This Yoshito Saku Nakiri comes from a small, family-run blacksmith shop in Kumamoto that has been forging farming and gardening tools for over 90 years. While new to kitchen knife production, the workshop brings generations of forging and heat-treatment experience to these blades. We are their first international customer for kitchen knives, and this nakiri is one of their very first hocho made for sale. As with many traditional blacksmiths, the shift from farm tools to kitchen knives reflects a changing market—and helps preserve these crafts for future generations.
The blade is forged with an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a rustic kurouchi surface and hand-engraved kanji. The nakiri profile offers a long, flat cutting edge and tall blade height, making it especially effective for push cutting vegetables with clean board contact and excellent control. The simple, purposeful geometry reflects the shop’s tool-making roots and results in confident, efficient cutting.
The octagonal oak handle is finished with a burnt urushi lacquer that penetrates the wood fibers rather than forming a surface coating. This traditional finish improves moisture resistance while maintaining a natural, secure grip. Fukushima-san and his family are among the few workshops in Japan that forge blades and make their own handles in-house, giving this knife a cohesive, handmade feel throughout.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and never leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.
Brand: Yoshito Saku Blacksmith: Fukushima-san Location: Kumamoto, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 (Blue #2) Cladding: Reactive Soft Iron HRC: 61–62 Edge Grind: Even Handle: Oak Octagonal with Burnt Urushi Finish Weight: 5.8 oz (166 g) Edge Length: 161 mm Total Length: 313 mm Spine Thickness at Base: 3 mm Blade Height: 48 mm Pictures are correct—video is out of date
The blade is forged with an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a rustic kurouchi surface and hand-engraved kanji. The nakiri profile offers a long, flat cutting edge and tall blade height, making it especially effective for push cutting vegetables with clean board contact and excellent control. The simple, purposeful geometry reflects the shop’s tool-making roots and results in confident, efficient cutting.
The octagonal oak handle is finished with a burnt urushi lacquer that penetrates the wood fibers rather than forming a surface coating. This traditional finish improves moisture resistance while maintaining a natural, secure grip. Fukushima-san and his family are among the few workshops in Japan that forge blades and make their own handles in-house, giving this knife a cohesive, handmade feel throughout.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and never leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Yoshito Saku Blue Posted By: Yvonne Martin - verified customer
41 people found this review helpful
Simply love my Yoshito Saku Blue . Such a beautifully crafted knife. I'm also thrilled with the stone and over the sink bamboo bridge. Thanks to the tutorial and these sharpening tools, my old knives have come back to life.
41 people found this review helpful
Simply love my Yoshito Saku Blue . Such a beautifully crafted knife. I'm also thrilled with the stone and over the sink bamboo bridge. Thanks to the tutorial and these sharpening tools, my old knives have come back to life.
Beautiful NakiriPosted By: G.W. Hodges
40 people found this review helpful
Bought this on a recommendation from CKTG. I agree it is a bit "rustic" in the fact it's definitely not a production knife. But the blue steel blade and wood handle are gorgeous. Great integration of steel into the handle. Took a bit of time to get an edge but it holds it. This knife is a dream with harder vegetables. Easy to use, great balance and just fun to break out in the kitchen.
40 people found this review helpful
Bought this on a recommendation from CKTG. I agree it is a bit "rustic" in the fact it's definitely not a production knife. But the blue steel blade and wood handle are gorgeous. Great integration of steel into the handle. Took a bit of time to get an edge but it holds it. This knife is a dream with harder vegetables. Easy to use, great balance and just fun to break out in the kitchen.
