Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm

Nakiri knives made by blacksmiths

This vegetable knife is made by Akahata Daitoku, the fifth generation blacksmith of "Kajiyasu Daitoku," whose workshop is located in Matsusaka City, Mie Prefecture. Unlike mass-produced knives available on the market, the vegetable knives made by blacksmith Akahata are fire-forged and hammered to give them a black finish.

Crispy...

A truly sharp knife has a blade that will naturally sharpen without the need for force. A vegetable knife, which is suitable for cutting vegetables, is recommended for people who want to use a knife that suits the ingredients and for people who love cooking.
[Top: Black vegetable knife 165mm, bottom: Black vegetable knife 120mm]

Use different knives

It is said that a vegetable knife is best for finely chopping vegetables, such as into chunks or julienne. The 120mm vegetable knife is a great size for fine work such as peeling.

As an alternative to a paring knife, which is often recommended as a second knife, you might want to choose a slightly smaller vegetable knife with a blade length of 120 mm.

The sharpness of the blade brings out the flavor of the ingredients without damaging them, making the food even more delicious. In addition, since it is double-edged, it can be used by both left-handed and right-handed people.

Black finish knife

A Kurouchi knife that intentionally leaves the surface blackened by hardening. The rugged look with visible marks of hammering is very appealing. It is also said to be less prone to rust than knives that are polished all over. This knife goes well with the wooden handle and has an excellent design.

Strong and sharp cutting edge

A strong knife is created by hammering, forging, hardening, and tempering. The strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important. In addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand.

Easy to hold wooden handle

The handle is made of solid black walnut. The uneven surface created by the scraping marks makes it easy to grip and use. This carving is done without relying on machines, and Akahata separates it into three steps, carving it thoroughly with a knife. After inserting a core into the wood of the blade and handle, they are fixed with brass.

Inscription

Finally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete.

Knives you'll want to have in your home

Akahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use.
[From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm, Black-finished vegetable knife 165mm, Black-finished vegetable knife 120mm]

Delivered in a nice box

From now on, the product will be delivered in a box. According to Akahata, the design was inspired by the image of a sword being drawn from its sheath. The result is a cool finish thanks to the unique ideas of a blacksmith. It is also recommended as a gift.

Easy maintenance

Although it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away. Due to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.

For wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area. *When applying oil, be sure to wet the kitchen paper with water before disposing of it.

Resharpening

For those who are not comfortable sharpening their knives themselves, Akahata-san will provide resharpening and maintenance services. The customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us.
Kajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith "Yoshisada", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.
Click here for a list of works by Daitoku Akahata


This 120mm vegetable knife is made by Akahata Daitoku, the fifth generation blacksmith of "Kajiyasu Daitoku". Unlike mass-produced knives available on the market, this vegetable knife is made by fire forging and forging the steel to give it a black finish.

[Product name] Black vegetable knife 120mm
[Size (approx.)] Total length 243mm, blade 130mm, blade length 120mm
Weight (approx.): 77g
[Material] Blade: Steel, iron, handle: Black walnut (solid), brass
[Paint] Pattern: Walnut oil
[Notes] Double-edged type that can be used by both left-handed and right-handed people

● Precautions for use
・When using for the first time, wash with dishwashing detergent or similar before use.
・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.
Dishwasher/dryer ×

●Please be sure to check before purchasing.
・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.
-Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.
Please enjoy this as a unique feature of this product, which is unlike any other in the world.
Please be aware of the above before making your purchase.