Kazoku Kage Nakiri – Aogami #2 Carbon Steel | Nashiji Finish

Chosen by Sharp Knives Malta

Traditional Japanese craftsmanship with the exceptional cutting performance of Aogami #2 carbon steel.

The Kazoku Kage Nakiri is a dedicated Japanese vegetable knife designed for cooks who demand maximum sharpness, outstanding edge retention, and precise, effortless cutting. Combining a traditional Aogami #2 carbon steel core, stainless san-mai construction, and a handcrafted Nashiji finish, it delivers the cutting experience that has made Japanese carbon steel knives legendary.

If vegetables are a major part of your cooking, this is a knife that transforms everyday prep into a faster, cleaner, and more enjoyable experience.

Traditional Japanese Craftsmanship

The Kazoku Kage series is built around one simple philosophy: exceptional cutting performance.

Using traditional Japanese construction methods and premium carbon steel, these knives are made for cooks who appreciate the satisfaction of an incredibly sharp edge and the rewarding experience of sharpening their own knives.

Who This Knife Is For

Perfect for:

• Home cooks who prepare vegetables regularly
• Professional chefs
• Carbon steel enthusiasts
• Users who enjoy sharpening their own knives
• Anyone upgrading from thicker Western-style kitchen knives

Why You'll Like It

Aogami #2 (Blue Paper) Carbon Steel

At the heart of the blade lies Aogami #2 carbon steel, hardened to approximately 63 HRC.

One of Japan's most respected traditional steels, Aogami #2 is prized for its ability to take an exceptionally fine edge while maintaining excellent edge retention.

Benefits include:

• Outstanding sharpness
• Excellent edge retention
• Smooth, responsive sharpening
• Superior cutting feel
• Long-lasting performance

For cooks who appreciate traditional Japanese carbon steel, few steels offer such a rewarding cutting experience.

Stainless San-Mai Construction

The Aogami core is protected by stainless steel cladding using traditional san-mai construction.

This layered design:

• Protects the carbon steel core
• Improves durability
• Reduces maintenance
• Enhances corrosion resistance on the blade faces

You enjoy the cutting performance of carbon steel with much easier day-to-day care.

Traditional Nakiri Blade

The Nakiri is purpose-built for vegetables.

Its flat edge profile provides full contact with the cutting board, making it ideal for:

• Slicing
• Chopping
• Dicing
• Push-cutting
• High-volume vegetable preparation

The wide blade also offers generous knuckle clearance and makes transferring chopped ingredients from board to pan quick and easy.

Nashiji Finish

The traditional Nashiji ("pear skin") finish gives the blade its distinctive handcrafted appearance.

Beyond its rustic beauty, it also:

• Helps reduce food sticking
• Conceals light scratches from everyday use
• Highlights the knife's artisan character

A finish that is both practical and timeless.

Ho Wood Handle with Horn Ferrule

The traditional Ho wood wa handle is lightweight and exceptionally comfortable.

It offers:

• Excellent balance
• Natural moisture resistance
• Comfortable grip
• Reduced fatigue during extended preparation

The D-shaped design provides secure handling and precise blade control for right-handed users.

Specifications

Brand: Kazoku
Series: Kage
Knife Type: Nakiri
Steel: Aogami #2 (Blue Paper) Carbon Steel
Hardness: Approximately 63 HRC
Construction: Stainless San-Mai
Finish: Nashiji
Handle: Ho Wood with Horn Ferrule (D-shaped, Right-Handed)

Carbon Steel Care

Because the cutting edge is carbon steel:

• Hand wash only
• Dry immediately after use
• Never leave the blade wet
• Avoid dishwashers
• Store in a dry place

Over time, the exposed edge will naturally develop a blue-grey patina. This is completely normal and helps protect the steel while giving every knife its own unique character.

Complete Your Setup

Pair it with:

• Rust Eraser
• Camellia Oil
• Japanese Whetstone
• End-Grain Cutting Board
• Saya or Blade Guard

Why We Chose This Knife

At Sharp Knives Malta, we recommend Aogami steel to cooks who want to experience the true character of traditional Japanese carbon steel.

The Kazoku Kage Nakiri combines exceptional sharpness, stainless-clad practicality, and a purpose-built vegetable profile into a knife that excels at one thing: making vegetable preparation faster, cleaner, and more precise.

Traditional carbon steel. Exceptional sharpness. Built for serious vegetable preparation.