Nishioka-san is a highly talented blacksmith in the Kochi Prefecture. He forges each knife to ensure excellent performance and longevity. The Kanji on the blade translates to “carefully crafted”. After handling his knives, I can say that is true.

Most nakiris are 165mm in cutting edge length. The 120mm is far from a novelty. The spine is stout giving the blade some extra weight, but the edge is thin to give the user controlled cuts. The 120mm is an excellent choice for smaller vegetables and herbs. The Aogami 2 blade steel has excellent edge retention, and is less likely to chip during use compared to Aogami Super. 120mm has never felt so big.

Blade steel: Aogami 2/Blue 2 carbon steel

Lamination: Iron

Handle: Walnut with plastic ferrule

Cutting edge length: 120mm

Spine thickness: 3.5mm

Blade height: 41.5mm

Handle length: 4.5”

Overall length: 10”

Carbon steel can rust if neglected. To avoid corrosion and rust, be sure to wash and dry your knife immediately after use. Leaving moisture or acidic material on the blade will cause corrosion. Every carbon steel knife will develop a blue grey patina, yellow or orange is rust.