Okubo Kajiya is unique, in more ways than one.
For a start it's the one and only blacksmith operating in Tokushima Prefecture on Shikoku Island (Japan's fourth largest), but really, that's just incidental. For us what sets them apart is the low output - only three to four knives per day. The reason so few knives are produced is that Okubo san and his son are true artisans, forging warikomi blades one by one using the old ways. Most that emerge from their elven-like forge are for customers waiting for their particular Okubo Kajiya blade, forged and sharpened especially for them.
Unlike many knife makers Okubo san places a great deal of emphasis on final sharpness, and if you decide to have one of his knives forged and sharpened especially for you, you can be guaranteed a highly satisfying level of craftsmanship and exemplary cutting feel. The nakiri you receive will be amazingly sharp out of the box, beautifully executed and hand-honed close to its potential.
|Blade steel:||Aogami #2|
|Bevel:||Ryōba double bevel|
|Left-handed available:||Handle and blade suit both hands|
|Ferrule:||Suigyu (Water Buffalo Horn)|
|Weight in hand:||173g|
勝浦町 大久保鍛冶屋 2014.09.12 OA http://www.shokokai.or.jp/36/3630110026/index.htm
ザ・職人#11「大久保鍛冶屋」勝浦町 大久保鍛冶屋 2014.09.12 OA http://www.shokokai.or.jp/36/36301100...
Diamond in the rough
Posted by Simon Anstey on 9th Mar 2022
Beautiful nakiri, sharp as a razor straight out of the box. We all try the edges on paper and this edge sliced through nearly silently. Lovely weight, just a little forward, giving a nice cutting pitch. The finish of the handle contrasts beautifully with the rough karouchi; the hands of the maker are clear in the metal. Great communication and service from Michael at Knife Japan. Thanks.
Posted by Anders Olsson on 19th Dec 2020
I have quite a few Nakiris but this one is truly excellent. Well balanced, sharp and a very good food release. As always the service from Michael is super and delivery very fast.