Nakamura Kurouchi Santoku Knife — Hand-Forged in Miyazaki, Shirogami #2 Steel

Forged by Hand, in a Workshop That Still Works the Old Way

This Santoku comes from the workshop of Toshio Nakamura, a blacksmith in Miyazaki who has spent close to 70 years at the forge. Traditional Japanese blade-making of this kind hasn't changed much in the decades he's practiced it: steel is heated until it glows, hammered into shape by hand, hardened, and tempered — a process that rewards patience and punishes shortcuts.

Because each blade is shaped individually rather than stamped from a mold, no two knives are perfectly identical. Small variations in the hammer marks or finish are part of what makes each one genuinely handmade.

We source this knife directly from the Nakamura workshop, and we present the maker and material details exactly as the workshop provided them.

Why This Knife

• Hand-forged by a blacksmith with nearly seven decades of experience
• Shirogami #2 steel for genuinely exceptional sharpness and edge retention
• Honoki wood handle for comfortable, balanced use
• Two sizes to match precision work or everyday all-purpose cutting
• Sourced directly from the Miyazaki workshop that makes it — no distributors, no anonymity

Why Shirogami #2 Steel Cuts the Way It Does

The core of this blade is Shirogami #2 (White Steel #2) — a high-carbon steel that's about as "pure" as knife steel gets. Unlike modern stainless alloys, white steel is a simpler, more traditional formula: mostly iron and carbon, with very few added elements. That simplicity is exactly why blacksmiths favor it — it takes a genuinely fine edge, and that edge holds up over repeated use in a way many stainless knives can't match.

The trade-off is that Shirogami #2 doesn't get the corrosion-resistance "safety net" that stainless steel has. It needs a bit of attention after each use — but in exchange, you get a blade that professional chefs and knife enthusiasts specifically seek out for how it performs.

The blade carries a traditional Kurouchi finish — the dark, semi-rough black coating left over from forging, rather than a mirror polish. It's left largely intact rather than ground away, both for aesthetics and because it offers the blade some natural protection against moisture.

The Handle: Japanese Magnolia (Honoki)

The handle is carved from Japanese magnolia (honoki) wood — a lightweight, tight-grained timber that has been the standard choice for Japanese knife handles for generations. It's light enough not to throw off the knife's balance, resists moisture better than many other woods, and its smooth, oval profile sits comfortably in the hand through long stretches of prep work.

Choose Your Size

Approx. 150mm (approx. 5.9")
The more compact option — easier to maneuver in tight spaces or on smaller cutting boards. Well suited to trimming vegetables, portioning fruit, mincing herbs, and other detail-oriented prep.

Approx. 180mm (approx. 7.1")
A full-size, all-purpose blade built to be the main knife in your kitchen. More capable with larger vegetables, cuts of meat, and fish, while still agile enough for everyday chopping.

Still not sure? If most of your cutting is quick and small-scale, go with 150mm. If you want one knife that can handle the bulk of your kitchen work, go with 180mm.

Specifications

• Blade Style: Santoku (multi-purpose)
• Core Steel: Shirogami #2 / White Steel #2 (high-carbon steel)
• Blade Finish: Traditional Kurouchi (black forged finish)
• Handle Material: Japanese Magnolia (Honoki) wood
• Edge: Double-bevel (suitable for right- and left-handed use)
• Available Lengths: Approx. 150mm / Approx. 180mm
• Craftsmanship: Hand-forged in Miyazaki, Japan
• Origin: Miyazaki Prefecture, Japan

As each knife is hand-forged, exact weight and dimensions may vary slightly from piece to piece.

Care & Maintenance — Please Read Before Use

Shirogami #2 is prized for its sharpness, but that performance comes with a trade-off worth understanding before your knife arrives.

This knife will rust if it isn't cared for. It's high-carbon steel, not stainless — developing a patina over time (and rusting if left wet) is a normal characteristic of this material, not a defect. Many owners consider the patina a feature: it gives the blade a one-of-a-kind, "lived-in" look over years of use.

The daily habit that matters most:

• Hand wash immediately after use — warm water and a mild, non-abrasive detergent. Don't let it sit in the sink.
• Dry it completely with a towel right away. This single step prevents most rust issues.
• Never put it in the dishwasher — the heat, moisture, and detergent will damage both the blade and the wood handle.

For longer-term protection:

• Apply a thin coat of food-safe oil (camellia or mineral oil) after drying, especially if you won't be using the knife again soon.
• If storing in a drawer or case, wrap the blade in newspaper or a soft cloth to limit air exposure.
• If hanging the knife or using a knife stand, position it with the blade pointing downward.

To protect the edge:

• Avoid cutting bones, frozen food, or other hard materials — the thin edge can chip on hard contact.
• Use a wood or plastic cutting board rather than glass, stone, or ceramic surfaces.

None of this is difficult — it's a habit that takes about thirty extra seconds each time you use the knife.

What to Expect From a Hand-Forged Carbon Steel Knife

• It may feel lighter and thinner than knives you're used to. Traditional Japanese blades are generally built thinner than Western knives — it's by design, not a sign of fragility.
• The color will change over time. Expect the blade to darken and develop a patina with use. This is normal and, for many owners, part of the appeal.
• It rewards a slightly different technique. A gentle push or pull cutting motion suits this blade better than heavy rocking or twisting motions.

Quick Answers

Will this knife rust?
Yes, if it isn't dried after use — that's the nature of Shirogami #2 carbon steel. Dry it thoroughly after each wash and it will stay in excellent condition for years.

Is it dishwasher safe?
No. Hand wash only, and dry immediately.

Is it suitable for both left- and right-handed use?
Yes — this is a double-bevel blade, so it cuts the same for both.

What's the difference between the two sizes?
The approx. 150mm is more compact and suited to detail work; the approx. 180mm is a full-size, all-purpose knife suited to being your primary kitchen knife. As each blade is hand-forged, exact length can vary slightly from piece to piece.