Kanetsune MUKASHI-NAGARANO 165 mm Japanese WA-Nakiri Knife, Kodai

Product detailed description

Japanese Nakiri Knife MUKASHI-NAGARANO – Blue Steel #2 and Traditional HIZUKURI Forging

The Nakiri knife from the MUKASHI-NAGARANO series represents a return to honest Japanese craftsmanship and traditional production using the HIZUKURI (traditional fire forging) method. This historical technique is slowly disappearing today as the number of experienced blacksmiths declines each year. These knives are created by young artisans striving to preserve traditional processes and pass them on to future generations. Each piece is an original with its own character and soul, infused with genuine manual labor. The core of the blade is made of Blue Steel #2 (Aogami #2) carbon steel, renowned for its extreme sharpness and long edge retention. This type of steel offers top-tier cutting performance but requires regular care as it is prone to corrosion. The blade features a traditional KODAI finish, giving the knife a rustic, authentic look reminiscent of ancient blacksmithing techniques. This raw surface not only highlights the unique character of each piece but also pays homage to the history of Japanese knifemaking. The surface of the knife may be rougher and less "perfect" than modern products—but that is precisely its strength. The authentic appearance and raw processing refer to "Good Old Japan," where functionality was more important than perfect visuals.

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Cutting Style and Use

The Nakiri knife is a vegetable specialist designed for maximum efficiency and precision. Thanks to its straight edge line, it is ideal for push cuts and pull cuts, allowing for clean and precise slices without tearing the ingredients. The wide, straight blade ensures full contact with the cutting board with every stroke, meaning vegetables remain intact and cutting is fast and uniform. Nakiri is perfect for slicing, dicing, chopping, and fine mincing of vegetables and herbs. Due to its geometry, the knife is not intended for rocking motions or working with bones. Its strength lies in fast, precise, and repetitive vertical cuts, which you will appreciate during daily vegetable preparation. The wider blade also allows for convenient scooping and transferring of chopped ingredients from the board. Nakiri is the ideal choice for anyone wanting maximum control, speed, and clean cuts when working with vegetables.

Main Advantages

• Traditional hand forging using the HIZUKURI method – authentic Japanese craft
• Core made of Blue Steel #2 (Aogami #2) carbon steel – extreme sharpness and long edge retention
• KODAI / INAKA finish – rustic surface with historical character
• Exceptional cutting performance – ideal for thin and precise vegetable slices
• Straight Nakiri blade for maximum contact with the cutting board
• Perfect for fast chopping, slicing, and dicing
• Each piece is an original with a unique pattern and surface
• Traditional look inspired by "Old Japan"
• High control and precision during work
• Handmade in Japan (Seki)

Knife Parameters:

The core of the knife is made of traditional Japanese carbon steel Blue Steel #2 (Aogami #2), which is among the most respected materials for knife production. This steel is valued primarily for its extreme sharpness, long edge retention, and excellent cutting properties. It reaches a high hardness (usually around 61–63 HRC), allowing for a very aggressive and precise cut. At the same time, it maintains sufficient toughness, making it reliable for everyday use. Carbon content and additives like tungsten and chromium contribute to better wear resistance and edge stability. Unlike stainless steels, however, carbon steel is prone to corrosion and therefore requires regular care – drying after use and occasional treatment with oil. The reward is maximum cutting performance that any demanding user will appreciate. The blade is produced using the traditional HIZUKURI (fire forging) method, which gives the knife its unique character. The surface is often finished in the rustic KODAI finish style, highlighting the raw beauty of the material.

The handle has a traditional rounded shape, ensuring a firm and natural grip. It is made of durable magnolia wood, which fits well in the hand and offers a balanced feel while cutting.

Differences in Knife Handles – What "WA" Means

The WA designation for knives means a traditional Japanese handle. It is a different type of construction compared to the common Western handle referred to as YO.

WA (W) – Japanese Handle

• Lightweight construction, balance point shifted more towards the blade
• Most often octagonal or oval shape
• Made of wood (magnolia, pakkawood, ebony, etc.)
• Blade is set into the handle without rivets (hidden tang)
• Often features a ferrule (ring near the blade)
• Excellent control and precision during cutting

Ideal for: precise work, Japanese cutting techniques, long cooking sessions without fatigue.

