The kurouchi finish - that deep, black surface left largely intact from the forge - is one of the details that draws people to Japanese handmade knives in the first place. The way it holds its darkness while hammer marks catch and scatter the light is something no machine-finished blade can replicate. Nishioka-san, a long-standing member of the Zakuri blacksmith cooperative in Kochi Prefecture on the island of Shikoku, produces that finish consistently and with obvious intention. At 240mm, the gyuto (Japan's all-purpose chef knife) gives you enough canvas to appreciate it fully.
The steel underneath that finish is Aogami Super (blue paper steel), the highest-performing grade in the Aogami family and a favorite among serious cooks who want an edge that stays sharp through extended work. Construction is warikomi, meaning the Aogami Super core is forge-welded between layers of softer iron (nantetsu), which provides toughness and makes the knife more forgiving to sharpen while protecting the hard inner steel. The double-bevel grind suits right and left-handed users equally. The octagonal walnut handle is warm in tone and comfortable in hand, a fitting match for the rustic character of the blade.
Care Instructions: Aogami Super is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods sitting on the edge. Hand wash only - never put in the dishwasher. A light coat of camellia oil before storage will protect the blade during longer periods of non-use. When sharpening, Aogami Super responds exceptionally well to quality water stones and benefits from regular stropping to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.Maker: Nishioka-san
Workshop: Zakuri Co-op
Location: Kochi Prefecture, Japan
Construction: Warikomi
Core Steel: Aogami Super (Blue Paper Steel)
Cladding: Nantetsu (Soft Iron)
Finish: Kurouchi
Bevel: Ryoba (Double Bevel)
Handle: Walnut Octagonal
Weight: 6.4 oz (180 g)
Blade Length: 245 mm
Total Length: 410 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 48 mm
The steel underneath that finish is Aogami Super (blue paper steel), the highest-performing grade in the Aogami family and a favorite among serious cooks who want an edge that stays sharp through extended work. Construction is warikomi, meaning the Aogami Super core is forge-welded between layers of softer iron (nantetsu), which provides toughness and makes the knife more forgiving to sharpen while protecting the hard inner steel. The double-bevel grind suits right and left-handed users equally. The octagonal walnut handle is warm in tone and comfortable in hand, a fitting match for the rustic character of the blade.
Care Instructions: Aogami Super is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods sitting on the edge. Hand wash only - never put in the dishwasher. A light coat of camellia oil before storage will protect the blade during longer periods of non-use. When sharpening, Aogami Super responds exceptionally well to quality water stones and benefits from regular stropping to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
