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

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 (manual fire forging) method. This historical technique is slowly disappearing today as the number of experienced blacksmiths decreases every year. These knives are created by the hands of 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, embodying genuine manual labor. The core of the blade is made of Blue Steel #2 (Aogami #2) carbon steel, renowned for its extreme sharpness and excellent 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 HAMATOGI 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 coarser and less "perfect" than modern mass-produced items – but that is precisely its strength. The authentic appearance and raw finish refer to the "good old Japan," where functionality was paramount over perfect visuals.

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Cutting Style and Use

The Nakiri knife is a specialist in vegetable processing, designed for maximum efficiency and precision. Thanks to its flat edge profile, it is ideal for push cutting and pull cutting, allowing for clean, precise cuts without tearing the ingredients. The wide, straight blade ensures full contact with the cutting board with every stroke, meaning vegetables remain intact and slicing is fast and uniform. The Nakiri is perfect for slicing, julienning, chopping, and fine dicing of vegetables and herbs. Due to its geometry, the knife is not intended for rocking cuts or working with bones. Its strength lies in fast, precise, and repetitive vertical strokes, which you will appreciate during daily vegetable prep. The wider blade also allows for convenient scooping and transferring of chopped ingredients from the board. The Nakiri is the ideal choice for anyone seeking maximum control, speed, and cleanliness of cut 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 edge retention
• KODAI / INAKA finish – rustic surface with historical character
• Exceptional cutting performance – ideal for thin and precise vegetable slices
• Flat 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 from traditional Japanese Blue Steel #2 (Aogami #2) carbon steel, 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 achieves high hardness (usually around 61–63 HRC), enabling a very aggressive and precise cut. At the same time, it maintains sufficient toughness to be reliable for daily use. The carbon content and additives like tungsten and chromium contribute to better wear resistance and edge stability. Unlike stainless steels, carbon steel is prone to corrosion and therefore requires regular care – drying after use and occasional oil treatment. The reward, however, is maximum cutting performance that any demanding user will appreciate. The blade is produced using the traditional HIZUKURI (fire forging) method, giving the knife a unique character. The surface is often finished in a rustic KODAI finish, which emphasizes the raw beauty of the material and refers to historical Japanese bladesmithing.

The handle features 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.

Handle Differences – What "WA" Means

The WA designation for knives means a traditional Japanese handle. This 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 commonly octagonal or oval shape
• Made of wood (magnolia, pakka wood, ebony, etc.)
• The blade is inserted into the handle without rivets (hidden tang)
• Often features a ferrule (the ring near the blade)
• Excellent control and precision when cutting

Ideal for: precision 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 during heavy-duty use

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

• WA (W) = Lightweight, 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 hand feel.

Blade Finishes: INAKA, HAMATOGI, KODAI

The surface finish of a Japanese knife is not just about aesthetics. Each type of finish reflects the manufacturing approach, the level of handcraft, and the resulting cutting properties. Traditional styles include Inaka, Hamatogi, and Kodai, which differ in appearance and usage characteristics.

INAKA Finish – The Rustic Strength of Tradition

Inaka finish (田舎仕上げ) represents a "country" style of processing that emphasizes authenticity and craftsmanship. The blade surface is intentionally coarser, matte, and bears visible marks of manual labor.

Characteristics:

• Natural and unpolished feel
• Preserves the character of the steel without excessive polishing
• Offers a slight anti-stick effect
• Hides minor scratches and wear better

The Inaka finish is ideal for those seeking traditional looks and uncompromising functionality. Each piece is an original.

HAMATOGI Finish – Functional Minimalism

Hamatogi (刃磨ぎ) refers to a simpler, purpose-driven finish focused primarily on performance. The blade is ground and polished at the edge area, while the rest of the surface remains matte and free of decorative elements.

Typical properties:

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

The 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 crafted, often with a patina or texture evoking old blacksmithing processes.

Characteristics:

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

The Kodai finish is appreciated by customers looking for a blend of traditional design and elegant execution.

Hazukuri – Shaping the Blade During Forging

Hazukuri (刃造り) refers to a key phase in Japanese knife production where manual shaping of the blade occurs after the forging itself. In this phase, the knife gains its basic profile, geometry, and character, which fundamentally influences 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
• Straightens the material and removes post-forging deformations

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

Why Hazukuri is So Important

The quality of this phase directly influences:

• Cutting ability and ease of cut
• Blade resistance during slicing
• Edge stability and strength
• The overall lifespan of the knife

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

Traditional Craft Approach

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

• Often performed by an experienced master blacksmith
• Follows directly after the forging process
• Determines the "behavior" of the knife during work

Thus, every knife bears the mark of manual work and an individual approach. Hazukuri is the stage 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 the knife edge, we recommend using diamond and water sharpening stones. 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 that may occur during unprofessional sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances attached to the blade surface may begin to corrode and create spots on the knife surface that look like rust. However, it is not the blade itself rusting, but rather these attached particles. Baking soda mixed with water to form a "paste" and an old wine cork are commonly used for removal.