Nakaniida White Steel No.2 Black Deba 135mm Magnolia Handle

Nakaniida knives follow the traditional karauchi method from 1600s katana making—heating and hammering without molds. This creates distinctive, lightweight single-bevel blades (all right-handed). Craftsmen use this technique to craft both sickles and kitchen knives. Michio Ishikawa, the region's last Nakaniida blacksmith, maintains this tradition through a certified process combining hot forging with triple cold forging for enhanced hardness. Without an apprentice, this craft may disappear after Ishikawa's retirement.

These knives are made using traditional methods. Instead of epoxy or glue, the blade is heated and then burnt into the handle before being sealed with wax. Over time, you may notice the blade becoming loose. To fix this issue, please follow these simple instructions:

1. Hold the knife vertically by the handle, with the blade tip pointing upwards.
2. Tap the bottom of the handle firmly a few times with a wooden or rubber mallet. (A hammer can be used but take care not to damage the handle.)

This should secure the blade snugly back into the handle. Please contact us if you need any clarification.

Specifications:
Knife Type: Deba
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Double beveled blade
Blade Length: 135mm (5.3")
Blade Height: 49mm (1.9")
Blade Thickness: 5.5mm (0.2")
Ferrule Material: Plastic
Handle Material: Magnolia
Handle Length: 125mm (4.9")
Weight: 140g (4.9 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.