Tottori Nakiri

 A new nakiri knife made in collaboration with Otsuka Hamono from Tottori, Japan.

While Sakai City near Osaka is well known for having a high concentration of skilled bladesmiths, Tottori is located in the region in Western Japan, formerly known as Inaba, famous for the iron rich sand which is used to make high quality Japanese blade steels. The few remaining bladesmiths in this sparsely populated region are deep with their craft. Tottori in particular has a strong history of the mingei (craft) movement led by Yanagi Soetsu's follower Yoshida Shoya.

Otsuka San is a 4th generation bladesmith. The waiting list for his knives is 1-2 years long, only accepting orders from a limited customer base of clientele he respects and knows will understand his work, namely a few restaurants in Tokyo, Paris, and Milan.

The Terasu nakiri knife by Otsuka Hamono is intended primarily for chopping vegetables. Paired with the long edge retention of Aogami #1 blade steel, it has exceptional hardness thanks to skilled hand-forging and heat treatments.

Blade steel (knife edge) will patina black over time.