Kanetsune Blue Steel No.2 Kurouchi Nakiri 165mm - Magnolia Handle

Experience Eight Centuries of Seki Blade-Making in a Kurouchi Nakiri

The Kanetsune Blue Steel No.2 Kurouchi Nakiri 165mm is forged in Seki City - Japan's knife-making capital for over 800 years. A Blue Steel core with a raw kurouchi finish, hardened to 61-62 HRC, paired with a traditional magnolia handle. A workhorse vegetable knife with the rugged character of a blacksmith's blade.

The Specs

• Steel: Blue Steel No.2 (Aogami #2) carbon steel
• Finish: Kurouchi (blacksmith's finish)
• Hardness: 61-62 HRC
• Blade length: 165mm
• Blade height: 53mm
• Blade thickness: 3.8mm
• Handle: Magnolia, plastic ferrule
• Edge: Double bevel
• Origin: Seki City, Japan

The Kanetsune Difference

Kanetsune has been forging knives in Seki City since the tradition of "Seki-den" sword-making was established over 800 years ago. Blue Steel No.2 (Aogami #2) is a high-carbon tool steel prized for its ability to take an exceptionally keen edge and hold it through hard use. The kurouchi finish - the raw blackened surface left from the forge - is left intact on the blade flats, giving the knife a rugged, traditional character and offering slightly better rust resistance than a fully polished carbon blade. The nakiri's flat rectangular blade is purpose-built for vegetables, with a tall 53mm blade height for full knuckle clearance. The magnolia handle is lightweight and traditional, a classic pairing with Japanese carbon steel.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - Blue Steel will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store on a magnetic strip or in a knife block