Miyao Cutlery Blue #2 Nakiri

£145.00

A traditional Blue #2 carbon steel core clad in robust soft iron and with a well finished edge, perfect for both home and professional use without breaking the bank.

Product variants

In stock, ready to ship

Product Code: MIYAO-002

Knife & Range Specifications

Knife Measurements

Blade Edge Length: 164mm / 6.46" (Measurement of the cutting edge)
Total Knife Length: 312mm / 12.28" (Blade tip to handle end)
Blade Height: 49mm / 1.93" (Heel to spine)
Blade Thickness: 3.6mm / 0.14" (Spine width above the heel) 1.9mm / 0.07" (Measured halfway along spine) 1.4mm / 0.06" (Measured 15mm from tip)
Total Weight: 163 grams / 5.75 oz

Our aim is to measure and photograph our products as accurately as possible but due to many items being handmade, finished or using natural materials, there can be minor variance in measurements and finishes.

Range Specifications

Core Steel: Aogami Blue #2
Cladding Steel: Soft Iron
Blade Finish: Kurouchi
Hardness: ~63 (HRC)
Handle Style: Japanese (Wa)
Handle Material: Single piece octagonal olive wood
Left or Right handed: Suitable for both (Double Bevel)

Some measurements such as HRC are provided by manufacturers and should therefore be used as a guide.

Miyao Cutlery Blue #2 Nakiri

Ebony

£145.00

Miyao Cutlery - Blue #2 Kurouchi

Our in-depth range review

First Impressions

Right out of the box the Miyao Blue #2 has a lot of typical and traditional signs it's going to be a quality knife, immediately you can see the thin edge profile and mid thickness workhorse shape are going to be durable but initial cutting performance out of the box is already good and care has been taken to ensure the edge is of a high standard.

Cutting feel is nice and toothy on softer ingredients and with a quick pass on a higher grit stone and strop you'll enjoy this one a lot.

Beauty

These are rustic knives, entirely forged by hand (📷 View the forging process steps) and made by Hon-Warikomi which is a traditional Japanese knife construction technique, literally meaning "true insertion" or "genuine split-forging."

It's a high-skill method used to make sanmai (three-layer) knives, but with a more traditional and labor-intensive forging process than modern laminated steel production.

It gives each knife a unique finish with slightly varying tapers and hammer markings and a connection with Miyao-san's forging.

In Hand

The blades are moderately thick at the spine just above the heel but quickly taper and are a typical weight for the steel and shape and we've opted to fit them with some fairly lightweight olivewood handles which keeps a nice balance point just around the heel for easy daily use.

Durability

Blue #2 is a great choice if you're prioritising edge retention and this knife holds an edge well thanks to the quality heat treatment and profile.

Ease of Care & Maintenance Tips

We would certainly recommend following our carbon steel care tips when caring for this knife as it's quite a reactive carbon steel while you develop a patina on it.

These knives are also coated with a protective (food safe) lacquer commonly used to keep the knives from rusting during initial storage and shipping so while it's ok to use them out of the box, we would recommend taking a little time to remove the lacquer.

Our Verdict

If you'd like a knife with a connection to its maker and to experience traditional steel choices and the higher skill level involved in forging knives using the Hon-Warikomi method then the Miyao Blue #2 should be on your shortlist for sure.

Meet the maker

Miyao Cutlery

Miyao Cutlery is a family-run workshop based in Kumamoto Prefecture on Japan’s southern island of Kyushu, blending regional metalworking traditions with thoughtful innovation in knife making. Their small team continues the legacy of skilled craftsmanship that defines this region, producing blades that reflect both precision and pride in every detail.

Their knives are forged with care and attention to detail, making excellent use of specialist steels such as Blue #1 to deliver sharpness, edge retention and refined aesthetics. Each blade reflects the values of small-batch production and skillful finishing, inviting both professional chefs and discerning home cooks to experience high-quality Japanese steel.

Alongside their kitchen knives, Miyao Cutlery also produces agricultural and gardening tools, a heritage that informs their approach to forging strong and practical blades. Only a very limited number of kitchen knives are made each year, making their work highly sought after among collectors and knife enthusiasts.

View all Miyao Cutlery products