{"product_id":"kajibe-nkj-kjb1001","title":"TSUBAME SANJO KAJIBE Nakiri Aogami 165mm","description":"\u003ch4\u003e\u003cb id=\"docs-internal-guid-780d3390-7fff-15c6-70d9-a3acc598704d\"\u003e\u003cspan\u003eProduct Overview\u003c\/span\u003e\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp\u003eThe TSUBAME SANJO KAJIBE Nakiri Aogami 165mm is a traditional Japanese vegetable knife, hand-forged in Tsubame-Sanjo, Niigata—a region celebrated for its centuries-old blacksmithing heritage.\u003cbr\u003eKnown as the “City of Blacksmiths,” Tsubame-Sanjo has cultivated metalworking skills since the Edo period.\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eKunio Ishikawa – Master Craftsman\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eKunio Ishikawa is a third-generation blacksmith who has dedicated more than forty years to his craft.\u003cbr\u003eAs a smith forging blades through changing times, he has continued to hammer steel with unwavering commitment.\u003cbr\u003eWhile the workshop once focused primarily on forged blades that sold as soon as they were made, Ishikawa now concentrates on crafting kitchen knives.\u003cbr\u003eFor many years he specialized in magiri—razor-sharp knives used by fishermen for processing fish at sea. However, as deep-sea fishing declined and demand for such tools diminished, Ishikawa shifted his craftsmanship toward nakiri knives, refining tools suited for the modern kitchen while preserving the traditions passed down from previous generations.\u003cbr\u003eToday, he remains dedicated to creating knives that embody both heritage and innovation, one hammer stroke at a time.\u003c\/p\u003e\n\u003cp\u003eThis nakiri knife is crafted by skilled artisans trained in these inherited techniques, with each blade individually forged, sharpened, and finished by hand.\u003c\/p\u003e\n\u003cp\u003eThe Nakiri’s straight cutting edge and tall blade profile are ideal for chopping bulky vegetables such as Chinese cabbage, peeling thick skins, and even slicing dense foods like rice cakes.\u003cbr\u003eIts design allows efficient push-cutting with clean contact across the board, making vegetable prep faster and more precise.\u003c\/p\u003e\n\u003cp\u003eAt its core is Yasugi Aogami (Blue Paper Steel), a high-carbon Japanese steel prized for its outstanding sharpness, edge retention, and ease of sharpening.\u003cbr\u003eThe blade is laminated with soft iron, providing durability and a smooth cutting feel, while subtle wave-like patterns emerge on the blade surface—evidence of its layered, hand-forged construction.\u003cbr\u003ePaired with a natural chestnut wood handle, this knife offers a comfortable grip, excellent balance, and a timeless, rustic aesthetic.\u003cbr\u003eIt is a genuine craftsman’s tool, built for cooks who value performance, tradition, and the joy of sharpening carbon steel.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eKey Features\u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch5\u003e\u003cstrong\u003eTraditional Nakiri vegetable knife\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003ePerfect for chopping, slicing, peeling vegetables, and cutting dense ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\n\u003cstrong\u003eHand-forged in Tsubame-Sanjo, Japan\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eProduced in one of Japan’s most respected knife-making regions using traditional methods.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\n\u003cstrong\u003eYasugi Aogami (Blue Paper Steel) core\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eExceptional sharpness, long-lasting edge retention, and excellent whetstone response.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eLaminated blade construction\u003cbr\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eAogami steel core clad with soft iron for strength, resilience, and controlled cutting.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\n\u003cstrong\u003eCarbon steel performance\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eDevelops patina over time; easy to resharpen and refine for long-term use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\n\u003cstrong\u003eChestnut wood handle\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eHard, durable, and comfortable to grip—ideal for extended vegetable prep.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-8d423504-7fff-c01f-eeea-6ba0caf45c45\"\u003eSpecifications\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eBlade length: approx. 165 mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade material: Yasugi Aogami (Blue Paper Steel), laminated with soft iron\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHandle: Japanese chestnut wood\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKnife type: Nakiri (vegetable knife)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFinish: Hand-forged, hand-sharpened\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrigin: Tsubame-Sanjo, Niigata, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCare: Carbon steel — wipe dry immediately after use; hand wash only\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KAJIBE","offers":[{"title":"Default Title","offer_id":48016929587432,"sku":"nkj-KJB1001","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/9274\/4680\/files\/kuraking_nkj-kjb1001-off_i.jpg?v=1769248298","url":"https:\/\/the-artisan-japan.com\/products\/kajibe-nkj-kjb1001","provider":"The Artisan Japan","version":"1.0","type":"link"}