The nata is one of the oldest Japanese working tools - a heavy single-bevel blade used for splitting bamboo, clearing brush, cutting saplings, and the sustained outdoor work that falls between what a knife can do and what an axe is built for. This version is made by Aoki Hamono in Sakai, Japan - the same workshop behind the Sakai Takayuki TUS and Grand Chef lines - using Shirogami (white paper steel) #1 at the core with soft iron cladding and a kurouchi (black as-forged) finish. White #1 is among the sharpest-taking carbon steels available. At 60 HRC on a blade with this much mass behind it, the edge cuts cleanly through material that would stop a thinner knife. The burned chestnut handle is traditional, warm in the hand, and suited to outdoor grip.
A nata is not a kitchen knife and should not be used as one. It is a purpose-built outdoor tool for woodworking, brush clearing, and similar tasks where a heavy single-bevel blade and real mass behind the edge are exactly what the work demands. White #1 steel at this grind sharpens to an exceptional edge on quality water stones and holds it well through heavy use. The kurouchi and iron cladding will develop a protective patina with outdoor use - a natural characteristic of this traditional construction. Made by Aoki Hamono in Sakai - a workshop with generations of blade production behind it.
Care Instructions: White #1 is a reactive carbon steel and the iron cladding is also reactive - both will develop a patina with use and exposure to moisture. Wipe and dry after each use. Apply a light coat of camellia oil or food-safe mineral oil for storage. The kurouchi finish on the cladding provides some natural protection. Sharpen on quality water stones - White #1 takes one of the finest edges available in carbon steel.
A nata is not a kitchen knife and should not be used as one. It is a purpose-built outdoor tool for woodworking, brush clearing, and similar tasks where a heavy single-bevel blade and real mass behind the edge are exactly what the work demands. White #1 steel at this grind sharpens to an exceptional edge on quality water stones and holds it well through heavy use. The kurouchi and iron cladding will develop a protective patina with outdoor use - a natural characteristic of this traditional construction. Made by Aoki Hamono in Sakai - a workshop with generations of blade production behind it.
Care Instructions: White #1 is a reactive carbon steel and the iron cladding is also reactive - both will develop a patina with use and exposure to moisture. Wipe and dry after each use. Apply a light coat of camellia oil or food-safe mineral oil for storage. The kurouchi finish on the cladding provides some natural protection. Sharpen on quality water stones - White #1 takes one of the finest edges available in carbon steel.
- Brand: Sakai Takayuki
- Maker: Aoki Hamono
- Location: Sakai, Japan
- Edge Steel: Shirogami (White Paper Steel) #1 Carbon Steel
- Cladding: Soft Iron
- Finish: Kurouchi (Black As-Forged)
- Bevel: Single Bevel
- Handle: Burned Chestnut
- Weight: 1 lb 2 oz
- Blade Length: 150mm
