Kanetsune MUKASHI-NAGARANO 165 mm Japanese WA-Santoku Knife, Inaka

Product detailed description

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

The Santoku type knife from the MUKASHI-NAGARANO series represents a return to honest Japanese craftsmanship and traditional production using the HIZUKURI (hand forging by fire) method. This historical technique is slowly disappearing today as the number of experienced blacksmiths decreases each 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, infused with genuine manual labor. The core of the blade consists of Blue Steel #2 carbon steel (Aogami #2), known 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 INAKA 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 references the history of Japanese knifemaking. The surface may be rougher and less "perfect" than modern products – however, that is precisely its strength. The authentic appearance and raw processing refer to "the good old Japan", when functionality was more important than perfect visuals.

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Cutting Style and Usage

The Santoku is designed for three main tasks – slicing, dicing, and mincing. Thanks to the straighter edge line, it is ideal for push cuts, pull cuts, and rapid chopping techniques. The wider blade provides excellent control during work and allows for easy transfer of sliced ingredients. The knife excels at processing meat, fish, vegetables, and fruit, making it perfect for everyday kitchen use. Blue Steel #2 carbon steel ensures a very aggressive and precise cut, allowing the knife to penetrate ingredients easily without unnecessary pressure.

Main Advantages

• Traditional HIZUKURI hand forging
• Blue Steel #2 carbon steel core
• Extreme sharpness and long edge retention
• Authentic rustic appearance
• Each piece is an original
• Ideal for slicing, dicing, and mincing
• Perfect control thanks to the wider blade
• Honest Japanese craftsmanship

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 achieves 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 such as 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 manufactured using the traditional HIZUKURI (hand forging by fire) method, which gives the knife a unique character. The surface is often finished in a rustic KODAI finish style, highlighting the raw beauty of the material and referencing historical Japanese knifemaking.

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

Blade Surface Finishes: INAKA, HAMATOGI, KODAI

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

INAKA finish – 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 rougher, matte, and carries visible traces of manual workmanship.

This type of finish:

• looks natural and unpolished
• preserves the character of the steel without excessive polishing
• offers a slight anti-stick effect
• less likely to reveal minor scratches and wear

Inaka finish is ideal for those seeking 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 finish focused primarily on performance. The blade is ground and polished in the edge area, while the rest of the surface remains mostly matte and without decorative elements.

Typical characteristics:

• emphasis on edge and cutting performance
• clean, technical appearance
• easy maintenance
• less decorative, more utilitarian character

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

KODAI finish – Elegance of the Old Masters

Kodai (古代) translates to "ancient" and refers to traditional aesthetics 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
• subtle texture with a historical touch
• combination of aesthetics and functionality
• appears more luxurious than the rustic Inaka finish

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

Hazukuri – Blade Shaping During Forging

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

What happens during Hazukuri

During the Hazukuri process, the blacksmith:

• forms the final blade shape
• determines the thickness and taper
• prepares the foundation for subsequent grinding
• levels 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 slicing
• stability and edge strength
• overall lifespan of the knife

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

Traditional Craft Approach

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

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

Each knife thus carries the mark 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.

Recommendation and Maintenance

Sharpening a Kitchen Knife

For sharpening the knife edge, we recommend using diamond and water sharpening stones. If you are not 100% sure of your skills and dexterity, please contact us. We will sharpen your knives individually according to your wishes. We also regularly hold knife sharpening courses. Alternatively, find a professional sharpener in your area. Damage that could occur during unprofessional sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances attached to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the knife edge itself rusting, but those attached particles. Baking soda, which forms a "paste" when wet, and an old cork stopper are commonly used for removal.