Nakaniida knives exemplify traditional craftsmanship and quality. Blacksmiths forge each blade using the karauchi method from katana making—heating iron and steel before shaping through hammering without molds. Though labor-intensive, this approach offers design flexibility for unique products. Nakaniida blades excel in sickles and kitchen knives, with single-bevel kitchen knives known for lightness and easy sharpening. Their sickles feature laminated steel with upward-facing blades to reduce ground wear. All Nakaniida tools are prized for sharpness, durability, and superior handling.
Michio Ishikawa, based in Kami (formerly Nakaniida) of Miyagi Prefecture, is the last blacksmith of Nakaniida knives. Since the 1600s, the area was known for exceptional blacksmithing, once hosting 11 shops and earning official recognition. His technique, certified as a traditional craft by the Miyagi Prefecture governor, involves a unique 28-step process. This includes initial hot forging followed by three stages of cold forging to maximize steel hardness. All of Ishikawa's knives are single-bevel and right-handed. Sadly, this remarkable tradition may be lost upon his retirement, as he currently has no apprentice to continue the craft.