YO – Western Handle

• Fuller and heavier construction
• Riveted (visible rivets in the handle)
• Ergonomic shape similar to European knives
• Balance point more in the handle
• More robust and durable for rougher handling

Ideal for: universal use, users accustomed to European knives.

• WA (W) = light, precise, traditional Japanese handle
• YO = heavier, more robust, Western style

The choice of handle is a matter of preference – WA offers higher sensitivity and control, while YO provides greater robustness and a familiar feel in the hand.

Blade Finish: INAKA, HAMATOGI, KODAI

The surface of a Japanese knife's blade is not just an aesthetic matter. Each type of finish reflects the approach to production, the level of handwork, and the resulting cutting properties. Traditional styles include Inaka, Hamatogi, and Kodai, which differ in appearance and usage character.

INAKA finish – Rustic Strength of Tradition

Inaka finish (田舎仕上げ) represents a "countryside" style of processing that emphasizes authenticity and craftsmanship. The blade surface is intentionally rougher, matte, and bears visible traces of handcrafting.

This type of finish:

• Feels natural and unpolished
• Preserves the character of the steel without excessive polishing
• Offers a slight anti-stick effect
• Reveals minor scratches and wear less easily

Inaka finish is ideal for those looking for a traditional look and functionality without compromises. Each piece is an original.

HAMATOGI finish – Functional Minimalism

Hamatogi (刃磨ぎ) refers to a simpler, purposeful surface treatment focused primarily on performance. The blade is ground and polished in the edge area, while the rest of the surface remains matte and without decorative elements.

Typical features:

• Emphasis on edge and cutting performance
• Clean, technical appearance
• Easy maintenance
• Less decorative, more work-oriented character

Hamatogi finish is typical for knives intended for intensive daily use.

KODAI finish – Elegance of the Old Masters

Kodai (古代) translates to "ancient" and refers to a traditional aesthetic inspired by historical techniques. The blade surface is finely processed, often with a patina or texture that evokes old blacksmithing methods.

Characteristics:

• Harmonious, balanced appearance
• Fine texture with a historical touch
• Combination of aesthetics and functionality
• Feels more luxurious than the rustic Inaka

Kodai finish will be appreciated by customers seeking a blend of traditional design and elegant execution.

Hazukuri – Blade Shaping During Forging

Hazukuri (刃造り) refers to a key phase in Japanese knife production, involving the hand shaping of the blade after forging itself. In this phase, the knife gains its basic profile, geometry, and character, which fundamentally affects its future cutting properties.

What Happens During Hazukuri

During the Hazukuri process, the blacksmith:

• Forms the final blade shape
• Determines thickness and taper
• Prepares the base for subsequent grinding
• Aligns the material and removes deformations after forging

This is not a cosmetic adjustment, but the functional foundation of the knife.

Why Hazukuri is So Important

The quality of this phase directly affects:

• Sharpness and ease of cut
• Blade resistance during cutting
• Edge stability and strength
• The overall lifespan of the knife

Correctly performed Hazukuri means the knife will function exactly as it should – without compromise.

Traditional Craft Approach

In the Japanese knifemaking tradition, Hazukuri is considered one of the most important operations:

• It is often performed by an experienced master blacksmith
• It directly follows the forging process
• It determines the "behavior" of the knife during work

Each knife thus carries the imprint of handwork and an individual approach. Hazukuri is the phase where a piece of forged steel becomes a real knife. This is where its shape, balance, and precision-cutting ability are born.

Recommendations and Maintenance

Sharpening a Kitchen Knife

For sharpening, we recommend using diamond and water whetstones. If you are not 100% sure of your skills, please contact us. We can sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, seek a professional sharpener in your area. Damage caused by improper sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances attached to the blade surface can begin to corrode and create spots that look like rust. However, it is not the knife edge itself rusting, but these attached particles. For removal, baking soda is commonly used, which creates a "paste" when wet, along with an old cork stopper.