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Home | Sakai Style - Blenhiem Forge x BC Exclusive | Blenheim Forge x Bernal Cutlery 165mm Nakiri Stainless Clad Aogami Sup

Blenheim Forge x Bernal Cutlery 165mm Nakiri Stainless Clad Aogami Super Oak & Brass

€426,05
€426,05
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165mm nakiri vegetable knife, oak and brass ferrule handle. Aogami Super carbon steel core with stainless steel cladding.

Designed by Josh Donald and made by Blenheim Forge based on work done with Josh Donald and James Ross-Harris at the Blenheim Forge works in the UK in the spring of 2023. This knife blends the production methods and materials and that are integral to Blenheim Forge's technique and blade geometry from Josh referencing classic Sakai style dimensions. It has a narrower blade with a flatter tip end with just a little curve to the edge for quick contact with the entire blade and cutting board while being tolerant of a little sweep in a forward push cut. Blade is forged and ground thin for smooth cutting. 

Forged, ground and handles made by hand at the Blenheim Forge works in Peckham South London. Blenheim Forge knives are made with Japanese aogami super tungsten carbon steel and English woods and handle materials.

Their aogami super is characterized by a nice sharpenability and good cutting feel and edge life at medium and fine finishes (3000 to 6000+ Japanese grit scale). These have a good toughness for their hardness but are not suited for hacking, twisting or cutting bones.

Please note this nakiri does not quite fit the standard Blenheim nakiri sheath



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Nakiri

A double-bevel vegetable knife with a rectangular profile. Its flat edge and tall blade make it perfect for push-cutting through vegetables with precision and speed.

Listed Length: 165mm
Total Length: 318mm
Edge Length: 165mm
Heel Height: 49mm
Spine Thickness: 2.2mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Aogami Super (Blue Super Steel)
Steel Hardness (HRC): 62-63
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Oak with Brass Ferrule

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,81
€29,81
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€64,87
€64,87
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€71,88
€71,88
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€50,85
€50,85
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,35
€54,35
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,07
€35,07



Aogami Super (Blue Super Steel)

Carbon (C): 1.4–1.5% | Tungsten (W): 2.0–2.5% | Molybdenum (Mo): 0.3–0.5% | Vanadium (V): 0.5%

Aogami Super is a Hitachi “Yasugi” paper carbon steel—an enhanced Aogami with added tungsten, molybdenum, and vanadium that boost hardness, wear resistance, and mild corrosion resistance. It reaches 64–67 HRC (usually tempered to ~63–65) and offers outstanding edge retention, rivaling some stainless PM steels. Though the least tough of the Aogami series, it’s still durable for proper kitchen use. Fully reactive, it needs care to prevent rust but sharpens to a crisp, fine edge with moderate effort.



About Blenheim Forge

Peckham, South London, Great Britain

Founded in 2014 by Jon Warshawsky and James Ross-Harris, the forge began as a back garden project and quickly gained a following for its Japanese-style blades with a British edge.

Each knife is made in-house using high-carbon steels, and handles often feature local hardwoods. Blenheim Forge combines traditional forging with design-forward aesthetics to produce distinctive, chef-loved tools.

See All Blenheim Forge