Kokaji Kunitake, a master blacksmith, hails from a lineage of traditional Japanese blade makers. His family’s history in forging swords and knives spans generations, transitioning to knives as samurai declined. Renowned for meticulous hand-forging, Kunitake uses forge welding and differential tempering, preserving age-old methods. He crafts high-quality knives from premium materials, ensuring sharpness and durability.
Kunitake produces various knives, from kitchen to hunting, blending traditional and modern designs. His commitment to heritage involves teaching apprentices and holding workshops to pass down skills. Globally acclaimed, Kunitake’s knives are celebrated for their craftsmanship and functional excellence, embodying the legacy of Japanese knife making.
A Nakiri knife（ 菜切包丁) is a classic Japanese-style knife that used for handling vegetable which has a double bevel edge, commonly used for slicing, dicing, and chopping vegetables. Its main feature is its straight blade, which encourages a specific style of cutting. A Nakiri’s blade would sit flat on the chopping board to mince, chop, dice, and slice vegetables. a Nakiri knife is also excellent for cutting fruits. The most common blade length is 165mm, which every home should have one.
