Nakamura Warikomi All-Purpose Knife — Hand-Forged in Miyazaki, Aogami #2 Steel

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

This all-purpose kitchen knife comes from the workshop of Toshio Nakamura, a blacksmith in Miyazaki who has spent close to 70 years at the forge. 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
• Aogami #2 carbon steel core for genuinely excellent sharpness, wrapped in a stainless outer layer for easier day-to-day care
• A traditional "warikomi" construction method — less common, more labor-intensive, and prized for balancing sharpness with durability
• Double-bevel edge, comfortable for both right- and left-handed use
• Two sizes to match precision work or everyday all-purpose cutting

Understanding the Construction: Stainless Warikomi

This blade is built using a traditional Japanese construction method called warikomi — where a harder core steel is forged and set into an outer layer of a different metal, rather than the two simply being laminated together in flat layers. Here, the core is Aogami #2 (Blue Steel #2), a high-carbon steel long valued by Japanese blacksmiths for its excellent sharpness and edge retention.

That carbon steel core is set into an outer layer of stainless steel, which is why the workshop refers to this construction as "sute-warikomi" (stainless warikomi). The result is a blade that keeps the cutting performance associated with genuine carbon steel at the edge, while being noticeably easier to live with day-to-day than a knife made entirely of carbon steel — since most of the blade's surface is protected by the stainless outer layer.

It's worth understanding what this does not mean: the cutting edge itself is still exposed carbon steel, so it isn't fully rust-proof the way an all-stainless knife is. Think of it as a middle ground — meaningfully lower maintenance than a traditional carbon steel blade, but still deserving a bit more care than an everyday stainless knife.

An All-Purpose Kitchen Knife

This is a general-purpose Japanese kitchen knife, built to handle the bulk of everyday prep — vegetables, fruit, and general chopping — in one blade. It's a practical, do-it-all shape rather than a specialist tool, which makes it a natural first knife if you're building a Japanese knife collection, or an everyday workhorse if you just want one knife that does most things well.

The Handle

The handle on this knife is finished in black, with a riveted Western-style construction rather than a traditional rounded Japanese handle. It's a comfortable, familiar grip if you're used to Western-style kitchen knives.

Choose Your Size

Approx. 150mm blade (approx. 270mm / 10.6" total length)
The more compact option — easier to maneuver in tight spaces or on smaller cutting boards. Well suited to detail-oriented prep work.

Approx. 180mm blade
A larger, full-size option built to be the main knife in your kitchen, with more reach for larger vegetables and bigger prep jobs.

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 Type: All-purpose kitchen knife
• Construction: Warikomi (core steel set into an outer stainless layer)
• Core Steel: Aogami #2 / Blue Steel #2 (high-carbon steel)
• Outer Layer: Stainless steel
• Handle: Black, riveted Western-style handle
• Edge: Double-bevel (suitable for right- and left-handed use)
• Available Blade 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

Because the core steel is a high-carbon steel, the cutting edge itself can develop a patina or light surface rust if left wet — even though the rest of the blade is protected by the stainless outer layer. A simple habit after each use will keep it in excellent condition.

After every use:

• Hand wash with warm water and a mild, non-abrasive detergent.
• Dry it completely with a towel right away — pay particular attention to the edge itself, which is the exposed carbon steel.
• Never put it in the dishwasher.

To protect the edge:

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

Storage:

• 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.

What to Expect From a Hand-Forged Knife

• Small variations are normal. Each blade is shaped and finished individually, so minor differences between knives are part of what makes it genuinely handmade.
• The edge may show a light patina over time. This is normal for the exposed carbon steel core and doesn't affect performance.
• It needs less care than a full carbon steel knife, but slightly more than an all-stainless one — a quick dry after each use is the key habit.

Quick Answers

Will this knife rust?
The body of the blade is protected by the stainless outer layer, but the cutting edge itself is exposed carbon steel (Aogami #2) and can develop light rust or a patina if left wet. Dry it after each use and it will stay in great condition.

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 larger, all-purpose size suited to being your primary kitchen knife. As each blade is hand-forged, exact length can vary slightly from piece to piece.