Why We Love Nagomi Knives: A Personal Favorite in My Kitchen
As a Japanese food educator and longtime food blogger, I’ve tested more knives than I can count—but one brand has truly stood the test of time in my kitchen: Nagomi Knives.
I first started using them in 2021 and was immediately struck by their exceptional balance, sharpness, and craftsmanship. I loved them so much that I even approached my local knife shop about carrying the brand, hoping others could discover their quality—but the partnership didn’t come together.
So when we launched JOC Goods, it was a no-brainer: I had to include Nagomi Knives in our collection. Now, home cooks around the world can experience the same precision and joy I’ve found in using them every day. Let me share why these knives have earned a permanent spot in my kitchen—and why they might just become your favorite, too.
What Are Nagomi Knives?
Highly regarded in Japan, Nagomi is one of the top brands of Japanese knives, blending traditional craftsmanship with modern design. Each knife undergoes a meticulous five-step crafting process, with only 60 knives produced per day by master artisans. These craftsmen uphold Japan’s centuries-old sword-making tradition, ensuring every blade meets the highest standards of quality and precision.
The name "Nagomi" translates to harmony or peace—a perfect reflection of the balance and precision these knives bring to your kitchen.
Our Visit to Mitsuboshi Cutlery: The Legacy of Japanese Sword Making
During a recent trip to Japan, my team and I had the incredible opportunity to visit Mitsuboshi Cutlery, the renowned makers of Nagomi Knives. Located in Seki City, Gifu Prefecture—a region with a proud samurai sword-making legacy—the workshop carries on centuries of Japanese blade craftsmanship.
One of the most memorable moments of our visit was meeting President Watanabe-san, whose family has been deeply involved in knife-making for generations. He graciously shared stories about his family’s rich history and even allowed us to hold treasured family heirloom knives that were over 300 and 500 years old. It was a powerful reminder of the tradition and legacy embedded in every Nagomi Knife.
Watching the transformation unfold—from a dull steel cutout to a beautifully polished, razor-sharp knife—was truly unforgettable. Each step, from shaping and grinding to sharpening and final polish, reflected an extraordinary level of skill and devotion. You could feel the artisans' passion in every movement, and it deepened my appreciation for the knives I use every day.
Here are a few snapshots from our factory tour, capturing the artistry and heritage behind every Nagomi Knife:
Why I Choose Nagomi Knives
Exceptional Craftsmanship
Nagomi Knives are crafted using time-honored Japanese techniques passed down through generations of artisans. Each blade is made from 440 molybdenum stainless steel, a premium high-carbon alloy known for its exceptional hardness, edge retention, and corrosion resistance. This hardened steel ensures a razor-sharp edge that glides effortlessly through everything from delicate herbs to tough root vegetables and proteins.
From the finely honed blade to the seamlessly integrated ergonomic handle, every element of a Nagomi Knife is meticulously designed and hand-finished. The result is not only a high-performance kitchen tool but also a beautifully balanced work of art that elevates everyday cooking.
Precision Cutting
As someone who prepares a wide range of Japanese dishes, precision cutting is essential in my kitchen. Nagomi Knives excel in this area. Their razor-sharp edge allows me to slice vegetables, fish, and meat with incredible accuracy.
Whether I’m preparing delicate sashimi or finely chopping vegetables for a pickled dish, Nagomi knives ensure every cut is clean and precise. This level of precision also reduces food waste, allowing me to use ingredients efficiently.
Ergonomic Design
My favorite part of the Nagomi Knife is the handle—its design is incredibly comfortable and feels more luxurious than any other knife I’ve used. It offers a secure, balanced grip that makes daily prep work feel effortless and elegant.
These knives are built to last, and with proper care, they can be a lifetime investment in your kitchen. Every Nagomi Knife I own still performs as beautifully as the day I got it. The high-carbon stainless steel blade resists corrosion and holds a sharp edge, so I never have to worry about rust or dulling—issues that often plague other knives.
Whether you’re slicing vegetables, filleting fish, or preparing a delicate dish, Nagomi delivers precision, comfort, and long-term reliability you can count on.
The Aesthetic Appeal
Let’s not forget the beauty of these knives. The sleek, minimalist design of Nagomi knives makes them a showpiece in any kitchen. For me, these knives aren’t just tools—they’re statement pieces that add a touch of sophistication to my cooking space.
My Go-To Nagomi Knives
If you’re curious which Nagomi Knives I use the most, here are my everyday go-tos:
- Nagomi Damascus Santoku Knife – My all-around workhorse. Perfect for slicing meat, chopping vegetables, and everyday prep. The beautiful Damascus pattern isn’t just eye-catching—it also adds a touch of tradition and character to every cut.
- Nagomi Utility Knife – Lightweight and precise, this knife is ideal for trimming herbs, prepping fruit, and handling smaller kitchen tasks with ease.
- Nagomi Cake Knife & Server Set – A must-have for entertaining. It slices cleanly through even the most delicate cakes and serves them up effortlessly. I’ve never used a cake knife quite like it—it’s truly a showstopper at parties.
These are the knives I reach for day in and day out—whether I’m throwing together a quick lunch or crafting a multi-course Japanese dinner. They’ve earned a permanent spot on my counter.
Nagomi Knives in the Spotlight
In 2022, Nagomi’s Wa NAGOMI Professional Series and Steak Knives were selected for the 100 Selection of Cuisine Kingdom 2022, a prestigious award chosen by top chefs and culinary professionals in Japan. This recognition speaks volumes about the knives’ quality and reputation in professional kitchens.
FAQs about Japanese Knives
Are Nagomi Knives made from carbon steel? Will they rust?
No, Nagomi Knives are not made from carbon steel—they’re crafted from high-grade 440 molybdenum stainless steel. This means they offer excellent edge retention without the common downsides of carbon steel, like rusting or discoloration. With proper care, Nagomi Knives stay sharp and corrosion-resistant, making them ideal for everyday cooking.
Will the knife handle loosen over time?
No—Nagomi Knives feature a seamlessly integrated handle design. The blade and handle are crafted as a single, unified structure, so there are no joints, rivets, or screws to loosen. This not only adds to the knife’s durability but also ensures long-term stability and a more hygienic, easy-to-clean tool.
How do I sharpen my Nagomi Knife?
For best results, sharpen your Nagomi Knife using a ceramic honing rod or a fine-grit ceramic sharpening plate. These tools are gentle enough to maintain the blade’s razor-sharp edge without damaging the hardened stainless steel.
Avoid using a traditional steel honing rod, as it can be too abrasive and may compromise the blade’s integrity over time.
To keep your knife performing at its best, give it a few light strokes on a ceramic rod every couple of uses. For long-term care, we also recommend taking it to a professional knife sharpener once a year to ensure it stays in top condition.
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