traditional craftsmanship into every knife that leaves the workshop. This family operation still does things the old way each blade is hammer-forged, heat-treated, sharpened, and finished entirely by hand. Known for producing both fine kitchen cutlery and agricultural tools, Nakamura knives are built to work hard and last a lifetime with proper care.
This nakiri is a beautiful expression of that heritage. The hand-forged Blue #2 carbon steel core delivers the kind of razor sharpness and easy sharpening that serious cooks prize, while the stainless cladding keeps maintenance demands low. The rustic kurouchi finish adds a layer of corrosion resistance and helps with food release, and the tall blade profile gives excellent knuckle clearance and a stable, confident feel on the cutting board. The octagonal olivewood handle with ebony ferrule is both striking and comfortable in hand.
Customers consistently reach for this nakiri over others in their collection. They praise its light, well-balanced feel and the easy control that comes with it. The added height and length give it a bit more authority on the board without sacrificing agility, and the Blue #2 steel arrives sharp, resharpens easily, and holds its edge exceptionally well day after day.
As with all carbon steel knives, a little routine care goes a long way. Wipe the blade clean during use and dry it immediately after washing never soak it or put it in the dishwasher. For long-term storage, apply a light coat of camellia or mineral oil to the blade. The olivewood handle benefits from an occasional treatment with board butter or a natural oil to keep it looking its best.
This nakiri is a beautiful expression of that heritage. The hand-forged Blue #2 carbon steel core delivers the kind of razor sharpness and easy sharpening that serious cooks prize, while the stainless cladding keeps maintenance demands low. The rustic kurouchi finish adds a layer of corrosion resistance and helps with food release, and the tall blade profile gives excellent knuckle clearance and a stable, confident feel on the cutting board. The octagonal olivewood handle with ebony ferrule is both striking and comfortable in hand.
Customers consistently reach for this nakiri over others in their collection. They praise its light, well-balanced feel and the easy control that comes with it. The added height and length give it a bit more authority on the board without sacrificing agility, and the Blue #2 steel arrives sharp, resharpens easily, and holds its edge exceptionally well day after day.
As with all carbon steel knives, a little routine care goes a long way. Wipe the blade clean during use and dry it immediately after washing never soak it or put it in the dishwasher. For long-term storage, apply a light coat of camellia or mineral oil to the blade. The olivewood handle benefits from an occasional treatment with board butter or a natural oil to keep it looking its best.
- Brand: Nakamura Hamono
- Location: Nakatsu City, Oita Prefecture, Kyushu
- Construction: Hammer-Forged, San-Mai
- Core Steel: Blue #2 Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- Edge Grind: Double Bevel (Even)
- Handle: Octagonal Olivewood with Ebony Ferrule
- Weight: 6.1 oz (172 g)
- Blade Length: 167 mm
- Total Length: 320 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 56 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) My Favorite Knife, April 23, 2026Posted By: Sam
This is my favorite nakiri out of several I own. Its light, well-balanced, and easy to control. The added height and length give it a bit more power without sacrificing agility. It arrived sharp, is easy to resharpen, and holds its edge very well. This is the one I reach for every day.
This is my favorite nakiri out of several I own. Its light, well-balanced, and easy to control. The added height and length give it a bit more power without sacrificing agility. It arrived sharp, is easy to resharpen, and holds its edge very well. This is the one I reach for every day.
