Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/ 手工鍛造・宮城加美町傳統刀具 傳承 中新田打刃物的起源可追溯至 17 世紀初；當時刀劍鍛造技術在宮城縣加美町轉化為日用刀具。三百多年來，匠師以師徒制代代相傳，至今已被認定為「宮城縣傳統工藝品」。 工藝與材料 單刃傳統 刀身僅於單側鍛打，賦予極致鋒利與俐落斷切效果。 安來鋼芯 採用安來產高碳鋼 Blue #2、White #2，兼具鋒利度與持久性。 霞（Kasumi）夾鋼結構 以軟鐵包覆硬鋼芯，兼顧韌性與易研磨性。 水淬火＋三次冷鍛 刀身加熱後立即水淬，隨後不再加熱而進行三次冷鍛，進一步壓縮鋼材晶粒，延長刀口壽命。 全程手工 鍛造、研磨、拋光皆由匠師親手完成，每日僅少量出品。 所有系列面向家庭與專業廚師全球販售。 最後的鍛匠——石川美智雄 經驗　逾半世紀鐵砧歲月，自幼於父親身旁學藝。 認證　獲宮城縣知事授證「傳統工藝士」。 傳承　昔日中新田曾有十一座鍛冶場，今僅石川一人守護三百年技藝；其作品深受全球廚師與收藏家青睞。 中新田打刃物呈現日本「活的鍛造傳統」——以耐心、技術與對食材的敬意打造單刃名刀。親身體驗超過三世紀傳承的精準工藝，感受職人精神與鋒利之美。

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/

Traditional Blades Hand-Forged in Kami, Miyagi, Japan Heritage Nakaniida Uchihamono traces its roots to the early 1600s, when sword-making skills were adapted to everyday blades in Kami Town, Miyagi Prefecture. For more than three centuries the craft has been passed from master to apprentice, earning official recognition as a Traditional Craft of Miyagi. Craft Techniques & Materials Single-Bevel Tradition Every blade has always been forged on one side only, a profile prized for its razor-sharp edge and clean food separation. Yasuki Steel Cores Blue #2 and White #2 high-carbon steels from Yasugi deliver outstanding sharpness and edge retention. Laminated “Kasumi” Construction A hard steel core is jacketed in soft iron, making the knife both resilient and easy to sharpen. Water Quench & Triple Cold Forge** After heating, the blade is quenched in water, then hammered three times without reheating to compress the steel structure and extend edge life. All forging, grinding, and finishing are performed by hand; only a handful of knives leave the workshop each day. All models are offered to both home cooks and professional chefs worldwide. The Last Blacksmith — Michio Ishikawa Experience: Over fifty years at the forge, having learned the art beside his father from childhood. Recognition: Certified by the Governor of Miyagi as a bearer of an officially designated traditional craft. Legacy: Of the eleven smithies that once thrived in Nakaniida, Ishikawa now stands as the sole remaining master, safeguarding techniques refined over centuries. His knives are sought after by culinary professionals and collectors across the globe. The Workshop Today Inside a clay-lined hearth, charcoal fires burn as they did hundreds of years ago. Hand-powered hammers ring against anvils, and every temperature change is judged by the color and sound of the steel. Because production is entirely manual, yearly output is limited, ensuring that each blade embodies the full attention of the maker. High-resolution photos and step-by-step videos of the forging process are shared through the official gallery and social channels, allowing enthusiasts worldwide to witness the craft in real time. --- Nakaniida Uchihamono offers a window into Japan’s living forge tradition—blades fashioned with patience, skill, and respect for ingredients. Experience the precision of single-bevel workmanship and the heritage of a craft that has endured for over 300 years. [Note for American buyers] We cannot ship to the United States because an authorized distributor handles all sales there. If you reside in the United States, please purchase through the URL below. https://www.chefknivestogo.com/