{"product_id":"japanese-kurouchi-all-purpose-chef-knife-blue-steel-2-stainless-clad","title":"Nakamura Warikomi All-Purpose Knife — Hand-Forged in Miyazaki, Aogami #2 Steel","description":"\u003ch3\u003eForged by Hand, in a Workshop That Still Works the Old Way\u003c\/h3\u003e\n\u003cp\u003eThis all-purpose kitchen knife 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. 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\u003eAogami #2 carbon steel core for genuinely excellent sharpness, wrapped in a stainless outer layer for easier day-to-day care\u003c\/li\u003e\n  \u003cli\u003eA traditional \"warikomi\" construction method — less common, more labor-intensive, and prized for balancing sharpness with durability\u003c\/li\u003e\n  \u003cli\u003eDouble-bevel edge, comfortable for both right- and left-handed use\u003c\/li\u003e\n  \u003cli\u003eTwo sizes to match precision work or everyday all-purpose cutting\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUnderstanding the Construction: Stainless Warikomi\u003c\/h3\u003e\n\u003cp\u003eThis blade is built using a traditional Japanese construction method called \u003cstrong\u003ewarikomi\u003c\/strong\u003e — 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 \u003cstrong\u003eAogami #2 (Blue Steel #2)\u003c\/strong\u003e, a high-carbon steel long valued by Japanese blacksmiths for its excellent sharpness and edge retention.\u003c\/p\u003e\n\u003cp\u003eThat carbon steel core is set into an outer layer of \u003cstrong\u003estainless steel\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eIt's worth understanding what this does \u003cem\u003enot\u003c\/em\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eAn All-Purpose Kitchen Knife\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch3\u003eThe Handle\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eChoose Your Size\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eApprox. 150mm blade (approx. 270mm \/ 10.6\" total length)\u003c\/strong\u003e\u003cbr\u003e\nThe more compact option — easier to maneuver in tight spaces or on smaller cutting boards. Well suited to detail-oriented prep work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApprox. 180mm blade\u003c\/strong\u003e\u003cbr\u003e\nA larger, full-size option built to be the main knife in your kitchen, with more reach for larger vegetables and bigger prep jobs.\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 Type:\u003c\/strong\u003e All-purpose kitchen knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Warikomi (core steel set into an outer stainless layer)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami #2 \/ Blue Steel #2 (high-carbon steel)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOuter Layer:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black, riveted Western-style handle\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 Blade 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\u003c\/h3\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAfter every use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHand wash\u003c\/strong\u003e with warm water and a mild, non-abrasive detergent.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry it completely with a towel right away\u003c\/strong\u003e — pay particular attention to the edge itself, which is the exposed carbon steel.\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eNever put it in the dishwasher.\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 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\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\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\u003ch3\u003eWhat to Expect From a Hand-Forged Knife\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmall variations are normal.\u003c\/strong\u003e Each blade is shaped and finished individually, so minor differences between knives are part of what makes it genuinely handmade.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe edge may show a light patina over time.\u003c\/strong\u003e This is normal for the exposed carbon steel core and doesn't affect performance.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIt needs less care than a full carbon steel knife,\u003c\/strong\u003e but slightly more than an all-stainless one — a quick dry after each use is the key habit.\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\nThe 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.\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 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.\u003c\/p\u003e\n","brand":"Japan Tradigate","offers":[{"title":"150mm","offer_id":55891768442953,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true},{"title":"180mm","offer_id":55891768475721,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/8221\/6265\/files\/IMG-5621.jpg?v=1789895098","url":"https:\/\/japantradigate.com\/zh\/products\/japanese-kurouchi-all-purpose-chef-knife-blue-steel-2-stainless-clad","provider":"Japan Tradigate","version":"1.0","type":"link"}