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SOLD 170mm Mikami nakiri

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$125

168g

170mm heel to spine tip
157mm edge
55mm max height
4.1mm spine at handle
3.7mm spine at heel
2mm spine midway
1mm spine tip

Chips at heel that seems to be more brittle HT there

Chip near tip from rust or HT

Blue 1

Steel seems really quite hard, and the cladding feels harder than normal iron I've sharpened. Steel is sticky but not quite as crispy as I'd like. So sticky edge feel into finger skin and hair, and hard steel. Harder than my other mikami I sold, and more slightly more wear resistant, and slightly more brittle


Tang is really long, balances like a shig or western handle hybrid


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Google translate of image:

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Mikami Marusan Blacksmith started its business in 1953 in the Iwami district of Sekishu, and moved to Kitahiroshima-cho (former Chiyoda-cho) in 1975. For 22 years, I have been working as a blacksmith mainly in Shikinan Town (former Mizuho Town). After the war, field blacksmithing went into decline, and even in the Chugoku region, it was sold to Tosa Banshu, Sakai, etc., and unfortunately there are only a few remaining today. In this day and age, we hope that our products will be used for many years to come, and that as many people as possible will know the quality of our handmade products. Please use it regularly for a long time and train it wholeheartedly.

There are times when I am afraid that I will be useful as a tool to open up the future, but on the other hand, I am committed to severing ties with everyone. The wish and prayer that the owner's body would be protected "Mamori Katana" has the feeling that it cuts off all kinds of misfortunes.Since ancient times, our ancestors have revered blades that sharply cut and open things. I continue to work as a blacksmith. We are doing our best to respond to everyone's orders, and we are currently shipping most of our products to Shimane. Please try once.

Sadanao Mikami, the second generation using Yasugi Aogami No. 1, is also working as a swordsmith in Kitahiroshima, and is doing his best in the field of traditional crafts.

Masayuki Mikami Sadanao Mikami Japanese Sword Training Dojo ent Kokei Manufacturing Kitahiroshima Town, Yamagata County, Hiroshima Prefecture
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Great knife! I have one and I love it (that's it together with a santuko in my profile pic) - super balance, very thin, cuts beautifully.
This is a good price too!

I borrowed this text from Knife Japan - hope that is OK otherwise let me know and I will remove it.

Mikami Hamono / Hiroshima​

We first encountered Mikami san's knives in the museum store at the Bizen Okayama Sword Museum. Beautiful! To say they are not widely available is an understatement, and we are fortunate to have acquired some single examples.
Readers who search for online references to the maker of these knives will need to call on some serious google-fu. One thing they'll find that all references to Mikami Masayuki, knife maker, have one thing in common. Whether a product listing, an auction listings or a fan insight, Mikami san's name is always prefaced with the title 'swordsmith'. Every. Single. Time.
We want it to be true, but we have our reservations. We can't find any direct evidence, although there is an intriguing listing in Modern Japanese Swords and Swordsmiths: From 1868 to the Present. In contrast Mikami san described himself as a no-kaji - an agricultural blacksmith.
Rest assured we will solve the mystery - the Mikami family forge is about forty minutes' drive from our front door and one day we will ring the bell.
One thing beyond doubt is the high regard held for the sword making skills of Masayuki san's first son, Sadanao. Sadanao san is former Chairman of the All Japan Swordsmith Association and his works are the pinnacle of the art.
Father Masayuki san's knives have one serious admirer, and that is his aforementioned master swordsmith son. We uncovered a quote:
「うちのお父ちゃんの包丁は、研げば研ぐほど、使えば使うほどよくきれるぞ。」
Roughly, "My dad's knives get sharper the more you sharpen them and the more you use them."
He may not have lived very far from us but we never had the opportunity to meet Mikami san snr. He passed away in late 2017. It's a matter of regret, but tempered by the fact we now have some of the knives he crafted here on Knife Japan, to offer to those in the know.
 
I honestly haven’t gotten to use it as much as I’d like yet. But initial impressions are nicely summed up by @refcast above.

Hoping to give it a full polish and cleanup by mid October and can report back.
Cool. Mine, like yours, came with a not very pretty kasumi finish. I used some
https://www.dictum.com/en/abrasive-paper-abrasive-cloth-dab/micro-mesh-mx-12-piece-set-705117?c=2490and arrives at a beautiful mirrored surface.
This afternoon a tried the nakiri next to a Takeda; the cutting feel was uncannily similar, though the Mikami 'held on' a little more - just the polished surface.
Anyway, enjoy :)
 

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