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Onihiro – Tosa Hand-Forged Craft
Onihiro knives are hand-forged by Masahiro Fujita, a graduate of the Tosa Cutlery Union Blacksmith Creation School in Kochi Prefecture. Trained in traditional forging techniques under experienced smiths, his knives reflect the Tosa approach — practical, robust, and focused on performance. Expect simple, functional designs with a distinctly rustic finish, and excellent value for money.
Nakiri – The Vegetable Knife
The nakiri is a double-bevel vegetable knife designed for efficient prep. With a flat edge profile and squared-off tip, it excels at clean, straight cuts through vegetables without the need for a rocking motion. The full edge contact makes it particularly effective for push cutting and chopping, helping to produce even slices with minimal cracking.
White #1 Steel – Pure Carbon Performance
White #1 (Shirogami #1) is a high-purity carbon steel known for its fine grain structure and ability to take an extremely keen edge. It sharpens quickly and responds well to whetstones, making it a favourite for those who value edge refinement. Edge retention is moderate, but it’s easy to bring back to peak sharpness.
As a reactive carbon steel, it will develop a patina over time and requires a bit more care — dry thoroughly after use and avoid leaving it wet.
Kurouchi – Blacksmith’s Finish
The kurouchi finish is the dark, textured layer left on the blade from the forging process. It offers a rustic, utilitarian look while also helping to reduce reactivity on the upper portion of the blade. Over time, it may wear and evolve with use, adding to the knife’s character.
San Mai – Three-Layer Construction
Constructed using san mai, with a hard White #1 core steel clad in softer iron. This adds toughness and shock resistance while allowing the core steel to take a fine edge. The iron cladding is reactive and will develop a patina with use.
Why We Like It
Big fans of the kurouchi finish here — simple, rustic, and practical. The shorter 135mm length keeps things nimble on the board, making it a solid choice if you prefer a smaller knife or don’t get on with larger blades.
Specification
Blade Length: 135mm
Blade Height: ~45mm
Steel: White #1 (carbon steel)
Construction: San Mai (iron clad)
Finish: Kurouchi
Handle: Traditional wa handle
Hardness: ~HRC 62–63
Bevel: Double bevel
Care
Hand wash only. Dry thoroughly after use. As an iron-clad carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.
Age Verification
This is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
