Nagarano Kodai AO2 Santoku 165mm
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi (Kodai BRUSHED)
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: ~48mm
Spine Thickness: ~4.0mm Tapered to ~1.5mm
Weight: ~125g
Hand-forged in Japan, the Mukashi-Nagarano Wa-Santoku keeps things rooted in old-school Japanese knife making — simple materials, raw finishes, and performance that speaks for itself. There’s nothing flashy or overdesigned here. Just a well-balanced Santoku built the traditional way, with the kind of character only handmade blades carry.
The blade features a rugged KODAI kurouchi finish that leaves part of the forge scale exposed, giving it that darker, rustic appearance many Japanese knife enthusiasts look for. Underneath sits a core of Aogami Blue #2 carbon steel clad in soft iron using traditional san-mai construction. At around 61–62 HRC, it takes an extremely fine edge, sharpens beautifully on stones, and holds its bite through long prep sessions while still feeling lively and responsive on the board.
What makes Blue #2 so loved is the balance. It has the edge feel and sharpening experience people chase in carbon steel, without becoming overly fragile or difficult to maintain. Over time, the blade will naturally develop a patina unique to how you use it — adding even more personality to an already very traditional knife.
The magnolia wood handle keeps the knife light and nimble in the hand. Combined with the relatively thin grind and modest weight, the knife feels fast, controlled, and comfortable even during longer prep work. The traditional wa-handle design naturally shifts the balance slightly forward toward the blade, giving it that classic Japanese feel many cooks prefer.
As a Santoku, this knife is built to handle a bit of everything. Vegetables, proteins, herbs, fruits, everyday meal prep — it transitions effortlessly between tasks. The flatter edge profile makes it especially satisfying for clean push cuts and chopping, while the compact 165mm size keeps it approachable and easy to maneuver for both newer and experienced cooks alike.
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi (Kodai BRUSHED)
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: ~48mm
Spine Thickness: ~4.0mm Tapered to ~1.5mm
Weight: ~125g
Hand-forged in Japan, the Mukashi-Nagarano Wa-Santoku keeps things rooted in old-school Japanese knife making — simple materials, raw finishes, and performance that speaks for itself. There’s nothing flashy or overdesigned here. Just a well-balanced Santoku built the traditional way, with the kind of character only handmade blades carry.
The blade features a rugged KODAI kurouchi finish that leaves part of the forge scale exposed, giving it that darker, rustic appearance many Japanese knife enthusiasts look for. Underneath sits a core of Aogami Blue #2 carbon steel clad in soft iron using traditional san-mai construction. At around 61–62 HRC, it takes an extremely fine edge, sharpens beautifully on stones, and holds its bite through long prep sessions while still feeling lively and responsive on the board.
What makes Blue #2 so loved is the balance. It has the edge feel and sharpening experience people chase in carbon steel, without becoming overly fragile or difficult to maintain. Over time, the blade will naturally develop a patina unique to how you use it — adding even more personality to an already very traditional knife.
The magnolia wood handle keeps the knife light and nimble in the hand. Combined with the relatively thin grind and modest weight, the knife feels fast, controlled, and comfortable even during longer prep work. The traditional wa-handle design naturally shifts the balance slightly forward toward the blade, giving it that classic Japanese feel many cooks prefer.
As a Santoku, this knife is built to handle a bit of everything. Vegetables, proteins, herbs, fruits, everyday meal prep — it transitions effortlessly between tasks. The flatter edge profile makes it especially satisfying for clean push cuts and chopping, while the compact 165mm size keeps it approachable and easy to maneuver for both newer and experienced cooks alike.
Original: $70.93
-65%$70.93
$24.83Description
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi (Kodai BRUSHED)
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: ~48mm
Spine Thickness: ~4.0mm Tapered to ~1.5mm
Weight: ~125g
Hand-forged in Japan, the Mukashi-Nagarano Wa-Santoku keeps things rooted in old-school Japanese knife making — simple materials, raw finishes, and performance that speaks for itself. There’s nothing flashy or overdesigned here. Just a well-balanced Santoku built the traditional way, with the kind of character only handmade blades carry.
The blade features a rugged KODAI kurouchi finish that leaves part of the forge scale exposed, giving it that darker, rustic appearance many Japanese knife enthusiasts look for. Underneath sits a core of Aogami Blue #2 carbon steel clad in soft iron using traditional san-mai construction. At around 61–62 HRC, it takes an extremely fine edge, sharpens beautifully on stones, and holds its bite through long prep sessions while still feeling lively and responsive on the board.
What makes Blue #2 so loved is the balance. It has the edge feel and sharpening experience people chase in carbon steel, without becoming overly fragile or difficult to maintain. Over time, the blade will naturally develop a patina unique to how you use it — adding even more personality to an already very traditional knife.
The magnolia wood handle keeps the knife light and nimble in the hand. Combined with the relatively thin grind and modest weight, the knife feels fast, controlled, and comfortable even during longer prep work. The traditional wa-handle design naturally shifts the balance slightly forward toward the blade, giving it that classic Japanese feel many cooks prefer.
As a Santoku, this knife is built to handle a bit of everything. Vegetables, proteins, herbs, fruits, everyday meal prep — it transitions effortlessly between tasks. The flatter edge profile makes it especially satisfying for clean push cuts and chopping, while the compact 165mm size keeps it approachable and easy to maneuver for both newer and experienced cooks alike.
