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.
NAGOMI Slicing Knife 217mm
The NAGOMI Slicing Knife has a thin blade which creates flexibility in movement and usage. It easily cuts less dense meats, poultry, and especially delicate fish such as salmon.
Product Details
Blade material: 440A molybdenum steel (HRC hardness: 58)
Handle material: Stainless steel inlaid on laminated reinforced wood from Italy
Length: 353mm
Blade length: 217mm
Handle length: approx. 125mm
Weight: approx. 175g
Mitsuboshi Cutlery Co., Ltd, The Craftsmen Behind NAGOMI
AS FEATURED ON YOUTUBE
Watch how a NAGOMI knife IS shaped by hand in Seki City by artisans with over 140 years of blade-making tradition.
OVERVIEW
At the foot of Japan’s historic blade-making capital, Seki City in Gifu Prefecture, a team of skilled artisans continues a centuries-old craft. Mitsuboshi Cutlery Co., Ltd., founded in 1873, has produced knives for over 140 years and remains committed to precision, consistency, and handmade quality. Under the leadership of Takahisa Watanabe, the fourth-generation head of the company, the workshop carries forward the city’s reputation for exceptional blades through its flagship product line, NAGOMI.
NAGOMI knives are known for their refined construction, but their true value lies in the disciplined craftsmanship that shapes each piece. Every knife reflects the experience, technical skill, and quiet dedication of the artisans who make them.
PHILOSOPHY AND PROCESS
A Collaborative Process Built on Expertise
Each NAGOMI knife is created through a sequential process involving five specialist craftsmen. These individuals oversee forging, tempering, grinding, polishing, and final inspection. The entire production cycle takes close to three months per knife, ensuring attention to detail at every stage.
Production remains deliberately limited. By capping the number of knives produced each day, the team ensures that quality is never compromised in favour of speed or scale.
High-Grade Steel, Handled with Precision
NAGOMI knives are made using 440A stainless steel, a high-quality, high-chrome material selected for its hardness, corrosion resistance, and ease of sharpening. The blades are heat-treated to approximately HRC 58, then tempered in low-temperature environments to stabilise the metal structure.
The sharpening process is performed in three precise stages, ensuring that each edge is both razor-sharp and durable. The final profile is adjusted and tested by hand.
Handles are constructed from FSC-certified laminated wood imported from Italy. Shaped and polished manually, each handle is reinforced with stainless steel and sealed rivets, creating a seamless, hygienic surface with ergonomic form. The balance between the handle and the blade is a defining feature of the NAGOMI experience.
The 5 Stages of NAGOMI Knife Making
- Forging and Shaping: High-quality steel is cut and pressed into form.
- Hardening and Tempering: The blade is heat treated and cooled for strength.
- Rough Grinding: The profile and structure of the blade are formed.
- Sharpening and Polishing: Edges are honed and refined in three stages.
- Final Assembly and Inspection: Handles are mounted and finished, and each knife is hand-inspected.
MESSAGE FROM THE MAKERS
We are a team of craftsmen in Seki City, Gifu Prefecture, a place where blade-making traditions have been passed down for over 500 years. Once the home of samurai swordsmiths, Seki is now where we create kitchen knives to serve chefs and households around the world.
Our mission is to craft knives that are not only sharp and durable, but also a pleasure to use every day. Each blade is made by skilled hands, combining time-honoured techniques with modern materials, and finished with care to ensure lasting performance.
It is our hope that a Nagomi knife will bring ease, enjoyment, and a touch of Japanese craftsmanship to your cooking for many years to come.
Product Care
Correctly caring for your knife is key to keeping long-lasting sharpness.
Mitsuboshi Cutlery recommends that you sharpen your knife at least 1-2 times a month. In this video you can find demonstrations and tips on hot to sharpen at home using newspaper, sandpaper and/or a whetstone.
*Please note that only straight edged, non-serrated knives household knivescan be sharpened using the methods in this video, and knives from the PROFESSIONAL series cannot be sharpened with the newspaper method.
