This Nakiri knife is a testament to the exceptional craftsmanship of Tsukasa Tokaji, a highly skilled blacksmith from the renowned Tokaji forge in Kōchi, Japan. With its blade crafted from Shirogami #2 steel, known for its high carbon content and remarkable edge retention, this knife truly stands out in terms of quality. Chefs and culinary enthusiasts alike appreciate Shirogami for its stunning aesthetics, precise performance, and finesse in slicing and dicing. It's a must-have tool for any kitchen that values beauty and precision in its culinary endeavors!

BLADE SHAPE:

Unlike the other traditional nakiri knives out there, the Tsukasa line brings you a slightly heavier cleaver-like blade that's perfect for tackling larger amounts of veggies. When you're dealing with tough-skinned produce like pumpkins or watermelons, this blade's weight will help you slice right through. Even though it's 180mm long, you'll still have no trouble creating beautifully thin julienne vegetable strips. And the best part? The blade's weight makes chopping ingredients a breeze.

STEEL:

Shirogami #2 is a traditional high-carbon steel. Due to its carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.

Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

KNIFE CARE:

The steel will gradually acquire a patina, which only endows this knife with more charm. Do not put it in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.

LAMINATION:

The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.

Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.

GEOMETRY:

It has a double bevel (symmetrical) blade.
Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry.

BLADE FINSIH:

The knife has a kuro-uchi finish, which gives it a unique, rustic look. It's worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there's also the master's signature engraved in Kanji characters on the blade. Pretty cool, right?

HANDLE:

The handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they're sturdier and can handle all sorts of wear and tear. Plus, they just look really nice!

BLACKSMITH:

Tsukasa Tokaji is an exceptionally skilled blacksmith from the Japanese city of Kōchi. He dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa's knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use.