To our customers in the US: From Aug 29, 2025, new U.S. customs rules may cause longer delivery times, and all orders from Japan will require higher import fees (often US $80–$200 or up to 50%) to be paid by the customer upon delivery.
Nakamura Blacksmith Kurouchi Santoku 165mm
Includes:
- Kurouchi 'Santoku' Kitchen Knife (handcrafted from steel, 16.5cm blade length
- Red Sharpening Stone (15cm x 4cm x 3cm)
- FREE WORLDWIDE SHIPPING
A handcrafted double bevel knife made from Shirogami (white steel) No. 2 steel, a very traditional steel prized by blacksmiths and knife enthusiasts alike for its great edge retention and legendary sharpness.
The knife has a light poplar wooden handle, and the blade is engraved with the signature of the smithy. The pack includes a small whetstone you can use to keep your blade clean and sharp.
About the blade type: This is a multi-purpose knife, especially handy for cutting veggies.
*Each knife is crafted by hand, so there may be slight variations in weight and dimensions. We ask for your kind understanding.
*Depending on the number of orders and smithy availability, it can occasionally take up to 3 weeks for your knife to ship.
*This knife is made from steel, so it is normal for a certain amount of rust to form over time. Please use the sharpening stone included with your order to remove any rust. You will find a video which explains how to sharpen your knife at the bottom of this page.
*Depending on the value of your order and local import rules in your country, you may be required to pay additional import taxes when your package arrives.
Nakamura Blacksmith, Time-Honed Blades, Forged with Soul
AS FEATURED ON YOUTUBE
Watch Daisuke Nishida hand-forge layered steel into knives that combine beauty, precision, and strength.
OVERVIEW
Toshio Nakamura doesn’t forge for volume. He crafts to meet real-world needs. Each knife begins with a request, often from long-time customers who know exactly what they want. A specific weight, a particular edge angle, a blade that resists dulling during spinach harvest, these are the starting points. No two knives are quite the same. He listens, adjusts, and builds one by one. Where others use industrial presses, Nakamura still works by hand, fine-tuning thicknesses and edge profiles based on how each tool will be used. The result is a knife that’s not only sharp, but purposeful.
PHILOSOPHY AND PROCESS
Crafted by Need, Not by Numbers
Every blade that leaves Nakamura’s forge exists for a reason. Whether it’s a small sickle used in the mountain fields of Kumamoto or a handcrafted kitchen knife ordered by a returning customer, each tool is made with a clear purpose.
Toshio doesn’t chase volume. Instead, he draws on decades of intuition and field knowledge, often adjusting the shape or grind based on how and where a blade will be used. If a local farmer needs a tool to cut thick grass near a stream, or a hunter requests a blade that won’t slip when wet, he’ll forge it to match that reality, not a template.
This philosophy has earned him a loyal following across the region. His customers trust that what they receive isn’t just sharp, it’s suited to their lives.
Hammer, Heat, and Human Judgment
Forging at Nakamura Blacksmith is a delicate balance of temperature and timing. The steel is heated to around 850°C, never beyond 880°C, to preserve edge integrity. Depending on the material, tempering is done under 800°C.
Toshio explains that even a few degrees too much can ruin the steel. With both large and small hammers, he shapes the metal quickly and precisely, using muscle memory and instinct rather than machines. The process includes two hardening cycles to reduce warping and increase edge strength. Every blade is adjusted and refined mid-process, no batch is identical.
A Lifetime of Work in Every Knife
Finishing a Nakamura blade isn’t just about looks, it’s about readiness. After sandblasting to reveal the steel line and visual clarity, each blade is sharpened by hand. The process includes water grinding, edge honing, and test cuts (often on newspaper) to verify balance and sharpness. Slight bends are straightened by eye and touch.
Once the handle is fitted, the blade is ready for use but the commitment doesn’t end there. Customers are encouraged to return for re-sharpening and maintenance. As Toshio says, it’s not about chasing trends, but about making tools that stay useful for life.
MESSAGE FROM THE MAKERS
I’ve been making knives for nearly 70 years. Some things have changed, but what matters hasn’t. I still craft each blade by hand, one at a time, just like I always have. Customers don’t come to me for mass production, they come with ideas, with needs, and I make something that fits.
Every knife I make reflects decades of trial and error. Some days I discover something new, even now. That’s the beauty of this work: you never stop learning, and you never stop improving.
Customer Reviews
I received my knife, but the tip of the knife was bending
Dear Anders Mogensen,
Thank you for your purchase and for your review! Thank you also for your feedback - thin knives made from soft iron in this price range (so on the less expensive side of the spectrum) tend to have blades that are thin and easily bendable. The knife nevertheless has a strong steel core (white steel Shirogami #2).
