This is a rustic 165mm nakiri forged in the traditional style, likely from Tosa or Sanjo—both regions known for producing practical, workhorse knives with a kurouchi (black) finish. The blade features a high-carbon steel core, most likely Shirogami #2 or Aogami #2, though unconfirmed. Either way, it's reactive and takes an incredibly sharp edge, ideal for precise vegetable prep.
The handle is a dark-stained hardwood, lightly cleaned and finished with food-safe wax and oil. The edge has been carefully restored and sharpened on whetstones from 1000-3000 grit, then finished on leather strop for a razor edge.
This knife needs to be treated with love and care and should never be washed in a dishwasher or left in a sink.
After use, wipe this knife clean with a soapy rag and hot water and then thoroughly dry it. If this knife is going to be hanging around for a long time in between uses, I would suggest putting some mineral oil on it to protect the steel.
