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

Product detailed description

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

The Santoku 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 who strive to preserve traditional methods 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 (Aogami #2) carbon steel, 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 KODAI finish, which gives the knife a rustic, authentic look reminiscent of old 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 may be rougher and less "perfect" than modern products – however, that is precisely its strength. The authentic look and raw processing refer to “Good Old Japan”, where functionality was more important than perfect visuals.

#showmore#

Cutting Style and Usage

The Santoku is designed for three main tasks – slicing, dicing, and mincing. Thanks to the flatter edge line, it is ideal for push cuts, pull cuts, and fast 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 manual HIZUKURI forging
• Blue Steel #2 carbon steel core
• Extreme sharpness and long edge retention
• Authentic rustic appearance
• Each piece is a unique 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 Blue Steel #2 (Aogami #2) carbon steel, which ranks among the most respected materials for knife production. This steel is primarily valued for its extreme sharpness, long edge retention, and excellent cutting properties. It achieves high hardness (typically 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, carbon steel is prone to corrosion and therefore requires regular care – drying after use and occasional oil treatment. The reward is maximum cutting performance that every demanding user will appreciate. The blade is manufactured using the traditional HIZUKURI (manual fire forging) method, which gives the knife its unique character. The surface is often finished in a rustic KODAI 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.

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 and dexterity, please contact us. We will 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 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. For removal, baking soda is commonly used, which creates a "paste" when wet, along with an old cork stopper.