Nakamura Hamono Tall Nakiri – Hand-Forged in Kyushu with 4,000-Year-Old Bog Oak Handle
Founded in 1900, Nakamura Hamono continues more than a century of hand-forging traditions from Nakatsu City in Oita Prefecture, Kyushu. This family workshop still crafts blades the old way—each one hammer-forged, heat treated, sharpened, and finished by hand. Known for producing both fine kitchen cutlery and agricultural tools, Nakamura’s knives are made to work hard and last for years with proper care.
This tall nakiri reflects that heritage perfectly. It features a hand-forged carbon steel core with stainless cladding to reduce maintenance while still delivering the incredible sharpness and easy sharpening that carbon steel is known for. The rustic kurouchi finish helps resist corrosion and improves food release, while the tall blade profile provides excellent knuckle clearance and stability on the board.
We’ve upgraded this knife in-house with an ancient Bog Oak wa handle, carbon-dated to approximately 4,000 years old. Buried in peat bogs for millennia, Bog Oak develops a rich natural dark tone and exceptional density, offering both durability and an elegant, one-of-a-kind appearance. The weight and balance pair beautifully with this hand-forged nakiri.
Limited Quantity: We only upgrade a small number of Nakamura knives with this handle material. Each one is unique, and availability depends on both our small stock of ancient Bog Oak and the time required to fit each handle by hand.
Care Instructions (Carbon Steel Blade + Ancient Bog Oak Handle) • Keep the blade clean and dry during use; wipe immediately after cutting acidic foods. • Hand wash only. Do not soak or put the knife in a dishwasher. • After washing, dry thoroughly. Apply a light coat of camellia or mineral oil to the blade for long-term storage. • Avoid prolonged water exposure to the handle. Occasionally apply a small amount of board butter or natural oil to nourish the Bog Oak. • Use quality sharpening stones; carbon steel sharpens easily and takes an excellent edge.
**Each knife is made by hand, so measurements may vary.**Brand: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Kyushu Construction: Hammer-Forged, San-Mai Core Steel: Carbon Steel Cladding: Stainless Steel Finish: Kurouchi Edge Grind: Double Bevel (Even) Handle: Carbon-Dated Bog Oak (Approx. 4,000 Years Old) Weight: 5.6 oz (158 g) Edge Length: 166 mm Total Length: 312 mm Spine Thickness at Base: 4 mm Blade Height: 53 mm
Founded in 1900, Nakamura Hamono continues more than a century of hand-forging traditions from Nakatsu City in Oita Prefecture, Kyushu. This family workshop still crafts blades the old way—each one hammer-forged, heat treated, sharpened, and finished by hand. Known for producing both fine kitchen cutlery and agricultural tools, Nakamura’s knives are made to work hard and last for years with proper care.
This tall nakiri reflects that heritage perfectly. It features a hand-forged carbon steel core with stainless cladding to reduce maintenance while still delivering the incredible sharpness and easy sharpening that carbon steel is known for. The rustic kurouchi finish helps resist corrosion and improves food release, while the tall blade profile provides excellent knuckle clearance and stability on the board.
We’ve upgraded this knife in-house with an ancient Bog Oak wa handle, carbon-dated to approximately 4,000 years old. Buried in peat bogs for millennia, Bog Oak develops a rich natural dark tone and exceptional density, offering both durability and an elegant, one-of-a-kind appearance. The weight and balance pair beautifully with this hand-forged nakiri.
Limited Quantity: We only upgrade a small number of Nakamura knives with this handle material. Each one is unique, and availability depends on both our small stock of ancient Bog Oak and the time required to fit each handle by hand.
Care Instructions (Carbon Steel Blade + Ancient Bog Oak Handle) • Keep the blade clean and dry during use; wipe immediately after cutting acidic foods. • Hand wash only. Do not soak or put the knife in a dishwasher. • After washing, dry thoroughly. Apply a light coat of camellia or mineral oil to the blade for long-term storage. • Avoid prolonged water exposure to the handle. Occasionally apply a small amount of board butter or natural oil to nourish the Bog Oak. • Use quality sharpening stones; carbon steel sharpens easily and takes an excellent edge.
**Each knife is made by hand, so measurements may vary.**
