Suminagashi kitchen knife from the workshop of Shiro Kamo

We are pleased to introduce you to these exceptionally beautiful knives. The bladesmith Katsuko Tanaka lives and works in Nagasaki Prefecture, somewhat away from the traditional centers of Japanese knife making. Certainly not greatly influenced by the trends of Westernization in the design and materials of some other Japanese knife manufacturers, he follows his own traditional line.

The result of a technique that makes the surface of the blade appear slightly unfinished and rustic is referred to as "Nashiji," which translates to pear skin pattern in German. The core of this three-layered blade is made of Aogami No. 1, also known as blue paper steel, which is tough and robust and can be hardened up to HRC 64. This steel core is not stainless and will darken slightly with prolonged use, creating a beautiful contrast with the surrounding stainless steel layers.

The octagonal knife handle is made of walnut with an ebony ferrule.

The size specifications are for general orientation only and may vary slightly for each knife, as they are hand-forged.