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!
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.
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.
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.
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.
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.
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?
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!
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.
Blade shape: Nakiri
Steel type: Shirogami #2
Blade construction: San-Mai / V-edge, distal taper / kuro-uchi
Hardness (HRC scale): 62–63
Overall length: 328mm (12.9")
Blade length: 180mm (7.1")
Blade height: 54mm (2.1")
Spine thickness: 3.6mm (0.14")
Weight: 215g (7.6 oz)
Handle length: 127mm (5")
Handle type / wood: Japanese / oak
Kanji on the blade:
Blacksmith: Tsukasa Tokaji
Location of the smithy: Kōchi / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.