Traditional handcrafted Japanese kitchen knives will certainly be very different from the commercial stainless steel knives many of us are used to, and require a little bit of TLC and time to get used to. For example, it is important to remember that these knives are strong against vertical impact, but weak against horizontal force, so take care to protect it from horizontal impact. Please do feel free to contact us again should you have any questions about how to properly care for/use your knife!
Thank you once again for supporting Japanese craftsmen!
Greetings from Japan,
The Japanese Food Craftsman Team
The transaction was smooth. Shipment and delivery were fast. The knife itself seems very flimsy and I can bend the knife with two fingers like a tin. I don't know if the one I received was an exception or not as there is nothing to compare against. The blade edge and the kiriba is all bent so I won't be able to use a sharpening stone on kiriba area. So I use tagane and hammered for about half an hour to somewhat straighten so that I can use the sharpening stone. On the mine (spine) side the thickness is quite uneven due to mechanical hammering during the manufacturing process so will not be able to tell if the knife blade is straight or not especially towards the tip which is tapered. The tip was sort of tsuru kubi due to a slight dimple about one inch from the tip. Unless the knife I received was a defective one, I will not recommend. I've been using this knife for about 10 days and it keeps its sharpness but I have to keep bending the blade to make it straight.
Dear George Nishimura,
Thank you for your purchase and for your review! Thank you also for your feedback - thin knives handcrafted from soft iron in this price range (so on the less expensive side of the spectrum) tend to have blades that are thin and easily bendable. Your knife nevertheless should have a strong core and be strong against vertical impact (although, as you have noticed, weak against horizontal force). Some unevenness and irregularity is to be expected in handmade items, but we will certainly forward your feedback on to the smithy, in case this is an area that can be further improved. Thank you once again for supporting Japanese craftsmen.
Greetings from Japan,
The Japanese Food Craftsman Team
This is my first Japanese kitchen knife that is handmade, and I instantly wanted one after seeing the forge videos on YouTube. It is a great concept to allow customers to see the work that goes into the product they buy. The blade of this knife is very thin, the knife is very light, and the balance point is perfect. Test cuts with this knife are like nothing I have ever experienced. I don't know if mine has an imperfection as I have no comparison, but I thought the handle profile was round, but mine is shaped like a sideways teardrop for 3/4 of the handle closest to the blade(and so is the metal cap). However, I am right handed, and the "tail" of the teardrop shape fits right in the bends of my fingers when I hold it, so if it was a mistake, it worked out perfect! Handcrafted items are always unique, so I don't consider it a defect. I appreciate the work bladesmith put into this knife and I look forward to many years of use. I attempted to upload photos with my review, but the upload in the review link was not working.
Dear M. Riley,
Thank you so much for your purchase and for your review! We are so happy to hear that you are happy with your knife - that it is sharp and easy to use! Regarding the shape of the handle, without a picture it is difficult to say whether the shape is the intended shape or not, but as you mentioned, all handmade items do have some degree of variation. That's what makes them uniquely special! So as long as it is easy for you to use, I would say that this is a unique piece fit just for you!! If you have any problems using it going forward, please do get in touch and we will see how we can help. Thank you for letting us know about the photo upload link - if it does not work for other customers as well we will look into it from our end! Thank you!
Greetings from Japan,
The Japanese Food Craftsman Team
I received my order in record speed. The Japanese Post is amazing. The knife is such a beautiful piece. Its razor sharp!
I love the videos guys!
Thanks!
Dear Anthony Henderson,
Thank you so much for your purchase and for your kind review! We are pleased to hear that you are happy with your knife, and hope it serves you well for years to come! Of course, we are also glad to hear you are enjoying the videos. Stay tuned for more to come!
Greetings from Japan,
The Japanese Food Craftsman Team
Superb handcrafted knife from Mr Nakamura. It is very light, super sharp and I can’t wait to use it for cooking. Happy to have been able to buy directly from Japanese artisans whose know-how is no longer to be proven.
kind regards from France.
Djaniv
Dear Jean-Yves,
Thank you for your purchase and for your review! We are glad to hear that you are pleased with the knife! We hope you enjoy cooking with it for years to come.
Greetings from Japan,
The Japanese Food Craftsman Team
How to Sharpen your knife
Caring for your knife will make it last you for decades. After use, wash it with clean hot water, dry it off thoroughly, and place it in newspaper to prevent rusting. Check out the video below for more information on how to sharpen your knife with a sharpening stone, and how to store it safely.