The kurouchi nakiri is one of the most honest expressions of Japanese blacksmithing, and in Shiro Kamo's hands it becomes something special. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. His SG2 Damascus line draws the headlines, but this Aogami Super kurouchi series is where his craft gets back to its roots.
The nakiri is Japan dedicated vegetable knife — flat edge, tall blade, squared tip — purpose-built for push cutting and chopping with clean board contact and excellent control. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 159mm with an impressive 52mm blade height it has outstanding knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The nakiri is Japan dedicated vegetable knife — flat edge, tall blade, squared tip — purpose-built for push cutting and chopping with clean board contact and excellent control. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 159mm with an impressive 52mm blade height it has outstanding knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 5.2 oz (148 g)
- Blade Length: 159 mm
- Total Length: 312 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 52 mm
