Product Overview
The TSUBAME SANJO KAJIBE Nakiri Shirogami 165mm is a traditional Japanese vegetable knife, hand-forged in Tsubame-Sanjo, Niigata, a region renowned for its long-standing blacksmithing heritage.
Known as the “City of Blacksmiths,” Tsubame-Sanjo has been a center of metalworking since the early 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 knife is crafted by skilled artisans trained in these inherited techniques, with each blade individually forged, sharpened, and finished by hand—true kajiya craftsmanship.
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 the core of the blade is Yasugi Shirogami (White Paper Steel), a high-purity carbon steel known for its exceptional sharpness and ease of sharpening.
Free from alloying elements, Shirogami delivers a pure, responsive cutting feel that is highly valued by professional chefs and sharpening enthusiasts alike.
The blade is laminated with soft iron, providing toughness and stability while maintaining a keen edge.
Paired with a lightweight Japanese-style handle, this knife offers excellent balance and control, making it a reliable everyday tool for serious cooks.
Key Features
Traditional Nakiri vegetable knife
Perfect for chopping, slicing, peeling vegetables, and cutting dense ingredients.
Hand-forged in Tsubame-Sanjo, Japan
Produced by experienced blacksmiths using time-honored forging techniques.
Yasugi Shirogami (White Paper Steel) core
Ultra-sharp, highly responsive carbon steel with outstanding ease of sharpening.
Laminated blade construction
Shirogami core clad with soft iron for durability and a smooth cutting feel.
Pure carbon steel performance
Develops character over time; ideal for users who enjoy regular sharpening.
Lightweight Japanese handle
Designed for comfort, balance, and precise vegetable work.
Specifications
- Blade length: approx. 165 mm
- Blade material: Yasugi Shirogami (White Paper Steel), laminated with soft iron
- Handle: Ho wood with resin ferrule (Japanese-style handle)
- 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
