Nashiji Washiki

This knife is indeed a Washiki. It is a term used to describe the Japanese style. You will often come across its abbreviated form, ‘Wa’. Manufacturers who fit the same blade into both European (full tang) and Japanese (half tang) handles label the Japanese versions with the prefix ‘Wa’ (Wa-Petty, Wa-Gyuto, etc.).

Washiki also refers to the blade’s construction and shape. The Awase composition, specifically San Mai (three-layer), consists of a VG10 core and outer layers of softer, corrosion-resistant steel. VG10 cobalt steel is very popular for its balance. Despite its hardness (60–61 HRC), it holds its edge well, is not excessively brittle and offers good resistance to oxidation. Attempts to surpass it have always been made and will continue to be made, but creating a similar ‘elixir’ at this price point is extremely challenging. 

The blade shape is called Kengata, literally ‘like a sword’. This is because it resembles a Tanto sword, only with the tip reversed. Unlike the Bunka, the overall shape is more aggressive and the knife excels particularly in precision work with meat. But of course, it meets all the criteria of a versatile knife.

Another characteristic feature of Japanese knives is the texture of the blade. The fine, irregular indentations resemble the flesh of a pear, hence the name Nashiji. The matt grey surface, featuring the kanji characters ‘Sakai Takayuki’, contrasts subtly with the polished cutting edge, thus evoking the legendary Hamon. The cutting edge itself is symmetrical and V-shaped.

The handle deserves a special mention. Although it is the popular octagonal shape, it has an unusual design that appears complicated at first glance. The result, however, is a perfect and very comfortable grip. Add to that the exclusive material – exotic ebony – and you have a favourite amongst fans of Japanese knives.

©2026 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk. All rights reserved. 

The photographs and text are protected by copyright law and may not be used without the author’s consent.