{"title":"ホームページ","description":null,"products":[{"product_id":"japanese-kurouchi-all-purpose-chef-knife-150mm-white-steel-2-clad-iron","title":"Nakamura Kurouchi Santoku Knife — Hand-Forged in Miyazaki, Shirogami #2 Steel","description":"\u003ch3\u003eForged by Hand, in a Workshop That Still Works the Old Way\u003c\/h3\u003e\n\u003cp\u003eThis Santoku comes from the workshop of \u003cstrong\u003eToshio Nakamura\u003c\/strong\u003e, a blacksmith in Miyazaki who has spent close to \u003cstrong\u003e70 years\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003cp\u003eWe source this knife directly from the Nakamura workshop, and we present the maker and material details exactly as the workshop provided them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy This Knife\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHand-forged by a blacksmith with nearly seven decades of experience\u003c\/li\u003e\n  \u003cli\u003eShirogami #2 steel for genuinely exceptional sharpness and edge retention\u003c\/li\u003e\n  \u003cli\u003eHonoki wood handle for comfortable, balanced use\u003c\/li\u003e\n  \u003cli\u003eTwo sizes to match precision work or everyday all-purpose cutting\u003c\/li\u003e\n  \u003cli\u003eSourced directly from the Miyazaki workshop that makes it — no distributors, no anonymity\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy Shirogami #2 Steel Cuts the Way It Does\u003c\/h3\u003e\n\u003cp\u003eThe core of this blade is \u003cstrong\u003eShirogami #2 (White Steel #2)\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe blade carries a traditional \u003cstrong\u003eKurouchi finish\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\n\u003ch3\u003eThe Handle: Japanese Magnolia (Honoki)\u003c\/h3\u003e\n\u003cp\u003eThe handle is carved from \u003cstrong\u003eJapanese magnolia (honoki) wood\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\n\u003ch3\u003eChoose Your Size\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eApprox. 150mm (approx. 5.9\")\u003c\/strong\u003e\u003cbr\u003e\nThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApprox. 180mm (approx. 7.1\")\u003c\/strong\u003e\u003cbr\u003e\nA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStill 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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Style:\u003c\/strong\u003e Santoku (multi-purpose)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Shirogami #2 \/ White Steel #2 (high-carbon steel)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Traditional Kurouchi (black forged finish)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Japanese Magnolia (Honoki) wood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-bevel (suitable for right- and left-handed use)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable Lengths:\u003c\/strong\u003e Approx. 150mm \/ Approx. 180mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCraftsmanship:\u003c\/strong\u003e Hand-forged in Miyazaki, Japan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eAs each knife is hand-forged, exact weight and dimensions may vary slightly from piece to piece.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eCare \u0026amp; Maintenance — Please Read Before Use\u003c\/h3\u003e\n\u003cp\u003eShirogami #2 is prized for its sharpness, but that performance comes with a trade-off worth understanding before your knife arrives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis knife will rust if it isn't cared for.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe daily habit that matters most:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHand wash immediately after use\u003c\/strong\u003e — warm water and a mild, non-abrasive detergent. Don't let it sit in the sink.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry it completely with a towel right away.\u003c\/strong\u003e This single step prevents most rust issues.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNever put it in the dishwasher\u003c\/strong\u003e — the heat, moisture, and detergent will damage both the blade and the wood handle.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor longer-term protection:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eApply a thin coat of food-safe oil (camellia or mineral oil) after drying, especially if you won't be using the knife again soon.\u003c\/li\u003e\n  \u003cli\u003eIf storing in a drawer or case, wrap the blade in newspaper or a soft cloth to limit air exposure.\u003c\/li\u003e\n  \u003cli\u003eIf hanging the knife or using a knife stand, position it with the \u003cstrong\u003eblade pointing downward\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eTo protect the edge:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eAvoid cutting bones, frozen food, or other hard materials — the thin edge can chip on hard contact.\u003c\/li\u003e\n  \u003cli\u003eUse a wood or plastic cutting board rather than glass, stone, or ceramic surfaces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eNone of this is difficult — it's a habit that takes about thirty extra seconds each time you use the knife.\u003c\/p\u003e\n\n\u003ch3\u003eWhat to Expect From a Hand-Forged Carbon Steel Knife\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIt may feel lighter and thinner than knives you're used to.\u003c\/strong\u003e Traditional Japanese blades are generally built thinner than Western knives — it's by design, not a sign of fragility.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe color will change over time.\u003c\/strong\u003e Expect the blade to darken and develop a patina with use. This is normal and, for many owners, part of the appeal.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIt rewards a slightly different technique.\u003c\/strong\u003e A gentle push or pull cutting motion suits this blade better than heavy rocking or twisting motions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eQuick Answers\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWill this knife rust?\u003c\/strong\u003e\u003cbr\u003e\nYes, 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it dishwasher safe?\u003c\/strong\u003e\u003cbr\u003e\nNo. Hand wash only, and dry immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for both left- and right-handed use?\u003c\/strong\u003e\u003cbr\u003e\nYes — this is a double-bevel blade, so it cuts the same for both.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between the two sizes?\u003c\/strong\u003e\u003cbr\u003e\nThe 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.\u003c\/p\u003e\n","brand":"Japan Tradigate","offers":[{"title":"150mm","offer_id":55891729809481,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true},{"title":"180mm","offer_id":55891729842249,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/8221\/6265\/files\/IMG-5619.jpg?v=1789895098"}],"url":"https:\/\/japantradigate.com\/ja\/collections\/frontpage\/gyuto.oembed","provider":"Japan Tradigate","version":"1.0","type":"link"}