Kurouchi means black forge finish - and on the Tabata nakiri, the term fits perfectly. The dark, rough-textured surface left from forging gives this blade a direct, no-nonsense look that matches the knife underneath: hand-forged Blue #2 carbon steel, san mai construction, stainless cladding, made by Tabata Hamono on Tanegashima Island in Kyushu. Tanegashima sits south of Kagoshima Prefecture - remote, quiet, and historically significant as the island where Portuguese traders introduced firearms to Japan in 1543. We are the first and only US dealer for Tabata Hamono.
The nakiri is Japan's dedicated vegetable knife, featuring a flat edge, a tall blade, and a squared tip - and with a blade length around 180mm and a 53mm height, this one has real presence on the board. The tall blade gives excellent knuckle clearance for rapid push-cutting through produce, and the flat edge makes full contact on every stroke for clean, efficient cuts with no tearing or wedging. Blue #2 carbon steel at 62 HRC takes a keen edge and holds it well - sharper and more responsive on the stone than stainless alternatives at this price. The stainless cladding keeps maintenance manageable while the carbon core does the cutting work.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 6.9 oz (198 g)
Blade Length: 181 mm
Total Length: 327 mm
Spine Thickness at Base: 3 mm
Blade Height: 53 mm
The nakiri is Japan's dedicated vegetable knife, featuring a flat edge, a tall blade, and a squared tip - and with a blade length around 180mm and a 53mm height, this one has real presence on the board. The tall blade gives excellent knuckle clearance for rapid push-cutting through produce, and the flat edge makes full contact on every stroke for clean, efficient cuts with no tearing or wedging. Blue #2 carbon steel at 62 HRC takes a keen edge and holds it well - sharper and more responsive on the stone than stainless alternatives at this price. The stainless cladding keeps maintenance manageable while the carbon core does the cutting work.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
