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A Japanese knife range for lovers of traditional blades
The Wusaki Nogami range is designed for everyone who appreciates the character, cutting quality and authenticity of a true Japanese knife. These knives stand out for their excellent cutting performance, long edge retention and traditional design inspired by the great heritage of Japanese blacksmithing. More than simple kitchen tools, they are precision instruments created for cooks who want a more refined and more technical cutting experience.
What makes the Wusaki Nogami range especially appealing is its coherence. Each Japanese kitchen knife in the collection follows the same demanding philosophy: a hand-forged blade made in Japan, a high-performance steel core, a protective San Mai structure and a comfortable walnut handle. The range therefore offers a complete and consistent family of knives for users who want several blade profiles without compromising on identity or technical quality.
Hand-forged in Japan by Tadafusa in Sanjo
Wusaki Nogami kitchen knives are entirely hand-forged in Japan by the renowned Tadafusa cutlery factory. From forging the blade to assembling the knife, polishing the handle and sharpening the edge, every step is carried out by experienced craftsmen. Tadafusa was founded in 1948 in Sanjo, in Niigata prefecture, a city famous for its more than 350-year-old blacksmithing tradition. Often referred to as the “City of Blacksmiths”, Sanjo is one of the historic centers of Japanese blade making.
This origin is not anecdotal. It gives the range real legitimacy in the world of the Japanese carbon steel knife. Each knife benefits from techniques inherited from traditional Japanese blacksmithing, the same technical heritage that once gave birth to the katana. This connection to traditional forging methods can be seen both in the blade construction and in the overall spirit of the range.
San Mai construction: strength, balance and protection
The knives in the Wusaki Nogami range feature a San Mai construction, a classic Japanese technique based on three layers of steel. The hard central core forms the cutting edge, while two outer layers protect and support it. This structure is highly valued in Japanese cutlery because it combines the cutting qualities of a very hard steel with the added resilience and protection of softer outer layers.
In the case of the Wusaki Nogami range, the core is made of Aogami #2, also known as Blue Steel No.2. This core is then clad on each side with a softer stainless steel. This combination offers several major advantages. The blade keeps the remarkable cutting properties of a high-carbon steel, while the stainless outer layers help limit corrosion on most of the blade and reduce the risk of brittleness.
These outer layers also give the blade its distinctive Nashiji finish, a raw and slightly textured surface that reinforces the rustic and authentic appearance of the knife. This finish suits the spirit of the range perfectly, giving the blades a traditional Japanese identity that many enthusiasts actively seek.
Wusaki Nogami BS2
Wusaki Nogami BS2 17cm handmade Japanese santoku knife with walnut handle
In stock
Aogami #2 steel and high hardness for outstanding edge retention
The core steel used for the range is Japanese Aogami #2 carbon steel, produced by Hitachi. This steel is especially appreciated for its ability to take a very fine edge and hold it over time. Its composition includes around 1.2% carbon, as well as chromium and tungsten, which contribute to its performance and make it one of the most respected steels in traditional Japanese cutlery.
Thanks to this composition, the blade reaches a hardness of approximately 62 to 63 HRC. This is a very high level in kitchen cutlery and a key element in the personality of the range. Such hardness allows very fine sharpening and gives the knife excellent cutting precision. It also means the edge wears more slowly, which extends edge life and reduces sharpening frequency in normal home use.
For many users, this is one of the major strengths of the Wusaki Nogami range. A hard steel at this level offers not only precision, but also long-term efficiency. In a typical home kitchen, sharpening only a few times per year may be enough if the knife is used properly. Another appreciated point is that Aogami #2 remains relatively easy to sharpen for a steel of this performance level, which saves time and helps maintain the knife at a very high cutting standard.
A diverse Japanese knife range for many cutting tasks
The Wusaki Nogami collection is not limited to one blade shape. It is a genuine Japanese knife range designed to cover a wide variety of kitchen tasks with consistency and precision. Available profiles include chef's knives, santoku knives, nakiri knives and sujihiki knives, allowing users to choose the right Japanese kitchen knife according to their ingredients, habits and cutting techniques.
This diversity is one of the major strengths of the range. Chef's knives are ideal for versatile preparation, santoku knives are perfect for everyday slicing, chopping and mincing, nakiri knives are especially suited to vegetable preparation, and sujihiki knives are designed for clean slicing of meat and fish. This makes the range attractive both to users discovering Japanese knives and to enthusiasts looking to build a coherent and high-performance set.
Technical design focused on maintenance and comfort
The knives also feature thoughtful construction details that improve everyday use. The blade has no guard, which makes sharpening easier along the full length of the edge. The stainless steel bolster helps prevent moisture or residue from entering the handle, which simplifies maintenance and improves hygiene. It also allows a grip closer to the blade for improved control during cutting.
The walnut handle is suitable for both left- and right-handed users. It offers good resistance to moisture and heat, while bringing warmth and elegance to the overall design. Its shape and balance contribute to a stable and comfortable grip, reinforcing the precise feel expected from a quality Japanese kitchen knife.
An authentic Japanese carbon steel knife range with real character
Because only the cutting edge leaves the carbon steel exposed, the blade combines technical performance with easier daily care than a fully reactive carbon blade. Over time, the exposed edge may darken and take on bluish tones. This is perfectly normal and is simply part of the natural evolution of a true Japanese carbon steel knife.
With their San Mai structure, high hardness, hand-forged manufacture and traditional Japanese identity, Wusaki Nogami knives offer a serious and rewarding experience for cooks who want more than a standard kitchen knife. This is a range built on genuine technical choices, and that is exactly what gives it its strength.
