Nashiji means pear skin in Japanese, describing the matte, texturized finish on the cladding of this Yusaku honesuki - a surface that catches light differently from a standard kurouchi finish while still offering the same reduced food adhesion. Kousuke Muneishi forges this blade as a third-generation blacksmith from Tosa, continuing a family tradition that began with his grandfather founding Muneishi Cutlery Mfg in 1955.
This is a san mai (clad) honesuki, with Hitachi Blue #2 (also called Aogami #2) carbon steel at the core. The 150mm format follows the classic honesuki profile - stiff, triangular, and built for working precisely through poultry joints. The nashiji finish gives this version a distinct visual character within the Yusaku line, paired with a burnt urushi octagonal handle that completes the traditional aesthetic.
Care Instructions: Blue #2 is a reactive carbon steel. Please dry the blade after washing it to prevent rust. Hand wash only. Apply camellia oil for long-term storage.
This is a san mai (clad) honesuki, with Hitachi Blue #2 (also called Aogami #2) carbon steel at the core. The 150mm format follows the classic honesuki profile - stiff, triangular, and built for working precisely through poultry joints. The nashiji finish gives this version a distinct visual character within the Yusaku line, paired with a burnt urushi octagonal handle that completes the traditional aesthetic.
Care Instructions: Blue #2 is a reactive carbon steel. Please dry the blade after washing it to prevent rust. Hand wash only. Apply camellia oil for long-term storage.
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Stainless
- Finish: Nashiji (Pear Skin)
- Edge Grind: Even
- Handle: Burnt Urushi Octagonal
- Weight: 4.7 oz (136 g)
- Blade Length: 156mm
- Total Length: 303mm
- Spine Thickness at Heel: 4mm
- Blade Height at Heel: 40mm
