This nakiri is consistently one of the first sizes to sell out. Handcrafted by Kamo-san at the legendary Takefu Knife Village in Echizen, these knives represent a genuinely rare combination of skills - Kamo-san excels at both grinding and forging, working with a small, dedicated crew of just two other craftsmen and keeping every stage of production in-house under his personal supervision. He received the Dento-Kogei-shi title, Master of Traditional Crafts, at just 47 years old, and trained Syungo Ogata, one of the most exciting young blacksmiths in Japan today, for seven years before Ogata struck out on his own. That level of dedication makes each knife not just a tool but a genuine work of art.
This nakiri is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The flat profile and squared tip give this nakiri the precision and full board contact that vegetable prep demands. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a fun, accessible way to experience White #2 steel without breaking the bank.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
This nakiri is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The flat profile and squared tip give this nakiri the precision and full board contact that vegetable prep demands. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a fun, accessible way to experience White #2 steel without breaking the bank.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Factory: Takefu Village
- Construction: San Mai, Hammer Forged
- Edge Steel: White Paper #2 Steel
- Cladding: Damascus
- HRC: 61
- Edge Grind: Even
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 4.9 oz (140 g)
- Blade Length: 157 mm
- Total Length: 313 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height: 51 mm
