Western-Style Japanese Kitchen Knife

A knife that meets you halfway. Japanese steel and craft, shaped to sit in a Western hand.

KNIFE GUIDE :
A Nakiri knife is best known for cutting vegetables, but it can also be used on boneless proteins as well. The Nakiri bears a resemblance to a Chinese cleaver. We recommend this knife as a first in your quality knife collection, similar to a Santoku or Gyuto.

The blade

At the core is Aogami #2 Blue Carbon Hagane. Blue carbon steel takes a fine edge and holds it. It is hard steel, so it stays sharp through long work, and it sharpens back to a keen edge with a little patience.

Around that core is a layer of stainless steel jigane. The softer outer steel protects the carbon core and makes the knife easier to live with day to day. You get the cutting edge of carbon steel with some of the ease of stainless.

The blade wears a nashi finish, named for the rough skin of a Japanese pear. The surface is irregular. Some blades show heavy pitting. This is not a flaw. It is the mark of the maker's hand, and the texture helps keep food from sticking to the steel as you cut.

The handle

The handle is walnut, shaped in a Western style. If you have cooked with European knives, the grip will feel familiar in your palm. The balance, though, is Japanese. Light, poised, easy to control through fine work.

Who it suits

This knife is for the cook who wants a very sharp edge but does not want to fuss over rust more than needed. If you have hesitated at full carbon steel, this is a gentler way in. The stainless outer layer forgives the odd missed wipe. The blue carbon core still gives you the sharpness that carbon steel is known for.

It suits home cooks and working chefs alike. It suits anyone who values how a tool feels in the hand as much as how it performs on the board.

The maker

These knives are made at the Tadafusa Factory in Sanjo, in Niigata Prefecture, the heart of blacksmithing in Japan. The forge was founded in 1948. It is now run by the third generation of the Sone family. Skill has passed from hand to hand across those years, tradition and steady practice holding together.

Sharpening

Sharpen every few weeks with a Niwaki Combination Stone. A carbon edge rewards regular attention, and a few minutes on the stone keeps the blade doing its best work.

Care

Carbon steel needs a little looking after. Treat the knife like your best glassware.

• Wash by hand. Dry the blade thoroughly after every use.
• No dishwasher. No soaking.
• Wipe the edge with a light oil if you will not use it for a while.
• Store it on its own, away from other cutlery.

Cared for well, this knife serves for years. A tool for the everyday, made to last.