Kajiwara Aogami Nakiri 165mm 🇯🇵 Made in Japan

Experience Tosa Craftsmanship in an Aogami #2 Nakiri

The Kajiwara Aogami Nakiri 165mm is hand-forged in Tosa, Kochi Prefecture, Japan by Tsutomu Kajiwara-san - a third-generation bladesmith whose family has been forging blades in Tosa for generations. Aogami #2 steel core, SanMai construction with iron cladding, kurouchi finish, and an oval rosewood handle with black pakkawood ferrule. Exceptional quality at an accessible price point - the hallmark of Kajiwara-san's work.

The Specs

• Blacksmith: Tsutomu Kajiwara, Tosa, Kochi Prefecture, Japan
• Construction: SanMai, hammer-forged
• Edge steel: Aogami #2 (Blue Steel #2)
• Cladding: Iron
• Finish: Kurouchi (blacksmith's finish)
• Edge grind: Even (50/50)
• HRC: 62
• Blade length: 166mm
• Blade height: 50mm
• Spine thickness at base: 3.4mm
• Total length: 308mm
• Weight: approximately 140g
• Handle: Oval rosewood
• Ferrule: Black pakkawood

The Kajiwara Difference

Tosa, on the island of Shikoku, has a centuries-old tradition of blade-making - producing everything from agricultural tools to kitchen knives. Tsutomu Kajiwara-san is a third-generation bladesmith who has inherited and refined this tradition, producing knives that combine genuine craft quality with honest, accessible pricing. Aogami #2 is a classic high-carbon tool steel prized for its ability to take an extremely sharp edge and hold it well through demanding use. The iron cladding develops a natural patina over time, adding character and providing a degree of rust protection to the softer outer layers. The kurouchi finish is left intact from the forge, giving the blade a raw, honest character. The nakiri's flat profile and squared tip make it the ideal tool for precise, efficient vegetable prep - and at 165mm it is nimble and easy to control.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - Aogami #2 and iron cladding will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone - Aogami #2 responds beautifully to a fine stone