Product Overview
The 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.
Known as the “City of Blacksmiths,” Tsubame-Sanjo has cultivated metalworking skills since the Edo period.
Kunio Ishikawa – Master Craftsman
Kunio Ishikawa is a third-generation blacksmith who has dedicated more than forty years to his craft.
As a smith forging blades through changing times, he has continued to hammer steel with unwavering commitment.
While the workshop once focused primarily on forged blades that sold as soon as they were made, Ishikawa now concentrates on crafting kitchen knives.
For 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.
Today, he remains dedicated to creating knives that embody both heritage and innovation, one hammer stroke at a time.
This nakiri knife is crafted by skilled artisans trained in these inherited techniques, with each blade individually forged, sharpened, and finished by hand.
The 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.
Its design allows efficient push-cutting with clean contact across the board, making vegetable prep faster and more precise.
At its core is Yasugi Aogami (Blue Paper Steel), a high-carbon Japanese steel prized for its outstanding sharpness, edge retention, and ease of sharpening.
The 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.
Paired with a natural chestnut wood handle, this knife offers a comfortable grip, excellent balance, and a timeless, rustic aesthetic.
It is a genuine craftsman’s tool, built for cooks who value performance, tradition, and the joy of sharpening carbon steel.
Key Features
Traditional Nakiri vegetable knife
Perfect for chopping, slicing, peeling vegetables, and cutting dense ingredients.
Hand-forged in Tsubame-Sanjo, Japan
Produced in one of Japan’s most respected knife-making regions using traditional methods.
Yasugi Aogami (Blue Paper Steel) core
Exceptional sharpness, long-lasting edge retention, and excellent whetstone response.
Laminated blade construction
Aogami steel core clad with soft iron for strength, resilience, and controlled cutting.
Carbon steel performance
Develops patina over time; easy to resharpen and refine for long-term use.
Chestnut wood handle
Hard, durable, and comfortable to grip—ideal for extended vegetable prep.
Specifications
- Blade length: approx. 165 mm
- Blade material: Yasugi Aogami (Blue Paper Steel), laminated with soft iron
- Handle: Japanese chestnut wood
- Knife type: Nakiri (vegetable knife)
- Finish: Hand-forged, hand-sharpened
- Origin: Tsubame-Sanjo, Niigata, Japan
- Care: Carbon steel — wipe dry immediately after use; hand wash only
